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Dragon Palace Night Banquet · New Fusion Cuisine

特色菜 · ⭐ 4.2

Jinhui City

Dishes

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  One-Li Bamboo Shoot Tips

  A dish made from tender bamboo shoot tips stir-fried with ham and chicken, known for its fresh and delicate flavor.
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  Two-Headed Black Pork Fried Meat with Thin Pancake

  Made with high-quality two-head black pork, marinated and deep-fried to golden crispness, served with handmade thin pancakes. Tender, fragrant meat pairs perfectly with soft yet slightly crispy pancakes.
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  Two-Headed Black Pork with Flatbread

  A fusion dish featuring slow-cooked Two-Headed Black pork served with crispy flatbread, combining tender meat and flaky pastry.
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  Little Dragon Braised Stinky Tofu

  A fusion dish featuring fresh little dragon (shrimp) braised with traditional stinky tofu, where the tofu is crispy outside and tender inside, while the shrimp adds sweetness and texture to the rich sauce.
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  Sichuan Pepper Fresh Broth Chicken Strips

  Chicken breast strips marinated and quickly blanched in Sichuan pepper fresh broth. Tender texture with a light spicy-minty aroma and clear, refreshing taste.
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  Mountain Pepper Steamed Whitebait

  Fresh whitebait steamed with mountain pepper broth, resulting in tender and flavorful fish with a subtle spicy aroma.
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  Seafood Stone Pot Tofu

  Seafood stone pot tofu is a dish made with soft tofu and seafood like shrimp, squid, and clams, cooked in a heated stone pot. Tofu cubes are stir-fried with seafood and simmered with broth or water to absorb the rich seafood flavor, resulting in tender tofu and fresh seafood.
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  Seafood Bean Noodles

  A Chinese dish made with yellow bean noodles and fresh seafood like shrimp, squid, and clams, offering a savory and satisfying flavor.
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  Charcoal-Grilled Abalone

  Fresh abalone is marinated and grilled over charcoal, resulting in a tender, flavorful dish with a smoky aroma.
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  熟醉大闸蟹

  熟醉大闸蟹以新鲜大闸蟹为主料，经蒸熟后浸泡在由黄酒、酱油、糖、姜片、葱段等调制的醉汁中腌制而成，使蟹肉吸收酒香与调味料的精华。
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  Abalone Stir-Fried Pork

  Abalone stir-fried with pork is a Chinese dish primarily made with pork belly and fresh abalone. The pork slices are stir-fried with minced garlic and ginger slices, then abalone slices are added and continued to be stir-fried. Seasonings are added, followed by thickening the sauce and reducing it to a glossy finish. The cooking process emphasizes precise heat control to ensure tender meat and succulent abalone.
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  Eel Yuxiang Stew

  A traditional Jiangnan dish featuring eel, salted pork, and fresh bamboo shoots simmered together for a rich, savory broth.
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  黑松露小笼包

  黑松露小笼包以猪肉馅为主料，加入新鲜黑松露切片或黑松露酱调味，包裹在薄皮中，通过蒸制方式制作而成。面皮柔软，馅料鲜香，黑松露的浓郁香气与肉馅融合。
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  Truffle Pomegranate Dumplings

  Black truffle pomegranate bites feature fresh pomegranate seeds mixed with black truffle and cream cheese, wrapped in handmade pastry and baked. Crispy exterior, rich layered filling blending sweet pomegranate and earthy truffle aroma.
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  Dragon Palace Night Pearl

  A refined dish made with fresh shrimp, egg white, and starch, fried to a golden crisp and served with a special sauce. The texture is tender and the appearance resembles a luminous pearl.

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