Pepper Feast - New Cantonese Cuisine & Hunan/Sichuan Dishes
特色菜 · ⭐ 4.8
Level 2, Pengrun International Grand Hotel, No. 26 Xiaoyun Road
Dishes
Peking DuckPeking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
Guangdong Bok ChoyGuangdong mustard greens is a classic Cantonese dish, featuring fresh mustard greens as the main ingredient. Through simple cooking techniques, it preserves the original flavor of the greens. To prepare, first wash the mustard greens, then quickly stir-fry them in a hot oil pan. Add an appropriate amount of salt and monosodium glutamate for seasoning, and finally serve while maintaining the dish's vibrant green color and crisp texture.
Truffle Sauce with Peppered Mushroom WrapA dish featuring pepper mushroom包 as the main ingredient, gently mixed with truffle sauce. The pepper mushroom包 is made from various wild mushrooms seasoned with pepper, while the truffle sauce is crafted from truffle extract, cream, and spices, blended at low temperature to preserve the original flavors.
Peach Gelatin Appetizer YogurtPeach gelatin appetizer yogurt is made with peach gelatin and yogurt. Soak and cook the gelatin, mix with yogurt, chill for a refreshing taste. Add honey or fruit pieces for extra flavor—ideal before meals to stimulate appetite.
Stir-Fried Seasonal VegetablesStir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
Stir-Fried Noodles with SeasoningStir-fried noodle soup is made with noodles, vegetables, and meat. It features aromatics like scallions, ginger, and garlic first stir-fried in oil, then simmered with broth or water, followed by adding noodles and cooking until done.
Peppered胶猪肚鸡Peppered胶猪肚鸡 is a soup made with pork stomach, chicken, and fish maw, slow-cooked with black pepper. After preparation, the ingredients are simmered in water with black pepper and ginger until tender and flavorful.
Portuguese Egg TartPortuguese egg tarts are made primarily with eggs, milk, and sugar. The pastry crust is crispy, while the filling is smooth and creamy. The preparation involves making the tart shell, mixing eggs, milk, and sugar to create the custard filling, pouring the mixture into the shells, and baking in an oven until the surface turns golden brown.
Braised Chicken Feet in Soy SauceSauce-flavored chicken feet is a dish made primarily with chicken claws, blanched and then stewed or marinated with soy sauce, doubanjiang, star anise, cinnamon, and other seasonings to absorb the rich sauce flavor.
Crispy Pigeon with Golden FlavorGolden crispy squab pigeon is marinated and roasted in a hanging oven. The meat is tender, the skin crispy, and the golden glossy surface achieved through special marinade and roasting techniques.
Fresh Abalone Whole Grain BunFresh abalone mixed grain buns feature fresh abalone as the main ingredient, wrapped in a dough made from various whole grains. The abalone is sliced or diced and mixed with seasonings before being steamed inside the bun, preserving its tender texture and the natural aroma of the grains.
Braised Beef with Three DelicaciesBeef tripe stew is a dish made with beef, beef tripe, and beef brisket. After blanching, it's simmered with scallions, ginger, garlic, soy sauce, and cooking wine to absorb the rich broth flavor, resulting in a soft and layered texture.