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Che Du Jin Deng · Pairgege Restaurant

自助餐 · ⭐ 4.4

No. 199, Dongfeng Avenue, Economic and Technological Development Zone

Dishes

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  Signature Braised Lobster

  Fresh lobsters are slow-cooked in a secret braising sauce with various spices and seasonings, resulting in flavorful, tender, and spicy meat.
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  New Zealand Beef

  New Zealand beef is made primarily from high-quality beef sourced from New Zealand, carefully prepared through a meticulous process. The beef is sliced, marinated with specific seasonings, and then grilled with a variety of spices until golden and crispy, delivering the authentic, rich aroma of the meat.
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  Seafood Sashimi

  Sashimi primarily consists of fresh raw fish and seafood, commonly including salmon, tuna, sea bream, shrimp, and shellfish. Ingredients are carefully prepared by removing organs and impurities, then sliced thinly or into pieces, served directly without heating.
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  Seafood Platter

  Seafood platter is a delicacy featuring a selection of fresh seafood, typically including shrimp, crab, and shellfish. The preparation is simple: clean the seafood thoroughly, then steam or grill it with fresh vegetables and seasonings to preserve the natural flavors of the seafood.
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  Roasted Chicken Feet

  Roast chicken feet is a dish primarily made with chicken feet as the main ingredient. During preparation, the chicken feet are first marinated, then placed on a grill and roasted until the skin turns golden and crispy while the inner meat remains tender. A special sauce can be brushed onto the chicken feet during roasting to enhance the flavor.
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  Butter

  Beef tallow is a fat extracted by rendering cattle fat tissue. Main ingredients are beef suet or flank fat. The fat is cut into pieces, slowly cooked in a pot to melt and separate impurities, then filtered for pure beef tallow. Commonly used to enhance flavor in cooking or as a base for hot pot broth.
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  Golden Brick Foie Gras

  Golden Brick Foie Gras is an exquisite dish primarily made from goose liver. The preparation involves processing the liver into a smooth pâté, shaping it through a special technique, and then pan-frying until the surface turns golden, creating an appearance similar to a gold brick.

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