酒逢知己 Gourmeeting(长隆店)
特色菜 · ⭐ 4.7
No. 1 Xingye Avenue, Xiaozhen F7-101
Dishes
Suzi Abalone BiteFresh abalone stir-fried with purple perilla leaves, offering a crisp texture and aromatic herbal flavor.
Steamed Wild South China Sea Yellow Croaker with Ginger PasteFresh wild yellow croaker from the South China Sea, marinated in ginger paste and steamed to perfection, offering tender flesh and aromatic ginger flavor.
Ham Paste with Tofu and Seasonal VegetablesA dish featuring ham paste, tofu, and seasonal vegetables gently simmered together for a rich, savory flavor.
A5 Wagyu Steak Pan-Seared with Rose Salt and Black PepperThis dish features premium Japanese A5 Wagyu steak as the main ingredient. The steak surface is patted dry, then simply seasoned with coarse rose salt and freshly ground black pepper. It is quickly seared in a hot, heavy-bottomed pan or on an iron plate with a small amount of beef fat or oil to lock in the juices and achieve the desired doneness (typically recommended medium-rare to medium). After cooking, it is rested briefly before serving. The dish highlights the A5 Wagyu's abundant marbling, tender texture, and rich, buttery flavor, with the rose salt and black pepper serving as subtle complements that do not overpower the natural taste of the beef.
Rose Salt Black Pepper Pan-Seared SteakPan-seared steak marinated with rose salt and black pepper, served with a rich sauce for enhanced flavor.- Imperial燕麦扣十头干鲍A premium Cantonese dish featuring high-quality dried abalone and oatmeal, slowly simmered to perfection for a rich, savory flavor.
Royal燕麦扣花胶A premium dish featuring high-quality fish maw slow-cooked with oats and broth, offering a rich, tender texture and nourishing flavor.
Oyster Sauce Braised Six-Head South African Dried Abalone with OatsThis is a Cantonese dish featuring six-head South African dried abalone as the main ingredient, cooked with premium oats. The primary method involves rehydrating the dried abalone through prolonged soaking, then braising it slowly with premium oyster sauce until tender and flavorful. The oats are typically simmered in a superior broth to absorb the flavors, then served as a base or cooked together with the abalone. The finished dish presents abalone with a tender, springy texture and creamy, smooth oats, offering a rich, savory, and umami taste that highlights the abalone's natural flavor and the depth of the oyster sauce.- Shunde Handmade Shrimp Cake with Australian ScallopA refined Cantonese dish featuring handmade shrimp cakes from Shunde paired with tender Australian scallops, pan-fried to perfection for a crispy exterior and succulent interior.
Pan-Fried Shunde Handmade Shrimp CakePan-Fried Shunde Handmade Shrimp Cake is a traditional handcrafted dish originating from Shunde, Guangdong. The main ingredient is fresh shrimp meat, which is repeatedly pounded by hand into a fine, smooth shrimp paste. Sometimes, a small amount of water chestnut or fatty pork is mixed in to enhance the texture. During preparation, the shrimp paste is shaped into round patties and pan-fried over low heat with a small amount of oil until both sides turn golden brown and the exterior becomes slightly crispy. The finished product has a golden color, a springy, bouncy texture, and a rich shrimp flavor, highlighting the natural taste of the ingredients. It typically uses minimal seasoning to showcase the inherent sweetness of the shrimp.
Caviar Egg Custard with Australian ScallopA refined cold dish featuring delicate egg custard paired with fresh Australian scallops and topped with caviar, offering a rich yet light flavor profile.
Fresh Matsutake Mushroom and Wild Bamboo Shoot StewFresh matsutake mushrooms and wild bamboo shoots are gently stewed to create a clear, fragrant broth with a delicate, savory flavor.
Fresh Chicken Soup with Seasonal VegetablesA clear, flavorful broth made from fresh chicken and seasonal vegetables, gently simmered to preserve natural taste and nutrition.