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Four Seasons III District • Creative Cuisine

特色菜 · ⭐ 3.9

No. 18, Huanhu Middle Road

Dishes

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  Sanqu Roast Duck

  Sanqu Roast Duck is a traditional Chinese dish made with a well-balanced duck that is marinated, air-dried, and then roasted in a special oven. The skin is crispy, and the meat is tender, usually served with thin pancakes, sweet bean sauce, and scallions or cucumber strips.
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  Chestnut Cheese Baked Purple Sweet Potato

  Chestnut Cheese Baked Purple Sweet Potato is a dish made with purple sweet potato, chestnuts, and cheese. The purple sweet potato is steamed, topped with chestnuts and cheese, then baked until golden brown, offering a sweet and soft texture.
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  Boiled Rich Soup with Large Yellow Croaker

  Fresh large yellow croaker simmered in a rich broth with aromatic ingredients, resulting in a flavorful and tender dish.
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  German Roast Pork

  German roast pork features marinated pork shoulder or loin, slow-roasted to perfection with herbs and spices, resulting in a crispy crust and tender, juicy meat.
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  李师傅土豆丝

  李师傅土豆丝是一道以土豆为主要食材的家常菜，将土豆切成细丝后用清水冲洗去除多余淀粉，再进行焯水或快炒处理，加入适量调味料拌匀即可。制作过程中通常会加入葱、蒜等辅料提升风味。
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  French-Style Scallops with Egg Yolk

  French-Style Scallops with Egg Yolk is a dish made with fresh scallops, egg yolk, and seasonings, then baked. It has a tender texture and unique flavor.
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  Homemade Noodles

  Freshly made noodles from flour and water, rolled thin and cut into strips or sheets—ideal for boiling or cold dishes with a chewy texture.
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  Braised Fish Maw and Pig's Trotter with Sour Cabbage

  A dish made by slow-cooking fish maw, pig's trotter, and sour cabbage, resulting in a rich, tender texture with a tangy flavor.
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  Egg Yolk Baked Oyster

  Fresh oysters are baked with egg yolk, creating a rich and savory dish with a creamy texture and delicate flavor.
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  Pickled Cabbage Stewed Fish Maw and Pig Stomach

  Pickled cabbage stewed with fish maw and pig stomach is a Chinese dish made with pickled cabbage, fish maw, and pig stomach. The sour taste of the pickled cabbage combines with the soft texture of the fish maw and the chewy texture of the pig stomach, creating a rich flavor.

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