Haibao Norwegian Salmon (Gao Ming Branch)
日料 · ⭐ 3.4
No. 32-8, Yonghua Street (Residence Declaration)
Dishes
Salmon and Scallop MedleyA fusion seafood dish featuring fresh salmon and scallops, gently steamed or lightly pan-seared to preserve natural flavors and tender texture.
Salmon and Tiger Shrimp Sashimi PlatterFresh salmon and tiger shrimp sliced and arranged on a plate, served chilled with mustard soy sauce or lemon dressing for a delicate, refreshing taste.
Salmon Belly PiecesFresh salmon belly pieces marinated and pan-seared to perfection, offering a rich, tender texture and natural umami flavor.
Ancient Method Preserved Fish SkinFresh fish skin is traditionally prepared and marinated in a secret sauce, then gently cooked to achieve a crisp yet tender texture with rich umami flavor.
French Red Wine Foie GrasA classic French dish made with premium goose liver slow-cooked in red wine, resulting in a rich and velvety texture.
Sea Bao Fish Ball SashimiFresh sea bream fish balls artfully arranged on a plate, served chilled with lettuce and lemon for a clean, refreshing taste.
Jellyfish SaladHairtail丝 is a cold dish made primarily from jellyfish, using jellyfish heads or skins. After cleaning and soaking to remove salt and odor, it's sliced into fine threads and mixed with seasonings. No heating is involved, preserving its crisp texture.
Crispy Tender Scallops SashimiFresh scallops are sliced and served raw, highlighting their natural sweetness and crisp texture, often with a touch of lemon or wasabi soy sauce.
Mustard ScallopsMustard scallop is a cold appetizer featuring fresh scallops mixed with mustard sauce. After blanching and cooling, the scallops are tossed in seasoned mustard sauce to absorb its spicy aroma. The dish has a pure white color, tender texture, and a distinct mustard heat.
Crab Stick SashimiFresh crab stick slices served chilled, highlighting the delicate flavor and texture of imitation crab meat.