Bird's nest broth

Braised shark's fin with yellow wine

Tanghuangyu

China Rana Cheese in Changbai Mountain: Only shifting ginseng in Changbai Mountain for more than 6 years, once every 3 years, absorbing the essence of the sun and moon soil. It was collected from the polar obese Rana chensinensis in the dead of winter, and it is more nutritious than other supplements. China Rana chensinensis cheese is soaked in precious ginseng juice and added with sweet egg custard, which is cold and fresh, and draws a perfect ending for the feast of authentic products.

Xue Yan glazed egg in the Spring and Autumn Period: Its nourishing and beauty effects have been favored since ancient times, and it has been cherished by the government since the Qianlong period of the Qing Dynasty. In spring and autumn, the eggs are made by the first-class official swallow from the rare natural golden bird's nest. After condensation in spring and autumn, silk is thick and plump. Then mix it with transparent pigeon eggs and put it into a crispy fried golden nest. Look at it. It's a national treasure. Taste it, the teeth are smooth and elastic; The overall taste level changes are rich.

Qian Qiu Beihai Kanto Ginseng: Hokkaido Kanto Ginseng is the best of sea cucumbers, and 50-60 3-inch Kanto Ginseng are even rarer and more precious because of its long growth period; Sika deer meat has long been the most popular royal meal for the king when hunting, and the history of rare dishes has been proved for thousands of years. Extremely nourishing sea cucumber absorbs the essence of gravy and supplements venison, which is enough to balance the yin and yang of heaven and earth.

A hundred-year-old dragon fan is exquisite: a dragon fan is called a dragon fan if it is more than a hundred years old. Few people have a chance to taste it. The most valuable and delicious of the whole dragon vermicelli is the dragon vermicelli skin. Dragon skin must be air-dried for ten years to brew, with thick texture and soft and smooth gum. After dry baking, it tastes very lovely. Paired with fresh and sweet grouper balls, on the one hand, it is crisp and flexible, on the other hand, it is tender and juicy, and the ingenious cooperation of new and old seafood makes the taste unique.

Ten thousand years of stone cooking sea tiger king. Sea tiger wings, taken from the pectoral fins and caudal fins of tiger sharks, are the best of the wings. The chicken wings are thick, fat and crystal clear, and they are smooth and delicious after cooking. Shi Ding is taken from Neolithic volcanic rocks. After a long period of heating, it is a great breakthrough to taste shark fin. Put Hennessy XO in a tripod, and then pour in the hot sea tiger wings. The wine is full of fragrance, which makes the wing fragrance contain intricate aesthetic feeling and enhances the enjoyment of taste buds. This is beyond words.

Four Seasons Yuxiang Dahongpao: Suckling pig is a first-class delicious dish, which has a long history of 300 years as a royal food. Four Seasons Yuxiang Dahongpao is made from a real suckling pig born 45 days ago. It is crispy and delicious. With the top French foie gras, it is smooth and delicious, shining with the crisp and refreshing feeling of suckling pigs.

The golden moon and the moon reflect jade: butter crabs, only those exported from subtropical rivers, are rare and rare, and they are the best among crabs. Steamed crab oil with eggs is golden in color and delicate in taste. More precious, Iranian black caviar has diamond-like value. With fresh crab oil, frozen green asparagus, and then sprinkled with Semillon juice, cold and hot meet, which has a great influence on the taste of ice and fire.

Chitose Gui Ling Cao Xian Tang: The ghost of Bashan tea is something that has existed for thousands of years. The combination with the medicinal diet boiled by precious Cordyceps sinensis has long been recorded in Compendium of Materia Medica. Ming turtle is hard to find because it has nourishing properties. Cordyceps sinensis from the snowy plateau, because it absorbs the healthy qi of the four seasons, is more precious than gold, and is called the king of medicine. With gelatin, scallops, etc. Slow cooking in a volcanic stone pot 12 hours is the "first soup" with delicious taste, nourishing and not drying.

Haihua Huang Bao Years: The theme is Bao Bao, the famous work of abalone prince Mai Guangfan. In the past three years, Huahai Huangbao chose 15 Australian green-edged abalone with more than three heads, and cooked it with slow fire for three days and three nights, making it the best fresh abalone. The taste is extremely delicious and the texture is soft and elastic. Seasoned with dried abalone old juice, mixed with rare goose feet and Shanrui skirt, the flavor is rich and has become a legend in abalone industry.

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