Thai citronella sesame bread shrimp, Indian burger steak, Vietnamese beef fried powder, Malaysian curry crab, western region ancient roast leg of lamb, samba sauce fried rice noodles and other Southeast Asian hot dishes stimulate the ultimate temptation of taste buds; Salmon soup, Indonesian oxtail soup, seafood Dongyingong soup, cream carrot soup and other western special soups are delicious and nourishing. Norwegian fresh salmon, pandalus borealis, three-spotted crab, spider crab, Alaska snow crab, New Zealand mussel, spoonbill shrimp, etc.

1. Vietnamese lemongrass beef and lemon powder

Citronella, also known as lemongrass, is a natural aromatic seasoning and a common spice in Southeast Asian cuisine. This powder is mixed with the unique aroma of citronella, the sweet and sour fragrance of lemon, and the beef is refreshing but not greasy. In addition, the chef changed the traditional Vietnamese wide flour to choose fine rice flour, which can make the flavor of seasoning melt into the fine rice flour to the maximum extent.

2. grapefruit shrimp salad

This dish combines the freshness of shrimp, the fragrance of grapefruit and the acidity of lemon, which is particularly appetizing. Pomelo is fragrant, sweet and sour, cool and moist, rich in nutrition and high in medicinal value. It has the functions of relieving cough and asthma, clearing away heat and resolving phlegm, strengthening spleen and promoting digestion.

3. Fried chicken with vanilla leaves

Vanilla leaf is one of the commonly used spices in Southeast Asia, which can make food more fresh and sweet. This Thai cuisine, first marinates chicken with fish sauce, garlic, onion, ginger, etc., and then wraps the chicken with vanilla leaf into a triangle and fries it in the oil pan. The fragrance of vanilla leaf is brought into full play after frying, and the wrapped chicken is surrounded by fragrance. After opening the vanilla leaf, the chicken is fragrant, tender and delicious.

Delicious dessert

Pumpkin mousse

Hollow out the inside of the pumpkin to make an urn, and put cheese in it. After steaming, the pumpkin meat is waxy, soft and smooth, fragrant and delicious, sweet but not greasy, and the cheese is rich in milk flavor and mellow and delicate in taste. Both of them are eaten together, and the taste is wonderful. In addition, this dessert looks like a bright moon, which is very gratifying.