The white Dongpo puffer fish is cooked according to ancient methods to retain the original flavor of the puffer fish. The combination of orchid snails and lettuce is refreshing and delicious, and the lettuce is fragrant when eaten raw. Siyue Herb River Shrimp uses Thai Mekong River shrimp. There are only 10 shrimps per pound. They are more tender and chewy than the common sea white shrimp. It is really a good place to try new meat. The fourth month is synonymous with the beauty of time and the beauty of the world. It is also the breeding season of puffer fish. It represents the beauty of life, the love of all things, and the hope and inheritance of nature.
Siyue Pufferfish is named after the brand name. It uses the dark-grained pufferfish produced in Yangzhong, Jiangsu Province, the hometown of puffer fish in China. The cooking method has absorbed the braised pufferfish, a classic puffer fish dish from the Ming and Qing Dynasties. The dish has a rich soup. , the meat is smooth and smooth. On the basis of retaining the traditional southern sweet and fresh cooking methods, creative northern salty and fresh cooking methods have been developed to achieve the compatibility of northern and southern tastes and provide consumers with more choices.
The traditional method of making Dongpo puffer fish perfectly reproduces the ancient style of cooking pufferfish in white sauce during the Song Dynasty. It retains the original flavor of puffer fish and pays attention to the control of heat, which is the best test of the chef's skills.
Emerald Orchid Clam only takes the most crispy and tender 1/3 of the whole lettuce, slices it into 2.5cm wide strips with even thickness, rolls and shapes, and the finesse shows the skill of the knife. Orchid clams are selected from the cold waters north of Newfoundland, Canada. They are pure wild seafood. You can feel the salty freshness of the ocean as soon as you enter, wandering in the vast waters of Newfoundland. Paired with the fragrant and slightly spicy dipping sauce, it forms a refreshing, appetizing and nutritious appetizer.
Siyue Herb River Shrimp selects high-quality river shrimp from the Mekong River in Thailand. There are only 10 shrimps in a pound. They are more tender and chewy than the common white sea shrimp. They are still fresh after being pickled and cooked. It retains the tender and sweet taste of the Mekong River water in Thailand. Served with Siyue's secret herb sauce and unique cooking techniques, it restores the most natural fragrance and deliciousness of the shrimp.
The stone pot black pepper beef short ribs are made from bone-in beef short ribs imported from Australia, supplemented by Cambodian Kampot pepper favored by top chefs around the world. It is made into fresh powder by hand grinding, retaining the unique flavor given by the local special climate and mineral-rich soil. It is prepared into a sauce using Chinese cooking methods, so that the whole piece of cowboy meat is covered with rich fragrance. It is a typical dish. Fusion dishes made from Western food.
Vinegar-cooked boneless lamb chops: Select the lamb rib parts, remove the bones and remove the meat, and put it into the pot with onions. The aromatic hydrocarbons of the onions are fully evaporated, giving the lamb a more fragrant flavor. Adding an appropriate amount of vinegar to remove the smell of mutton can remove the smell of mutton and at the same time decompose protein and help the body better absorb the nutrients rich in mutton. The finished product is salty but not sour, the mutton is neither burnt nor greasy, and the taste is fragrant.
The braised pork with perilla is based on the classic braised pork recipe of Huaiyang cuisine. It is cooked with fresh perilla. The aroma of perilla penetrates into the top-quality pork belly, relieving greasiness, adding fragrance, and giving it a unique flavor.
In winter, a cup of hot drink is a good choice to accompany your meal. The Four Moon Pufferfish Peach Gum Collagen Special Drink is made from selected high-quality peach gum, added with collagen refined from puffer fish skin, and mixed with classic nourishing products such as white fungus and honey (the product has been patented) , especially suitable for women to drink, it will make your skin moisturized and radiant, keeping you warm all winter and moisturizing all season long.