Summer heat has passed, autumn breeze is refreshing, dry gas is in order, Cantonese people like to eat and heal health the most.
In the autumn season, Four Points by Sheraton Guangzhou Dongpu Hejing Hotel, Juweixuan Chinese Restaurant on the second floor, specially presents a series of healthy dishes for diners, carefully selected seasonal high-quality ingredients, skillfully interpreting a variety of classic dishes, combining traditional dishes with local cuisines, showing the unique charm of creative health dishes.
Nourishing soup – Yunnan monkey brain fungus snail head stewed duck
The first choice for autumn and winter soups. Selected Yunnan monkey brain fungus, accompanied by raw wild water duck, snail meat and other ingredients, using pure water to simmer for 2-3 hours, boiling a cup of nourishing soup, delicious and delicious, nourishing and nourishing.
Refreshing cold dish – multicolored salad rolls
Fresh carrots, cucumbers, fu skin, meat floss and coriander are neatly arranged in shreds, wrapped in a roll, which can maintain the original nutrition of the ingredients, and then mixed with the salad sauce, the taste is fresh, the color is colorful, and it stimulates your vision and taste buds
Wanlv Lake dried fish steamed hand-chopped meat cake
Select four fat and six lean ratios of black pork belly, cut into small pieces using traditional hand chopping to even, and repeatedly beat hard to make it full of elasticity, add salt, sugar, soy sauce and other seasonings to stir evenly, with pollution-free reservoir natural growth of freshwater dried fish, dishes traditional new, let you taste a different umami taste.
Tangerine peel old ginger mountain pit snail stewed blue-headed duck
Mountain pit snail has the effect of clearing heat and dispelling dampness, the origin comes from Heyuan, it needs to be raised with water for 2 days to remove the mud smell, the blue-headed duck is rich in protein, which can nourish the yin and supplement the deficiency, and the weight is about 2 pounds. First stir-fry the duck with ginger until 5 minutes cooked, and then put the snail meat, tangerine peel and other materials together into the pot and simmer slowly, the tender duck meat with slightly sweet snail meat, into the fresh aroma of the tangerine peel, the taste is more fragrant and delicious.
Emerald Flowers Brew eighteen lotus roots
Panyu Nansha Eighteen Chung Lotus Root is rich in iron elements, vitamin A, dietary fiber and other nutritional values, the chef with superb knife work will be the lotus root thinly cut like a piece of paper, brewed into the traditional hand-beaten cuttlefish glue and mud carp fish glue, shaped like dumplings, slow frying until golden brown, keep the meat tender and juicy, and then with honey beans and secret sauce stir-fry, lotus root crisp, tender meat, rich taste.
Pepper and chives dragon gate chicken
Select the bearded chicken raised in Huizhou Longmen, soak the original chicken in white brine juice until just cooked, chop the pieces and then add pepper and pepper sauce and onion oil juice, so that the sauce is slowly integrated into the chicken, the taste of the meat is tender and refreshing, the aroma is overflowing, and the appetizer is delicious.
Juweixuan Chinese Restaurant is located on the second floor of the hotel, the fashionable and avant-garde decoration style breaks the dull design of the traditional design of the previous Chinese restaurant, and brings a new feeling to customers from the visual enjoyment and comfort experience. The restaurant takes Cantonese cuisine as the main theme, adheres to the consistent concept of Cantonese cuisine, insists on selecting only the freshest ingredients, and exerts the original taste of the ingredients as much as possible in the cooking method, so as to minimize the damage caused by artificial processing to the original taste of the ingredients.