State Banquet Chef Team, Huaihai Road Hotel Anti-Sky Menu! Roast duck Buddha jumping off the wall, 15 signature dishes
New Jin Jiang Hotel
Everyone in old Shanghai has talked about its legend
In the 30 years since its opening, it has hosted more than 500 political leaders
The chef team conducted a hundred state banquets, and the same Buddha jumped off the wall to sell at a high price
Located on 41f, the revolving restaurant was once a funky place to go and blow for three years
State banquet-level Chinese food from the hotel's 4f Changle Fang
Dao Dao originated from the "Jinjiang cuisine" that swept Shanghai Beach for 80 years
There is no shortage of heavyweights in the hardcore fan lineup
The Queen of England was fascinated by Buddha jumping off walls, and Mao Zedong loved braised pork
Crispy roast duck ring powder U.S. President
Du Yuesheng, a big man on the beach, had to queue for hours to come to dinner
This brings you two sets of hotel special "anti-sky menus"
It only starts at ¥98 per person
Produced by a team of chefs of the same style who conduct 100 state banquets
Hundreds of hard dishes at a retail price are all included
Buddha jumping off the wall, Jinjiang roast duck, crispy sea bass...
unbelief? The last two family portraits give you a feel for it!
There are also two benefits to this package
Universally available throughout the week, no markups on weekends & statutory holidays
Common in lunch and evening, more flexible to use
Friends gatherings, family dinners are all available
Click at the end of the article to learn more to purchase
The Buddha jumped off the wall with a cup of hands
This altar full of incense based on the Buddha jumping off the wall and plated in a purple clay pot,
It is a popular classic dish in the hotel, and the a la carte price is ¥158/case.
It is said that only more than 20 chefs can master their craft,
Collect 10 kinds of mountain treasures and seafood such as flower glue and sea cucumber,
With pig's trotters, old hens, ham hanging out of the broth,
Simmer for at least 4 hours to achieve a thick and rich taste.
New Jinjiang roast duck
Unlike Peking duck, this crispy roast duck, which often appears at high-standard state banquets,
It needs to be marinated 2 days in advance, and the sauce of the marinated duck should be hung for at least 6 hours.
Duck roasted in a custom oven,
Even if it is not dipped in sauce, the golden crispy crust has a slight salty flavor.
This signature dish of 00:00 ¥128,
Actually appeared in the menu of no more than 100 per capita, just ask you surprised?
Crispy sea bass
The chef selects a pound of live sea bass to raise in the back kitchen,
Guests kill now under the hot frying pan,
Serve with a secret soup to ensure the crisp taste of the sea bass.
Roasted cowboy granules
Choose the meat with chewy beef feli (tenderloin) part,
Add the secret sauce to cook, the denim grains are juicy and supple.
Emerald fragrant shrimp balls
The restaurant uses 7190 model shrimp,
A pound is about 20, not small.
Special sizing technique ensures a firm meat texture.
Shou Peach
The realistic shape of the peach pastry is handmade by the dim sum chef,
After eating it, I learned that it was the salted egg yolk meat stuffing that exploded in the circle of friends.
In addition, this package also includes Shanghai smoked fish,
Secret cold dish four-flavor dish of hard dishes such as bad chicken,
Sweet and sticky bean paste dumplings.
Cordyceps flower stewed old chicken
Selection of old hens (native chickens) served by special personnel,
Add tonic fungi such as cordyceps flowers,
Simmer for 3-4 hours, the soup is clear and flavorful.
It is said that the soup base of the Buddha jumping off the wall is also the same.
Steamed stubble shoots with yellow croaker
The back kitchen now kills a pound of two or two pounds of fresh yellow croaker,
Serve with seasonal spring shoots and snow vegetables and steam.
Want to make this creative dish customized for this set,
The heat is key, and the chef in charge of steaming the fish has 25 years of experience.
Shuxiang green shoots beautiful frog
Dong Zhujun, the founder of Jinjiang cuisine, is a native of Sichuan,
Leave behind a lot of classic Sichuan recipes.
The hotel is designed to adapt to the tastes of Shanghainese,
Specially recommended the improved taste of Shu xiang green shoot frog.
Abandoning the heavy spicy of Sichuan cuisine,
Retain the fresh and spicy flavor suitable for all ages.
In addition, all bullfrogs are killed in the kitchen,
It is not small, and the meat is tender.
Shallot garlic beef fillet grains
This dish is very popular in the restaurant,
Maybe it's because of the juicy taste,
Perhaps it's because of the quality assurance that each piece of meat can be traced back to the source.
Slip and sauté the shrimp
Pre-marinated and sizing 7190 shrimp,
Stir-fried to make a refreshing and light mouth,
It tastes tender.
Pudong salty hooves
Full of portions, half fat and half skinny big heads marinated in advance,
Steaming to relieve greasiness,
A piece of entrance is well-defined.
In addition, this package also includes fried shrimp,
Shanghai smoked fish, spicy chicken and other hard dishes of cold dishes five-flavor dish,
Sake dumplings with just the right sweetness and consistency.
New Jin Jiang Hotel Shanghai
Jinle quad meal ¥396/4 persons
Jinyue 6 person meal ¥696/6 persons
Click at the end of the article to learn more to purchase
Address: No. 161 Changle Road, Shanghai
Click below to learn more to purchase