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Flower and Seafood Buffet (Meijiang Store)

自助餐 · ⭐ 4.5

B03, Ground Floor, Phase II, Meijiang Convention and Exhibition Center, No. 221, Huichuan Road, Jinmenhu Subdistrict

Dishes

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  Three-variety Sashimi

  A Japanese cold dish featuring three types of fresh raw fish, typically tuna, salmon, and shrimp, sliced and served with wasabi and soy sauce to highlight the natural flavors.
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  New Zealand T-Bone Lamb Chops

  New Zealand T-bone lamb chops are made from high-quality New Zealand lamb, cooked by pan-frying or grilling, keeping the meat tender and highlighting its natural flavor with basic seasonings.
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  New Zealand Lobster

  New Zealand lobster, made from fresh lobster, steamed or boiled and served with ginger, scallions, and soy sauce, highlighting its tender texture and natural flavor.
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  Matsutake Mushroom Soup

  Matsutake soup is made with the precious matsutake mushroom as the main ingredient, enhanced with chicken or lean meat for flavor. The preparation is simple: first simmer the meat to create a rich broth, then add sliced matsutake and gently stew over low heat to preserve its natural aroma. The soup has a clear color and a rich, smooth taste, making it an excellent choice for nourishment and health preservation.
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  Sea Urchin

  Sea urchin is a marine creature with tender flesh and a delicious flavor. It is commonly eaten raw, seasoned with lemon juice or soy sauce and mustard, and can also be used to make dishes such as sea urchin fried rice and steamed egg with sea urchin.
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  澳龙刺身

  澳龙刺身以新鲜澳洲龙虾为主要食材，将龙虾肉切成薄片或块状，直接生食。制作过程中通常不经过加热处理，仅用冰镇保持其鲜嫩口感，可搭配酱油、芥末或柠檬汁等调味品食用。
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  Grilled Durian

  Grilled durian is a dish primarily made with fresh durian flesh. After removing the shell, the durian flesh is directly placed in an oven to bake, making its texture softer and sweeter. No additional seasonings are typically added during preparation, preserving the natural flavor of the durian.
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  Steak

  Steak is made primarily from beef, carefully selected and cut to preserve the most tender parts of the meat. It is typically marinated with spices and seasonings, then seared at high heat in a skillet or on a grill until the surface is golden and slightly charred, while the inside remains juicy and tender. During preparation, garlic cloves and rosemary can be added according to personal taste to enhance the aroma.
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  Peony Shrimp

  Peony shrimp is made primarily from fresh shrimp, named for its bright red color and flower-like shape resembling a peony. The preparation involves cleaning the shrimp, removing the intestinal vein and antennae, marinating with cooking wine and ginger paste, then cooking and arranging the dish in the shape of a peony flower.
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  Cheese-Baked Lobster

  Fresh lobster baked with cheese and cream sauce until golden and crispy, offering tender meat with rich seafood and cheesy flavors.
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  Filet Mignon

  Filet mignon is made from beef tenderloin, carefully marinated and grilled. The tenderloin cut is tender with no fat, and after high-heat quick grilling, it develops a crispy exterior while maintaining a tender and juicy interior.
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  Garlic-Flavored King Crab

  Fresh king crab meat stir-fried with garlic, butter, and a touch of white wine for a rich, savory flavor.
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  Pan-Seared Foie Gras

  Pan-seared foie gras is a refined delicacy, primarily made from fresh goose liver. The preparation involves gently frying the liver until both sides are golden brown, preserving its crispy exterior and tender interior, while pairing it with specially crafted spices to enhance the flavor.
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  Lobster

  Made with lobster as the main ingredient, typically boiled in water or stir-fried with butter and garlic, served with onions and tomatoes for a fresh, firm texture.
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  Foie Gras

  Foie gras is a delicacy made primarily from rich and tender goose liver, carefully prepared through meticulous cooking techniques. Its preparation typically includes steps such as marinating and poaching to preserve the liver's delicate texture.

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