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井禮·山海宴(三迪中心店)

地方菜 · ⭐ 4.8

Floor 3, Sando Center, Jiangbin West Avenue

Dishes

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  Jingli Crispy Quanzhou Beef

  Premium beef marinated and deep-fried to achieve a crispy exterior and tender, juicy interior. Crafted using traditional Quanzhou techniques, highlighting the natural flavor of beef and crisp texture.
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  Jingli Classic Buddha Jumps Over the Wall

  A traditional Fujian dish made with premium ingredients like abalone, sea cucumber, shark fin, gelatinous fish skin, and scallop, slow-cooked to create a rich and nourishing broth.
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  Israeli Red Skewer

  Israeli Red Skewer is a grilled skewer dish made with fresh red peppers, onions, and meat, threaded onto bamboo sticks and roasted over charcoal, resulting in a crispy exterior and tender interior with a hint of sweetness and smoky flavor.
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  Sous Vide Red Oil East Mountain Island Sea-Caught Rocket Squid

  Fresh rocket squid from East Mountain Island fishing, slowly cooked at low temperature and seasoned with red oil, tender and chewy with rich flavor.
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  Pork with Shrimp-stuffed Lotus Seeds

  A Fujian dish featuring pork stuffed with shrimp or minced meat, deep-fried and glazed in a sweet and sour sauce. The dish resembles lychee fruit and offers a delightful balance of textures and flavors.
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  Ancient Method Pan-Fried Liver

  A traditional Chinese dish made by pan-frying pork liver with aromatics like scallions, ginger, and garlic, then seasoned with soy sauce and cooking wine for a savory, tender result.
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  Ancient-style Southern Fried Liver (Small Portion)

  Made with pork liver, marinated and pan-fried using traditional methods. Crispy outside, tender inside, with rich savory and slightly salty flavor.
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  Ancient-style Lychee Pork

  A traditional Fujian dish made with marinated pork belly cubes deep-fried and stir-fried in a sweet and sour sauce, resembling lychee fruit.
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  New-style Kung Pao Shrimp Balls

  A modern take on the classic Kung Pao dish, featuring tender shrimp balls stir-fried with peanuts, bell peppers, and a tangy-spicy sauce.
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  Spicy麻 Sichuan Dragonfish

  Fresh dragonfish stir-fried with Sichuan peppercorns and spices, delivering a numbingly aromatic flavor.
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  Braised Fresh Snail Slices with Shaoxing Wine

  A Cantonese dish featuring fresh snail slices cooked in a savory sauce made with Shaoxing wine, soy sauce, and sugar, resulting in a delicate, aromatic flavor.
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  Michelin-Recommended Intangible Cultural Heritage Sealed Fermented Eel

  Premium eel undergoes traditional intangible cultural heritage fermentation in sealed jars for months, marinated with rice wine, spices, and salt. The finished dish features a bright red color, tender texture, and rich aroma of fermented wine combined with savory depth.
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  Taro Paste Eight Treasure Rice

  A traditional Chinese dessert made with glutinous rice, red beans, lotus seeds, dates, and other ingredients, topped with smooth taro paste.
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  Jasmine Milk Jelly

  Jasmine milk pudding is a dessert made primarily from jasmine tea, milk, sugar, and gelatin sheets. After brewing jasmine tea, it is mixed with milk and sugar, heated, then combined with melted gelatin sheets before being poured into molds and chilled until set.
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  Golden Prize Red Dragon Spicy Tofu Stew

  A flavorful fusion dish combining Sichuan-style spiciness with rich aromas, featuring tender tofu, red dragon shrimp, mushrooms, and green peas simmered in a spicy sauce.
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  Intangible Cultural Heritage Taiping Noodles

  A traditional hand-pulled noodle dish from Taiping, Zhejiang, made with wheat flour and served in a rich pork bone broth with shrimp and vegetables.
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  Inherited Craft Stewed Eel

  A traditional dish made by marinating fresh eel in aged fermented rice wine, resulting in a rich, savory flavor and tender texture.

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