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Black Pine White Deer (Pukeshun Wanda Store)

自助餐 · ⭐ 4.2

6th Floor, Wukesong Wanda Plaza, No. 69 Fuxing Road

Dishes

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  Salmon

  Salmon, with tender flesh and vibrant color. Typically eaten raw, paired with mustard, soy sauce, or lemon juice to preserve its natural flavor. It can also be pan-fried, grilled, or boiled—simple to prepare and rich in nutrition.
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  Salmon Belly

  Salmon belly is the fatty abdominal section of salmon, characterized by an orange-red color and distinct marbling. It is typically lightly seasoned and then pan-seared or served raw to preserve its tender texture.
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  Sashimi Yamato Platter

  Sashimi Daiwa-zuke is a Japanese cold appetizer centered around sashimi, featuring fresh seafood such as tuna, salmon, sea bream, scallop, and sweet shrimp. It is accompanied by side ingredients like cucumber, avocado, and radish sprouts, arranged in an elegant presentation. The fish is deboned and sliced while kept raw, typically served with wasabi and soy sauce.
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  King Oyster Mushroom

  Button mushroom is a dish primarily made with fresh button mushrooms. The preparation typically involves cleaning the mushrooms to preserve their natural flavor. During cooking, seasonings such as minced garlic can be added for enhanced taste, and finally, the mushrooms are simply stir-fried until cooked through, allowing you to enjoy their delicious freshness.
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  French Snail Bake

  Escargot is a classic French dish. The main ingredient is snail, seasoned with garlic, herbs, and butter. The preparation typically involves mixing the snail meat with seasonings, placing it back into the snail shell, topping it with a mixture of cheese and breadcrumbs, then baking in the oven until golden and crispy.
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  Sake-braised Sea Clams

  Sake-blanched clams is a dish made with fresh clams quickly blanched in sake. After washing, the clams are heated together with sake, allowing the umami of the seafood to blend with the aroma of the alcohol while preserving their tender texture.
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  Grilled Eel

  Grilled eel is a dish made primarily from fresh eel, marinated and then grilled over charcoal or in an oven. The eel's skin becomes golden and crispy, while the flesh remains tender and juicy, paired with a specially crafted sauce that delivers a unique flavor.
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  Blowfish Liver Delicacy

  Hake liver delicacy is a dish primarily made from monkfish liver, typically cleaned and blanched before being pan-fried or steamed to preserve its delicate texture and fresh flavor.
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  Sweet Shrimp

  Sweet shrimp is a dish primarily made with fresh shrimp, carefully prepared to highlight tender and juicy meat with a naturally sweet taste. Typically, uniformly sized shrimp are used, combined with simple seasonings to preserve the shrimp's inherent freshness and flavor.
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  Sweet Shrimp Sashimi

  Sweet shrimp sashimi is a seafood dish primarily made with fresh sweet shrimp. The preparation is simple: peel and remove the intestinal tract from the shrimp, keeping the tails intact, then slice into bite-sized pieces and arrange on a plate. Serve with soy sauce and wasabi to fully enjoy the delicious freshness of the sweet shrimp.
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  Oyster

  Oysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
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  Luo's Shrimp

  Luoshi shrimp is a dish primarily made with fresh Luoshi shrimp. The shrimp are first deveined, keeping the tails intact, then marinated with ingredients such as cooking wine and salt to infuse flavor. Next, the shrimp are gently steamed or lightly stir-fried to preserve their tender texture. Finally, garnishes like chopped green onions and ginger threads can be added according to taste for enhanced aroma.
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  Eel in Vinegar Sauce

  Eel in vinegar sauce is a dish made by marinating eel slices in seasonings and then pan-frying or grilling them. After cutting the eel into segments and marinating it with seasoning to absorb flavor, it is heated and cooked, then topped with a sweet-and-sour sauce made from vinegar, sugar, and soy sauce, allowing the fish to absorb the rich sauce 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.

Reviews

• oafish_capybara
  Bringing the kids here is honestly such a relief. They have stuff that's actually made for kids — clams, chicken skewers, tomato ramen — and after the meal the kids can grab strawberry ice cream and tiramisu themselves, which is a huge win. We ordered a whole spread, from the sashimi platter to pan-seared foie gras and big river prawns, and we literally cleaned every single plate. Everything was super fresh and the presentation was really pretty. Adults can go ahead and order the spicy stuff without worrying about the kids, which is great. Service is really attentive too — they even brought out a long-life noodle dish for someone's birthday. Definitely book ahead on weekends because it gets busy during meal times, but the vibe is still pretty calm and comfortable. Our whole family left super happy.