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XiamenAir Carnival Hotel·Bai Lu Zhou Restaurant

Western cuisine · ⭐ 4.6

Room 101, Building 5, No. 16, Lize Road, Lianhuahe West Road (2nd Floor, Xiamen Airlines Joyland Hotel)

Dishes

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  Italian Shrimp Soup Pasta

  Italian shrimp soup with wide noodles is made primarily with fresh shrimp, tomatoes, onions, garlic, and olive oil. First, shrimp are sautéed until fragrant, then tomatoes and vegetables are cooked to create a rich broth. Wide noodles are added and cooked through, then finished with grated Parmesan cheese. The preparation emphasizes the natural flavors of the ingredients and the harmonious blending of the broth.
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  Signature Scallop Rice Soup Pot

  A rice soup pot made primarily with dried scallops and rice, slowly simmered to create a rich and flavorful broth. The scallops are soaked and then cooked gently with rice, resulting in a smooth and delicate texture. A few slices of ginger are typically added to enhance aroma and remove any fishy odor, without using other complex ingredients—highlighting the natural taste of the ingredients.
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  Grouper

  Grouper is a saltwater fish commonly used in cooking. The main ingredient is fresh grouper, and the preparation methods include steaming, braising, or frying. Steaming preserves the natural flavor of the fish meat, braising adds seasonings such as soy sauce and ginger slices, and frying results in a crispy skin with tender, juicy flesh inside.
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  Spaghetti with Shrimp in Red Sauce

  Red sauce shrimp and wide noodles is made with fresh shrimp and wide noodles as the main ingredients. The shrimp are blanched and set aside. A red sauce is prepared by stir-frying tomato sauce, onions, and garlic, then water or broth is added and brought to a boil. Wide noodles are cooked until tender but firm, then the shrimp are added and stir-fried evenly so the noodles fully absorb the rich red sauce flavor.
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  American Seafood and Meat Platter

  The American Seafood and Meat Platter includes grilled steak, fried shrimp, and fries. The steak is typically ribeye or filet mignon, marinated and then pan-seared to a perfect doneness; the fried shrimp are peeled fresh shrimp coated in batter and deep-fried until crispy on the outside and tender within; the side dish consists of sliced potatoes fried into crispy fries. The dish is presented in a layered plating style, served with sauces such as black pepper sauce or ketchup.
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  Sichuan Pepper Beef Steak

  Peperrind steak is made from beef tenderloin, marinated and then pan-seared to perfection, served with a sauce sautéed with fresh Sichuan peppercorns and garlic slices. The steak is tender and juicy, while the Sichuan peppercorns impart a unique numbing aroma.
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  Korean Beef Tail Soup

  Korean beef tail soup is made primarily with beef tails, combined with辅料 such as carrots, onions, green onions, and garlic, and seasoned with soy sauce, sugar, cooking wine, and ginger slices. It is slowly simmered over low heat until the beef tails are tender and the broth is rich and flavorful. Typically, the beef tails are blanched first to remove any odor, then cooked together with vegetables and seasonings until the meat is soft and the soup is deeply flavored.
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  Dinner Roll with Butter

  Buttered bread rolls served before the meal are a common Western appetizer, consisting of baked bread and softened butter. The bread is typically small rolls or sliced baguette, baked until the crust is crispy and the inside is soft. The butter is placed on the bread, melting as it's eaten to enhance aroma and texture.
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  Dinner Roll

  Appetizer bread is typically made from basic ingredients such as wheat flour, yeast, and water. After fermentation and baking, it has a golden, crispy crust and a soft, porous interior with an aromatic fragrance.
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  Abalone, Scallops, Oysters

  Abalone, scallops, and oysters are cleaned and steamed or boiled to preserve their natural flavors, typically served with a small amount of ginger threads and scallion segments to remove fishy odor and enhance aroma.

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