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Hua He Hai Xian Zi Fu (Fuxingmen YuanYang Dian)

自助餐 · ⭐ 4.6

Room 107B, Basement Level 1, Building 1, No. 158 Fuxingmen Nei Street

Dishes

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  Lobster

  Mainly made with lobster, typically cleaned and then boiled or stir-fried, seasoned with garlic, ginger, chili, and enhanced with butter or白酒. Common methods include boiling, garlic sauce, and spicy flavors.
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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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  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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  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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  Deep-Sea Lobster

  Fresh deep-sea lobster is the main ingredient, cleaned with fresh water and then steamed or blanched to preserve its natural flavor. Some recipes add ginger slices and scallions to remove fishy odor and enhance aroma, while others use garlic butter, butter, or soy sauce to enrich the taste.
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  Pan-Seared Cod

  The cod is marinated and pan-fried until golden on both sides, keeping the flesh tender and juicy, usually served with lemon slices or herbs for 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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  Cheese-Baked Lobster

  Cheese-baked lobster with fresh lobster, shelled and diced, sautéed in butter with garlic and onion, topped with mozzarella and parmesan, then baked until the cheese melts and turns golden.
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  Flower and Sashimi Platter

  A platter of flowers and sashimi features fresh raw fish like salmon, tuna, and snapper, garnished with vegetable flowers such as carrot and cucumber blooms. Ingredients are chilled and sliced just before serving to preserve freshness and original flavor.
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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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  Spiced Wine Tenderloin Steak

  Sauerkraut filet steak made with filet mignon, marinated in rice wine lees and pan-seared to preserve its tender texture, with the rice wine lees adding a unique aroma.
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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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