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Qin Yuan · Night Banquet (National Exhibition Center)

特色菜 · ⭐ 4.8

No. 158–168, Huilong Road

Dishes

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  Sashimi Platter

  Sashimi platter is a Japanese dish featuring a selection of fresh seafood, primarily including salmon, tuna, and scallops. Each type of seafood is carefully prepared, sliced thinly, and beautifully arranged on the plate. Served with a specially crafted sauce, it allows you to fully experience the freshness and natural flavor of the seafood.
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  Qianshan Lake Fish Head

  Qianshan Lake big fish head is made from fresh bighead carp heads, combined with tofu, mushrooms, and ham, then slowly stewed. The fish head is first pan-fried and then simmered in rich broth for tender meat and flavorful soup.
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  Tang-style Wagyu Steak

  A premium Wagyu steak prepared using traditional Tang-style pan-searing, resulting in a tender and flavorful dish with a rich umami taste.
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  King Crab

  The king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
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  Tomahawk Lamb Chop

  The tomahawk lamb chop is made from bone-in meat taken from the leg, marinated and then pan-seared. The main ingredients include lamb chops, olive oil, garlic, rosemary, and other seasonings. During preparation, high heat is used to sear the surface and lock in the juices, followed by slow roasting at low temperature to ensure a tender texture.
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  Cantonese Family-style Clay Pot Dish

  A traditional Cantonese dish featuring layered ingredients like pork, chicken, fish balls, radish, and vermicelli, slow-cooked in a large pot for rich flavor.
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  Emerald Green Cod

  Emerald Green Cod is a dish made with cod as the main ingredient, combined with fresh vegetables and seasonings. The cod is pan-fried and then cooked together with green vegetables such as broccoli and asparagus, resulting in a tender texture and a vibrant green color.
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  Hua Diao Fung Wong Crab

  Fresh soft-shell crab cooked with Shaoxing wine, egg white, and broth. Tender crab meat, rich aroma, and silky texture.
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  Braised Sea Cucumber with Green Onion

  Scallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.
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  Shrimp Soup Rice

  Shrimp soup rice is made by cooking fresh shrimp with water or broth, then mixing in cooked rice to absorb the flavorful broth. Main ingredients include shrimp, rice, and seasonings like scallions and ginger. First, simmer shrimp and seasonings into a rich broth, then mix in the cooked rice.
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  Spicy Braised Lobster

  Spicy Braised Lobster features fresh lobster simmered in a rich, spicy sauce made with chili, Sichuan pepper, and fermented bean paste, delivering bold, numbing heat and umami flavor.

Reviews

• stormy_ficus
  Came here with my bestie and honestly such a great deal for what you pay. After dinner we just sat out in the courtyard for a bit, it wasn't even hot and the breeze felt amazing. The place is super pretty inside, very photo-friendly. We happened to catch someone's birthday and they put on this little birthday performance for them. The acrobat guy was honestly incredible, totally reminded me of characters I've been watching in a drama lately. After the show the chefs came up on stage with the performers and you could tell they were really proud of what they do. The food was actually delicious, especially the shrimp and eggplant dish — you seriously can't even taste the eggplant in it. Apparently the chef walked us through the whole process: peel the skin off fresh eggplant, chop just the flesh into tiny cubes and fry it in chicken fat, then add chicken breast, mushrooms, fresh bamboo shoots, five-spice dried tofu, and all kinds of dried fruits, simmer it all in chicken broth until the liquid's gone, finish with sesame oil and a bit of wine oil, seal it up in a porcelain jar, and when you want to eat it you just toss it with some stir-fried chicken. The plating was gorgeous too, the lighting on the plate made it look stunning and the props with the flower petals and water curtain effect were really cool — kind of like that Dream of the Red Chamber immersive theater thing I saw before. Only downside is they didn't have a paper menu, asked a server and they said it's being updated, so hopefully next time. The noodles and the dessert at the end were kinda meh. Also the floor lights on the stage shine straight into your eyes which is a little harsh, but it doesn't happen too often so it'd be nice if they could fix that. Parking's easy though, plenty of spots, 5 kuai an hour.