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颂·江南宴(博今国际店)

江浙菜 · ⭐ 4.8

2nd Floor, Bojin International Building, Chegongmiao (opposite KKone, near Zhengzhong Golf Club, State Taxation Bureau, and Mangrove Forest)

Dishes

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  East China Sea Yellow Croaker Stewed with Bean Noodles

  East China Sea yellow croaker stewed with bean noodles, using scallions and ginger for flavor, slowly simmered to create a rich broth with tender fish meat and flavorful, sauce-absorbing noodles.
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  Qianlong Thousand Island Fish Head Emperor

  Qianlong Thousand Island Fish Head Emperor is made with a large fish head simmered with Thousand Island sauce, mushrooms, and ham. The fish head meat is tender, and the broth is rich, blending savory and umami flavors for a complex taste.
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  Ten-Year Huangdiao Braised Steak

  Premium steak slow-braised with ten-year aged Huangdiao wine, resulting in rich aroma and tender texture.
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  Angus Sour Soup Wagyu Beef

  Premium Angus wagyu beef slow-cooked in a tangy sour soup, delivering tender meat and a refreshing, zesty flavor.
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  Huizhou Stinky Mandarin Fish

  Huizhou Stinky Mandarin Fish is a classic dish of Huizhou cuisine. The main ingredient is fresh mandarin fish. The fish is marinated in light salt water for several days to undergo natural fermentation, which develops its distinctive aroma. Before cooking, the fish is cleaned and typically braised or dry-braised with minced pork, bamboo shoots, shiitake mushrooms, chili peppers, ginger, and garlic. The cooked fish has a firm, clove-like texture, offering a unique combination of a pungent smell and a savory, delicious taste.
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  Kunlun Snow Water Boiled Tibetan Lamb

  Tibetan lamb meat stewed with snow water from Mount Kunlun, tender and flavorful, clear broth with pure taste. Mainly made from highland lamb, slowly simmered to retain its natural essence.
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  Jiangnan White Bar

  A classic Suzhou dish featuring fresh white barb fish steamed with ginger, scallions, and garlic, offering a delicate and savory flavor.
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  Jiangnan Mist Shrimp

  Fresh river shrimp stir-fried with green peas, carrot cubes, and ginger, finished with a light sauce—delicate and aromatic, reflecting the elegance of Jiangsu cuisine.
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  French Cherry Liver Pâté

  French cherry liver dish made with duck liver and fresh cherries, where the liver is marinated and pan-seared to perfection, while cherries are reduced into a sauce or used as garnish to enhance flavor complexity.
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  Anhui Earth Pot Abalone Chicken

  A signature Huizhou dish featuring chicken and abalone slow-cooked in a traditional earth pot, delivering rich, savory flavors.
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  Huaiao Softshell Turtle

  Fresh softshell turtle is the main ingredient, paired with Huangjiu (flower carving rice wine), ginger slices, and scallions, then slowly braised. The turtle meat is tender, with rich wine aroma and a thick, savory broth, known for its nourishing and health-enhancing properties.
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  West Lake Beef Soup

  West Lake Beef Soup is a traditional soup made primarily with beef, tofu, and mushrooms. The preparation involves mincing the beef, marinating it with seasonings, then combining it with chopped tofu and mushrooms in a pot. Add broth or water, simmer until thickened, then pour in beaten eggs and garnish with cilantro.
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  West Lake Longjing Shrimp

  West Lake Longjing Shrimp is a dish featuring fresh river shrimp and West Lake Longjing tea. The shrimp are marinated, stir-fried, and combined with tea infusion or leaves to absorb the tea aroma, resulting in tender texture and fresh tea flavor.
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  Steamed Crab with Rice Noodles

  A savory dish featuring fresh green crab stir-fried with chewy rice noodles, seasoned with ginger, garlic, and soy sauce.
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  Black Garlic Stir-fried Beef

  A Chinese stir-fry featuring black garlic and tender beef, offering a rich, savory flavor with a hint of sweetness.

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