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Cuiyuan Private Cuisine

特色菜 · ⭐ 4.8

No. 42, Group 10, Shushan Village

Dishes

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  Premium Mushroom Vegetarian 'Roast Goose'

  Premium Mushroom Vegetarian 'Roast Goose' is a classic vegetarian dish that mimics meat. The main ingredients are tofu skin (bean curd sheets) and a variety of mushrooms (such as shiitake, king oyster, and enoki mushrooms). During preparation, seasoned mushroom filling is wrapped in tofu skin, rolled into strips or blocks, first steamed to set the shape, then pan-fried or deep-fried until the surface is golden and crispy. The finished product has a fragrant, crispy exterior and a juicy, flavorful filling, offering a rich texture that simulates the form and taste of roast goose, making it a healthy and delicious vegetarian option.
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  Three-Scallion Pepper Sauce King Prawns

  This dish features king prawns as the main ingredient, accompanied by three types of scallions: red shallots, dried shallots, and green onions. The prawns are butterflied, deveined, and deep-fried until the shells are crispy. In a separate wok, the three scallions are stir-fried until fragrant, then a pepper sauce made from chili, soy sauce, sugar, and other seasonings is added. Finally, the fried prawns are quickly tossed in the sauce to coat evenly. The dish results in springy prawn meat with a rich scallion aroma and a mildly spicy, savory pepper sauce.
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  Health-Promoting Vegetable Salad

  A healthy vegetable salad made with fresh lettuce, cucumber, tomato, carrot, and purple cabbage, sliced or shredded, then mixed with a little olive oil, lemon juice, or vinegar—no heating required to preserve the natural flavors.
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  Handmade Yogurt Bird's Nest

  Handmade Yogurt Bird's Nest is a dessert that combines traditional nourishing ingredients with modern techniques. Main ingredients include premium bird's nest, fresh milk, and yogurt fermented with lactic acid bacteria. During preparation, the bird's nest is soaked, cleaned, and stewed until soft and smooth; then milk is fermented into thick yogurt, cooled, mixed with the stewed bird's nest, and set under low-temperature refrigeration. The final product is milky white with distinct strands of bird's nest, offering a smooth texture where the slight acidity of yogurt complements the mildness of bird's nest.
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  Oil and Vinegar Jellyfish Blossom

  A cold dish made with jellyfish head, cucumber, and carrot, dressed in oil and vinegar sauce for a crisp, refreshing taste.
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  Red Osmanthus Bird's Nest Black Rice Lotus Root

  Red Osmanthus Bird's Nest Black Rice Lotus Root is an exquisite dish combining several precious ingredients. Main components include lotus root, bird's nest, black glutinous rice (wumi), and red osmanthus flowers. In preparation, the lotus root is cleaned, one end is cut open as a lid, and the interior is hollowed out. Soaked bird's nest is mixed with steamed black glutinous rice and stuffed into the lotus root cavity. The lid is replaced and secured with toothpicks. The stuffed lotus root is then steamed over low heat for an extended period until tender. Finally, it is glazed or garnished with a syrup made from red osmanthus flowers, rock sugar, or honey. The finished dish features an intact lotus root with a rich, sweet, and glutinous filling, carrying a subtle osmanthus fragrance.
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  Steamed White Fish

  A dish made by steaming fresh white fish with ginger and scallions, resulting in a delicate and flavorful seafood experience.
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  Shrimp Roe Stir-fried Fresh Shrimp

  A refined dish featuring fresh peeled shrimp stir-fried with shrimp roe, offering a delicate and savory taste.
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  Fragrant Chives and Knife Fish Meatballs

  A savory dish made from minced knife fish and pork, shaped into meatballs and simmered with chopped chives for a fragrant, tender texture.
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  Numbing Pepper Tender Young Pigeon King

  Numbing Pepper Tender Young Pigeon King is a dish featuring squab (young pigeon) aged around 20-25 days. Main ingredients include squab, fresh green and red Sichuan peppercorns, dried chili peppers, ginger, garlic, and various spices. The basic preparation involves cleaning the squab, marinating it with spices and seasonings, then deep-frying or roasting until the skin is golden and crispy. Separately, green/red Sichuan peppercorns and dried chilies are stir-fried until fragrant. The fried squab is then tossed in or drizzled with this numbing pepper sauce, allowing it to fully absorb the aromatic, tingling flavors. The dish is characterized by its crispy skin, tender meat, and prominent numbing sensation.
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  Black Pepper Angus Beef

  Black pepper Angus beef is made with premium Angus beef and black pepper sauce, offering a rich, savory flavor and tender texture.

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