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Jinghai Tower Underwater Restaurant Bar

特色菜 · ⭐ 4.8

B1 Level, Jinghai Building

Dishes

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  Health-Preserving功夫 Soup

  Health-preserving功夫汤 is made with a variety of nourishing ingredients, including chicken, pork ribs, goji berries, red dates, and astragalus root, slowly simmered in clear water. The main steps involve cleaning and preparing the ingredients, placing them in a pot, adding enough water to cover the ingredients, and gently stewing over low heat for 2-3 hours to fully release the nutrients.
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  Charcoal-fired flatbread

  Bao lu bing is a traditional Chinese flatbread made by mixing flour and water into dough, which is then fermented, rolled into round饼坯 (dough rounds), and baked in a special吊炉 (hanging oven). The main ingredients include flour, water, and edible oil, with sesame seeds sometimes added to enhance aroma. During baking, the dough rounds expand from the heat, resulting in a crispy surface and a soft interior.
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  Charcoal-Grilled Wagyu Ribeye

  Premium wagyu ribeye, marinated and grilled over charcoal for a crispy exterior and tender interior, preserving the beef's natural flavor.
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  Refreshing Mixed Vegetable Salad

  Refreshing mixed salad is a colorful cold dish made primarily from fresh vegetables such as lettuce, cucumber, carrot, and purple cabbage. The preparation is simple: wash and shred the vegetables, then mix with a specially prepared dressing.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Bok Choy and Vermicelli Stew

  Bok choy and vermicelli stew uses bok choy and soaked vermicelli as main ingredients, simmered in a clay pot with broth or water until tender, absorbing the rich flavors.
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  Bok Choy and Vermicelli Stew

  Bai Cai Fen Liu Bao is made with napa cabbage and vermicelli, enhanced with pork belly or ham, slow-cooked in a clay pot until flavorful and rich in broth.
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  Premium Tender Lamb Leg

  Premium tender lamb leg made from fresh leg meat, marinated and slow-cooked at low temperature for juicy tenderness, then pan-seared with a secret sauce for a slightly crispy surface and soft interior.
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  Steamed White Fish with Aged Huangjiu

  White thread fish marinated in aged Shaoxing wine and steamed, featuring white thread fish and aged Shaoxing wine with ginger slices to remove fishy smell and enhance aroma, resulting in tender fish meat infused with wine fragrance.
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  Pan-fried Smelly Catfish

  Pan-fried stinky mandarin fish is a dish primarily made with mandarin fish. After marinating, the fish develops a unique flavor. During cooking, the fish is pan-fried until both sides are golden brown, with a crispy skin and tender flesh. When served with appropriate seasonings, it offers a distinctive and memorable taste.

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