The banquet hall in the software park, the mountain treasures of the willow leaves and the taste of the tail tooth banquet
BY Small Business 9999
Xiamen Software Park Phase II is an enterprise park that gathers emerging industrial models, usually tens of thousands of people work here, the demand for meals is particularly strong, in addition to several canteens I know, there are several high-end restaurants that meet the needs of business banquets.
The Willow Leaf Ballroom is one of the best. In the wide façade, a smiling Maitreya Buddha greeted him with wide arms and joy.
The aquarium on the left side of the spacious living room is stocked with fresh seafood, and there are pictures showing finished dishes for guests to order. The WYSIWYG model is similar to that of most restaurants in Fujian.
In addition to a small hall that can set up four tables for small and medium-sized companies, there are about 20 private rooms, each of which is particularly spacious, and the arrangement of 12 people at the same time is also spacious enough to touch each other's elbows.
Flower gum chicken: the traditional dish in Cantonese cuisine, popular in recent years, probably people like the thick soup taste, like the smooth glutinous cotton of peppercorns, of course, chicken can not live too old, yellow orange orange color can also be said to be golden, appear expensive.
Ancient lamb stew: The goat with skin is cooked in a casserole in a yellow stew, the soup is fragrant and fragrant, and it is delicious to eat with white rice.
Crayfish boiled core mustard: This mustard dish is thick, but it is easy to cook soft, the soup flavor has a sweet feeling due to the slight bitterness of the mustard itself, with crayfish boiled, the soup is fresher, as a banquet dish, it also appears to be of sufficient grade.
A pint of sand tea pot: sand tea is one of the most characteristic flavor types in Xiamen, especially suitable for pairing with a variety of offal or seafood, used to entertain foreign friends is a good choice.
Braised pork: Braised pork is found in all major Chinese cuisines, it is a popular next meal, the braised meat here does not dare to say what characteristics, but the bottom of the sauerkraut is crisp and tender and fresh, and eats it with meat pieces, both under the rice and degreasing.
Casser-baked grouper head: The overall tone of the restaurant's dishes is Cantonese, a traditional approach that is decent.
Yellow cauliflower stewed sausage: Although Fujian and Cantonese cuisine belong to different cuisines, because there are many similarities in the relationship between geography and ethnic groups, like this pot has a light taste, southwest Fujian is also liked in eastern Guangdong.
Stone pot spotted fish soup: The stone pot has a good insulation effect, and it is very hot when served.
Because the soup is fresh and delicious, I can't help but drink one bite after another, but the hot grouper fillet is left, and this texture can be seen that the heat is precise and the quality of the ingredients is good.
Bacon mixed grain rice: bacon chopped and stewed with various grains, fragrant and in line with the people's pursuit of health psychology.
Goji leaves: Goji leaves are very popular in the south and are said to have the effect of nourishing the liver. In my pure rice bucket view, this slightly bitter and sweet young leaves after cooking the soup tastes very delicious, and the effect of antidote is particularly good.
Stir-fried abalone with asparagus: Abalone is cut longitudinally, with asparagus and bell peppers, and the dish is brightly colored and rich in taste. After three rounds of food and wine, the dish is fresh and refreshing.
Pretzel Chicken Cartilage: Like peanut rice, it is also a popular appetizer.
Stir-fried Huaishan: Same as the fried abalone above, but purely vegetarian ingredients, the overall feeling and seasoning are more vegetarian and elegant.
The overall feeling, the willow leaf banquet hall box atmosphere, dishes take into account the two major cuisines of Fujian and Cantonese, the price is close to the people's home cooking, there is no lack of ingredients with noodles, suitable for arranging business banquets or company team dinner.