The most anticipated thing to look forward to every spring is a variety of seasonal ingredients, which give birth to a whole winter, full of fresh natural energy, but fleeting.
Eat spring early, otherwise you will have to wait for the next spring.
Therefore, at this moment, the Four Points by Sheraton Guangzhou Dongpu Hejing Hotel Juweixuan Chinese Restaurant also launched the "Spring on the Tip of the Tongue" in a timely manner.
Led by Chef Li, who has 28 years of experience, he used fresh fish and shrimp and seasonal ingredients to form a fresh spring feast full of color and flavor. The dishes are tender, the fish is fresh, the meat is beautiful, and the table is full of spring and pleasing to the eye.
Small citrus snail head stewed champagne pigeon
Small citrus, is a very hot small citrus tire, it is the same as the tangerine peel, has the effect of coughing up phlegm, moisturizing and removing dampness.
With the pigeons that grew up drinking champagne, the snails are stewed together, fresh and refreshing, nourishing the yin and lungs, and it is the most suitable for such a health soup in spring.
Wasabi saladan shrimp balls
The presentation is very tender and green, bringing the breath of spring.
Using shrimp from Zhuhai Wanshan Island, shelled, only shrimp, plus fresh Japanese wasabi + Portuguese eggplant juice to make a sweet and sour salad sauce, sweet and sour, crisp on the outside and soft on the inside.
Caviar beehive strips with olive oil asparagus mushrooms
The dish is very clever, the Australian ribbon is wrapped in a secret sauce, fried into a honeycomb, decorated with caviar, placed on top of red and black beans, scattered around the mint and lime, the golden "bird's nest" contains olive oil asparagus mushrooms, open the box, like a colorful spring picnic map, spring, jumping on the table.
Yunnan Pu'er tea matsutake soaked osmanthus fish
There is more spring water and the fish are fat. The selection is the Osmanthus fish grown up in Heyuan Wanlu Lake, boneless slices, soaked in Yunnan Pu'er tea and matsutake boiled fish soup, sweet fish soup and tea mushroom aroma joint interpretation, so that the tender fish meat, sublimated into another refreshing realm, the end is ingenious.
Stone pot perilla denim bone
Australian cowboy bones are baked in a casserole pot, and the aroma can already fascinate the next table. Not to mention the mysterious atmosphere of perilla, it is simply adding bricks and tiles to the cowboy bone, and the charm cannot be resisted.
Fried shrimp mushroom meat with leek peanut sprouts
Spring leeks are just ordered, peanut sprouts are also the nostalgic ingredients that Lao Guang loves, Pippi shrimp shelled out of the shrimp girl meat, a plate of stir-fry, when the mountain wilderness meets seafood, fresh to the eyebrows will fall off.
Garlic roasted Taishan oysters with turquoise crisp fresh lilies
The fat and plump Taishan oysters are best accompanied by garlic minced grilled. Amazing is the fresh lily, dyed turquoise with spinach juice, like emerald, which is beautiful and delicious.
Cordyceps flower quinoa soaked in Cantonese cabbage heart
Sweet Cantonese vegetable hearts, with cordyceps flowers and net red quinoa, nourish the eyes and health.
Yunnan red cabbage juice Yaozhu seafood fried rice
This is probably the best fried rice that Huahua has ever eaten in a star hotel.
The process is complicated, first with yunnan red cabbage head juice, and the best five rice boiled into red rice, refrigerated to make the rice hard, and then fried with shrimp, fried into silk Yaozhu and other seafood, and finally sprinkled with fried rice. A plate of fried rice, red with gold, gold with green, relying on color alone to win, the key is to be healthy and delicious.
At the end is the resort full of fragrant apricot juice pudding with Hainan coconut green milk tart, as well as seasonal Lingnan fruits, eating this, people can't help but want to go to the blue sky and blue sea beach, oh, the flowers want to go out to the waves again.
Foraging guidelines
JuWei Xuan Chinese Restaurant
Address: 2nd floor of Four Points by Sheraton Guangzhou Dongpu Huicai Road Jingying Road No. 1
Transportation: Metro Line 5 Sanxi B Exit, walk about 990 meters. You can also take a taxi or drive.