Jiang Nan Chun - Salmon Yusheng and Pen Cai Menu

DINING

CHINESE NEW YEAR FESTIVE GOODIES

• Prosperity Pastries

  Coconut Nian Gao

  Carrot Cake with Chinese Sausages

  Jiang-Nan Chun XO Sauce      

  Homemade Bean Sauce　

  Homemade Pineapple Tart

  Chinese Sausage　

  Japan Dried Scallop　

  Old Age Pu Er 12 years

  Roasted Cashew Nuts

  Eight Treasure Tea

  Japanese Dried Mushroom

  Superior Abalone F2

  Chocolate Pralines

  Bird’s Nest with Rock Sugar

  Hamper Box
• YU SHENG (14 JAN TO 24 FEB 2013)
  Salmon Yu Sheng (Small or Large)
• PENG CAI (14 JAN TO 24 FEB 2013)
  For Six or 10 People

• FU MAN REN JIAN
  Salmon Yu Sheng

  Combination Platter: (Roast Duck, Jellyfish and Seaweed Roll)

  Hot and Sour Soup with Seafood

  Steamed “Soon Hock” with Soy Sauce

  Deep-fried Spare Ribs with "Chen Jiang" Sauce and Crabmeat "Pearl"

  Braised Beancurd with Dried Oyster, None Moss and “Bai Ling” Mushroom

  Braised Ee-Fu Noodles with Straw Mushrooms and Yellow Chives

  Chilled Aloe Vera and Grass Jelly with Lemongrass
• WAN XIANG GENG XIN
  Salmon and Surf Clams Yu Sheng

  Combination Platter: (Sea Whelk, Roast Duck, Jellyfish, Pig Trotter and Seaweed Roll)

  Double-boiled Baby Abalone with Chinese Cabbage, Chicken and Morel Mushrooms

  Steamed “Soon Hock” with Cordyceps Flower, Red Dates and None Fungus

  Roast Crispy Chicken with Garlic Sauce

  Braised Broccoli with None Mushrooms and Dried Scallop

  Fried Rice with Fish Roe and Seafood

  Chilled Cream of Mango and Sago with Pomelo
• DA ZHAN HONG TU
  Salmon and Surf Clams Yu Sheng

  Braised Rana with Crabmeat Seafood Soup

  Deep-fried Prawns with Sweet Mayonnaise Sauce and Deep-fried Spare Ribs with Sesame Sauce

  Steamed “Soon Hock” with Soy Sauce

  Roast Chicken with Truffle

  Braised Sliced Abalone and None Mushrooms with Seasonal Vegetables and None Moss

  Stir-fried Glutinous Rice with Preserved Sausages

  Chilled Aloe Vera and Grass Jelly with Lemongrass
• FU XIN GAO ZHAO
  Lobster, Salmon and Surf Clams Yu Sheng

  Braised Bird’s Nest with Crabmeat and Crab Roe

  Sautéed Scallops and Prawns in Bean Sauce

  Steamed Cod Fillet with Ginseng and Cordycep Flowers

  Steamed Chicken marinated with “Hua Diao” Wine served with Ginger Dip

  Braised Sliced Abalone, Sea Cucumber, Fish Maw, Conpoy and Chinese Mushrooms

  Eight Treasures Fried Rice wrapped in Lotus Leaf

  Hot Cream of Almond with Basil Seed and Gingko Nut