Thursday, February 21, 2013

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

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