悦宴·福建菜精品料理

【沉浸式闽味盛宴 | 悦宴福建菜匠心料理】前奏·清酒鹅肝佐葱香法包当酥脆法棍与绵密鹅肝酱相遇，匠心搭配带来冰与火的碰撞。轻咬间葱香法包迸发焦糖脆壳，清酒浸润的鹅肝慕斯如丝绸滑过舌尖，这场海陆交响在唇齿间留下优雅前调。重头戏·十八重奏玻璃乳鸽独家秘制的玻璃脆皮乳鸽堪称餐桌艺术品，十八味香料在肌理间舞蹈。轻扯时酥皮簌簌作响如秋叶，肉汁瞬间浸润指尖，佐以百香果苏打的跳跃气泡，酸甜与脂香在味蕾奏响圆舞曲。功夫茶汤·宗谷元贝功夫汤揭开青瓷盖碗，氤氲着海洋气息的琥珀色琼浆倾泻而出。文火慢炖的元贝精华融入老火汤底，每一啜都是浓缩的潮汐之味，鲜醇直抵天灵。山海协奏·德化土豚蒸黄翅来自戴云山脉的跑山黑豚肉脂醇厚，与东海小黄翅的细嫩鲜甜相拥而舞。蒸汽缭绕中，山野的浑厚与海洋的灵动谱写出味觉二重奏。春之呢喃·辣木苗温泉蛋翡翠色辣木苗舒展着春日生机，轻戳温泉蛋的瞬间，金黄蛋液化作流动的绸缎。嫩芽的清脆与蛋脂的柔滑缠绵，恍若尝到了清晨竹林里的第一缕阳

As soon as I entered the private room, I was attracted by the tea table - the tea artist was warming the cups and the charcoal-roasted aroma of Wuyi Mountain Dahongpao was spreading. While waiting for the dishes, I took a sip of tea first, and the mellow rock flavor melted on the tip of my tongue, instantly opening my taste buds. The appetizer [Foie gras sauce with scallion baguette] was served, the crispy baguette was dipped in the dense foie gras, and the tea aroma just relieved the greasiness; The signature [Eighteen-ingredient glass pigeon] had crispy skin and tender meat, and the richness of the fat was gently dissolved by a cup of clear tea. [Songgu Yuanshang Kung Fu Soup] was so fresh that it made people squint, and the freshness was clearly layered. The most amazing thing was [Dehua local pork steamed small yellow wings] The mellowness of local pork and the sweetness of fish blended together, and the mountain flavor of this dish was tasted. The dessert was [Pistachio Almond Soup] to end, the sweetness of the nuts and the floral fragrance of the tea complemented each other.

I came to Quanzhou for fun, and a friend I hadn't seen for many years happened to come and stay at this hotel, so I chose the restaurant in the hotel. I was already prepared to step on thunder. Unexpectedly, I was pleasantly surprised. It is said that Quanzhou street restaurants are better than hotel restaurants, and this one surprised me very much. The noodle soup tastes quite authentic, but it is rare to be so delicate. The yellow croaker tastes good, Fujian is really a province that relies on mountains for food and water for water for food. The five-spice rolls are made to look like candy 🍬, and the children like it very much.

Jinjiang📍I also ate high-end food🥹I am enjoying my mouth🤪A few days ago, I was invited to participate in a high-end Fujian cuisine tasting🤓I also ate high-end food😭The main focus is on business banquets and family gatherings, so the service is really nothing to say👍And they will introduce each dish, understand the origin of the dishes and the culture of Fujian cuisine. The dishes have added a lot of creative elements, and the plating is very delicate, breaking my perception of traditional Fujian cuisine. Every dish is eye-catching and amazing! It can also be matched like this, the charm of the fusion of the simplicity of southern Fujian and modern fashion📍Yueyan·Fujian cuisine (third floor of Marco Polo Hotel Jinjiang)‼ ️Remember☎️ to make an appointment in advance for the private room. Pre-meal Wuyue Box 🍱 Fig scallops, yellow croaker rice, black gold pork knuckle, first-water seaweed buns, green apple crisps and foie gras, etc. Have an appetizer before the meal, but you will be even hungrier after the meal😅… It’s so delicious. The sugar-hearted first-class abalone🐟 is not only paired with traditional snacks such as vegetable cakes, but also uses the aroma of Fujian rock tea to enhance the pleasure of the whole dish. One of the store’s signature dishes, Kaluga caviar and imperial concubine earthworm jelly🐛 pairs Anhai earthworm jelly with imperial concubine clams and presents it with Kaluga caviar. It is a unique taste bud experience. You will want to eat more after eating😭Super satisfying Red mushroom crab meat vermicelli🦀️Red mushroom vermicelli is considered to be the staple food of Fujian. The sweetness of crab meat turns every simple dish into an extraordinary dish, making the layers on the tip of the tongue richer.

The environment is high-end and the soundproofing of the independent private room is very good. The service is one-on-one. The scallop soup is delicious. Recommended