Hong Kong seafood is divided into two parts: Lao Shangqing and Black Pearl. Lao Shangqing decoration is retro Minnan style. The Black Pearl Box is a relatively fashionable retro style, but there are only four private rooms. Lunch can usually be booked one day in advance, and dinner depends on luck. We booked several times and finally made it. We met Brother Qingjie after dinner. In reality, he is very funny and took a photo with us. He was very happy.
Black Pearl Box has no regular menu. Make reservations in advance based on the required per capita. The average person here starts from 500. Although the price is not low, it will feel very good after eating, both seafood, service and environment are first-class. The seafood here is made from the seafood that comes to Hong Kong seafood that day. Not only are the dishes creative, but the taste is also unique. There are many dishes that can only be tasted by the top green.
Attack
Hello shrimp , black pearl, jade melon, Hilling red
Attack 4 is like a painting of beauty, which makes people reluctant to move. The wine of the cooked shrimp is rich in aroma and fresh in the mouth; the black pearl is amazing and is a small dessert made by Maosan King; then eat the crispy jade melon; the last bite of mountain red opens the taste buds.
Love to fight and win
This dish named after the personality of Minnan people is said to change every time according to the ingredients of the season. This time, we use the local bitter snail , octopus, and earthen bamboo shoots frozen , and the snacks loved by southern Fujian people are combined in one plate.
The yellow-mouthed bitter snails in Hong Kong are small in size, large in size, very elastic in meat, and are obviously sweet and sweet; the crispy and fresh octopus; the slippery snails of the earthen bamboo shoots make people love them.
Aged Flower carving Drunken Hong Kong Qinglong
This dish is bright in color and lifelike. The meat that has been removed is returned to facilitate peeling. The meat is tender and full of umami flavor when you take a bite, with a faint aroma of wine and a spice.
Shantou Lion-Head Goose
Lion-Head Goose from Chaoshan. The goose meat is neither fishy nor firewood, tender and juicy, sweet and fragrant, fresh, salty and refreshing, and tastes very delicious.
Sea salt pepper cook heavy skin crab
It is said that crabs have changed shells 13 times, and we eat heavy skin crabs for the 8th time. At this time, crab paste is fat but not hard, fresh and smooth. Cook it with sea salt and pepper, and add xo to enhance the aroma, making the taste even more fresh.
Chicken sauce steamed lunch fish
Noon fish is already tender. After adding the chicken sauce, the fresh fragrance is slight fragrance of chicken soup, and the taste is unique and plump.
Ancient method of inserting clams
Localis 4thods of eating locals. Here we mainly drink Clam soup, which is full of fresh and fragrant. The service details are excellent, and I put a disposable small towel in it to pour the soup to prevent it from burning.
Fruit vinegar honeycomb belly meat
Crispy belly meat, crispy on the outside and tender on the inside, and there is still juice when you bite it. After eating the belly meat, the salted golden date tea extracted from a siphon pot is paired with. It not only relieves greasiness, but also has endless aftertaste. This salty golden date tea can be said to be a classic, and it is a rare delicacy, full of sweetness.
Local chicken clams boiled heads of seaweed
is the season for heads of seaweed, especially the seaweed in southern Fujian. The freshly boiled chicken and clam soup is poured on the crispy seaweed while it is hot. The seaweed is green and is particularly crispy and fresh in the mouth.
Mustard-flavored sandworm
The preferred sandworm is really not tired of eating it. A little seasoning reveals the crispness of the sandworm without trace.
Peaked pork shell
Tong'an specialty Peaked pork innovative practice, you can eat a plate in one breath. The crispy rind is wrapped around the sealed meat, which is not greasy and particularly delicious. After eating, I want to pack it and go home.
Purple Qi Donglai
The name is so domineering, this is purple cabbage plus lily. The taste is very unique, with a bit of a kimchi feeling, and the crispy and sweet lily makes it a unique flavor.
roasted fairy grass
The last dessert is hand-made fairy grass, which is cooked by yourself in the store, which is more mellow and has a herb fragrance.
The service here is great, each room has a dedicated service staff, and the dishes are basically served one after another after eating, and there are a lot of dishes. Whether it is changing bone disc or changing dishes, it is very timely, and the service makes people feel comfortable.
htmlApril ltyu guides you
On Qingbengang Seafood
No. 29 Houjiangtai Road, Xiamen
Black Pearl Box book at least one day in advance, per capita: from 500
Old Shangqing Box can be booked, the lobby can be picked up at any time, per capita: from 100
Old Shangqing Box can be booked, the hall can be picked up, per capita: from 100
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