The meal kicked off with a stunning array of appetizers known as The Shandong Trio:
Poached Hokkaido Scallop with Shrimp Oil and Minced Garlic – perfectly tender and flavorful. 🐚✨
Marinated Donkey Meat Slices in Donkey-Hide Gelatin Sauce – tender and marinated to perfection. 🍖👌
Chilled Turnip Peel with Dragon Sturgeon Fish Tendon – a delightful contrast of soft and crisp textures. 🌊🥗
Next, I enjoyed Hot and Sour Soup with Fish Maw and Cuttlefish Roe, which was a comforting and flavorful experience. 🍜🔥
One standout dish was the Three-Generations Braised Sea Cucumber with Donkey-Hide Gelatin and Scallion, slow-cooked to retain its rich flavors. 🌱🍽
The meal continued with Stewed Bird’s Nest with Rice Wine Sauce and Egg White, a silky delight that was both comforting and luxurious. 🐦🍳
To top it off, I savored Pan-Seared Local Green Lobster in Moutai Wine Sauce, Topped with Shredded Foie Gras. The flavors blended beautifully, making it unforgettable. 🍷🦞
Finally, the evening concluded with Ming Court Sweet Delights Trio:
Chilled Whole Pear with Pogostemon – refreshing. 🍐
Plum Jelly with Aloe Vera – perfectly balanced. 🍧
Baked Almond Pastry Roll with Almond Juice – a sweet finish. 🍰
This four-hand dinner was a beautifully crafted journey through flavors, leaving me with cherished memories of a lovely dining experience. 😋❤️
