With the arrival of seafood season, Pujiang Hui Catering Group has organized a fishing team to meet the higher demands of gourmet diners.
"We only sell fish caught by our own fishing team, ensuring that the ingredients used in our group's restaurants are fresher and healthier. Our seafood is mostly caught in unpolluted deep-sea areas, with natural feeding of fish and rich nutrition in the fish meat, resulting in tender and fresh seafood.
To ensure that the nutrition of the ingredients is not lost, the fish preserved over ice immediately after being caught, and then delivered directly to our group's restaurants by our distribution team. At this moment, in the crystal-clear freezer, we have carefully selected a variety of rare and unique South China Sea products, providing a visual feast for our esteemed guests in a scene-like experience."
New Menu for Spring at Pujiang Fame
Blue Dot Tapioca Fish Rice/Chaozhou Sour Pickled Razor Clam/Crispy Pork with Blueberry and Sea Urchin/Lobster Soup with Fish Roe and Broccoli
The appetizers consist of several delicate small dishes, presented in exquisite Marguerite porcelain vessels.
The "Spring Messenger" tapioca fish is full of spring vibes; sea urchin is known as the poetry of spring; the Chaozhou sour pickled razor clam pairs perfectly with the deep-sea goddess clam, creating a perfect combination of nutrition and flavor; broccoli is combined with fish roe, presenting the beauty of spring. These four small dishes capture the essence of spring.
Braised 36-month-old Goose Head with Foie Gras
This Chaozhou braised platter appears simple, but it hides a mystery. The goose head has thick and tough skin, firm and elastic in texture. The foie gras melts in the mouth, combined with the unique sweetness and aroma of the braised sauce, creating a deep and complex taste.
Peppered Clear Soup with Spring Bamboo Shoots and Lobster
The ultimate realm of taste is to restore the original flavor of seafood. Using the freshest spring bamboo shoots, a light soup is boiled, refreshing and elegant, bringing out the best of the "fresh" temporal flavors.
Aussie Abalone and Shrimp Paste
This dish is highly praised in the spring menu. The shrimp paste matches the plump Australian abalone, showcasing its tenderness and freshness. Topped with refreshing scallion oil, it enriches the texture without being overly heavy.
Steamed Yellow Croaker with Olive Vegetable and Fragrant Garlic Chives
A dish that belongs to spring, layers of seafood are augmented with seasonal olive vegetables and fragrant garlic chives. Golden chicken oil at the bottom brings a comfortable warmth in the early spring, enhancing the aroma and appetite. The tender and delicate texture of the yellow croaker creates a strong sense of spring.
Crispy Lotus Root Sandwich with Sakura Shrimp and Herring Roe
A taste that belongs exclusively to spring, crispy lotus root sandwiches, paired with translucent Sakura shrimp and herring roe are adorned with oilseed rape flowers, resembling a beautiful painting.
Braised Fresh Eel with "Jin Bu Huan" Eggplant
Elegant in appearance and refreshing in taste the "Jin Bu Huan" and eggplant are representative of spring produce in the plant kingdom. Seasonal eel is tender, flavorful, and balanced in complexity, delivering a taste of spring with every bite.
Crispy Shandong Black Pork with Black Vinegar Sauce
Shandong black pork is roasted, paired with grilled Shangri-La chicken mushrooms, fresh seasonal vegetables, and topped with mustard seed beef sauce; the combination of meat and mushrooms infuses the tender and juicy meat with complex flavors.
5J Ham and Fish Soup with Seasonal Spring Greens
Expressing the love for spring and vitality of life through food, the 5J Ham and Fish Soup is boiled with seasonal spring greens, bursting with the flavors of nature, highlighting the freshness and vitality of the season.
[All images courtesy of Pujiang Fame]
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