Award-winning dishes of Yangcheng Hotel in Qinhuangdao

Sweet potato pancake Bohai fried braised pork Zhihua hometown walnut Bohai Shuangxian

Qin Huangsheng Turtle JD.COM No.1 Jiao Su Ye Lu Bolong Powder Eight Bowls

Cold dishes:

Nine-rescue platter (crystal shrimp balls with amber flowers, peach kernels and aged vinegar)

Yellow mustard, hot and sour melon strips and golden rolls. Have a good trip.

Hot dishes:

Shangtang Chrysanthemum Rich Elbow Qin Huang Three Turtles and Bohai Sea Double Fresh golden phoenix Shrimp Casserole Baked with Sea Crab and Huayang City Chinese New Year Cuisine French Baked Scallop Liu Fulinmen Dragon He Xinxi Pastoral Coriander Group Lulong Powder Eight Bowls of Memories are Bitter and Sweet.

Snacks:

Sweet Potato Pancake Taro jiaozi

Fruit:

Fruit appetizer

Staple food:

JD.COM first foot

Chef reviews dishes.

Tang Juhua: This is a dish that tests the basic skills of chefs. It is made by cutting the middle part of white radish into even chrysanthemums and then simmering in soup. Vegetable soup is crystal clear, chrysanthemum knife work is even, and the shape is realistic.

French Roasted Scallop: This dish is based on the cooking methods of western food. It is made of scallops produced locally and flavored with onions, mushrooms, carrots and curry powder. Cover it with a layer of pastry and bake it in the oven. When served, the mixed fragrance of curry and seafood is very attractive, golden in color, fresh and salty.

Three Turtles in Qin Huang: This port city is famous for one level, two static towers. This dish is made of three kinds of fish carefully pickled, roasted, fried, roasted and boiled. It tastes salty and fragrant and has a unique shape.

Eight bowls of Lulong powder: This dish is made of selected Lulong sweet potato starch, which is cooked by frying, frying, frying, stewing and brewing. It has different tastes and unique flavor.

Fu Gui Elbow: This dish was inspired by Huaiyang cuisine called Flower Chicken. The pig's front elbow is pickled in a special way, first wrapped in high-temperature paper, then wrapped tightly with lotus leaves, and then covered with a layer of yellow mud. It was baked in a crock for three hours. Before baking, break the yellow mud, remove the lotus leaves, cut high-temperature paper, and cut the elbows into small pieces for eating. This method retains the flavor of pork elbow to the greatest extent, and the mouth is fat but not greasy.