[2025 Tianjin Restaurant] Travel Guide for JIN HOUSE (Updated Feb)

Tianjin Four Seasons Hotel's Jinyun Chinese Restaurant Available on the 27th and 28th before National Day, limited selection of "Yellow Croaker Feast" The appetizer is Min Dong Yi Yu Yellow Croaker Rice, low-temperature Australian scallops, salty and fresh, with a progressive taste. Osmanthus candied guava, sweet and refreshing, start this "Yellow Croaker Feast". Sturgeon Dragon Fish Tendon Yellow Croaker Soup, made with seven or eight catties of yellow croaker simmered over low heat into a milky soup base, add shredded cucumber, almond and other ingredients, delicious, the last bit of salty lemon, light aftertaste, absolutely the finishing touch. Pomelo Peel Clear Braised Yellow Croaker Belly, pomelo peel in the dish, is a very classic Cantonese old dish, complex production process, taste like potato, not astringent or bitter, the freshness of the fish soup is completely absorbed in the pomelo peel, fresh and tender. Hall-cooked Olive Horn Baked Yellow Croaker, the casserole and ingredients make a sizzling sound, the aroma of the fireworks at the dining table, make the delicious upgrade. The main course is Bama Town Sausage, smoked with yellow croaker with sugar, tea and other spices, then made into baked rice, the delicious taste of sausage and fish mixed in the rice. A pear ginkgo stewed bird's nest in autumn, give you a sweet and nourishing end. The set meal is CNY 988 per person, you can add CNY 288 per person, with four selected wines from the restaurant's Tiansai Winery, good wine and food to celebrate National Day! Just two days, book now!

This season, the crab was at the time. The crab yellow is fat and not greasy, open the crab bucket, see the golden red syrup on the crab shell slightly open, take a bite is sweet, swallow it with a velvet feeling of extremely "ironing stomach", a "can reach ten years of dust dreams" . The chef's crab banquet launched by Tianjin Yunyi Chinese Restaurant in Tianjin Four Seasons Hotel selects the top ingredients and uses reasonable matching. After the master's cooking, it offers an unparalleled feast for the hackers. Chinese Executive Chef Deng Jifeng, former chef of the Michelin Chinese restaurant "Yu Baoxuan" in Singapore; master consultant chef Lu Yuming, the only 50 Chinese in the Mainland to list Chinese food and Michelin star "Fu He Hui". The two dining circles have joined forces and there will naturally be unexpected works. The blogger pro-test, highly recommended. The ancient method of crab orange (Figure 1), this practice was first recorded in the Southern Song Dynasty Lin Hong "Mountain House Qing". "The orange is cut off, the cockroach is smashed, leaving less liquid, and the crab paste is inside...". The consultant chef Lu Shifu follows the ancient method. The fragrance of sweet orange sweet and sour balances the rich taste of the hand-made crab yellow crab meat. It tastes fresh and greasy, and the fragrant snow wine makes the flavor add another rhyme. Ginger Spicy Sauce Ball with Twisted Taro (Figure 2), choose three wild large flower prawn, made with ginger flower, secret spicy sauce, shrimp semi-transparent, fresh and elastic teeth and very tasty, then use the outer soft The twists and sauces are edible, the ingredients and the servings are very sincere and delicious. Sauted crab powder, sesame fried heap (Fig. 3), southern sesame glutinous rice balls are modified into a more crispy hollow shape. On the same day, fresh hand-removed crab meat crab powder is filled with edible crab oil. The skin is crispy and sweet, and the crab inside is fragrant and tender. Oily, innovative eating, very amazing. Crab powdered shrimp and meat sold (Figure 4), crabmeat and shrimp meat is a classic Cantonese-style dim sum. The fresh hand-removed crab meat and shrimp are used as fillings. The flexible and translucent small yellow noodles are skinned and sprinkled with color. Fresh crab powder, while satisfying the taste of northern noodles and southern sweetness. Fresh prawn and chicken head rice (Figure 5), after selecting the fresh and tender river prawn shelling line, match with the soft and flexible chicken head rice, and then pour the sweet and sour secret oil and vinegar juice. Refreshing appetizer. Fresh hand-removed crabmeat moon cake (Fig. 6), the ingenuity of the meringue is as thin as a flap, the fresh hand-wrapped crab meat wrapped, the crab yellow fragrant scent, the crab meat is tender, the food is crisp and crisp, the aftertaste is endless, and the deep taste is deep. Culinary skills. Tips