Fujian cuisine that is worth the wait

Fujian cuisine, to me, is something that looks relatively ordinary and tastes homely. I never thought that this cuisine would appear in a five-star hotel. That night, I came to Mingyue with my diners and tasted a series of new-style Fujian dishes. Can start with a summary, is to be impressed by this cuisine. First comes the specialty platter for warm-up, Minnan Five Spice Rolls and Fuzhou Old Wine Drunken Crayfish are snacks that I perceive, just right. Jellyfish jelly is probably a variation of the traditional asparagus jelly, making it easier for everyone to accept. The little golden cup, with the Nyonya golden cup eaten in Penang, fell into the hands of the star hotel chef, became this reserved version of crab powder crab meat little golden cup, with a little spicy, I like. The soft and smoky moist pie crust is wrapped in fillings such as cabbage, carrots, shrimp, crushed peanuts and crispy rice flour. It is very thick and dipped in mustard or spicy sauce, and sweet sauce. In fact, half a strip per person is enough, it's because our eyes are wide and our stomachs are narrow~ The king crab meat and fish belly soup is also quite a rich dish, thick and suitable, you can add a little pepper or vinegar, the whole thing will immediately be different, sublimated to another level. The next dish is soy sauce boiled squid, the heat is just right, enough flavor, not tough like eating eraser. A4 Wagyu triangle, the heat is equally precise, the mouth is loose, characteristic is the caramel onion sauce, with beef to eat, another flavor. The tofu hollowed out and then stuffed with the ingredients, mixed with tender Shansu vegetables, is another one I like. Especially appreciate such handmade dishes, Shansu cuisine is neither bitter nor tongue-scratching, and is also a good thing. The master reinterprets the traditional red jelly chicken and puts it on the big table. The chicken is crispy on the outside and tender on the inside, and juicy on the inside. It tastes sweet and fragrant. Everyone is raving about it. The single-tailed fragrant red eel rice, the crab meat is fresh, the crab lamb is sweet, and the glutinous rice is harmonious. You can only eat until there is not a grain of rice left to show respect for the master. In the dessert section, the master added my favorite taro puree and various fruit pieces to the tofu. It not only looks more exquisite, but also tastes richer and more delicious. Taking advantage of the recent boom, the master also got a pistachio coconut roll. Come here, remember to order a pot of beautiful tea, very good quality. You can call the name of the shop, Ming Yuet! Restaurant information: Ming Yue 8/F, Shangri-La Hotel, Hong Kong Island, Block 2, Pacific Place, 88 Golden Mile Road, Golden Mile #foodphotography#food guide