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It is a three-star tourism hotel. The Chinese restaurant in the
Imperial Palace on the second floor is especially noted for its
milk products, which can be steamed, fried, deep-dried, stewed and
roasted. Its signboard dishes include the soft fried Lobster ball
with milk, which features tastiness and appetizing effect. It is
one of the dishes that won the team events at the National Cook-Off.
Fried lobster ball with Jinbang milk
Materials: A lobster, fresh milk, olive meat, coriander, egg white,
poppy powder and spices.
Preparation: This dish is made of quality Jinbang milk cakes of
Daliang town in Shunde, employing the traditional method of "soft
frying". Every effort is made to make it pure, slick, mellow
and beautifully shaped.
Three-Star fish skin dumpling
Materials: Fish skin, mushroom, carrot and mince meat.]
Preparation: Use the fish skin to wrap up the mushroom, carrot and
mince meat and make them into triangular shape and steam.
Imperial food travel
Imperial Palace Chinese Restaurant (Master Chef’s introduction) |
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Fried crab meat and shark’s fin with hosta plantaginea |
Specially cooked shrimp |
Signature crispy skinned chick |
Salad seafood roll |
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| Seven Color Japanese Style Eel |
Stewed Abalone stuffed in cucumber rings |
Popular Crispy Fried Chicken |
Steamed Sandworm with Pumpkin |
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Pan-fried
Silver Codfish |
Brisk Business |
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Food and drink award list |
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★ It won gold prizes for its dish of “gold list of diving dragon” and its snack of “three-star fishskin dumpling” in “Shunde Top Ten Dishes and Snacks Cooking Competition” in 1998.
★It was selected to participate in the “Fourth national cooking competition” held in 1999 by the trade development bureau of the city, and won the group gold prize in the competition.
★It won gold prize for the dish of “gold list of milk fried lobster ball” in “Shunde Phoenix Town Food Travel Carnival” in 2002.
★It won bronze prize in “Shunde Chinese Food Chef Professional Cooking Competition” in 2002.
★It won gold showcase prize in the “Sixteenth (Haitian) China Chef Festival and Lingnan Food and Culture Festival” in 2006.
★It won gold prizes for its dishes of “bright shrimp and clam” and “coral crab” and won bronze prizes for its stacks of “three-star fishskin dumpling” and “emerald pocket” in “Lee Kum kee Cup National Cooking Skill Competition” in 2006.
★It won excellent prizes for in the “Chinese food one-hundred chicken banquet/one-hundred fish banquet” in the “Sixteenth (Haitian) China Chef Festival and Lingnan Food and Culture Festival” in 2006.
★It won the first place in “Communication Cup” five-man dragon boat competition in the “Sixteenth (Haitian) China Chef Festival and Lingnan Food and Culture Festival” in 2006.
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