The beautiful and relaxing music in the lobby brings a comfortable and warm feeling. The tableware furnishings on the table are very star hotel. Cost-effectiveness is the first element of choosing a buffet, or the ingredients that other hotels don't have, or the expensive seafood. Today it's for oysters and seafood. First eat, the first choice Arctic Norway oysters and Iceland oysters, the taste of milk is full, confirm the efficacy of oysters "milk in the sea", freshly opened fresh oysters, sufficient water, the stew is full and thick, the gravy is luscious, the taste is crisp, with a special oyster fruit aroma, full of gravy. When eating, drop a few drops of lemon juice on the oyster, the smooth stew slides down the tongue, a feeling of inexplicable will rise gently. The delicate layering makes you feel the strong seawater first, followed by the fresh aroma of stew, the meat is fat and strong, and the last lip and teeth are full of a faint sweet hazelnut flavor. The faint sweetness is endless. The second meal is Taiwan Bella oyster from the opposite bank of seafood. The sashimi-level Bella chooses about 100 grams (too tough, 100 grams just right tender), full water and rich gravy, strong oyster flavor overflows, meat is fat, glossy, elastic, when entering, The taste is very rich, rich in layers, smooth and smooth, fat and juicy, fresh and salty with a burst of sea water, this feeling will stay in the mouth, the aftertaste is slightly sweet! Japanese oysters and New Zealand oysters on both sides of the Pacific Ocean. Japanese oysters taste delicious, with vinegar and seasonings, a sour taste with a lemon fragrance, and a glycol flavor, a strange taste, very suitable for cold seafood raw food. New Zealand's Marborough oysters have thick shells and the cold waters near the Antarctic Circle make the meat very fat. It is also very satisfying to eat. In addition to oysters, Yuehua Hotel's Green Court cafeteria has a variety of cooking techniques that will make you eat more delicious. The garlic has a southern flavor of Wei, the garlic has a milk flavor, the meat is tough and tender, the ancient salt roasted oyster, pure salty, and the meat is compact. The combination of Chinese and Western will pull the cheese oyster, and feel a little sweet taste. Banrich juice oysters, if you think you want to come to a Western-style oysters, do not need red wine, slow oysters accompanied by champagne caviar is very good, slow oysters are meaty, and the champagne blending stimulates the taste of oysters, caviar embellishment is not limited to the appearance of the finishing touch, More on the taste buds. Fortunately, today's crayfish is also unlimited, both flavors make me a big appetizer, the wind shelter fried lobster, its essence is the unique flavor of garlic, this garlic is special in its sweet mouth char, crisp and not stewed, garlic fragrance and spicy, stew flavor combination, A balance of taste was achieved. Cooked with lobster, the taste was harmonious and delicious. The aroma of ginger, onion and garlic soaked in shrimp meat, making people eat more and more appetizing. The white-cooked lobster ice hides better taste, sweet taste and cool feeling.