Shenyang New World, Fisherman’s Song Fengtian Chinese Restaurant.
The restaurant mainly features delicacies from Guangdong and Liaoning. The dishes reflect the rich ingredients of Northeast China and incorporate the cooking techniques of Cantonese cuisine.
In addition to the lobby, the private rooms in the six Chinese-style courtyards are even more artistic. Each private room has an independent reception room and an independent kitchen. All dishes in the private rooms are served to diners at the optimal temperature.
For the appetizer, Qinglong uses Hengren ice wine combined with the spicy seafood stew of the north. The shrimp meat is chewy and tasty, and the sweet potato leaves are topped with sesame sauce, allowing you to experience the passion and unrestrainedness of the Northeast in one bite.
The soup uses ginseng from the deep mountains of Benxi, and is stewed in the original pot with large bone chicken from the Northeast. The soup is clear and delicious, and the meat of the free-range chicken is still firm and delicious after being boiled in the soup.
This is a dish inspired by bibimbap, with black tiger shrimp from the Bohai Bay, Panjin rice, quinoa, and shrimp-baked cabbage. The rich northeastern cooking method brings the fireworks of life to the table.
The frozen pear sorbet is refreshing and the finishing touch, icy and slightly sweet, with a small amount of hawthorn cake, the acidity balances the taste.
An upgraded version of iron pot stew, Liaozhong Drunk Beef is stewed all night long. It has a salty and fragrant taste, tender meat, and the unique nutty aroma of chestnut pumpkin. It is definitely a masterpiece of craftsmanship.
We eat radishes in winter and ginger in summer. How can we live in the Northeast without radishes? The radishes are shaped like "abalone" and the sauce made from Northeast mushrooms is poured on the surface. They are tasty, soft and glutinous without any tendons. There is a small salty tart next to it, with a "flower-hair integrated" presentation, which is full of surprises.
The staple dishes include steamed dumplings, sauerkraut made with cornmeal, three delicacies made with seaweed and buckwheat noodles, and squash and eggs made with white flour. These are all very distinctive local ingredients from the Northeast.
Finally, we must talk about the desserts. Apple pie with dried persimmon ice cream. If you want to talk about how amazing the dessert itself is, you might as well talk about the guy who made this dessert. The young man in the bakery is deaf-mute. He told us in sign language that he likes to make desserts and likes to give us sweetness. When eating sweets, we forget our worries and become very happy. That kind of sincere enthusiasm can no longer be expressed in words. It is even more touching when it happens with the heart.