Chinese Dining杏花楼（アンファーロウ）

Section 1

Candied walnuts

- Cashew nuts coated in sugar

・Shumai made with domestic pork, shrimp, and flying fish roe

Candied kumquats

Chestnuts preserved in apricot liqueur

Jellyfish with yuzu kamaboko

Black beans simmered in oolong tea

Sweet potato simmered in syrup with osmanthus flavor

Smoked salmon rolls with cucumber and lotus root in sweet and sour sauce.

- Sweet and savory soy sauce simmered dried shiitake mushrooms

Spicy garlic five-spice salt with bamboo shoots.

- Silkworm skin rolls filled with sweet and sour napa cabbage and carrots

Second paragraph

Duck simmered in sweet and spicy soy sauce with sansho pepper

Chicken and vegetable rolls with red yeast rice flavor

・Smoked sea bream with jasmine tea

Angel shrimp with Shaoxing wine flavor

Cantonese char siu made with highland pork

- Braised abalone in Chinese style

Chinese-style braised turban shell in Shaoxing wine

Fried crab claws

Braised spare ribs in black vinegar

Sweet and spicy oysters

That's 22 types in total (for a two-tiered box).

Third section

Braised whole shark fin with Chinese ham flavor

Beef short ribs simmered in fragrant miso sauce

• Braised pig's trotters with tender fermented tofu

• Sticky rice wrapped in lotus leaves with chicken, dried shrimp, and dried scallops.

・Broccoli marinated in scallion oil

・Cauliflower pickled in hibiscus

That's 28 types in total (for a three-tiered box).

*Please cover the sticky rice with plastic wrap and heat it in the microwave or steam it.

*Please heat the shark fin, pig's feet, and beef short ribs thoroughly in a hot water bath while still in their packaging before serving.

*(Some changes may occur due to procurement circumstances.))

*Avoid storing at room temperature; keep refrigerated and consume as soon as possible.