Seafood House Spring Offering
Seafood House aims to offer the freshest seasonal vegetables, live fish and seafood in the region. Chef de Cuisine of Seafood House – Chef. Yu, a local man presents guests with authentic Ningbo cuisine and also dishes originating in the coastal areas of Zhejiang province, depending on the seasonal ingredients available.
sliced sea whelk, spring bamboo shoot, szechuan pepper oil
Ningbo is famous for its seafood and bamboo shoots, especially its spring bamboo shoots from a well-known grand bamboo forest in the eastern part of Ningbo. Szechuan pepper oil is mixed together with chewy sea whelk and sweet spring bamboo shoots, making this cold dish taste a refreshing treat.
braised spring bamboo shoot, glutinous rice
Enjoy fresh bamboo shoots with red beans, ham and glutinous rice. The bamboo shoots are braised until the filling is tender, sliced, and then mixed with the red beans and glutinous rice providing a powerful release of flavors and fragrances.
mixed dried bean curd with wild vegetable, sesame sauce
This is a simple and common cold dish in Jiangsu and Zhejiang provinces loved by the people of southern China and eaten in spring, consisting of mixed wild vegetables mixed with dried bean curd and sesame sauce.
spring green vegetable roll, minced pork
Minced green vegetables, bamboo shoots and pork are rolled in a bean curd sheet, steamed and then added with dried scallops. Take one bite and you will be impressed by the unbelievable taste.
double boiled salted pork soup, bean curd sheet, bamboo shoot, free range chicken, superior broth
This is a popular home cooked soup in the Yangtze delta, made with fresh spring bamboo shoots and ham. Our Seafood House chef creatively adds braised chicken without bones to enhance the fresh taste.
stewed king prawn, chili, fermented rice, pickled vegetable
Pour special made sauce with pickled chilies, fermented rice, and tomato sauce on stewed king prawns, allowing the meat of the king prawn to become softer and sweeter.
braised yellow croaker fish ball, ”jinhua” ham, spring green vegetable
Yellow croaker fish and Jinhua ham are minced together as filling, and then formed into balls, which are then steamed and added to the soup. The last step is adding shredded fried bean curd sheets which provides an added fragrance making the yellow croaker fish balls taste all the more delicious.
steamed spiced pork, seasoned duck, marinated mackerel ,tofu, bamboo shoot
Marinated pork and duck is a very traditional local dish in the Hangzhou area. Our chefs at Seafood House also marinate mackerel, tofu and bamboo shoots using soybean sauce and liquor, making this dish an absolute must and best accompanied with rice wine.
steamed mackerel and squid ink “shao mai”, mackerel soup
Mackerel, spring bamboo shoots, Chinese chives and water chestnuts are minced and wrapped with wrapper made by squid ink and then steamed in mackerel soup. This is a specially made Seafood House signature spring food item for guests.
Lunch time: 11:30-14:30
Dinner time: 17:00-21:30
For more information and reservations, please contact 0574-28881234 ext.6390.
Address: Park Hyatt Resort and Spa, No. 188 Dayan Road, Dongqian Lake, Ningbo Zhejiang Province.