The private building is grown from the building and the flavor reaches southern Fujian, and authentic Fujian-style delicacies are cooked in an exquisite and pure way.

In the private building where the new landmark is banquets in southern Fujian, the materials are exquisite and the safety ingredient brands of the world's top 500 companies are combined to create the Arowana Healthy Restaurant. We hope that every diner can taste the love and quality created by ingenuity in a short dining time.

The interior decoration of the store is elegant and elegant. The new Chinese style of ink and wash is integrated with the elegant lakeside around it. The classic dark green color and marble white complement each other, making it fresh and refined.

The soul of Fujian cuisine in the private building cannot be separated from the careful integration of the chef Lin, a master of Fujian cuisine. Based on the concept of inheriting the tradition of Fujian cuisine and not forgetting the roots, he integrates Chinese characteristics and local flavor on the basis of inheriting the tradition of Fujian cuisine. We draw on the strengths of various cuisines and present them with Western-style cooking. We inherit the flavors of mountains, seas, heaven and earth, blend the beauty of five continents and four oceans, respect the original ingredients, innovate contemporary dishes, and form a personal cooking style with southern Fujian characteristics.

The private house mainly promotes signature dishes, one dish, one soup and one rice: the private house braised abalone and ginger duck, the Yangshengtang soy milk boiled with east star spots, and the golden leaf truffle fried rice.

Stewed abalone and ginger duck in private houses. Special eating method is one ginger and two abalone. The turmeric is specially selected for one year to embellished with the rich meaning of sweet, spicy and fragrant; the six Nanri abalone is selected for three years, and the meat is sweet and the lips and teeth are stirring; the red-faced muscovy duck is freely raised in the Longyan Mountain Village Valley for 90 days, with the skin is crisp and tender inside and delicious. Compared with ordinary ginger duck, private Shalite takes shredded ginger instead of ginger slices, and adds in Neptune's small ground sesame oil. Each strand of fragrant essence of shredded ginger collides with the abalone duck meat. It is fragrant in the mouth and returns to sweetness for a long time. I can't stop.

Yangshengtang soy milk burns the east star spot. In the private building, the golden arowana soy milk product is non-genetically modified Northeast soybeans. Its rich and mellow soy aroma collides with the delicacy of fish. Fresh fish are eaten shredded chowi, and the aroma of beans surrounds the river soup. It is the most delicious food in the taste and the first choice for health preservation. The innovative health dish with soy milk as the soup base brings together fresh grouper, baota, fungi and other nutritious ingredients in one pot. It is fresh, fresh and sweet, and every bite has a healthy taste. It is worth a try!

Gold-foil truffle fried rice, the fragrance of Neptune rice from Wuchang black soil is selected in the private building. It is paired with nutritious Italian black truffles. The taste is soft and elastic, and the aroma of fungi is rich. The fusion of "Black Diamond" black truffle and gold foil "Golden Pearl" with rice flower fragrant rice and "Black Beauty" gives the tangy aroma of rice. The rice grains are full and round, with moderate hardness and hardness. They are completely immersed in the rich sauce and blend into one. The best in the world, the immortal rice in one bite.

The fragrant baked paste small tubes are made, and the fragrant baked paste small tubes in the private building are specially selected with delicious paste Indonesian small tubes, blended with secret garlic, and selected orchidium japonica and peanut oil to brew. The mouth is mellow and fragrant, with endless aftertaste, making people unforgettable.

Two-color two-flavor rolls, refreshing appetizers, yellow rolls of mango juice wrapped in sago, slightly spicy with a touch of mustard. The green roll of mugwort leaf juice is wrapped in white fungus and lotus mist soaked in red fire dragon juice. It tastes sour and sweet, and is very appetizing.

Crispy matsutake fried bean steak is crispy on the outside and tender on the inside, with a rich taste.

The fried shrimps with black chicken fir are smooth and the lotus root paste is particularly crispy and tender. The lotus root paste wrapped in the shrimp is more fragrant and sweeter, and there is a light lotus fragrance.

Prawns baked with cheese are made with pumpkin as the soup base. The color is golden. The taste is delicate and the aroma is rich on the tip of the tongue. The shrimp meat is sweet and full without grabbing the flavor. The complex taste is so rich that it is indescribable.

Smoked and fried matsutake mushrooms in brine. The matsutake meat is white and plump, with fine texture, taste like abalone, and has a strong and unique aroma. The unique and iconic smell has the sweetness of ordinary fungi and the mixed aroma of lavender, rose and licorice. The crispness, freshness and thickness of the smoked and fried brine have never lived up to it.

Chilled large yellow croaker, the fish melts immediately in the mouth, is extremely smooth and tender, and the umami flavor can linger on the tip of the tongue and mouth for a long time.

Look for mountains and seas, and find all kinds of flavors. The private building perfectly matches the charm of southern Fujian with the natural gifts of local ingredients. It is presented in front of the table through the changes of the four seasons, and returns it to every diner with the most exquisite attitude, striving to create a private building that meets the personalized needs of private cuisine.

Sishali·New Minnan

Room 206, 2nd Floor, Building B3, Gudishi Plaza, No. 566 Phnom Penh Road, Huli District, Xiamen City