Old Captain's Sanhe Banquet

Old Captain's Sanhe Banquet

　　Many people, upon hearing the word "shabu" (hot pot), might think of traditional hot pot—nothing more than lamb, beef, seafood, or perhaps mountain mushrooms. But that’s not the case here. Traditional hot pot, à la carte dishes, and barbecue—all can be served together, all within sight. There’s the "grilled" food with a crispy outside and tender inside, the brightly colored "shabu," and the "stir-fried" dishes cooked by frying, sautéing, or other methods. In this way, a single meal is like tasting dishes from multiple cuisines. At the Sanhe Banquet in Qingdao’s Old Captain Grand Hotel, barbecue is not just a side dish—it becomes a series of delicious main courses. What’s boiled in the pot retains the original rich flavors of premium ingredients, while what’s served on the table is naturally exquisitely presented. The color coordination is also particularly appealing, with fresh green vegetables and glossy meat dishes. And it doesn’t stop there—the items boiled in the pot include Australian abalone, Australian lobster, crocodile meat, sika deer meat, snowflake beef, and geoduck, all top-tier delicacies, paired with a rich broth simmered through ten meticulous steps to ensure no nutrients are lost, delivering true original flavors and reflecting the refined and exquisite nature of the dining experience. The "three harmonies" in the Old Captain Sanhe Banquet refer to harmony, kindness, and amicability. The perfect combination of grilled, shabu, and stir-fried dishes mirrors this concept. The biggest highlight of this recommended dish is: eating healthily, eating civilly, and eating comfortably.