Six Blessings Inn’s Innovative Tea Set Menu！Fluffy Fried Rice & Aromatic Yam Ribs

▲ Six Blessings Inn launches a new tea aroma set menu. (Photo / Provided by the merchant)

Travel Center / Comprehensive Report

Gorgeous crimson palace lanterns hang high from the resplendent ceiling, while dim sum carts filled with classic Hong Kong-style bites are pushed around by staff in traditional attire. There are the crispy and thin-skinned fresh shrimp spring rolls, golden egg tarts bursting with savory molten filling, and signature radish cakes—but now this time-honored Hong Kong dim sum spot has new ideas. From now until May 31, Golden Phoenix Hall is offering two new dishes: the Aroma of Tea Set Menu and the Spring Delights À La Carte. In April, they are also launching a family-exclusive promotion in collaboration with Liu Fuyuan for the first time. Dine at Six Blessings Inn’s restaurant and spend above a certain amount to receive one free “Liu Fuyuan Theme Park Child Admission Ticket” per child at the same table.

A chef who has worked at Six Blessings Inn for nearly thirty yearsChef Ah Haisaid that all dishes at Golden Phoenix Hall are prepared using authentic Hong Kong-style cooking methods that preserve the original flavors.This time, in tune with the season and incorporating tea into the cuisine, they have introduced four main dishes for the Spring Tea Banquet.Including

“Tea-Infused Drunken Chicken Legwhich is made by deboning and steaming a premium free-range chicken leg, cooling it, and then soaking it in a specially brewed tea broth made from a unique blend of Shaoxing wine, kaoliang liquor, and jasmine tea.
“Oolong Beef Filletis prepared using the traditional Hong Kong method of hot wok with cold oil, where the beef fillet is marinated in advance and then seasoned with a mix of oyster sauce and other Hong Kong-style sauces along with oolong tea broth.
“Baozhong Steamed Perchfeatures the classic trio of shredded ginger, ham, and pork, with the addition of Baozhong tea broth during steaming.
“Pu’er Yam Soupis made by combining tea broth with stock in a three-to-one ratio to simmer yam, red dates, goji berries, and pork ribs, resulting in a broth that balances tea aroma with the sweetness of red dates.
“Hong Kong-Style Fried Riceshowcases plump, round grains of rice coated in golden egg yolk, highlighting the chefs’ skill in heat control, while the creative addition of scented tea powder adds a unique twist.