The 35-year-old state banquet brand, there are few people to eat at noon, the service is very in place, the young lady will introduce every dish next to it in detail, add water and tea in time, the service is particularly positive. Buddha jumping wall Haibao Buddha jumping wall, soup color clear and glaze color, not thick, clear soup but rich taste, cold is not fishy! Make good shark fins, sea cucumbers, abalone, dried shellfish, fish lip, mushrooms, pigeon eggs and other high-end raw materials in the altar, after more than ten hours of pickling. Foie gras West Lake frozen foie gras is a classic dish of Yue Yue for more than 30 years. It retains the original flavor and nutrition of foie gras, but also can make the taste soft and delicate, the taste is mellow and charming, the entrance does not need to be chewed, the young and delicate feeling can fill the mouth. Coconut fragrance five-fly lotus seeds strong push! Soft-simmered five-flour lotus seeds, add Hainan Island coconut milk, Xinjiang seedless raisins, Shandong jujube, nutritious and healthy. Cheese squid After the fried squid shell is crispy, the inside is full of juice, the chef uses the common red squid sauce with squid, sour and sweet appetizer unique, very good to relieve the greasy squid, Chinese and Western combination to bring a new squid experience.