3 Gorges London

ALL DISCOUNT ARE NOT AVAILABLE FOR THIS MENU!! 48Hrs Pre-Order 11 Course Include Dessert. Course 1 - Cheesy Baked Lobster Course 2 - Supreme DimSum Platter Course 3 - Monk Jump Over The Wall Course 4 - Peking Duck With Caviar Course 5 - Spanish Carabineros With Wine Sauce Course 6 - South Africa Abalone with Braised Fish Maw Course 7 - HuaiYang Boiled Shredded Beancurd Course 8 - Pan-Seared A5 Wagyu with Chef Special Sauce Course 9 - Stir-Fried WaterChesnut & Sweet Beans In XO Sauce Course10- Black Truffle King Crab Noodle Course11- Dessert Platter

139per Head **Only in 3Gorges** The Cantonese version features a duck stuffed with eight stir-fried ingredients, including glutinous rice, diced Chinese mushrooms, Abalone , Lotus seeds, Chinese sausage, Dried shrimp, Jujubes, Salted egg yolk, Jinhua ham, Barley, Dried lily. Before the duck is stuffed, the duck is marinated overnight in dark soy sauce, spices, and Shaoxing wine. The duck skin is then tightened with hot oil ladled over the duck. After the duck is stuffed, it is cooked in a chicken and soy broth for over an hour, which produces tender and succulent meat. It became a famous banquet dish in Hong Kong in the 1930s. The dish is labor-intensive to prepare, and is typically ordered several days in advance in restaurants. The dish is traditionally served during Chinese New Year's Eve. Course 1 - Black Truffle Crispy Duck Rolls Course 2 - DimSum Trio Course 3 - Goji Berries Braised Duck Soup Course 4 - X0 Mince Duck with Lettuce Wrap Course 5 - Abalone Eight Treasure Duck with Sticky Rice Course 6 - Any Dessert

89perHead 6 Couses Course 1 - Crispy Duck Salad with Lotus Course 2 - DimSum Trio Course 3 - Double Boiled Herbal Duck Soup Course 4 - Peking Duck with Pancake, Cucumber, Spring Onions Course 5 - Chef's XO sauce Duck Fried Rice Course 6 - Dessert