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Numbers of Nights: 1

Number of Rooms: 1

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Adults

Children (0-18 yrs)

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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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Four Seasons Hotel

Shenzhen

Local Time

Local Temperature

30 °C / 86 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Dining

a la Carte

  • Barbecue Appetiser

    (r) Barbequed Suckling Pig

    Roasted Goose with Plum Sauce

    (r) Barbecued Pork with Honey

    Marinated Meats Combination Chaozhou Style
    (v) Marinated Cherry Tomatoes in Pomelo Vinegar

    Marinated Pigeon in Hua Diao Wine and Chinese Herbs

    Marinated Duck Tongues in Sichuan Peppercorn Sauce

    Barbecued Pork Ribs with Honey

    Steamed Chicken in Sichuan Sauce

    Marinated Beef Shank and Jelly Fish

    (v) Marinated Turnip with Soy Sauce

    (v) Marinated Baby Cucumbers

    (r) Marinated Flat Vermicelli and Shredded Chicken in Sesame Sauce

    Marinated Pork Knuckles with Garlic and Vinegar

  • Soup & Broth

    (r) Double-boiled Pork Soup with Cordyceps

    Double-boiled Mallard Duck Soup with Fish Maw

    Double-boiled Morel Mushrooms Soup with Fish Maw and Conpoy

    Braised Sea Cucumber Soup with Millet

    (r) Double-boiled Sea Whelk Soup with Bamboo Piths

    Braised Crab Meat Soup with Egg White and Shredded Fish Maw

    (r) Double-boiled Pork Soup with American Ginseng and Dendrobium

    Double-boiled Giant Garoupa Soup with Chinese Herbals

    Double-boiled Silky Fowl Soup with Chinese Herbals

    Hot and Sour Soup with Seafood

    Double-boiled Mushroom Soup with Bamboo Piths and Brassica

    (v) Double-boiled Fungus Brassica Soup

    Minced Beef Soup with Egg White

  • Bird's Nest

    Braised Superior Bird’s Nest with Crab Cream

    Braised Bamboo Piths stuffed with Superior Bird’s Nest

    (r) Braised Superior Bird’s Nest with Minced Chicken

    Braised Superior Bird’s Nest with Fresh Crab Meat

    Braised Superior Bird’s Nest

    Double-Boiled Mallard Duck with Superior Bird’s Nest

    (v) Braised Bird’s Nest Soup with Pumpkin

    (r) Braised Bird’s Nest Soup with Seafood and Egg White

  • Abalone, Air-Dried Seafood

    Braised Yoshihama Abalone in Supreme Oyster Sauce (18, 24 or 30 Heads)

    (r) Braised South African Fresh Abalone in Supreme Oyster Sauce (Add Goose Web, Fish Maw or Sea Cucumber)

    Braised Fish Maw in Supreme Abalone Sauce

    (r) Braised Sliced Abalone with Seasonal Vegetables

    Braised Sea Cucumber with Goose Web

    (r) Wok-Fried Sea Cucumber with Minced Pork and Matsutake Mushroom

    Braised Sea Cucumber with Shrimp Roe

    Braised Sea Cucumber in Supreme Oyster Sauce

    Braised Fish Maw, Sea Cucumber, Goose Web, Conpoy and Abalone (45 Minutes advance notice required)

  • The Classic

    Barbecued Pork and Goose Liver with Honey

    (r) Simmer Tiger Prawn with Superior Broth

    Wok-Fried Crab Crawls with Spring Onion and Ginger

    (r) Marinated Soy Souce Chicken in Casserole (Half or Whole)

    Steamed Chicken with Mushrooms and Yunnan Ham (Half or Whole)

    Crispy Duck Fillet with Sesame and Lemon Sauce

    Drunken Shrimps

    Pan-Fried Scallops with Shrimp Paste

    (r) Wok-Fried Squids with Chinese Chives

    Sautéed Frog Legs with Yunnan Ham and Vegetable

    Baked Silver Fishes with Eggs

    Crispy Dace Fish Balls with Chinese Clams Sauce

    Braised Pork Belly and Tofu with Shrimp Paste in Casserole

    Sautéed Chicken Fillet with Pork Liver in Casserole

  • Seafood

    Lobster, Meat Crab, Australian Abalone, Prawn

    Pacific Garoupa, Star Garoupa, Tiger Garoupa, Giant Garoupa

    (r) Baked Crab Shell stuffed with Onion and Fresh Crab Meat

    Baked stuffed Sea Whelk with Diced Abalone and Chicken

    Pan-Fried Crew with Shrimp Paste

    (r) Pan-Fried Sliced Australian Abalone in Abalone Sauce

    Wok-Fried Lobster in Fermented Bean Sauce

    Sautéed Squid and Scallops in Sichuan Sauce

    Steamed Scallops with Angled Luffa and Belachan

    (r) Wok-Fried Giant Garoupa Fillet with Seasonal Vegetables

    Sautéed Prawns with Soy Sauce

    Crispy Garoupa Fillet on Toast

    (r) Steamed Giant Garoupa Fillet with Ginger and Shredded Taro

    Steamed Tiger Prawn with Garlic and Vermicelli

    Braised Abalone with Spring Onion and Ginger in Casserole

    Fried Sliced Australian Abalone with Chinese Chives

    Sautéed Lobster with Asparagus and Fungus

    Sautéed Prawns with Yunnan Ham and Vegetables

    (r) Braised Giant Garoupa in Casserole

    Pan-Fried Garoupa Fillet in Chrysanthemum Honey Sauce

    Wok-Fried Frog Legs with Chinese Chives

    Crispy Frog Legs with Fermented Bean Curd

    (r) Crispy Squid with Shrimp Paste and Spicy Salt

    Scrambled Eggs with Shrimps and Matsutake Mushroom

    Stir-Fried Egg Whites with Crab Meat

     

  • Meat

    (r) Wok-Fried Beef Tenderloin Cubes with Asparagus and Thai Chilli

    Wok-Fried Pork Loin with Fungus and Vegetables

    Wok-Fried Pork Ribs with Shallot in Casserole

    Sautéed Beef Ribs with Crispy Eggplant in Black Pepper Sauce

    Wok-Fried Beef with Bitter Gourd and Garlic

    (r) Wok-Fried Sliced Lamb with Scallion

    Sautéed Barbecued Pork with Cashews and Sweet Beans

    Wok-Fried Pork Neck with Peppers

    Sautéed Minced Pork with Chinese Sausage in Lettuce Cups

    Wok-Fried Shredded Beef with Onion in Sweet and Sour Sauce

    (r) Sautéed Sliced Beef Tenderloin with Garlic and Black Pepper Sauce

    Braised Tofu stuffed with Minced Pork in Casserole

    (r) Wok-Fried Sliced Pork with Matsutake Mushroom

    Poached Sliced Lamb Sichuan Style

  • Poultry

    Roast Peking Duck - 6 Hours Advance Notice Required (limited order per day)

    Braised Chicken Fillet with Chestnut in Casserole

    (r) Zhuo Yue Xuan Roast Chicken (Half or Whole)

    Sautéed Chicken Fillet with Spring Onion and Ginger in Casserole

    Wok-Fried Roasted Goose with Eggplant and Chives

    (r) Sautéed Pigeon Fillet with Vegetables

    Sautéed Diced Chicken Sichuan Style

    Steamed Chicken Fillet with Daylilies and Red Dates

  • Vegetables

    (v) Sautéed Vegetables and Fungus with Bamboo Piths

    (r) Stir-Fried Winter Melon with Milk and Egg White

    (v) Braised Mushrooms with Asparagus and Fungus

    (v) Crispy Eggplant with Spicy Salt

    (v) Braised Taro and Lily Buds in Coconut Milk

    (v) Sautéed Vegetables with Lotus Root and Lily Buds

    (v) Sautéed Spring Beans with Preserved Vegetables

    (r) Wok-Fried Chinese Celery with Fungus and Lotus Root

    (v) Braised Vegetables with Fungus and Bamboo Piths

    (v) Steamed Tofu and Angled Luffa in Soy Sauce

    (v) Pan-Fried Tofu with Spring Onion and Soya Sauce

  • Rice & Noodles

    Steamed Fried Rice wrapped in Lotus Leaf

    (r) Fried Rice with Salty Egg Yolk, Air-Dried Squid and Vegetables

    (v) Steamed Taro, Corns, Water Chestnut, Sweet Potato, Peanuts

    Fried Noodles with Prawns and Eggs

    Fried Rice with Conpoy and Egg White

    (r) Fried Rice Vermicelli with Garoupa Fillet in Fermented Bean Sauce

    (v) Wok-Fried Five Grains Rice with Assorted Mushrooms and Vegetables

    (v) Wok-Fried Noodles with Bean Sprouts and Superior Soy Sauce

    (r) Braised Egg Noodles with Shredded Fish Maw in Abalone Sauce

    Chicken Fried Rice with Chinese Sausage and Octopus

    (v) Steamed Buns with Walnut and Oat (Six Pieces)

    (v) Steamed Buns with Vegetables (Six Pieces)

    (v) Steamed Five Grains Buns (Six Pieces)

  • Dessert

    Double-Boiled Superior Bird's Nest with Rock Sugar

    (r) Double-Boiled Egg White Milk Custard with Bird's Nest

    Sweetened Almond Cream with Egg White

    Sweetened Red Bean Soup with Dried Tangerine Peel

    (r) Baked Sago Pudding with Lotus Seed Paste

    Sweetened Sweet Potato Soup with Osmamthus

    (r) Chilled Mango and Sago Cream with Pomelo

    Sweetened Ginger Soup with Glutinous Rice Dumplings

    Chilled Osmamthus Pudding (3 pieces)

    Baked Egg Tartlets (3 pieces)

    Steamed Glutinous Rice Dumplings stuffed with Sesame Paste (3 pieces)

    Seasonal Fruit Platter

  • Chinese Tea Selections

    Old Aged Pu’er Tea

    Qi Zi Pu’er Tea

    Mellow Pu’er Tea

    Guan Yin Tea

    Tie Guan Yin Tea

    Supreme Tie Guan Yin Tea

    Feng Huang Dan Zong

    Da Hong Pao Tea

    Supreme Da Hong Pao 

    Wild Qimen Black Tea

    Qimen Black Tea

    Jin Jun Mei Tea

    Shi Feng Long Jing Green Tea

    Bi Luo Chun Green Tea  

    Kun Lun Chrysanthemum

    Gold Chrysanthemum

(r) Chef's Recommendation

(v) Vegetarian

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