Tianjin Four Seasons Jinyun Chinese Restaurant Black Pearl Chef Week Package tasting can be described as a delicious food feast. Strawberry foie gras Tata, foie gras first with milk soaked to enhance the fragrance, a thin layer of silky and dense foie gras with strawberry sour and sweet, spring rolls made of crispy crust, sour and sweet fragrance balance is in place. White aloe vera slices into thin slices, joined the apple, orange juice into oil vinegar juice, sour and sweet appetizer, and fruit fragrance back to sweet, beautiful appetizer. Surf basil leaf abalone soup, bowl into fresh abalone slices, gold ears, basil leaves and other ingredients, rush into the hot soup to hot the ingredients in the bowl, the soup is clear and delicious, six hours of small fire slow, chicken soup add to the bamboo shoots, kunbu and other ingredients, with heart to taste good. Super recommended lime crispy beef, take the beef triangle, first pickle, then steam, then fried, with the characteristics of chef Li's sweet and sour sauce, wipe a little lime skin, the surface is fragrant, the meat is not firewood and tastes, the lime adjustment, less beef itself thick. Flavored purple sushi pigeon, delicious and juicy. French fish dry cream sauce soaked, light cream, milk and bamboo shoots are wrapped in soup, seafood cream double aroma superimposed. Melon seed noodles, sauce made with pea mud, a kind of Italian rice improved to Chinese style, chicken soup boiled melon seed noodles, mouth fragrant. The last kumquat mousse is a sweet finish with vanilla caramel pudding. Of course you can choose, with a wine set. Two Acacia and Cabernet Sauvignon are selected from the French Bordeaux region. The professional sommelier team, the wonderful introduction of drinks and dishes, is the icing on the cake 👍 Black Pearl Chef Week, until March 14th, in order to ensure fresh ingredients, book one day in advance.