Chinese food just got one step better with Bamboo Garden's City Weekend Gourmet Week menu.

LOCATION: in Jin Jiang Tower (Click on LOCATION to go to full City Weekend Listing)

CITY WEEKEND GOURMET WEEK MENU

available april 16-23

PRICE: RMB 588/for 4~6 persons

TIMES: All Day

• Assorted Appetizer

• Sautéed Shrimp with Green Pea

• Fried Beef Fillet

• Braised Chicken Ball, Shrimp Ball and Ox-Tendon

• Braised Bean Curd with Chili Sauce (Served with Steamed Rice)

• Braised Seasonal Vegetables in Superior Soup

• Steamed Perch with Lemon Favor

• Pan-Fried Dumplings

• Glutinous Rice Ball with Red Bean

• Seasonal Fruit Platter

GOURMET WEEK EDITORIAL REVIEW

LOCATED on the third floor of Jin Jiang Tower in Changle Lu, Bamboo Garden opened early in 1988 and reopened last year after renovations. The restaurant is renowned for some of its highly regarded seafood dishes such as shark's fin, bird's nest, and abalone. Executive chef Ms. Yan Huiqin, the Standing Director of Chinese Cookery Association, and her team has created the Spring Menu filled with Sichuan, Guangdong and Shanghai dishes priced at RMB588. This menu is good for four to six people, and perfect for family get-togethers or business dinners.

Pickled Vegetables with Beans, Poached Chicken in Spicy Chili Oil and Fried Shrimps are served in large amounts as the assorted appetizer. After that, there are six dishes served as the main course, including shrimp, beef, chicken, fish and vegetables. Sautéed Shrimp with Green Pea is agreeable to the senses and beautiful, with bright green peas decorated on white shrimp meat. The Fried Beef Fillet cooked in tomato sauce is juicy and delicious. The Braised Chicken Ball, Shrimp Ball and Ox-Tendon can arouse your appetite easily with its distinct flavor, and the Braised Bean Curd with Chili Sauce (Mapo Tofu) is appealing for its pleasantly pungent taste. The most attractive dish would be the Braised Seasonal Vegetables in Superior Soup. The vegetables are fresh and crunchy, but you can feel the taste of the bone soup driving away the sour taste in the leaves. A fresh and tender perch is steamed with lemon as the last course. The main course is then followed by Shanghai food Pan-fried Dumplings and Glutinous Rice Balls with Red Bean. Refreshing fruit is served last.

Just like its name, this restaurant uses green as its main color and bamboos as enclosures to separate the big hall into three parts. There are four rooms around the hall and they are all decorated elegantly in green. The whole place is cozy and cheerful; making it a perfect spot for a small and graceful wedding ceremony.