Truffle Steamed Eggs with Baked Boston Lobster
The black truffle that absorbs the essence of nature and the Boston Lobster from the deep sea are wrapped in layers of smooth hibiscus eggs. The freshness from the sea and the freshness of the forest are combined, leaving the lips and teeth with fragrance and endless aftertaste. This dish is based on Chinese food but presenting as Western food. The delicate and scattered dishes and rich and varied taste give diners a double enjoyment of vision and taste.