The founder of the famous Fulin Hotel is Yang Guanyi, the famous "abalone king" overseas. The inscription in front of the restaurant "A Yi Abalone, the first in the world" makes its façade shine even more.
Founded in 1984 in Hong Kong, Fulin Hotel is internationally renowned for its signature dish "Ah Yi Abalone", which is still one of Hong Kong's most prestigious restaurants. Mr. Yang has won numerous awards in his career as a chef, including the Platinum Award, the highest honor of the French Master Culinary Master, the American Five-Star Diamond Award, the World Culinary Elite Award, the French Gastronomy Prestige Award, and the Lifetime Achievement Supreme Award of the China Hotel Association. Not only that, he also holds the C.C.C. Gold Medal, the highest honor of the International Association of Imperial Chefs, which is only three people in the world to have received this honor, one of them is the imperial chef of the former French president, the other is the imperial chef of five presidents of the United States, and the third person is Yang Guanyi of Hong Kong, China, who has performed abalone cooking skills in the Great Hall of the People and the Diaoyutai State Guesthouse, and has cooked for Deng Xiaoping, Clinton and other Chinese and foreign leaders many times, and the name of the imperial chef is well deserved.
"Rinsing with shark fin and eating with abalone" is a symbol of the privileged life of the old days. Swallow abalone fin is the specialty of A Yi abalone, and all kinds of abalone are the treasures of the town. Among the dried abalone produced in various places, Jishiin abalone from Iwate Prefecture, Hema abalone from Aomori Prefecture and net abalone are the most expensive. Yang Guanyi selected the best Japanese dried abalone, and simmered it in a clay pot and charcoal for a long time, and the cooked abalone was intact, like a fried egg, with a golden meatball exposed in the middle. The taste of soft-hearted dried abalone is soft, glutinous, smooth, chewy, and with the flavor of old hen, Jinhua ham and other seasonings, the taste is rich and layered.
The net abalone ranges from 5 to 15 heads, with the lowest price of 4,500 and the highest of more than 20,000; The hemp abalone and the Jipin abalone are slightly smaller, ranging from 16 to 28 heads, and the price is suitable for mass consumption, and there is a transaction for 1,350 Hong Kong dollars.
The menu at Fulin Hotel is thick, from expensive dishes to home-style stir-fries, covering a wide range of dishes, and you can pick a dish at hand. The soup is mellow, the fish maw is soft and glutinous, the shark fin is delicious, and even the ordinary stir-fry is full of heat. There is no dish here that is less than 200 yuan, but the real value of the goods, even the dim sum is worth scrutinizing.
The decoration of Fulin Hotel Hong Kong is full of Cantonese flavor, with dark red wooden furniture as the mainstay, and an ancient and stable atmosphere. The waiters are not young, but they are very friendly and will patiently answer customers' queries. Reservations are required in advance for private rooms, and you need to inform the store in advance of the wild seafood and special dried abalone you want to eat.
*Encyclopedia of Knowledge:
Abalone is identified by the "number of heads". In Hong Kong, the so-called "head" refers to the number of uniformly sized abalone in 1 catty (about 0.6 kg), such as 2, 3, 5, 10, 20, etc., the smaller the number of abalone, the larger and more expensive the abalone. In the mainland, it generally refers to how many abalone can be weighed by 1 standard catty. Among the common abalones, Japanese net abalone is the largest (with the least number of heads), followed by Jipin abalone, and Hema abalone last.
Abalone grows slowly, and it takes 5-6 years for wild abalone to grow to about 10cm in shell length. 3-5 heads of wild dried abalone take 10-15 years to grow, so abalone is expensive.
