Mumbai, India (November 9, 2012) – Delve into delectable dishes from the Fijian and Zhejiang Province as Chef Yuzuo Han and his team of culinary experts bring you ‘Seafood Specialities’ from November 1 – 30, 2012 at China House, one of the best Chinese restaurants in Mumbai.

Online PR News – 09-November-2012 – Mumbai, Maharashtra – Savour the delicate flavours of the Fujian province, a native cooking style replete with a soft and flavoursome texture drenched in umami and the finesse of carefully crafted cooking techniques and knife skills which is used to enhance the flavour, aroma and texture of seafood.

Zhejiang cuisine is one of the eight culinary traditions of China is a melting pot of flavours and aroma hailing from different parts of the Zhejiang Province – Hangzhou style, Shaoxing style and Ningbo style; a celebrated cuisine during the Qing dynasty which specialises in seafood. ‘Beggar’s Chicken’ – a signature at China House is one such dish that has originated within the Zhejiang style of cooking.

Relish succulent delicacies such as Crystal lobster dumplings with water chestnut and young
bamboo, Wok tossed king crab with chillies and black beans, Braised sea bass in spicy mala sauce and Braised snapper in chilly vinegar amongst others.

Seafood lovers are invited to embrace the blend of authentic Chinese cuisine over ‘Seafood Specialities’ and experience indulgence at its best.

For further information or reservation about the Seafood Specialities promotion at Grand Hyatt Mumbai, please call 6676 1149 or visit: Seafood Specialities at China House

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