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鮮味‧香濃‧創意菜
- 食材寶庫 Glossy of Ingredients
- 當一個刀法如神的大廚 Be the Master of Knife-Works
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頭盤．湯羹 Appetizer．Soup
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冰鎮牡丹鮑魚 Abalone Peony on Ice Cubes
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鮮山葵燈影牛肉 Lamp Shade Beef with Freshly Grated Wasabi
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松鶴樓熏魚 Smoked Fish in Song He Lou Style
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三文魚涼拌海蜇絲 Salmon and Jellyfish Cold Appetizer
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糯米香酥鴨 Deep-Fried Boneless Duck Stuffed with Glutinous Rice
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黑松露魚籽桂花熏蛋 Osmanthus-Smoked Duck Eggs with Black Truffle and Roes
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香芹乾絲拌蟹肉 Crabmeat Salad with Chinese Celery and Dried Beancurd
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鮮百合猴頭菇煲老雞 Chicken Soup with Monkey Head Mushrooms and Lily Bulbs
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薺菜銀魚羹 Fish Thick Soup with Shepherd’s Purse
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白玉菊花湯 White Jade Chrysanthemum Consommé (Chicken and Pork Consommé with White Radish)
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竹笙松茸煲乳鴿 Squab Soup with Zhu Sheng and Matsutake Mushrooms
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精品佳餚 Exquisite Delicacy
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雲上東坡醉千層 Dongpo’s Pork Pagoda with Shanghainese White Cabbage and Mushrooms
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桃花塢至尊魚米 Fish Tidbits in Cucumber Boxes
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清酒忌廉珊瑚魚 Deep-Fried “Chrysanthemum Style” Fish Fillet in Sake Cream Sauce
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魚花似玉 Poached Garoupa Rosettes in Crabmeat and Crab Roe Sauce
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文思豆腐羹 “Wen Si” Beancurd Thick Soup
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金獎獅子魚 Deep Fried “Shaggy Lion” Fish in Sweet and Sour Sauce
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新穎主菜 Innovative Entrée
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杭州尖椒和牛柳 Stir Fried Wagyu Beef with Hangzhou Chillies
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鍋貼帶子 Pan-Fried Stuffed Scallops
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日本番茄焗鮑魚 Marinated Abalones in Tomato Cups
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刀神煮乾絲 Shredded Assortment A La Knife-Works Master
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翡翠白玉卷 White Jade and Emerald Rolls (Cabbage Rolls in Green Pea Coulis)
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灌湯菠蘿蝦 Deep-Fried Soup-Filled Shrimp Balls
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海鹽黑松露菌香煎帶子皇 Pan Seared Jumbo Scallops with Black Truffle Garnish
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水晶蓮藕餅 Lotus Root Sandwiches Wrapped in Mung Bean Noodles
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松茸蟹黃獅子頭 Pork Balls with Matsutake Mushroom and Crab Roe in Chicken Stock
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葱燒豆瓣黃魚 Yellow Croaker Fillet in Green Pea Puree
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浪花石斑魚 “Ocean Spray” Steamed Garoupa
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南乳燒烤豬肋排 Grilled Pork Ribs with Fermented Tarocurd
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香橙芙蓉鮮元貝蟹鉗 Scrambled Egg White with Crabmeat and Scallops in Orange Cups
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香辣飄香蟹 Specialty Spicy Crab
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青白胡椒焗富貴雞 Slow-Baked Chicken with Green and White Peppercorns
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松茸火腿脆雞卷 Spring Rolls with Matsutake Mushroom, Iberico Ham and Chicken Filling
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飯麵． 甜品 Rice．Noodle．Dessert
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五穀鹹肉菜飯 Five-Grain Rice with Salted Pork and Bok Choy
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龍蝦湯雲吞麵 Lobster Wontons in Lobster Broth
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蝦籽葱油拌麵 Noodles Dressed in Scallion Oil and Shrimp Roe
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香烤竹筍飯 Fried Rice in Whole Bamboo Shoot
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椰子八寶飯 Eight-Treasure Rice in Coconut
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水晶官燕 Bird’s Nest Gelatine Dessert
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玫瑰玉露湯圓 Pumpkin Glutinous Rice Balls in Rose-Scented Milky Sweet Soup
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香麻拔絲年糕 Candied Rice Cake Fritters
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櫻花冰鎮山藥 Yam Cakes with Cherry Blossom Filling
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