广州南丰朗豪酒店推出冬季菜单,明阁中餐厅的周师傅通过经典时令菜肴向食客传递冬季的别样暖意。
Ushering in the winter months at Langham Place, Guangzhou, a selection of heart-warming casserole dishes created by Chef Chau showcasing the classics of Cantonese winter cuisine is now available at Ming Court restaurant.

金汤浸花胶煲 | Poached Fish Maw in Pumpkin Soup

冬季煲仔菜单精选涵盖海参、鲍鱼、花胶、龙趸等珍贵食材,采用传统粤式手法精心烹饪,为宾客开启一段专属于冬季的美食之旅。
The casserole specialties menu features prized delicacies such as sea cucumber, abalone, fish maw and grouper and other ingredients in dishes prepared using time-honoured methods which take the diner on a journey into Cantonese winter culinary traditions.

生啫多宝鱼 | Braised Fresh Turbot in Clay Pot

菜单中温润滋补的金汤浸花胶煲,用老鸡、米鸭等煎至金黄后慢火熬出的浓汤,加入南瓜煲成金黄浓稠的汤羹。最后,将花胶冲水切丝,放在滚烫的金汤之上。花胶剔透弹牙,黄金汤甘甜鲜香,是冬日里润胃无声的上上之选。冬季煲仔菜单中的生啫多宝鱼是周师傅力荐的菜品。将炸至金黄的生姜、干葱,和蒜头一齐放入砂锅;然后,把裹上柱侯酱的多宝鱼直接放入砂锅中,加盖焗熟,使得酱料的滋味全部渗透至鱼肉中。打开“啫啫”作响的砂锅,香气扑鼻的鱼肉,裹挟着酱香、葱香、蒜香,让人闻到香味便忍不住食指大动。冬季煲仔推荐菜还有腊味煲仔饭、海参鲍鱼滑鸡煲、XO酱姜葱龙趸头煲、腊味香芋油鸭煲、红烧双冬羊腩煲等。
Highlighted dishes include Poached Fish Maw in Pumpkin Soup, Braised Fresh Turbot in Clay Pot, and Braised Assorted Seafood and Bean Curd in Clay Pot.

冬季煲仔菜单
Winter Casserole Specialties Menu
2018年12月1日至2019年1月31日
1st December, 2018 to 31st January, 2019

每日午餐及晚餐时段供应
Served daily during lunch and dinner


明阁
Ming Court
广州南丰朗豪酒店,三层
广州市海珠区新港东路638号
3rd Floor, Langham Place, Guangzhou
638 Xingang East Road, Haizhu District
Guangzhou
Tel:(+8620)-89163588
Email:[email protected]