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2020-04-24
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米芝連⭐️浙江菜前菜：燻魚/海蜇頭/鵝肝 （個鵝肝好有酒香味，食落個口感似食緊牛油）湯：魚唇湯 （原來魚唇唔係魚嘅咀，係鯊魚尾部）有豐富的骨膠原，用左雞同肘子去淆呢個魚唇湯，好鮮甜。主菜：熗虎尾（所謂熗虎尾就是把黃鱔略汆，切斷成鱔絲，取其尾背位再稍煮一下，加上調味醬料而成。黃鱔肉爽嫩，醬油蒜泥汁味道香濃）片皮雞，八寶鴨，呢兩味都可以話必食，好考功夫，訂位前記得留定！擔擔麵帶點日本風，個湯係微酸，唔鍾意太多花生醬嗰啲就啱蘿蔔絲酥餅都係必食推介, 酒釀丸子超QQ，基本上所有嘢食都超水準！推介
前菜：燻魚/海蜇頭/鵝肝 （個鵝肝好有酒香味，食落個口感似食緊牛油）
湯：魚唇湯 （原來魚唇唔係魚嘅咀，係鯊魚尾部）有豐富的骨膠原，用左雞同肘子去淆呢個魚唇湯，好鮮甜。
主菜：熗虎尾（所謂熗虎尾就是把黃鱔略汆，切斷成鱔絲，取其尾背位再稍煮一下，加上調味醬料而成。黃鱔肉爽嫩，醬油蒜泥汁味道香濃）
片皮雞，八寶鴨，呢兩味都可以話必食，好考功夫，訂位前記得留定！
擔擔麵帶點日本風，個湯係微酸，唔鍾意太多花生醬嗰啲就啱蘿蔔絲酥餅都係必食推介, 酒釀丸子超QQ，基本上所有嘢食都超水準！推介
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