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2020-06-09
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#甬府 #yongfu上海數一數二既米之蓮寧波菜食府，香港分店剛開業，位於灣仔駱克道。#招牌十八斬 用咗上湯腌製既生蟹，橙黃色既蟹膏，芬香可口，蟹肉晶凝通透。#黃魚春卷黃魚拆肉去骨，加入松露醬，用香葉春卷皮捲好炸脆，口感同味覺既享受。#泥螺 份量雖少，但粒粒鮮甜。#黑松露石榴包拼琥珀黃魚凍石榴包清清地，黃魚凍充滿魚春，好香口。#梭子蟹炒得味道岩岩好#芋艿羹大胃王可以挑戰埋呢個湯羹，芋香撲鼻。#沙蒜豆麵 估佢唔到普通一個豆麵，湯底同麵條非常夾，真係食到一滴不留。#寧波湯圓即叫即搓湯圓，配上簡單既桂花湯。..#hkeat #hkrestaurant #ningbocusine #michelinrestaurant #hkig #foodie #foodstagram #foodblogger #gotravelwithandie @ 甬府
上海數一數二既米之蓮寧波菜食府，香港分店剛開業，位於灣仔駱克道。
#招牌十八斬
用咗上湯腌製既生蟹，橙黃色既蟹膏，芬香可口，蟹肉晶凝通透。
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#黃魚春卷
黃魚拆肉去骨，加入松露醬，用香葉春卷皮捲好炸脆，口感同味覺既享受。
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#泥螺
份量雖少，但粒粒鮮甜。
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#黑松露石榴包拼琥珀黃魚凍
石榴包清清地，黃魚凍充滿魚春，好香口。
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#梭子蟹
炒得味道岩岩好
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#芋艿羹
大胃王可以挑戰埋呢個湯羹，芋香撲鼻。
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#沙蒜豆麵
估佢唔到普通一個豆麵，湯底同麵條非常夾，真係食到一滴不留。
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#寧波湯圓
即叫即搓湯圓，配上簡單既桂花湯。
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#hkeat #hkrestaurant #ningbocusine #michelinrestaurant #hkig #foodie #foodstagram #foodblogger #gotravelwithandie @ 甬府
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