影片
更多
2009-03-17
1316 浏览
We started with a few appetizers, including a deliciously tender char siu (叉烧) with nicely caramelized fat; sautéed diced beef with spicy salt (椒盐牛柳粒); pan-fried mixed vegetables rolled in dried bean curd skin (上素腐皮卷); sliced pork rolls with cucumber and garlic sauce (蒜泥白肉卷); nice, refreshingly crunchy jelly fish tossed with spring onions and sesame oil (浙江海蜇头); and deep-fried diced bean curd with garlic salt (蒜香椒盐豆腐粒).What came next was the roast Peking duck (北京填鸭). This was very, very deliciou
What came next was the roast Peking duck (北京填鸭). This was very, very delicious and looked absolutely beautiful when the waiter brought it in. A mis-communication saw us each try to down a bowl of braised supreme shark's fin with crab roe (蟹皇海虎翅), which was simply too rich. We were pretty much done after this bowl...
We each got an individual serving of baked sea whelk stuffed with diced seafood, abalone, chicken and onion (鲜鲍焗酿响螺). Nice presentation, and tasted good, too, with curry powder and black pepper spicing it up.
I was too full to take in some of the dishes, but did manage to get a taste of the spicy eggplant with minced pork (鱼香茄子), which was interesting because it was made with strips of fish cake. The shallow-fried crispy chicken (金牌吊炸鸡) had paper-thin crispy skin while the meat was very juicy and tender, but what does "shallow-fried" mean?
I finished with some veggie (上汤芥胆) and the signature fried rice (金叶庭炒饭), with crab meat and pine nuts.
original blogpost with wine notes: http://chi-he-wan-le.blogspot.com/2009/03/excursion-down-rhone.html
张贴