築間酸菜魚

來自台灣的 築間酸菜魚 登陸銅鑼灣，以各款坊間少見的湯底為主打，致力研發連湯都能喝的酸菜魚。招牌菜 總長酸菜魚 最能夠感受築間的招牌湯底，由柴魚昆布湯、指天椒、青花椒等多種食材熬製而成，麻、酸、辣三味平衡，酸菜酸脆爽口，沒有刺鼻的酸味。此外，餐廳還提供多款獨門湯底，包括清爽酸甜的純愛番茄魚，及以嘉義沙鍋魚作發想打破沙鍋魚等，滿足不同客人的口味需求。Hailing from Taiwan, Jhu Jian Suan Cai Yu is tantalising taste buds with its signature boiled fish with pickled cabbage and chilli, which is made of kombu and bonito broth, chilies and Sichuan peppercorns. The result is an explosion of flavors that perfectly balances the fiery heat, tantalizing sourness, and numbing spicine