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Restaurant: 10 Shanghai
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

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2023-07-10 1379 views
淮揚食府「十里洋場」今個春夏推出了「十里珍饈百味宴 (HKD980/位)」,當中選用了不同珍貴食材,包括花膠、鮑魚、魚翅、和牛等,經大廚巧手烹調,呈獻七道美味佳餚。盛宴以淮揚四小品揭開序幕,包含四款輕盈清新的小菜:無鍚煙燻䱽魚酸酸甜甜的十分開胃,花雕醉花螺肥美嫩滑,而菜脯花生豆干火雞腎,鹹香惹味,是道不錯的下酒小食。第二道菜是火瞳雞燉翅,矜貴魚翅炆煮1小時後配搭大廚精心挑選金華火腿中的「火瞳」以雞湯燉煮6小時,鮮味濃郁,魚翅份量的特別多,每一羹都能吃到魚翅的鮮味。滬式醬油大虎蝦以滬式醬油爆炒大虎蝦,鮮甜入味,蝦肉十分爽彈。及後呈上黃魚茸脆皮花膠,自家製彈牙蝦膠釀入花膠後以大火炸至酥脆,淋上黃魚茸作點睛之用。好喜歡這道紫蘇鮑魚炒鴿脯,鮑魚配上鮮嫩多汁的鴿脯和紫蘇,有獨特的香味,風味醇厚,十分惹味。主食方面有牛肝菌和牛炒飯,和牛配牛肝菌是一絕,最後以燕液楊枝甘露為盛宴劃上句號。
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淮揚食府「十里洋場」今個春夏推出了「十里珍饈百味宴 (HKD980/位)」,當中選用了不同珍貴食材,包括花膠、鮑魚、魚翅、和牛等,經大廚巧手烹調,呈獻七道美味佳餚。


盛宴以淮揚四小品揭開序幕,包含四款輕盈清新的小菜:無鍚煙燻䱽魚酸酸甜甜的十分開胃,花雕醉花螺肥美嫩滑,而菜脯花生豆干火雞腎,鹹香惹味,是道不錯的下酒小食。


第二道菜是火瞳雞燉翅,矜貴魚翅炆煮1小時後配搭大廚精心挑選金華火腿中的「火瞳」以雞湯燉煮6小時,鮮味濃郁,魚翅份量的特別多,每一羹都能吃到魚翅的鮮味。滬式醬油大虎蝦以滬式醬油爆炒大虎蝦,鮮甜入味,蝦肉十分爽彈。及後呈上黃魚茸脆皮花膠,自家製彈牙蝦膠釀入花膠後以大火炸至酥脆,淋上黃魚茸作點睛之用。


好喜歡這道紫蘇鮑魚炒鴿脯,鮑魚配上鮮嫩多汁的鴿脯和紫蘇,有獨特的香味,風味醇厚,十分惹味。主食方面有牛肝菌和牛炒飯,和牛配牛肝菌是一絕,最後以燕液楊枝甘露為盛宴劃上句號。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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