粵菜英文菜譜
廣東粵菜 CONTONESE CUISINE
一、 燒味類 BARBECUED AND ROAST
乳豬拼盤 Suckling pig and barbecue combination
燒味拼盤 Assorted barbecue platter
脆皮乳豬 Crispy suckling pig
蜜汁叉燒 Barbecue pork with honey flavour
鹵水鵝片 Slice of marinated goose
潮蓮燒鵝 Roasted goose
鹵水鵝掌亦 Marinated goose webs and wings
龍崗白切雞 Steamed chicken served with spring onion and ginger sauce
玫瑰食油雞 Poached chicken in soya bean sauce
琵琶乳鴿 Roasted marinated pigeon(per bird)
佛山惠蹄 Marinated sliced pork’s knuckle
爽脆海蟄 Shredded jelly fish
馳名中外北京片皮鴨（兩食）Roast whole peking duck(two courses) prepared by table side
二、魚翅、燕窩 SHARK’S FIN & BIRD’S NEST
蟹肉干撈翅 Braised shark’s fin with crab meat
珊瑚海虎翅 Braised superior shark’s fin with crab yolk
紅燒大鮑翅 Braised superior shark’s fin
紅燒雞絲生翅 Braised shark’s fin with shredded chicken
海鮮竹笙大生翅 Doublel-boiled shark’s fin with bamboo pith and seafood
胭脂官燕 Braised imperial bird’s nest with crab meat and crab york
海鮮官燕 Briased imperial bird’s nest with seafood
竹笙釀官燕 Stuffed imperial bird’s nest with bamboo pith
雪蛤燕窩翅 Braised bird’s nest and shark’s fin with toad
*本店主廚特別推薦 OUR CHEF’S SPECIAL RECOMMENDATION
原只鳳吞翅（4-6位用）Double-boiled whole chicken stuffed with shark’s fin in soup(for 4-6 persons)
三、海鮮 SEAFOOD
油泡鮮蝦泡 Sauteed king prawn
琥珀彩虹帶子 Sauteed scallop with walnuts
黑椒爆鱔片 Sauteed sliced eel with black pepper
翠芹百花片 Sauteed cuttle fish and seasonal vegetable
山汁蝦球 Deep-fried king prawn in mayonnaise and sesame
冬菜蒸銀雪魚 Steamed silver cod with preserved vegetable
西湖蝦餅 Pan-fried shrimps mousse with crab meat and vegetable
食油皇干煎蝦碌 Pan-fried king prawn with soya sauce
百花椒釀吊片 Deep-fried cuttle fish with shrimps paste
雀巢脆香鱔 Pan-fried sliced eel with bean curd in basket
香煎銀雪魚 Pan-fried sliced silver cod
四、精美小炒 CANTONESE DELILGHTS
翡翠鮮蝦球 Sauteed prawns with seasonal vegetable
XO醬爆花枝片 Stir fried cuttle fish in XO sauce
海皇扒乳酪 Sauteed seafood and egg white
沙律海鮮卷 Deep-fried seafood with mayonnaise wrapped in rice paper
碧綠琵琶豆腐 Pan-fried shrimps paste and bean curd with egg
腰果盆蝦海鮮盞 Pan-fried seafood with chestnut in taro cup
滑蛋蝦仁 Scrambled egg with shrimps
百花椒釀茄瓜 Pan-fried shrimps paste with eggplants in spicy salt
油泡田雞 Sauteed fresh frogs
蒜香肉排 Deep-fried spare ribs with garlic
椒鹽局肉排 Deep-fried spare ribs in spring salt
廣東粵菜 CONTONESE CUISINE
一、 燒味類 BARBECUED AND ROAST
乳豬拼盤 Suckling pig and barbecue combination
燒味拼盤 Assorted barbecue platter
脆皮乳豬 Crispy suckling pig
蜜汁叉燒 Barbecue pork with honey flavour
鹵水鵝片 Slice of marinated goose
潮蓮燒鵝 Roasted goose
鹵水鵝掌亦 Marinated goose webs and wings
龍崗白切雞 Steamed chicken served with spring onion and ginger sauce
玫瑰食油雞 Poached chicken in soya bean sauce
琵琶乳鴿 Roasted marinated pigeon(per bird)
佛山惠蹄 Marinated sliced pork’s knuckle
爽脆海蟄 Shredded jelly fish
馳名中外北京片皮鴨（兩食）Roast whole peking duck(two courses) prepared by table side
二、魚翅、燕窩 SHARK’S FIN & BIRD’S NEST
蟹肉干撈翅 Braised shark’s fin with crab meat
珊瑚海虎翅 Braised superior shark’s fin with crab yolk
紅燒大鮑翅 Braised superior shark’s fin
紅燒雞絲生翅 Braised shark’s fin with shredded chicken
海鮮竹笙大生翅 Doublel-boiled shark’s fin with bamboo pith and seafood
胭脂官燕 Braised imperial bird’s nest with crab meat and crab york
海鮮官燕 Briased imperial bird’s nest with seafood
竹笙釀官燕 Stuffed imperial bird’s nest with bamboo pith
雪蛤燕窩翅 Braised bird’s nest and shark’s fin with toad
*本店主廚特別推薦 OUR CHEF’S SPECIAL RECOMMENDATION
原只鳳吞翅（4-6位用）Double-boiled whole chicken stuffed with shark’s fin in soup(for 4-6 persons)
三、海鮮 SEAFOOD
油泡鮮蝦泡 Sauteed king prawn
琥珀彩虹帶子 Sauteed scallop with walnuts
黑椒爆鱔片 Sauteed sliced eel with black pepper
翠芹百花片 Sauteed cuttle fish and seasonal vegetable
山汁蝦球 Deep-fried king prawn in mayonnaise and sesame
冬菜蒸銀雪魚 Steamed silver cod with preserved vegetable
西湖蝦餅 Pan-fried shrimps mousse with crab meat and vegetable
食油皇干煎蝦碌 Pan-fried king prawn with soya sauce
百花椒釀吊片 Deep-fried cuttle fish with shrimps paste
雀巢脆香鱔 Pan-fried sliced eel with bean curd in basket
香煎銀雪魚 Pan-fried sliced silver cod
四、精美小炒 CANTONESE DELILGHTS
翡翠鮮蝦球 Sauteed prawns with seasonal vegetable
XO醬爆花枝片 Stir fried cuttle fish in XO sauce
海皇扒乳酪 Sauteed seafood and egg white
沙律海鮮卷 Deep-fried seafood with mayonnaise wrapped in rice paper
碧綠琵琶豆腐 Pan-fried shrimps paste and bean curd with egg
腰果盆蝦海鮮盞 Pan-fried seafood with chestnut in taro cup
滑蛋蝦仁 Scrambled egg with shrimps
百花椒釀茄瓜 Pan-fried shrimps paste with eggplants in spicy salt
油泡田雞 Sauteed fresh frogs
蒜香肉排 Deep-fried spare ribs with garlic
椒鹽局肉排 Deep-fried spare ribs in spring salt