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Appetizer 開味前菜 |
|
揚州鹽水鵝 | HK$98 |
Yangzhou Style Brined Goose | |
花雕醉乳鴿 | HK$98 |
Huadiao-brined Squab | |
家傳丁香雞 | HK$88 |
Braised Chicken with Clove | |
女兒紅醉雞 | HK$82 |
Age Shaoxing Huadiao-brined Chicken | |
麻香雞絲粉皮 | HK$62 |
Green Bean Sheet Jelly with Shredded Chicken, Cucumber & Sesame Paste | |
水晶肴肉 | HK$78 |
Jiangsu Style Pork Trotter Aspic | |
手切蒜泥白肉 | HK$68 |
Hand-sliced Pork Belly with Mashed Garlic | |
清滋小排骨 | HK$65 |
Sweet & Sour Baby Back Ribs | |
私房醬香牛肉 | HK$68 |
Braised Beef in Chef's Own Brown Sauce | |
陳醋紅蜇頭 | HK$98 |
Marinated Rosy Jellyfish Head with Aged Vinegar | |
舟山蔥油海蜇 | HK$68 |
Marinated Jellyfish with Spring Onion & Sesame Oil | |
蜜汁脆鱔 | HK$88 |
Honey-glazed Crispy Eel | |
茶香油爆蝦 | HK$78 |
Sautéed Prawns with Scallion and Crispy Tea Leaves | |
蘇式燻魚 | HK$72 |
Jiangsu Style Smoked Fish | |
煙燻素鵝 | HK$68 |
Vegetarian Bean Curd Skin Rolls in Roasted Goose Flavour | |
雞汁燙乾絲 | HK$58 |
Boiled Shredded Bean Curd in Chicken Broth | |
四喜烤麩 | HK$58 |
Roasted Bran Dough with Peanuts & Black Fungus | |
皮蛋拌豆腐 | HK$58 |
Silky Tofu with Preserved Eggs | |
蒜拍黃瓜 | HK$48 |
Crunchy Cucumber with Crushed Garlic | |
油炆筍 | HK$48 |
Braised Spring Bamboo Shoots | |
醬蘿蔔 | HK$38 |
Shanghai Style Pickled Radish | |
淮鹽溏心燻蛋 (兩隻) | HK$32 |
Smoked Soft-boiled Eggs with Spiced Salt (2 pcs) | |
All prices are subject to 10% service charge. |
The Vibrant Spectrum Of Shanghai Cuisine.