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原料:光鸭、香料 特色:色泽洁白,酥中带嫩,香味浓郁,肥而不腻
南京盐水鸭
1
51
体现淮扬菜之精湛刀工,将家常菜升格,呈现不一样的美味。
东郊炒干丝
2
52
源于经典,尊重经典,呈现了隋唐郇国公府上最原始的风味。
黄焖狮子头
3
53
源于传统而高于传统,大胆创新,氨基酸与碳水化合物的奇妙结合,软糯润滑。
鸡粥鲍脯
4
54
御膳佳品,精选墨鱼之卵,冬食去寒夏食解热,丰富的层次感让你回味无穷。
酸辣鱼片羹
5
55
精选虾中“明星”连云港对虾,结合现代烹饪手法,融合菜之典范。
雀巢凤尾明虾球
6
56
精选澳洲牛肋,以中西融合手法,激发牛肉本味,入口醇香酥烂,唇齿留香。
炆火小牛肉
7
57
变换手法,川扬结合,麻辣鲜香,颠覆您的舌尖。
水煮软兜
8
58
江中极品,搅动您的味蕾,顿时有了拼死吃河豚的勇气。
红烧河豚
9
59
碧绿的馅心,二十四道皱褶,巧手制作,让您体验苏扬名点的精妙。
淮扬蔬菜包
10