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《食好嘢來圓山 蜑家菜在金龍》
非鮮不食!金龍餐廳推香港特色《蜑家菜》風味料理
帶您體驗舌尖上的香港之旅

 您有多久沒到美食天堂-香港大啖美食了呢?圓山大飯店首度推出《食好嘢來圓山 蜑家菜在金龍》蜑家菜美食,是旅遊香港時必吃的美食。3月12日起,由金龍餐廳-許耀光主廚獻上30道最新鮮美味的香港特色《蜑家菜》美饌,帶您用舌尖旅遊香港,體驗香港水上人家最鮮美的貴族料理,優惠價只要280元起!無論

   您有多久沒到美食天堂-香港大啖美食了呢?圓山大飯店首度推出《食好嘢來圓山 蜑家菜在金龍》蜑家菜美食,是旅遊香港時必吃的美食。3月12日起,由金龍餐廳-許耀光主廚獻上30道最新鮮美味的香港特色《蜑家菜》美饌,帶您用舌尖旅遊香港,體驗香港水上人家最鮮美的貴族料理,優惠價只要280元起!無論是「避風塘沙母佐靚干貝粥」、「菌王醬豉椒炒龍蝦」、「蜑家起司牛油松露蝦脆米」、「砂鍋雙蒜啫龍虎斑」、「紅蟳花膠蒸肉餅」等絕妙好菜都列入菜單中,老饕準備開吃!

    圓山大飯店表示,在香港稱蜑(讀音dan)家人,其實是世居船上的族群,靠出海捕魚維生,入夜時分蜑家人就會將船艇停泊在能避風的岸邊,也就是香港人稱的「避風塘」!由於蜑家人居住在水上沒有冰箱,抓到什麼海鮮都必須即刻料理,因此蜑家菜的最大特色就是「新鮮」,又因為港邊風大菜餚易寒,所以第二個特色就是「熱度」。此外,因為蜑家人長期在水上生活,又沒有冰箱的情況下,他們把剩下的漁獲整理好之後掛曬,製成鹹魚和蝦乾,除了能保存食物,還能來增加菜餚風味,可謂一舉兩得。綜合上述蜑家人之生活特點所衍生而出「蜑家菜」料理美食,是許多人到香港旅遊時,必嚐的經典美味。

    以創意廣式料理見長的金龍餐廳許耀光主廚,是土生土長的香港人,特別推出香港特色《蜑家菜》30道風味料理,以解相思之情,如:「避風塘沙母佐靚干貝粥」、「菌王醬豉椒炒龍蝦」、「蜑家起司牛油松露蝦脆米」等料理。「避風塘沙母佐靚干貝粥」選用重達一公斤以上的鮮活肥美大沙母,熱油酥炸至八分熟後大量灑上主廚特製蒜酥,濃濃蒜香與鮮甜肥美的蟹肉完美結合,蒜酥再搭配上皮蛋與干貝熬煮的白粥,鮮、香、鹹一次到位,完全鎖住老饕的胃。「菌王醬豉椒炒龍蝦」使用主廚用自製的野生菌王醬,菌香味濃厚,撘配上新鮮彈牙的龍蝦一起爆炒,讓菌香完美融入鮮甜的龍蝦肉中,撲鼻的鮮香,讓人吮指回味。「蜑家起司牛油松露蝦脆米」以台梗九號米酥炸成脆米,脆米與新鮮菠菜打成的醬汁煨煮後,搭配新鮮酥炸大明蝦及松露與鵝肝熬煮而成的醬汁,完美融入脆米中,濃郁鮮美的絕妙滋味,讓您回味無窮。

由金龍餐廳許耀光主廚規劃的《食好嘢來圓山 蜑家菜在金龍》蜑家菜美食,共計有30道香港特色《蜑家菜》美饌,3月12日起開始供應,優惠價只要280元起,午、晚餐都可以點用,想念香港美食的老饕千萬不要錯過!

詳情請洽圓山大飯店官方網站: https://grandhotelnew.azurewebsites.net/TW/official/news-detail.aspx?gh=TP&id=833

香港特色《蜑家菜》風味料理‧圓山澎派獻給您

避風塘是香港當地讓漁船抵禦烈風和大浪的庇護所,也是船隻的停泊處及卸貨處,人口都以避風塘為家,建立了有別於香港主流文化的水上文化。「避風塘沙母佐靚干貝粥」,主廚選用重達一公斤以上的鮮活肥美大沙母,將大沙母酥炸至八分熟後,大量灑上主廚特製蒜酥,主廚使用台灣新鮮蒜頭製作蒜酥,台灣蒜頭獨特香辣口感更有蒜香味,將蒜剁成蒜末後過熱水,再以140度油溫將蒜頭水份炸乾,濃濃蒜香與鮮甜肥美的蟹肉完美結合,鹹香蒜酥再搭配上使用台梗九號米、皮蛋與干貝熬煮4小時的而成白粥,鮮、香、鹹一次到位。

漁村蒸三寶」濃郁的鮮味,為漁村招牌菜之一。將蝦乾泡水12小時以上備用,加入鹹香中帶鮮味的馬友鹹魚、銀魚、臘腸、肝腸、金針菇、紅蘿蔔等食材,食材加入浸泡蝦乾的高湯,蒸煮5分鐘。「漁村蒸三寶」將馬友鹹魚、蝦干、銀魚、臘腸、肝腸的鮮味與鹹香完全釋放出融入金針菇與紅蘿蔔中,濃郁鮮甜可口的難忘滋味,是漁家懷舊的傳統風味。

起司牛油松露蝦脆米」脆米完美吸收濃郁鮮甜醬汁,搭配新鮮大明蝦。主廚選用口感Q彈,散發淡淡的米香的台梗九號米,將米粒酥炸成脆米後,與新鮮菠菜打成的醬汁煨煮,搭配新鮮酥炸大明蝦及松露與鵝肝熬煮而成的醬汁,醬汁與脆米完美融合,更凸顯濃郁滋味。

菌王醬豉椒炒龍蝦」主廚自製濃郁鹹香菌王醬搭配新鮮Q彈的鮮甜龍蝦,是蜑家料理的絕對好滋味。主廚自製野生菌王醬,是使用牛肝菌、松露等數十種菌菇類,加入干貝,使用大火將食材水份炸出後,加入油與上述食材,煮一小時後製成菌王醬。龍蝦以180度油溫,過油一分鐘至6分熟後,加入菌王醬爆香後,與主廚自製高湯悶煮3分鐘後即可完成。

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