包房新菜譜
New Menu of Haishishang
冷菜
Cold dishes
序號(hào) 菜名 主配料 口味特點(diǎn) 備注
No. Food Name Main ingredient，subsidiary ingredient Specification Remarks
1 ★生拌活海參 斤
Toss sea cucumber 500g
3 ★泰椒浸花螺 斤
Ivory shell marinated inThai Chili 500g
4 老醋海蜇頭 份
Jelly fish in aged vingar Portion
5 ★香蒜鮮貝丁 份
Garlic scallop Portion
6 ★老醋拌三樣 份
Three delicacies in aged vingar Portion
7 ★澆汁海涼粉 份
Sea agar jelly with dressing juice Portion
8 美味裙帶菜 份
Delicious alga Portion
9 白切羊肉 份
Plain boiled mutton Portion
10 夫妻肺片 份
Beef and ox tripe in chili sauce Portion
11 ★揚(yáng)州豬手 份
Yangzhou pig feet Portion
12 食上豬手王 份
Delicious pig feet Portion
13 泡椒鳳爪 份
Chicken feet with pickled pepper Portion
14 家鄉(xiāng)皮蛋 份
Homemade preserved egg Portion
15 鮮露龍須菜 份
Clear soup with asparagus Portion
16 香蔥春蠶豆 份
Horsebean dressed in greenonion Portion
17 小蔥拌豆腐 份
Beancurd mixed with chopped greenonion Portion
18 擂缽芋仔 份
Taro in earthen bowl Portion
19 涼拌黑木耳 份
Cold dressed Jew's Ear Portion
20 泡蘿卜皮 份
Pickled radish peel Portion
21 麻醬油麥菜 份
Indian lettuce with bean sauce Portion
22 酸辣蕨粉 份
Hot and sour fern noodles Portion
23 水蘿卜蘸醬 份
Water carrot dipped with sauce Portion
24 ★哈蜜大棗 份
Date with honey-dew Portion
25 一品鮮 份
Cold dressed carrot, caraway and scallion Portion
26 五谷豐登 份
Five vegetables Portion
27 生拌苦菊 份
Toss chrysanthemum Portion
28 紅油浸蕨菜 份
Fern marinated in spicy oil Portion
29 ★蘸醬地黃瓜 根
Cucumber dipped with sauce Each
30 辣椒擂茄子 份
Eggplant with pepper Portion
31 瀟湘泡菜 份
Hunan pickle Portion
32 醋泡花生 份
33 Peanut pickled in vinegar Portion
2012.10.25