菜单翻译和总结
Created on: November 7, 2024
Answered using O1 Preview by Chat01
Created on: November 7, 2024
Answered using O1 Preview by Chat01
頭盤
脆皮乳豬件 萵筍帶子 燈影牛肉 菠蘿叉燒酥
養生松茸蚌片螺頭湯
雞油花雕汁蒸深海鱈魚 (Patagonian toothfish)
or
雞油花雕汁浸三黃雞
籠仔蒸荷葉飯
(鮑魚粒,瑤柱,臘腸,姜米,蛋炒飯底; 脆米,金蒜,蔥花)
椰子紅豆栗子蓉panda cotta, Crumble, cocoa caramel
Or
香脆合桃酥 Walnut Cookies( caramelised chocolate)
transfer to chinese for in hong kong region user
头盘
养生松茸蚌片螺头汤
鸡油花雕汁蒸深海鳕鱼(银鳕鱼) 或 鸡油花雕汁浸三黄鸡
笼仔蒸荷叶饭
(鲍鱼粒、瑶柱、腊肠、姜米、蛋炒饭底;脆米、金蒜、葱花)
甜品
sorry i mean transfer to english
Appetizer
Health-Preserving Matsutake Mushroom Soup with Sliced Clam and Sea Conch
Steamed Deep-Sea Cod Fish with Chicken Oil and Huadiao Wine Sauce (Patagonian Toothfish)
or
Poached Sanhuang Chicken in Chicken Oil and Huadiao Wine Sauce
Steamed Lotus Leaf Rice in Bamboo Basket
(Diced abalone, dried scallop, Chinese sausage, minced ginger, egg-fried rice base; crispy rice, golden garlic, chopped spring onions)
Dessert
Coconut Red Bean Chestnut Panna Cotta, with crumble and cocoa caramel
or
Crispy Walnut Cookies (with caramelized chocolate)