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原料:光鴨、香料 特色:色澤潔白,酥中帶嫩,香味濃郁,肥而不膩
南京鹽水鴨
1
51
體現淮揚菜之精湛刀工,將家常菜升格,呈現不一樣的美味。
東郊炒干絲
2
52
源于經典,尊重經典,呈現了隋唐郇國公府上最原始的風味。
黃燜獅子頭
3
53
源于傳統而高于傳統,大膽創新,氨基酸與碳水化合物的奇妙結合,軟糯潤滑。
雞粥鮑脯
4
54
御膳佳品,精選墨魚之卵,冬食去寒夏食解熱,豐富的層次感讓你回味無窮。
酸辣魚片羹
5
55
精選蝦中“明星”連云港對蝦,結合現代烹飪手法,融合菜之典范。
雀巢鳳尾明蝦球
6
56
精選澳洲牛肋,以中西融合手法,激發牛肉本味,入口醇香酥爛,唇齒留香。
炆火小牛肉
7
57
變換手法,川揚結合,麻辣鮮香,顛覆您的舌尖。
水煮軟兜
8
58
江中極品,攪動您的味蕾,頓時有了拼死吃河豚的勇氣。
紅燒河豚
9
59
碧綠的餡心,二十四道皺褶,巧手制作,讓您體驗蘇揚名點的精妙。
淮揚蔬菜包
10