2018年10月21日,星期日
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钱湖渔港春季菜

春季尝鲜儿,一口入魂。宁波唯一一家“黑珍珠三钻餐厅” –宁波柏悦酒店钱湖渔港春季菜从3月1日至5月31日正式上市。

凉菜

椒麻大雷春笋炝海螺片

闻名遐迩的浙东大竹海大雷春笋口感清脆,而来自东海的海螺片味道爽口劲道,两种宁波地方特色食材在麻椒的作用下,激发出了相似的甜润滋味但又略有不同,一个回“甘”,另一个却是满满的“鲜”。

慈溪香糯酿雷笋

将红豆、火腿连同产自慈溪的糯米一同放进新鲜采摘的大雷春笋里,再用笋衣封口,小火漫煨。直到香气随着蒸气四溢,取出笋,切片装盘。笋的脆,米的糯还有豆的面,口感层次分明,满口清甜中还略带丝丝火腿的咸鲜。

芝麻酱五香干拌马兰头

马兰头又叫鸡儿菜,再常见不过的春季时鲜蔬菜。剁碎的马兰头清香四溢,微苦中带着淡淡的甜,拌上五香豆干,最后再淋上香甜的芝麻酱,地道的江浙地区家常凉菜,不仅好吃更有去火的功效。

春苗鲜肉百叶包

荠菜春日里最美的野味,古代就有荠虽不甘于五味,却有味外之美一说。荠菜与鲜肉,再加入春笋做馅,包裹上豆腐皮上屉清蒸。最后再撒上一层干瑶柱丝,还未入口腐皮的豆香已经让人迫不及待的咬下去,肉质软嫩,满口的鲜香四溢。

 

瓦罐腌笃鲜炖柴场岙土鸡

腌笃鲜江南地区的传统特色菜,小火慢炖熬制土鸡高汤,鸡肉炖至酥软,去骨去皮,再加入鲜笋,精选金华火腿关节部位“活肉”,俗称火肘,肉质紧致,香而不柴,笋清香脆嫩,汤白汁浓,鲜味浓厚,真真是鲜掉眉毛。

热菜

干烧东海大对虾

以宁波春季特色蔬菜-菜蕻铺底,摆上干烧的东海大对虾,最后再淋上一层由泡椒、酒酿、番茄酱、姜蒜等特调的酱料;鲜嫩的虾肉,脆爽的青菜,酸甜微辣,忍不住连酱汁都要吃得干干净净。

渔港自制酱货拼盘

所谓的酱货是指用酱油,白酒等香辛料腌制食材,再风干备用。酱鸭,酱肉是传统的酱菜,钱湖渔港选取土猪肉酱制,肉质更加紧致酱香更加浓郁;回味甘鲜的酱马鲛鱼则是大厨们精心制作的一款宁波特色酱货,配上油煎的嫩豆腐和鲜笋片,再烫一口老酒,绝对的下酒菜。

春菜煮金华火腿黄鱼狮子头

狮子头又叫四喜丸子,以猪肉为馅的传统淮扬名菜,在钱湖渔港大师傅们的手里焕发出新的风味,东海的新鲜黄鱼与金华火腿剁馅,用加了小海鲜的黄鱼高汤清蒸,鲜味自不必多说,而最绝的是炸过的腐皮丝,高温将大豆蛋白的香气完全释放出来,蘸上汤汁和脆爽的雪里蕻一起包裹在黄鱼肉里,黄鱼的鲜,腐皮丝的香,雪里蕻的爽在口腔里像爆炸的原子弹,一波又一波的余韵不断袭来,无需过多过重的作料,最真实与质朴的食材本真的味道,才是最高级经典的。

主食

春韭马鲛鱼墨汁烧麦,马鲛鱼骨汤

墨鱼汁和面制成烧麦皮劲道弹牙,马鲛鱼肉与韭菜剁碎拌上切粒的春笋和荸荠为馅;笋与荸荠的清甜很好的融入鱼肉与韭菜的鲜,口感软嫩中包裹着清脆,层次丰富多变;加入熬制的马鲛鱼骨高汤清蒸,最后出锅时再放上香浓的蟹黄,撒上清香的小芹菜,是一道完美的融合海鲜与春季食材的钱湖。

甜品

渔港自制老酸奶配金桂蜂蜜

纯手工无添加,佐以自制的桂花蜂蜜,桂花来自酒店种植的丹桂树,由大厨采摘并制作保存。完全是天然绿色甜品,别具一番风味。

午餐供应时段为每日中午11点30分至下午2点30分

晚餐供应时段为每日下午5点至晚上9点30分。

查询或预订,请致电0574 28881234转6390

地址:浙江省宁波市东钱湖大堰路188号宁波柏悦酒店

 

Seafood House Spring Offering

Seafood House aims to offer the freshest seasonal vegetables, live fish and seafood in the region. Chef de Cuisine of Seafood House – Chef. Yu, a local man presents guests with authentic Ningbo cuisine and also dishes originating in the coastal areas of Zhejiang province, depending on the seasonal ingredients available.

Cold appetizers

sliced sea whelk, spring bamboo shoot, szechuan pepper oil

Ningbo is famous for its seafood and bamboo shoots, especially its spring bamboo shoots from a well-known grand bamboo forest in the eastern part of Ningbo. Szechuan pepper oil is mixed together with chewy sea whelk and sweet spring bamboo shoots, making this cold dish taste a refreshing treat.

braised spring bamboo shoot, glutinous rice

Enjoy fresh bamboo shoots with red beans, ham and glutinous rice. The bamboo shoots are braised until the filling is tender, sliced, and then mixed with the red beans and glutinous rice providing a powerful release of flavors and fragrances.

mixed dried bean curd with wild vegetable, sesame sauce

This is a simple and common cold dish in Jiangsu and Zhejiang provinces loved by the people of southern China and eaten in spring, consisting of mixed wild vegetables mixed with dried bean curd and sesame sauce.

spring green vegetable roll, minced pork

Minced green vegetables, bamboo shoots and pork are rolled in a bean curd sheet, steamed and then added with dried scallops. Take one bite and you will be impressed by the unbelievable taste.

Soup

double boiled salted pork soup, bean curd sheet, bamboo shoot, free range chicken, superior broth

This is a popular home cooked soup in the Yangtze delta, made with fresh spring bamboo shoots and ham. Our Seafood House chef creatively adds braised chicken without bones to enhance the fresh taste.

Hot Dish

stewed king prawn, chili, fermented rice, pickled vegetable

Pour special made sauce with pickled chilies, fermented rice, and tomato sauce on stewed king prawns, allowing the meat of the king prawn to become softer and sweeter.

braised yellow croaker fish ball, ”jinhua” ham, spring green vegetable

Yellow croaker fish and Jinhua ham are minced together as filling, and then formed into balls, which are then steamed and added to the soup. The last step is adding shredded fried bean curd sheets which provides an added fragrance making the yellow croaker fish balls taste all the more delicious.

steamed spiced pork, seasoned duck, marinated mackerel ,tofu, bamboo shoot

Marinated pork and duck is a very traditional local dish in the Hangzhou area. Our chefs at Seafood House also marinate mackerel, tofu and bamboo shoots using soybean sauce and liquor, making this dish an absolute must and best accompanied with rice wine.

Staple Food

steamed mackerel and squid ink “shao mai”, mackerel soup

Mackerel, spring bamboo shoots, Chinese chives and water chestnuts are minced and wrapped with wrapper made by squid ink and then steamed in mackerel soup. This is a specially made Seafood House signature spring food item for guests.

Lunch time: 11:30-14:30

Dinner time: 17:00-21:30

For more information and reservations, please contact 0574-28881234 ext.6390.

Address: Park Hyatt Resort and Spa, No. 188 Dayan Road, Dongqian Lake, Ningbo Zhejiang Province.