![]() 作为引领时尚潮流的餐厅,大董餐厅一贯以“文化·价值·时尚”为经营理念,以“健康·美味·个性”为出品理念,形成了独特的富有创意的大董中国意境菜。本期大董意境菜之冬趣篇,共有78道菜,图片较大,本来小编准备做裁剪压缩后再发布的,但实在太漂亮,不忍去破坏它,所以,我们将其分为3篇来发布,这是其二(其一、其三也在今日的粤港餐饮微杂志发布,请查阅) 自创立以来,大董意境菜一向推崇将中国绘画艺术与古诗词之意境浓缩于盘盎之中,以表达菜品的意境,情景交融,虚实相生,从而实现味觉的最高境界。这里先让我们粤港餐饮微杂志向大董掌门人董振祥先生表示感谢和崇高的敬意! 大董冬趣新菜(2)
Sausage in Sichuan Style
Venison in Chili Oil
Pickled Beef Tripe
Braised Pork Knuckle with Soy Sauce 连云松竹 万事从今足 拄杖东家分社肉 白酒床头初熟
Soy Pigeon
Sunflower Chicken
Smoked Bamboo Shoots with Spicy Sauce
Persimmon Salad
Pomegranate Salad
Matsutake Stewed with Spring Water in Stone Pot ![]()
Gream of Mushroom Soup ![]()
Pumpkin and Chestnut Cream Soup ![]()
Braised Hairy Carb with Gordon Euryale ![]() 于今落釜成何益 月浦空余禾黍香
Lake Shrimp and Lotus Root Soup in Orange Bowl ![]()
Crab Meat with Asparagus Cold Soup ![]()
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Sauteed Beef with Lime and Truffle Salt ![]()
Instant-boiledKing Crab ![]() 正好为 双螯持满 诗情如昨
Steamed King Crab with Shaoxing Wine ![]() 万红喧昼 占尽人间秀
Sauteed Crab Meat with Roe and Egg White ![]() 夜深未觉清香绝 风露落溶月
Crab Fat Paste whit Fish Maw ![]() 黄鹂翩翩 乍迁芳树
Braised Cod Fish Maw with Saffron Sauce ![]() 燕飞莺语 依约提篮去
Flounder Slow Cooked to Dry in Reduction Sauce ![]() 云橫远渚岫重重 野花犹向涧边红
Hot&Sour Mandarin Fish ![]()
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