19
Feb. 2025
餐飲優惠
活動期間：[2025.03.01 ~
2025.05.31]
春宴時光，旬味滿席 個人套餐
品味江浙經典・套餐品味新選擇
想吃紅燒的濃醇厚實，又想來點清蒸的鮮甜細膩？現在，不必開整桌合菜，也能一次品味江浙料理的精髓！主廚嚴選招牌單點菜色，巧妙搭配湯品、小品與主食，推出套餐形式，讓經典風味更加均衡細緻，濃淡相宜，鹹鮮交織，滿足不同時刻的味蕾需求。
不論是獨饗美味，還是與親友共享，都能以最輕鬆的方式，享受細膩講究的江浙料理。
專案期間：2025年3月1日至5月31日
春宴套餐-Set A｜NT$650
主廚開胃菜 (Chef’s Appetizer Platter)
紹興醉雞 (Drunken Chicken)
選用去骨雞腿肉，以傳統醉製工藝，將雞肉長時間浸泡在紹興酒、枸杞與冰糖的酒液中，使酒香滲透至肌理，口感軟嫩滑潤，帶有淡雅酒香與微甜回韻，完美呈現江南風味。
Boneless chicken leg marinated in Shaoxing wine, goji berries, and rock sugar, allowing the delicate aroma of the wine to infuse the tender meat. The result is a silky texture with a subtle sweetness, embodying the essence of Jiangnan cuisine.
蔥㸆香魚 (Stewed Sweetfish with Green Onion)
先以熱油煎香香魚，使其表皮微酥，接著加入醬油與蔥白，以㸆的手法燜煮，使醬汁緊裹魚肉，帶出濃郁醬香與魚的細膩口感。
Sweetfish is first lightly seared in hot oil to create a crisp exterior, then braised in soy sauce and scallions. This technique allows the sauce to deeply penetrate the fish, enhancing its delicate texture with a rich, umami-filled flavor.
梅汁小番茄 (Cherry Tomato in Plum Sauce)
以醃漬手法使小番茄吸收梅子的酸甜，入口回甘，帶有開胃的效果。
Cherry tomatoes are marinated in a sweet and tangy plum sauce, creating a refreshing and palate-awakening appetizer.
酒釀干燒蝦仁 (Fermented Rice Shrimp)
選用鮮嫩彈牙的蝦仁，搭配帶有微酸微辣風味的酒釀乾燒醬，以高溫快炒，使醬汁緊裹蝦身。透過乾燒讓蝦仁表面微微收汁，內裡仍然多汁彈嫩，酸香微辣的風味更能襯托出蝦肉的鮮甜。
Succulent shrimp is stir-fried over high heat with a fermented rice sauce that carries a subtle tangy-spicy kick. The ‘dry-braising’ technique allows the sauce to coat the shrimp evenly, resulting in a dish that is bold yet refined.
主廚特製湧泉米菜飯 (Chef’s Vegetable Rice)
宜蘭湧泉米因純淨水質孕育，米粒晶瑩飽滿，烹煮時加入雞骨高湯，以煨飯手法讓米飯充分吸收鮮甜湯汁，搭配時蔬翻炒，使整體口感層次豐富，既保留江浙菜的溫潤細膩，又展現現代健康飲食的概念。
Ilan spring water rice, known for its purity and plump texture, is gently simmered in rich chicken broth using a slow absorption method. Stir-fried with seasonal vegetables, this dish offers a perfect balance of umami and natural sweetness.
本幫外婆紅燒肉 (Shanghai Braised Pork with Steamed Buns)
這道菜的精髓在於「火候掌控」與「濃油赤醬」的味道層次。選用五花肉，先以大火煸出油脂，加入冰糖炒至琥珀色，使紅燒肉帶有獨特的糖色焦香。接著慢燉至肉質軟爛但仍保持形狀，濃郁醬汁包裹著每一寸肉質，讓肥肉入口即化、瘦肉鮮嫩不柴，完美詮釋「醬香濃郁、甜鹹交融」的江浙經典風味。
Pork belly is first seared to render its fat, then caramelized with rock sugar to achieve a rich amber hue. It is slow-braised until tender yet structured, allowing the deep soy glaze to permeate each layer. The result is a melt-in-your-mouth balance of sweet and savory, a hallmark of Shanghainese cuisine.
百合蘆筍山藥（Mixed Vegetable）
以少油快炒三種食材，保持蘆筍的脆甜、百合的微甘與山藥的軟糯細膩，並搭配些許清雞湯增添潤澤感，使整道菜色清新怡人，作為紅燒肉的搭配更能平衡味蕾。
A refreshing stir-fried dish that brings together the natural sweetness of asparagus, the delicate floral notes of lily bulbs, and the soft, starchy texture of Chinese yam. Cooked with minimal oil and a touch of light chicken broth, this dish balances the richness of the braised pork with its clean, crisp flavors.
黑蒜蕈菇雞湯（Garlic Chicken Broth）（半）
採用雲林黑蒜，其經過長時間發酵，帶有濃郁果香與甘醇回甘，搭配野生菌菇與蛤蜊，與雞肉一同「文火慢燉」，使湯底呈現層次豐富的甘鮮味，湯色濃郁卻不膩口，溫潤滋補。
This nourishing broth features fermented black garlic from Yunlin, aged for an extended period to develop its deep, fruity aroma and mellow sweetness. Simmered with wild mushrooms, clams, and tender chicken over low heat, the broth achieves a rich yet delicate umami complexity. The result is a deeply flavorful, soothing soup that is both restorative and satisfying.
旬味套餐-Set B｜NT$850
主廚開胃菜 (Chef’s Appetizer Platter)
紹興醉雞 (Drunken Chicken)
選用去骨雞腿肉，以傳統醉製工藝，將雞肉長時間浸泡在紹興酒、枸杞與冰糖的酒液中，使酒香滲透至肌理，口感軟嫩滑潤，帶有淡雅酒香與微甜回韻，完美呈現江南風味。
Boneless chicken leg marinated in Shaoxing wine, goji berries, and rock sugar, allowing the delicate aroma of the wine to infuse the tender meat. The result is a silky texture with a subtle sweetness, embodying the essence of Jiangnan cuisine.
蔥㸆香魚 (Stewed Sweetfish with Green Onion)
先以熱油煎香香魚，使其表皮微酥，接著加入醬油與蔥白，以㸆的手法燜煮，使醬汁緊裹魚肉，帶出濃郁醬香與魚的細膩口感。
Sweetfish is first lightly seared in hot oil to create a crisp exterior, then braised in soy sauce and scallions. This technique allows the sauce to deeply penetrate the fish, enhancing its delicate texture with a rich, umami-filled flavor.
梅汁小番茄 (Cherry Tomato in Plum Sauce)
以醃漬手法使小番茄吸收梅子的酸甜，入口回甘，帶有開胃的效果。
Cherry tomatoes are marinated in a sweet and tangy plum sauce, creating a refreshing and palate-awakening appetizer.
老雪菜蒸黃魚 (Aged Pickled Vegetable Yellow Croaker)
運用清蒸，保持黃魚肉質細膩，搭配發酵後的老雪菜，增添鹹鮮風味，薑絲的點綴提升層次，使整道料理鹹香鮮美、鮮甜回甘。
Yellow croaker is gently steamed to preserve its delicate texture, paired with aged pickled mustard greens for a deep, umami-rich flavor. A touch of ginger adds brightness, creating a dish that is both savory and subtly sweet.
松露南瓜海鮮炒飯 (Truffle Pumpkin Seafood Fried Rice)
採用溫潤香甜的南瓜泥與米飯翻炒，使米粒帶有微甜口感，搭配鮮蝦、干貝等海鮮，使海味與米香交融，最後佐以松露醬，使整體風味更顯高雅細緻。
Pumpkin purée is stir-fried with rice, imparting a gentle sweetness to each grain. The dish is elevated with fresh shrimp, scallops, and a touch of truffle sauce, blending land and sea flavors into a refined composition.
爆炒杭椒牛 (Beef with Spring Onion & Hangzhou Pepper)
採用爆炒後，高溫下使牛肉鎖住肉汁，杭椒的辛香與牛肉的鮮美交織，口感層次豐富，香氣濃烈，是一道極具江浙風味的經典熱炒菜。
Thinly sliced beef is flash-seared at high heat to retain its juiciness, while Hangzhou peppers provide a mild, aromatic heat. The interplay of smoky, tender beef and crisp chili makes this a classic Zhejiang-style stir-fry.
濃湯腐竹芽白 (Dried Bean Curd & Baby Chinese Cabbage in Rich Broth)
以燴的方式，將豆香濃郁的腐竹與甘甜清爽的娃娃菜燜煮，使湯汁濃稠而不膩，呈現細緻的滋味。
Tofu skin and baby Chinese cabbage are braised in a velvety broth, allowing their delicate flavors to meld. The dish is hearty yet refined, offering a soothing complement to the meal.
津白火朣雞湯 (Whole Chicken Broth with Chinese Cabbage & Jinhua Ham)
燉煮，將津白、火腿與鮮筍與雞肉一同熬煮，使湯底帶有濃郁火腿香氣，筍的脆嫩與雞湯的醇厚融合，呈現江南料理的細膩湯品風格。
Jinhua ham, tender chicken, and bamboo shoots are slow-simmered with Chinese cabbage, creating a broth infused with deep, meaty flavors. The soup is comforting yet layered with complexity, a signature of Jiangnan cuisine.
附餐甜點（Dessert）
依主廚每日搭配。
Chef’s selection of the day.
點選資訊：菜單查看
專案說明：
1) 優惠方案不得與其它優惠併用。
2) 以上價格服務費另計。
來電訂位：02-2221-5658 分機 2720 / 2721 紅餐廳
