Makansutra dinner.
Dragon Phoenix at Liang court.
The dishes on the menu were:
-cream of quail comfit with winter melon.
-feng sheng wild pheasant roll: marinated pork roll in aged chinese wine, stuffed with bamboo shoot, pork, and carrot, wok-fried in classic chinese sauce.
-triple happiness pearl: deep-fried king prawns stuffed with salted egg yolk and chicken liver.
-emperor duck: slow-braised whole duck stuffed with barley, chestnuts, lotus seeds, clove, and egg yolks.
-steamed wild coral trout with dried olives, red dates, orange skin, shredded meat, ginger, and preserved vegetables in soy sauce.
-Chinese style beef steak.
-original deep-fried yam ring.
-long grain rice cooked with seafood-tomato sauce, tossed with quail egg.
-poached pear in red wine sauce.
The food was great but my two favorites had to be the soup and the poached pear dessert.
The dishes on the menu were:
-cream of quail comfit with winter melon.
-feng sheng wild pheasant roll: marinated pork roll in aged chinese wine, stuffed with bamboo shoot, pork, and carrot, wok-fried in classic chinese sauce.
-triple happiness pearl: deep-fried king prawns stuffed with salted egg yolk and chicken liver.
-emperor duck: slow-braised whole duck stuffed with barley, chestnuts, lotus seeds, clove, and egg yolks.
-steamed wild coral trout with dried olives, red dates, orange skin, shredded meat, ginger, and preserved vegetables in soy sauce.
-Chinese style beef steak.
-original deep-fried yam ring.
-long grain rice cooked with seafood-tomato sauce, tossed with quail egg.
-poached pear in red wine sauce.
The food was great but my two favorites had to be the soup and the poached pear dessert.
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