富豪機場酒店的龍門客棧上海主廚姚立師傅，從唐代詩人李白的著名詩作「黃鶴樓送孟浩然之廣陵」取得靈感，細意打造地道揚州佳餚。菜譜由即日起至4月30日供應。
揚州盛產魚鱉蝦蟹及各種海味與蔬菜，以刀功見稱。煙花三月，春色滿園，柳絮飄飛，姚師傅呈獻的一系列推廣菜式像「煙花」般充滿春天豔麗的色彩，選用清鮮食材入饌，味道清爽輕怡，特別推介文思豆腐羹、熗醉春風螺、生炒河鰻片、拆燴鮮魚頭等多款新鮮美食，驅走濕熱悶氣，開胃美味。
其中始於清代的文思豆腐羹是淮揚地區的傳統名菜，至今已有300多年歷史，相傳「文思豆腐」是乾隆下江南，由揚州天山寺的文思和尚為皇帝獨創的宮廷功夫料理。姚師傅先將嫩豆腐以精煉刀工切成細如髮絲備用，接著將瑤柱絲加入雞高湯煮熟，加入豆腐細絲調味後即可上桌；精湛的刀工與細膩的調味，滋味異常鮮美。
Inspired from a famous poem by a Chinese Poet master of the Tang Dynasty “Li Bai”, Shanghainese Chef Yao Li has prepared an exquisite “Yangzhou in Spring” menu using the refreshing seasonal ingredients and fresh seafood that enhances its color and aroma.This menu is on offer at Dragon Inn from now until 30 April.
Chef recommendations include Braised sea whelks with spicy chilli wine, Sauteed Eel Fillet with Bell Pepper, Braised Fish Head. A dish to highlight on the menu is the Braised Bean Curd Soup with Shredded Conpoy. With more than 300 years of history, this imperial dish for Qianlong in Qing dynasty when he toured the South. A square of tofu is cut into thousand pieces, which is the typical work of knife skill of Yangzhou.
The culinary style of Huai Yang is one of the prevailing pillars of China’s great four distinctive cuisines, with Yangzhou, located between Zhang Jiang and the Huai River, being a primary source of celebrated seafood recipes.
