今年夏日，南坊中菜廳將推出一系列傳統風味的上海菜。南坊中菜廳主廚梁志煒師傅特意從一位上海老師傅那裡學習了傳統食譜，向我們的客人展示真正的上海品味。上海菜是中國最受歡迎的菜餚之一，比其他中國菜更加甜美，因為使用了很多糖和醬汁。 另外，食譜中常見的有醋和米酒。
必食推介有南坊東坡肉。這道菜據說是宋代著名詩人蘇東坡創作的。廚師精挑細選的五花腩，肥肉瘦肉層次分明，均勻分佈。這道菜製作非常耗時，將東坡肉放入以醬油、紹興酒及冰糖混合而成的醬汁內以慢火燜煮3小時，非常入味。
主廚梁志煒師傅指出“在燜煮的過程中不加入水，所以五花腩會完全吸收醬料的所有味道，入口即化，香而不膩。”
另外推介有南坊烤麩。烤麩是上海菜的傳統冷盤之一。 首先師傅會稍微炒熟小麥麵筋，直到它變成褐色。之後師傅加入將紅棗，黑木耳和黑醋汁燜約1小時。 最後待涼便可上菜。味道酸中帶甜，十分開胃。
除了以上精選外，還有多款傳統上海菜，如清湯燉獅子頭、崧子桂花魚等。供應期由5月1日至6月30日於南坊中菜廳晚市供應。
清 湯 燉 獅 子 頭 HK$48 (每份)
南 坊 東 坡 肉 HK$58 (每份)
南 坊 烤 麩 HK$98
上 湯 雲 腿 津 白 HK$148
上 海 炒 年 糕 HK$198
清 炒 河 蝦 仁 HK$248
崧 子 桂 花 魚 HK$298
砂 鍋 雲 吞 雞 HK$318
10%服務費
This summer, enjoy the original flavors of the Shanghainese cuisine curated by our Nam Fong Chinese Restaurant Head Chef Eddie. Eddie specially learnt the traditional recipes from a native Shanghainese chef to showcase the authentic Shanghai taste to our guest.
Shanghainese dish is one of the most popular Chinese cuisines and is comparatively sweeter than the other Chinese cuisine as more sugar is used. In addition, it is common to have vinegar and rice wine in the recipe.
You simply must try the Traditional Braised Pork Belly in Dark Soy Sauce, the guilty pleasures you cannot get away with. Braised pork belly in Dark Soy sauce also named as Dong Po Rou. This dish supposedly created by Su Dong Po, a famous Chinese poet in the Song dynasty. Chef picks the pork belly with 5 even layers of fat and meat. This dish is very time consuming and requires constant attention as the belly will be soaked and simmered in a special sauce with a combination of Shaoxing wine, soy sauce, sugar for 3 hours.
“I didn’t add any water during simmering, so the pork belly will absorb all the flavors from the sauce which will be very rich in taste.” Chef Eddie explained.
Wheat Gluten is also known as Kao Fu, is one of the traditionnal cold appetizer for the Shanghainese cuisine. First, chef will slightly fry the wheat gluten until it becomes brownish in color. Afterward, chef will mix red dates, black fungus and black vinegar sauce together and simmering for about 1 hour. Lastly, the dish will be chilled for a few hours and serve cold.
Other special recommendation includes Deep-fried Fresh Mandarin Fish with Sweet & Sour Sauce and Pine Nuts, Blanched “Lion Head” (Minced Pork Ball) with Seasonal Greens in Broth and more. Shanghainese cuisine promotion will be available from May 1 to June 30, 2018 daily at Nam Fong Chinese restaurant.
Blanched “Lion Head” (Minced Pork Ball) with Seasonal Greens in Broth HK$48 (Per Portion)
Traditional Braised Pork Belly in Dark Soy Sauce HK$58 (Per Portion)
Braised Gluten with Black Fungus and Red Dates in Black Vinegar Sauce HK$98
Braised Tianjin Cabbage with Yunnan Ham in Superior Broth HK$148
Stir-fried Rice Pudding with Shredded Pork, Shiitake Mushroom, Cabbage and Carrot HK$198
Wok-fried River Shrimps with Green Soy Bean HK$248
Deep-fried Fresh Mandarin Fish with Sweet & Sour Sauce and Pine Nuts HK$298
Braised Chicken with Wonton Soup and Seasonal Vegetables, served in Clay Pot HK$318
10% service charge applies
