秋風漸起，又是時候相約三五知己，盡情品嘗暖意洋溢的火鍋及煲仔菜。由2018年10月1日至2019年2月28日期間，匯聚各式精彩美食及嶄新娛樂休閒體驗的「澳門百老匯™」將「百老匯美食街」化身成火鍋街，讓客人一街盡享60款滋味火鍋及煲仔菜。除了每年必吃李家菜的古法炭爐羊腩煲等經典火鍋外，今年更特別推出14款全新火鍋及煲仔菜，當中包括千笹日本料理的和牛札幌味噌辣魚湯海鮮鍋、加東的人參椰子雞鍋，以及鳳城禮記魚翅海鮮酒家的乳豬海鮮煲等，每一款也各具特色，絕對是秋冬期間的美食首選！
今年10月，李家菜大受歡迎的古法炭爐羊腩煲將強勢回歸，並沿用優質的草飼中國黑草羊，加上爽脆的馬蹄、吸收了精華的枝竹，以及秘製湯汁燉煮。單於去年秋冬期間，六個月內便大賣7,000多個，耗用超過7噸羊腩。古法炭爐羊腩煲利用砂煲及炭火燉煮新鮮羊肉，帶來與別不同的煙熏芳香，令每口羊肉也嫩滑多汁，倍添惹味，成為秋冬時節的必吃佳餚。
如果想嘗試正宗日式火鍋的話，千笹日本料理以日本空運海鮮炮製的和牛札幌味噌辣魚湯海鮮鍋絕對不容錯過。這款火鍋用料精緻講究，湯底用上精製味噌、和牛和各式海鮮熬煮而成鮮甜滋味，而肉丸更特別選用日本新鮮黑豚豬肉手打而成，豐腴多汁，食客更可一次過飽嘗海蝦、魷魚、鯛魚、和牛及時令新鮮蔬菜，細嘗濃濃的日本風味。
鳳城禮記魚翅海鮮酒家作為澳門歷史悠久的酒家之一，以傳統順德菜式馳名。為迎接秋冬季節，今年特別推出乳豬海鮮煲。大廚將美味乳豬、鮮甜海鮮及清新蔬菜熬出豐盛而濃郁的湯底，將海鮮的鮮味和乳豬的肉味完美結合，上菜時再加入香芹及和香菜，令這道菜式的層次更加豐富，味道鮮美，叫人回味無窮。
加東用上具備養生功效的人參和冬瓜，以及營養豐富的椰子和雞肉，精心炮製滋潤暖身的人參椰子雞鍋。廚師以慢火燉煮有補虛強身功效的椰子、營養全面的鮮人參、加上鮮雞能調節人體免疫功能和抗衰老等多種食材，再加入椰肉和椰汁，令每一口湯也甘甜美味。
此外，其他必吃火鍋及煲仔菜式包括李家菜的澳門馳名豬骨煲、火宮殿的魚羊一鍋鮮、皇冠小館的花雕醉雞鍋、新斗記的火焰醉鵝煲、梓記牛什的牛雜蘿蔔鍋，以及巴山的重慶麻辣雞煲等，每一款都是今個秋冬季節的不二之選。
請即親臨「百老匯美食街」，一次過品嘗60款特色火鍋及煲仔菜，每款最低由澳門幣68元起。
如欲獲取更多相關資料，請瀏覽：https://www.broadwaymacau.com.mo/1uip5/
With autumn just around the corner, it’s time to enjoy hot pot and clay pot dishes with family and friends. From 1 October 2018 to 28 February 2019, Broadway Macau™ will turn Broadway Food Street into Hot Pot Street, and presenting 60 tasty hot pot and clay pot selections. In addition to classic hot pots such as Braised Lamb Brisket Casserole at Lei Ka Choi, Broadway Macau also introduces 14 new hot pot and clay pot dishes, including Seafood and Wagyu Beef Hot Pot in Spicy Miso Fish Broth at Chi Sasa Japanese Cuisine, Chicken with Ginseng and Coconut Casserole at Katong Corner, and Assorted Seafood and Suckling Pig Hot Pot at Fong Seng Lai Kei Restaurant – each one a warming and delicious choice for autumn and winter!
This October, the popular Braised Lamb Brisket Casserole at Lei Ka Choi is back; once again bringing guests quality grass-fed Chinese black lamb, plus crispy water chestnuts, flavorful bean curd sticks and secret sauce. Last year, more than 7,000 of these casseroles were sold in six months, representing more than seven tons of lamb brisket used. The signature casserole is prepared in a traditional clay pot over a charcoal flame to ensure slow, even heat that tenderizes the meat and creates a harmony of flavors.
If you are looking for an authentic Japanese hot pot experience, don’t miss the Seafood and Wagyu Beef Hot Pot in Spicy Miso Fish Broth at Chi Sasa Japanese Cuisine. The hot pot soup base features quality miso paste simmered with wagyu beef and assorted seafood. Apart from the indulgent assortment of fresh prawns, squid, fish and wagyu beef, the delectable pork meatballs are handmade with Japanese kurobuta pork, which is known for its tenderness.
As one of the oldest and most well-established restaurants in Macau, Fong Seng Lai Kei is famous for its traditional Shunde dishes. This year, Fong Seng Lai Kei is bringing Assorted Seafood and Suckling Pig Hot Pot to welcome the autumn and winter seasons. Savory suckling pig, sweet seafood and fresh vegetables are simmered together to create a hearty and chunky soup base. Parsley and coriander are added before serving to impart sweetness to this nourishing stew that is perfect for the cooler seasons.
Katong Corner’s chefs, meanwhile, have handpicked high-quality winter melon, ginseng, coconut and chicken, preparing Chicken with Ginseng and Coconut Casserole. These choice ingredients are gently simmered to meld their flavors into a wonderful harmony, creating a nourishing dish for the body in the cooler season.
Other must-eat hot pot and clay pot dishes include Pork Bone Casserole at Lei Ka Choi, Drunken Goose Flambé Casserole at Xin Dau Ji, Beef Offal and Turnip Casserole at Chi Kei Ngao Chap, and Braised Chongqing Spicy Chicken Casserole at Ba Shan Spicy Noodles.
Visit Broadway Food Street and warm up with 60 hot pot sensations, prices starting from MOP 68.
For more information, please visit: https://www.broadwaymacau.com.mo/1uip5/
