長榮鳳凰酒店推出 鳳凰軒新宜蘭菜的出現真的很幸福,從前菜到主食、甜點
每一道菜都充滿視覺以及口感上兼具,可以感受到團隊的用心與細心
來宜蘭吃烤鴨多了一個這麼好的選擇,不能只有我知道~
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不知道大家對於宜蘭菜的特色停留在哪裡?是宜蘭烤鴨、糕渣、卜肉、牛舌餅
西魯肉、三星蔥,長榮鳳凰酒店重磅推出 鳳凰軒新宜蘭菜 整體吃完讓我有驚艷
也預定下一次還要帶家人來聚餐~
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水晶琥珀鴨舌凍/竹炭鴨賞糕渣/情人果白玉瓜
星蔥櫻蝦牛舌餅/古早味九孔鮑/米豆蒜子刺瓜
水晶琥珀鴨舌凍/情人果白玉瓜
水晶凍裡頭竟然是鴨舌,從外觀紋路到細節都兼具
前菜都有滿滿的儀式感~可以感受到主廚的用心所在
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星蔥櫻蝦牛舌餅/古早味九孔鮑/米豆蒜子刺瓜
三星蔥與櫻花蝦結合牛舌餅~每一口有櫻花蝦的香氣
酥脆口感與視覺口味的衝擊,好喜歡這幾道前菜表現
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鳳凰櫻桃鴨六吃 櫻桃鴨採廣式作法
最害怕櫻桃鴨會有鴨腥味,詢問之下~主廚在挑選呀的大小以及時間上花了非常多的時間
也經過多次的測試、口感上的呈現才決定出這樣的大小與口味,我真的覺得超強
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鳳凰櫻桃鴨六吃的第一吃吃皮,第二吃就吃肉
記憶中在北京吃烤鴨的時候,片皮下來沾糖吃~
酥脆不油膩外皮在嘴裡化開來,嘴巴溫度將油脂香氣充滿整個嘴巴
鴨腿肉質鮮甜,肥而不膩
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腐乳烤鴨刈包:刈包一出場超吸睛可愛,迷你size刈包口感Q彈
裡頭則是烤鴨、香菜、酸菜、花生粉及腐乳醬,每一口都值得細細品嚐
其口感層次以及風味
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金棗片皮鴨捲:手工自製金棗餅皮帶有厚重的口感,片皮鴨卷裡頭包有小黃瓜、哈密瓜、甜麵醬以及蜜金棗,口感層次豐富
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摩卡咖啡蜜鴨骨
剛上桌原以為是蜜汁鴨骨,一口咬下以後是摩卡咖啡鴨骨
咖啡香氣搭配鴨骨肉很涮嘴,一點也不膩口
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噶瑪蘭鴨湯
這道鴨湯就算吃得再飽也要喝的鴨湯,湯頭加入白花菜干以及魷魚乾
鴨骨頭長時間熬製將所有精華都留在這鴨湯裡頭
最後加入炸蛋酥以及細米粉,米粉吸收了湯汁精華
同桌的每一位都吃得很飽還是把這一碗米粉湯吃得一乾二凈
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時令海鮮
秋天就是要吃蟹的季節,來得正是時候
肥美的紅蟳每一隻有著滿滿的蟹膏,海鮮控看到紅蟳上桌嘴角都不經意上揚
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櫻花蝦鴨油鮮蔬
豆苗淋上櫻花蝦鴨油,脆口豆苗口感多了一份香氣
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雙味嘟好燒/溫泉蕃茄菜脯米
可愛番茄外型裡面是包有菜脯米,Q彈糯米製成的番茄外型特別吸睛
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雙味嘟好燒是羅東的獨特甜點,在宜蘭已飄香超過一甲子
宜蘭的朋友都說是非常罕見,麵皮包裹紅豆和芋頭2種內餡
口感外酥內軟,宜蘭人都稱讚的一道!!
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桂圓黑糖綠豆蒜
桂圓香氣與黑糖甜味也算是今日甜湯的收尾
礁溪長榮鳳凰酒店 新宜蘭菜真是優秀,從前菜到甜點連在地宜蘭朋友都稱讚
烤鴨也是水準之上,真的是太幸福啦!!
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