Stir fried menu
英文菜譜名
涼菜 八寶辣醬(Eight Delicacies in Hot Sauce) 夫妻肺片(Pork Lungs in Chili Sauce) 川北涼粉( Clear Noodles in Chili Sauce) 棒棒雞(Bon Bon Chicken) 麻辣小龍蝦(Hot and Spicy Crayfish) 扒豬臉(Snout) 桂花糯米藕(Steamed Lotus Root Stuffed with Sweet Sticky Rice) 醉蟹(Liquor-Soaked Crabs) 酒水： 茅臺(Moutai) 紅星二鍋頭(Red Star Erguotou) 衡水老白幹(Hengshui Laobaigan) 青島啤酒(Tsing Tao Beer) 長城幹紅(Great Wall Red Wine) 紹興女兒紅(Nu'er Hong)、 茶： 碧螺春(Biluochun Tea) 大紅袍(Dahongpao Tea) 陳年普洱(Aged Pu'er Tea) 祁門紅茶(Keemun Black Tea) 茉莉花茶(Jasmine Tea) 湯 西紅柿蛋花湯(Tomato and Egg Soup) 紫菜蛋花湯(Seaweed and Egg Soup) 魚頭豆腐湯(Fish Head and Tofu Soup) 老鴨湯(Duck Soup) 酸菜粉絲湯(Pickled Cabbage and Vermicelli oup) 魚翅湯shark fin soup 蘿蔔絲鯽魚湯(Crucian Carp Soup with Shredded Turnips) 黃豆排骨湯(Pork Ribs and Soy Bean Soup) 木瓜花生燉雞腳(Chicken Paw Soup with Papaya and Peanut) 主菜 川菜：麻婆豆腐(MaPo Tofu) 回鍋肉(Sautéed Sliced Pork with Pepper and Chili) 幹燒魚翅(Dry-Braised Shark’s Fin) 壇子雞(Chicken in Pot) 豆花肉蟹(Sautéed Hardshell Crab with Tofu Pudding) 樟茶鴨(Smoked Duck,Sichuan Style) 魔芋鴨(Braised Duck with Shredded Konjak)