掛爐櫻桃鴨(需前一日預訂)

Roast Duck(A duck two style to eat)

櫻桃あひるの丸燒き(1羽で2種の調理法)

 

韭黃炒鴨絲

Sautéed Shredded Duck with Chinese Chives

細切り鴨肉と黄ニラと炒め物

 

高麗菜炒鴨架

Stir-fried Duck with Sautéed Cabbage

高麗菜(山菜)ダックの骨の炒め

 

酸菜鴨架米粉湯

Pickled Cabbage.Duck Soup with Rice Noodle

米粉.ダックの骨からとったスープ

 

苦茶油土雞 (半隻)/(整隻)

Braised Chicken with Ginger and Tea Oil

揚げ若鳥肉とジンジャー (きょうおう薑黃)の茶籽油炒め

 

油豆腐燒雞(非基改豆腐)

Braised Chicken with Tofu

若鳥肉と油揚げ

 

芋艿燒土雞

Braised Free-Range Chicken Cooked with Taro Root

若鳥肉と里芋の白いソ-ス炒め

 

貝酥銀芽雞絲

Sautéed Shredded Chicken with Bean Sprouts and Crispy Scallops

干し貝柱もやしの鶏肉

 

左宗棠雞

General Tso's Chicken

左宗棠鶏(鶏の唐揚げ唐辛子ソース)