稻田五谷、时令蔬果、河鲜海产
秋日的风物
在每一次相逢或重逢时
呈现烂漫美好的模样
酒酿与螃蟹的共舞
生醉与虾蛄的融合
家烧与黄鱼的协奏
屋里厢10月甄选菜单
有着意想不到的精彩
和令人一见倾心的丰饶
Autumn is a time of beautiful scenery and abundant harvests. Every meeting or reunion is a chance to enjoy a meal of delicious seasonal produce.
From crabs to mantis shrimp to yellow croaker, Shanghai Cuisine’s October chef’s selections are a symphony of outstanding ingredients.
冷菜 Cold Dishes
海胆糟味冬瓜脯
Winter melon marinated in distiller’s grains with sea urchin
带着酒香的糟货之味，总是倍受江南人民的偏爱。江苏文人陆文夫只道“糟货之味比酒更醇厚，比酱更清淡，是一种阅尽沧桑后的淡泊，同时又自然地带有一种老于世故的深沉回味。”不论任何食材，经过浸泡或腌制，在酒糟的渗透中，都能慢慢释放出绝佳风味，只留鲜甜，回甘绵长。海胆糟味冬瓜脯选用黑皮冬瓜改刀成四方块，入蒸箱蒸透，配以独家的糟卤进行腌制，之后再佐以鲜甜柔滑的紫海胆，细细的层次分明，缠绵的糟香带着回甘的酒味，如若尝过一次，便再难忘记。
Marinating ingredients with distiller’s grains imbues ingredients with a long-lasting sweetness on the palate, and a subtle hint of alcohol flavour. Squares of winter melon are first steamed and then marinated in a secret-recipe sauce made with distiller’s grains, before being topped with pieces of smooth, savoury sea urchin.
生醉虾蛄·鲟鱼籽
Drunken mantis shrimp with sturgeon roe
生醉的烹饪技法，本就是成就无上妙品的法门，在江南，更是家常。而这其中好吃的关键，莫过于醉料要好。屋里厢选用广东的潮汕虾蛄，用高浓度白酒进行杀菌去腥，捞出放入调好的生醉腌料中腌制一夜，隔天取出，剥壳，改刀，再点缀以鲟鱼籽，浓郁的酱香中夹杂着些许鲜甜，高级绵密的层次感中，似有果香弥散。
“Drunken” cooking is one of the most famous cooking techniques from the Jiangnan region. Shanghai Cuisine uses high-quality mantis shrimp from Chaoshan in Guangdong, which are first marinated in strong baijiu to remove any fishy aromas and then marinated overnight in a fragrant marinade. The next day, the marinated shrimps are peeled and garnished with sturgeon roe.
热菜 Hot Dishes
酒酿肉糜花雕膏蟹
Steamed crab
with minced pork and huadiao wine
花雕入馔，在江南一代，本是风雅之事。它是触发着风味的开关，却从未掩盖食材本身的味道，反之让佳肴的鲜美更上一层楼。8年的绍兴陈年花雕，香醇浓厚，赋予温润沉醉之味，精选的三门膏蟹，每只8两，蒸熟之后用陈年花雕吊出它的香气，同样经过酒酿洗礼的前腿猪肉，铺于蟹钳之下，一时间，酒的醇、蟹的鲜、肉糜的香发挥到极致。
Huadiao wine is one of the many exquisite ingredients to come from the Jiangnan region. It’s mellow flavours and low alcohol content enhance ingredients rather than masking their flavour. This makes it the perfect partner for high-quality blue crabs from Sanmen in Zhejiang, especially when paired with finely minced pork leg that has also been marinated in Huadiao wine.
家烧闽东大黄鱼
Homestyle braised yellow croaker
天然、新鲜的闽东大黄鱼，是餐桌上一流的鱼鲜。这几尾鱼的鲜活滋味，在家烧的烹调下，充满了家常的味道。除了猪五花煸香，还要加入高汤，烹入面鱼和萝卜丝，大火的烹饪让油脂溶出，高汤的浸润使其风味更加立体，热腾腾地出锅，香浓的滋味浸透大黄鱼每一寸肌理，细腻鲜香。
Fresh, natural Mindong yellow croaker is a treasure of the dining table. To make the dish, pork belly is first stir-fried to release its fat before adding high-quality stock to braise the fish and cook through shredded radish and noodle pieces. Cooking the dish at a high temperature helps to bring out the flavour of all of the ingredients, which are then tied together by the fragrant broth.
点心 Pastry
黄桥酥饼
Huangqiao golden crispy pastries
一枚色泽金黄的小小黄桥酥饼，是由“黄桥烧饼”创新演绎而来。它将金黄的点心外表和江南人民爱吃的酥饼口感相结合，成为全新的美味。酥脆蓬松的外皮恰到好吃，内馅是可人的咸香，而最特别的莫过于加入了扬州特产的香肠而有着熨帖的香甜，不油不腻，老少皆宜。
The chefs at Shanghai Cuisine have put their own spin on these classic Jiangsu-style pastries. The outer layer is puffed up and crisp, flaking into thousands of layers as you bite into the pastry, while the filling has the perfect balance of sweet and savoury flavours, enhanced by the addition of specialty sausage from Yangzhou.
蟹粉汤包
Crab soup dumplings
正值螃蟹们脂厚膏肥的季节，如果不食“蟹宴”，岂不辜负这大好秋光。不用费劲拆卸的的蟹粉汤包，是每到蟹季江南餐桌上的必备菜品。将蟹拆肉炒香制成金黄油亮的蟹粉，再混以肉馅包成汤包，皮薄而透明，沉甸甸的汤汁在其中涌动。坐似一口钟，用筷子轻轻夹起一只，又形似一盏灯笼，咬上一小口，便鲜到心坎里。
These soup dumplings are a must on dining tables across the Jiangnan region when crab season comes around. The brown and white crab meat is mixed with savoury pork filling and used to fill delicate wrappers that burst open and release a wave of delicious soup as soon as you take the first bite.
