食补之季，在尝鲜赏味之余，还要兼顾食补养生。
11月的屋里厢，垂涎的香气氤氲在席间。形形色色的猪手、甲鱼、黄鸡、虾子面，在水温火候的精准拿捏下，赋予家常味道全新的灵魂。
馋虫已迫不及待从心头爬了上来，快来一起补充热量抵御寒温，开启舌尖的美妙旅程吧。
As the weather gets colder, it’s time to take care of our health through food. This November, Wulixiang has prepared a series of comforting, home-style dishes, cooked slowly over a low flame and featuring ingredients such as pork knuckle and soft-shell turtle.
Warm body and soul with these delicious dishes as early winter sets in.
老葱文火焖猪手
Braised Totter with Scallions
猪手的烹制方法多种多样，而文火焖烧的烹饪技法，让满满胶原蛋白的猪手味觉口感趋近于完美。选用家养黑毛猪的猪手，加入章丘的大葱和上海本地的小香葱佐味，焖煮2个小时而成，让浓郁的葱香浸入肌理，香糯紧实的猪手包裹起层叠至味，在舌尖近乎融化，余香袅袅，回味无穷。
Of the many ways to cook pork knuckle, slow braising gives both the meat and fat the perfect texture. Wulixiang uses pork knuckles from high-quality black pigs, simmered over a low heat for two hours with leeks from Zhangqiu in Shandong province and scallions from Shanghai.
砂锅酱烧甲鱼.油条
Braised Turtle in Thick Sauce
with Chinese Fried BreadSticks
传统秋冬的滋补食单，一定少不了甲鱼的出现。1.8斤左右的甲鱼加入屋里厢秘制的酱料一起小火烧制，方能体现出其肥美的风韵。在浓郁的酱香中增添了几分微微的辣味，沁入浓厚诱人的胶质中，在即将入冬时，食之开胃滋补。同时，用现炸的大油条搭配甲鱼汤汁，美不胜收，让人停不下来。
Soft-shell turtle is traditionally served in autumn and winter. Wulixiang selects soft-shell turtles of at least 1kg each, cooked slowly in a secret sauce with a hint of spice to warm up the body. Freshly-fried dough sticks are served on the side to soak up all of the delicious sauce.
沙姜豉油鸡
Marinated Chicken in Soya sauce with Ginger
顺时而补，用沙姜豉油鸡的美妙口感来滋养身心再好不过。广东的宫廷黄鸡，皮爽肉嫩，入豉汁卤水中卤制，肉香在卤水的作用下被发挥到极致。同时再搭配沙姜，干葱沫入味，一时间多重香气四溢，实现味的再度升华。
When the cold weather arrives, it is always a good idea to fuel the body with high-quality protein. Wulixiang’s soy sauce chicken is made with specially-selected yellow chickens from Guangdong, marinated in umami-rich soy sauce that penetrates deep into the meat. Aromatic ginger and dried onions are added to the marinade to deepen the flavour.
藜麦蟹粉沙拉
Quinoa Salad with Crab Meat
餐桌上的清新角色，由藜麦蟹粉沙拉完成。将藜麦煮熟，加入手拆兴化蟹肉，拌匀，拌入沙拉酱，再点缀些许罗马生菜，酸甜中夹杂着藜麦特有的清香，入口层次分明，清而不淡，回味无穷。
Even in winter, there is room for lighter, fresher dishes. This salad mixes savoury crab meat with the uniquely nutty flavour of quinoa, served over fresh romaine lettuce.
虾籽酱油汤面
Steam Noodle in soy sauce with Shrimp Roe
一碗来自南方的虾子面，连鲜美都透着几分秀气，其精髓在于浇头。以老鸡、猪骨吊制的高汤做底，营养丰富，放入新鲜的河虾子和自制碱水面，鲜上加鲜，在时间的沉淀下，方能成就一碗完美的虾籽酱油汤面。弹压劲道的面条吸满了鲜美的汤汁，吸溜一大口面条，再呷一口热汤，带来的碳水满足治愈所有。
These delicious Southern Chinese-style noodles are the perfect complement to any meal. Bouncy, elastic alkaline noodles are served in a nutrient rich broth made from slow-cooked chicken and pork bones, with fresh river shrimp added at the end to up the savoury flavour.
黑盐和田枣酪
Mushed Chinese Date with Falksalt (Cold or Hot)
各种组合的果酪，可以无穷放大甜食的美好。产自新疆的和田大枣，是自然精华的结晶，是极具特色的中式小食，更是十分受人欢迎的食疗伴侣。经过蒸制去皮，破壁过滤成枣泥，再加入南瓜泥，一点点黑盐带来的的矿物质咸味起到画龙点睛之笔，浓浓的枣香包裹住味蕾每一寸神经，绵密的质地与舌尖紧紧缠绵，让甜蜜感充盈全身。
Jujubes from Hetian in Xinjiang are among the best on the market, used both in cooking and in traditional Chinese medicine. To make this dessert, Wulixiang steams the jujubes until soft and then peels them and breaks them down into a puree. Pumpkin puree is added for extra smoothness and sweetness, before the dessert is finished with a touch of mineral-rich black salt.