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2013-09-17
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Zhejiang’s Three TreasuresSeeing this majestic plate with three types of mouthwatering dishes arrives on our table is enough to make us get drooling. Usually this kind of presentation is commonly seen at any wedding banquet of the Oriental theme. The three combo of Zhejiang’s hors d'oeuvre comprises of fragrantly stir-fried asparagus with chewy bamboo shoot in XO sauce, braised button mushroom with celery and carrot in thickened eggy gravy and last but not least, sweet Napa cabbage bathing in fl
Seeing this majestic plate with three types of mouthwatering dishes arrives on our table is enough to make us get drooling. Usually this kind of presentation is commonly seen at any wedding banquet of the Oriental theme. The three combo of Zhejiang’s hors d'oeuvre comprises of fragrantly stir-fried asparagus with chewy bamboo shoot in XO sauce, braised button mushroom with celery and carrot in thickened eggy gravy and last but not least, sweet Napa cabbage bathing in flavorful stock with sweet scallops. All the ingredients are really fresh and very scrumptious indeed. I personally enjoy the asparagus the most for it is so aromatic and crisp even when cooked with the rich paste that also resembles sambal belacan
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