云龍?zhí)胶Q?></center><br/></p><p>=<a href="http://sh-qingshen.com/article/7792.html" target="_blank" >云龍?zhí)胶Q?/a>(江城風(fēng)情宴)系丹東名宴。本宴菜肴采用丹東<strong class="keylink"><a href="http://sh-qingshen.com" target="_blank" >特產(chǎn)</a>鴨綠江面條魚(yú)、<a href="http://sh-qingshen.com/article/7718.html" target="_blank" >蛤什蟆</a>磕糙、飛<a href="http://sh-qingshen.com/article/5505.html" target="_blank" >蟹</a>鹿竭、雄蠶蛾推妈、野生<a href="http://sh-qingshen.com/article/4243.html" target="_blank" >山野菜</a>及附近海域的海參胃症、鮑魚(yú)嘿歌、龍<a href="http://sh-qingshen.com/article/4273.html" target="_blank" >蝦</a>哪雕、象鲅蚌等為主要原料精心烹制而成。</p><p>冷菜有牧歌更振、鴻運(yùn)大蝦什錦炕桨、果蔬花籃、滿園0肯腕、紅酒雙魚(yú)雪梨献宫、日式天皇刺身6道;熱菜有云龍?zhí)胶@略隆⒏毁F增輝拭愁、收獲、珊瑚魚(yú)践涧、銀杏迎賓侣娄、荷塘月色6道山乐;湯有<a href="http://sh-qingshen.com/article/7786.html" target="_blank" >凱萊銀絲羹</a>1道;主食有山野菜<a href="http://sh-qingshen.com/article/6954.html" target="_blank" >玉米面</a>包子苇硫、海鮮湯米叉子2道插凳;最后是六果拼精美果盤(pán)1道每人1份。</p><p>本宴在發(fā)揚(yáng)傳統(tǒng)烹飪技術(shù)的基礎(chǔ)上胜通,采取南北結(jié)合歧坚、中西結(jié)合,充分表現(xiàn)了現(xiàn)代烹飪手法宅溃。所有菜肴以工藝菜為主,選料寓意深刻苍煎、營(yíng)養(yǎng)豐富甚负,菜品典雅別致,色澤搭配明快审残,盛器精美梭域、獨(dú)特,充分演繹了中華餐飲文化的博大精深搅轿。</p><p>            </div>
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