阿美飯店 店家菜單/產品

阿美飯店菜單

Menu of Amei Restaurant

招牌菜:

Chefs Special:

砂鍋鴨

Casserole Duck

以大骨湯為底,蒜頭、扁魚蔥酥為香料,鍋底加入兩斤半大白菜燜煮至熟爛,再放入整隻嫩鴨熬煮三小時。阿美五十年來堅持使用炭火烹煮,過程必須不停注意火侯、添湯、攪動,並加入食材(金針、杏鮑菇、鵪鶉蛋、豆腐)是非常費工的一道料理。砂鍋鴨料理全部使用本土食材,高雄海浦的嫩鴨、高雄茄萣的扁魚、雲林西螺的大白菜、台南北門與七股的蒜頭、蔥酥和金針。品質不用擔心,因為食材的新鮮、才使得湯頭更加鮮甜。

Casserole Duck is made using a bone broth as base, flavored with garlic, flat fish, and fried shallot flakes, adding two and a half jin of cabbage and simmering until well done. Then a whole duck is put into the pot and cooked for three hours. For 50 years, Amei has insisted on using charcoal for cooking. During the cooking process, the chef needs to closely attend to the fire and flavor, while stirring and adding in the other ingredients (daylily flowers, king oyster mushrooms, quail eggs, and tofu). It is a dish that requires a lot of hard work. Casserole Duck uses only local food ingredients: the duck from Haipu in Kaohsiung; the flatfish from Jiading in Kaohsiung; the cabbage from Siluo in Yunlin; and the garlic, fried shallot flakes and daylily flowers from Beimen and Cigu In Tainan. Quality is guaranteed, with the freshness of the ingredients adding extra succulence to the soup.  

 

主廚推薦:

Chefs Recommendations:

肉米蝦

Meat Rice Shrimp

食材取於台南,安平的火燒蝦加上豬肉、竹筍、香菇、紅白蘿蔔剁成米粒大小。味道豐富具層次,是非常道地的勾芡羹湯料理。

Using ingredients from Tainan, this dish consists of Anpings whiskered velvet shrimps cooked with pork, bamboo shoots, mushrooms, carrots and turnips chopped into the size of rice grains. It is a recipe for a true-to-local-tradition thickened soup of rich and multi-layered flavor.  

雞仔豬肚鱉

Softshell Turtle with Chicken and Pork Tripe

 

酒家菜珍品,豬肚滑嫩與甲魚裙邊,有豐富膠質,是一道四季皆宜養生湯品。

This premium dish of banquet cuisine, combining smooth and silky pork tripe with softshell turtle, is a richly gelatinous health-boosting soup that is suitable for all seasons.

生炒紅蟳

Stir-Fried Mud Crab

活蟳川炸後,快火熱炒,台菜螃蟹料理,味美肉鮮。

A classic dish of Taiwanese cuisine, this recipe captures the freshest flavors of crabmeat by scalding live mud crabs and then quick frying them.

三色拼盤

Three-Treat Platter

古早口味,台菜冷盤基本成員,與您回味五十年代佳餚。

This trio of basic local cold-dish delights takes you back to the favorite flavors of Taiwan in the 1960s.


上一頁