Lǔshuǐ Chinese Master Stock/Sauce

Total Page：16

File Type：pdf, Size：1020Kb

Lǔshuǐ Chinese Master Stock/Sauce Yield: Apx 3 Liters Ingredients: 1 Tbs Peanut Oil (Huāshēngyóu) 2 inch piece Fresh Ginger (Jiāng) - sliced thin 6 cloves Fresh Garlic (Dàsuàn) - crushed 5 Green Onions (Cōng Bào) - white parts only 6 Cups Low Sodium Vegetable Stock (Shūcài Tāng) -OR- Water 1 ½ Cups Light Soy Sauce (Shēng Chōu) 1 ½ Cups Mushroom Flavored Soy Sauce (Cǎogū Lǎo Chōu) 2 Cups Shao Xing Rice Wine (Liàojiǔ) 1 ¼ lbs Chinese Brown Sugar (Piàn Táng) -OR- 1 ¼ lbs Yellow Rock Sugar (Huáng Bīngtáng) 12 Star Anise Pods (Bājiǎo) 10 slices Dried Licorice Root (Gāncǎo) 8 slices Dried Sand Ginger (Shā Jiāng) 2 Chinese Black Cardamom Pods (Cǎo Guǒ) - cracked 4 Cinnamon Sticks (Guìpí) 6 grams [4 Large pieces] Chinese Preserved Citrus Peel (Chén Pí) 2 Bay Leaves (Xiāng Yè) 2 Tbs Sichuan Peppercorns (Huājiāo) 1 Tbs Fennel Seed (Huíxiāng) 1 Tbs Black Peppercorns (Hēi Hú Jiāo) 2 tsp Cumin Seed (Xiǎo Huíxiāng) 2 tsp Whole Cloves (Dīngxiāng) -OPTIONAL- 3 Tbs Chinese Rose Wine (Méiguī Lùjiǔ) 1 Dried Monk Fruit 'Luo Han Guo' (Luóhànguǒ) - cracked Preparation: 1) Heat peanut oil in a large pot over medium heat until shimmering - Once oil is hot, add fresh ginger, garlic, and green onion and stir fry until fragrant (apx 2 minutes) 2) Add the stock/water, soy sauces, rice wine, rose wine (if using), and brown sugar - Allow to simmer (stirring frequently) until the sugar is completely dissolved 3) Increase heat and bring to a boil 4) Add all of the remaining ingredients to the pot - Reduce heat to a simmer - Cover, and allow to cook (stirring occasionally) for 30 minutes to 1 hour 5) You can use the Lǔshuǐ right away (without straining) to braise meats, vegetables, tofu, etc (be sure and blanch any meats you are adding for a few minutes before adding to keep the Lǔshuǐ from getting 'cloudy' and the meats from disintegrating into the stock) -OR- 5) You can strain the Lǔshuǐ through a fine mesh sieve and transfer to an airtight container for use later (you need to do this each time after using it for braising - the more you use the Lǔshuǐ, the deeper and more complex the flavor will become... As time goes by, you can replenish the Lǔshuǐ by adding more vegetable stock/water and a small amount of the soy sauces and spices to 'boost' the flavor 6) Allowing the Lǔshuǐ to cool to room temperature, straining through a fine mesh sieve, and placing it an airtight container means that the Lǔshuǐ will last in the refrigerator for up to 5 days between usage (bringing back to boil) or in the freezer almost indefinitely Taz Doolittle www.TazCooks.com .

Copy Link

Recommended publications

Discover the Authentic Flavours of Thailand Click on the CLICK HERE Product Image for RECIPE to Learn More! IDEAS! Introducing the KNORR Thai Range
Discover the authentic flavours of Thailand Click on the CLICK HERE product image FOR RECIPE to learn more! IDEAS! Introducing the KNORR Thai range KNORR KNORR KNORR KNORR KNORR KNORR Thai Sweet Chilli Jam Thai Red Curry Paste Thai Green Curry Paste Thai Yellow Curry Paste Coconut Milk Powder Lime Powder 920g 850g 850g 850g 1kg 500g A complete set of products to help you create an authentic Thai experience in your kitchen! SAVOURY SWEET BEVERAGES Thai Red Curry paste Coconut Milk & Lime based recipes Lime Powder Cocktail ideas Desserts Thai Yellow Curry paste Lime based recipes Mocktails ideas Thai Green Curry paste recipes Thai Sweet Chilli Jam recipes Lime Powder recipes Click on the BACK TO links to get some KNORR THAI Coconut Milk Powder recipes Thai recipes & RANGE inspiration BACK TO KNORR THAI RANGE KNORR Made with SELECTED Thai Curry FRESH INGREDIENTS Pastes to deliver AUTHENTIC curry pastes. Green Chilli Eschallots Fingerroot Galangal Lemongrass Thai Basil Garlic Kaffir Lime BACK TO KNORR THAI RANGE KNORR Add authentic Thai flavour Thai Sweet to your dishes with just one product! Chilli Jam TOP APPLICATIONS: • Stir fries • Dressings • Marinades • Sauces & relishes BACK TO KNORR THAI RANGE One pack makes 2 litres KNORR Replaces 100 limes! Lime Powder 6x cheaper than fresh limes*! *Same quantity BACK TO KNORR THAI Yields 33% more RANGE vs. main competitor! KNORR Coconut Milk Powder Total yield for 50g of Coconut Milk Powder 283mL Water 200mL Water to be added to be added BACK TO RECIPE RANGE Northern Red Thai Prawn Pizza Twice Cooked
[Show full text]
Chicken & Ginger Meatballs in Asian Master Stock
Chicken & Ginger Meatballs in Asian Master Stock Serves 4 Ingredients: 500ml Moredough Kitchens Asian Master Stock 500g chicken mince 1tspn fresh ginger grated ½tspn Chinese five spice 3-4 stems coriander root 3 eggs 3 drops pure sesame oil 2tspn soy sauce 1Tbspn Peanut oil 50g soba noodles 100g bean shoots 150g shredded Chinese cabage (wombok) 200g broccolini 100g frozen soybeans 4-8 sprigs of fresh coriander leaves Pepper to taste To make the Meatballs. Bring Master Stock to the boil in a pot that is suitable for a bamboo steamer basket. Mix chicken, ginger, five spice, coriander, 1tspn soy sauce & pepper together until blended well and the meat is smooth. Roll into bite sized balls. Place the meat balls in a greased streamer basket and steam over simmering Asian Master Stock until film. Chicken & Ginger Meatballs in Asian Master Stock To make the Omelette. Whisk eggs together with sesame oil and 1tspn soy sauce. Heat a frypan until very hot, add Peanut Oil and cook omelette until just frim. Remove the omelette from the pan and leave to cool slightly before shredding into strips. To prepare the noodles & vegetables. Cook noodles in Master Stock according to instructions on pack. Reserve the remaining stock. Return Stock to the boil and blanch the soy beans, broccolini and cabbage until just tender. Again, reserve remaining stock. To assemble the dish. Divide prepared noodles into warmed bowls. Top with vegetables. Divide chicken meatballs between the dishes and top with shredded omelette. Ladle hot stock into the bowls and finish with fresh coriander. Cooks Notes: • You may prefer more soup stock in your bowl.
[Show full text]
Jiji Asian Kitchen Accessible Menu | Carnival Cruise Line
JIJI ASIAN KITCHEN MENU A journey of a thousand miles begins with a single step. We embarked on ours in search of fragrant and flavorful dishes for Ji Ji Asian Kitchen. Fortune smiled upon our hopeful quest – lucky us. And as the ancient philosophy of yin and yang would have it – lucky you. Because now you can enjoy regionally-cherished specialties from across Asia, masterfully crafted in our own unique style. APPETIZERS & SOUPS 1. Slow-Braised Pork Belly Caramel chili sauce with black vinegar. Pomelo citrus fruit, Chinese chives with gorgonzola, spiced purple onions 2. Nanjing-Style Duck Nanjing duck dates back over 1400 years. Our version is slow-cooked then flash wok-fried. Tomato, mung bean, mango fritters, shallots, hoisin with lily dust, green chili sauce 3. Jade Shrimp Har Gow Sometimes called a shrimp bonnet, these delicate dumplings are served with our signature Ji Ji sauces 4. Jiaozi (pot stickers) Chinese believe serving Jiaozi brings luck and prosperity! Shrimp dumplings, pea shoots, radish & green apple salad 5. Chicken Spring Rolls Lemon marmalade, curry leaves, pink grapefruit, cilantro pearls 6. Tamarind & Shrimp Soup Green mango, Vietnamese mint, basil, young coconut 7. Chicken & Cilantro Root Soup Corn, eggs, tomatoes, Chinese chives, oyster mushrooms ENTREES 8. Peppered Beef Shen Li Ho (Chinese vegetable), bird’s nest, Chinese mustard, young garlic, ginger root, scallions 9. Bo Kho: Slow-Braised Wagyu Beef Short Rib Watermelon radish, burdock root, wasabi pearls, crisp potatoes 10. Singapore Chili Shrimp Widely sold by Singapore street vendors. Shrimp in a sweet, spicy, chili sauce, garlic and onion. “Shiok” in Singapore = awesome! 11.
[Show full text]
Department of Education SPTVE COOKERY 10 Preparing Stocks, Soups, And
Department of Education SPTVE COOKERY 10 Preparing Stocks, Soups, and Sauces Module 1 JESUSA M. PALMA ESTELITA T. ROMANO Writers ELEANOR DESPUIG Validators 0 INTRODUCTION The Department of Education, Local Government, Division of Muntinlupa City and the respective schools collaborate to find solutions and interventions for the continuous learning to happen in times of pandemic. Cooperation among teachers, parents and students are expected and highly appreciated to achieve the academic and skills performance of our learners through the use of different modalities. One of these modalities is the modular approach. This module gives focus in Cookery 10, a specialization under Technical Vocational Education. There are four competencies and self-paced lessons with relevant activities and assessments anchored in Department of Education’s most essential learning competencies which will hone the knowledge, values and skills of the learners. HOW TO USE THIS MODULE Here are some reminders on how to use this module. 1. Answer the pretest before you proceed to the different activities. The pretest determines how much you know about the lessons and identifies the areas you ought to learn more. 2. This module contains pertinent information and activities. Go over the information and activities carefully. If you encounter problems, do not hesitate to consult your teacher for assistance through any form of communication except face to face until we are told to do so. Your parents may assist you in learning process or in some activities/task. 3. For every lesson/learning outcome, perform the enrichment activities to develop your knowledge and skills 4. After finishing the lessons and learning activities answer the self-check quizzes, assessment activities and post-test to determined how much you have learned.
[Show full text]
Red Emperor Chinese Restaurant Started Its Journey and Development on Level 3 Southgate More Than 23 Years Ago
Red Emperor Chinese restaurant started its journey and development on level 3 Southgate more than 23 years ago. We aim to provide consistent service and quality food. Through hard labour and dedication, we’ve managed to provide this satisfaction to a great number of our honourable guests. We aim to continue with what we’ve done best and keep on improving to satisfy each customer’s needs as well as to build a genuine relationship with everyone. We believe in providing our guests from far and near with an unforgettable experience based on care and passion. Our menu contains true and tested dishes which are the hallmark of Red Emperor. These have been prepared by our highly experienced chefs with a loving heart and great attention to detail. Please either trust our knowledgeable staff to organise your meal or take your time to browse through. It is our privilege and great honour to be able to welcome our guests with smiling faces, attentive and consistent service. We wish to see them leave with an even greater smile. Red Emperor Management Team Please advise us of any food intolerance or allergies prior to ordering. We do not use MSG. Presence of this substance in commercial sauces used is sometimes unavoidable. Banquet 套餐 For 2 to 3 People Banquet “A” $55 per person PRAWN WONTON IN THICKENED CHICKEN BROTH ─────＊───── PAN-FRIED HOUSE CURED SALMON FILLETS ─────＊───── BBQ HONEY PORK SIGNATURE TWICE-COOKED SPICY QUAIL ─────＊───── PEKING SHREDDED BEEF FILLET SPECIAL FRIED RICE ─────＊───── BANANA FRITTER & ICE CREAM OR DESSERT OF SAME VALUE ─────＊─────
[Show full text]
October 2015 | QANTAS 163 Quisine
Page 170 The best BYO restaurants Page 176 Neil Perry bangs the Drum Page 178 Mornington Peninsula’s glory Counter meal: Spanish tapas bar El Colmado at Gotham West Market Quisine. Page 164 Bite me They’re food courts – but not as you know them. Gotham West is just one of the mega-markets transforming New York’s dining scene. Sam Polcer Sam October 2015 | QANTAS 163 Quisine. NEW Yorkers love to feel like Heaving with gourmet they have options. One kind COUNTER fare curated from around of peanut butter is fne but 15 the globe, NYC’s upscale varieties is better, particularly gastro-emporiums are if you can grind the nuts from redefning the humble scratch and add organic oil CULTURE food court – they’re fown in from Argentina. The typically un-American simple act of making small daily but so very New York. choices is, in New York, elevated to obsession. New Yorkers are STORY BY LANCE RICHARDSON the CEOs of their own lives. PHOTOGRAPHY BY SAM POLCER This fxation on variety, on endless possibilities at every single moment, is behind a trend that has swept the city over the past few years: food courts. Not the plastic shopping-mall kind, flled with Starbucks and sad- looking Chinese bufets but food courts – like art galleries – that compress an entire galaxy of culinary pleasures into a single, exquisitely detailed space. The trend started in 2010 with the opening of Eataly, a high-end emporium dedicated to all things Italian. It received an infusion of hipster credibility with the launch of Brooklyn’s Smorgasburg, an outdoor market where everything is artisan and lovingly crafted.
[Show full text]
15 Oyster, Pickled Chili and Ginger Mignonette Beau Soleil, New
OPENING MENU WINTER 2016 SNACKS SMALL PLATES Oyster, Pickled Chili and Ginger Mignonette 3.5 Spicy Smashed Cucumbers 11 Beau Soleil, New Brunswick Black Fungi, Ginger Vinaigrette 11 Singaporean Curried Chicken Spring Roll 5 Crispy Eggplant, Sichuan and Peanut Caramel 18 Steak Tartare, Fish Fragrant Dressing, Sichuan, Rice Crackers 5 Big Eye Tuna, Strange Flavor Dressing, Chili Oil, Peanuts 24 Tuxedo Charcuterie Board Honey Glazed Pork, Soy Stock Beef 28 Shin, Spiced Duck Liver Paté, Pickled Radish and Youtiao Tuxedo Dumpling Spicy Pork Filling, Lao Gan Ma Vinaigrette, 16 Flying Fish Roe Vegan Dumpling Braised Shiitake, Flowering Garlic Stems, 15 Snow Pea Leaves, Jicama SEAFOOD & MEATS SALADS Black Bass Steamed with Ginger Dressed with Soy and Chili 38 Hong’s Delight 15 A Textural, Vegetarian Salad Steamed Supreme Mushroom Custard 28 with Handpicked Jonah Crab Grilled Calamari, Watercress, Shiitake, Soy Beans, 19 Ginger and Red Vinegar Dressing Honey Glazed Char Siu 28 Roasted Duck, Chinese Celery, Basil, 24 Sweet and Sour Pork Cheek 26 Lychees and Chinkiang Dressing Steamed White Cut Chicken, Ginger and Scallion Relish, 29 Husband and Wife Traditional Salad of Jellyfish 21 Master Stock and Pig’s Ear with Sichuan Dressing Whole Crispy Skin Squab with Spice Salt and Black Vinegar 32 14 oz Bone in Sirloin Steak with Jiangsu Sauce 58 RICE & NOODLES SIDES House Made Egg Noodles, Konbu Butter, XO Sauce, 25 Wok Tossed Cultivated Mushrooms, Chili, 15 Pork Floss Garlic and Soy Paste Liang Mein, Chilled Noodle, Fried Shallots, 19 Stir Fried Broccoli,
[Show full text]
Press Release
NEWS RELEASE FOR IMMEDIATE RELEASE DELECTABLE NEW CREATIONS AT CRYSTAL JADE GOLDEN PALACE One-Michelin star restaurant also introduces limited time ‘Chef’s Inspiration’ menu Singapore, 13 November 2017 – Well-regarded award-winning fine dining restaurant Crystal Jade Golden Palace has unveiled new delectable Teochew specialties on its extensive menu which boasts an outstanding repertoire of refined contemporary Chinese and Cantonese dishes, as well as classic Teochew standards. A limited time ‘Chef’s Inspiration’ four-course menu available from 15 November to 30 December 2017 provides guests with more off-the-menu selections. Established in 2002, Crystal Jade Golden Palace is synonymous with its distinct brand of warm and welcoming service style, matched with an elegant intimate setting that also includes a six-metre wide wine cellar that stocks hundreds of top fine wines. CHEF’S INSPIRATION SIX-COURSE MENU Seared foie gras with homemade pancake, Stewed wintermelon with spinach in rich chicken broth Available from 15 November to 31 December, Crystal Jade Golden Palace’s Chef Inspiration is a thoughtfully-curated degustation of exquisite delights: - Seared Foie Gras with Homemade Pancake 手卷鹅肝 - Fresh Chinese Yam and Matsutake Mushroom in Chicken Soup 鲜淮山松茸菌炖鸡汤 - Wild Mushroom Sauce on Spanish Iberico Pork Chop 野菌汁西班牙猪扒 - Stewed Wintermelon with Spinach in Rich Chicken Broth 上汤白玉桥 - Fresh Seafood and Thin Udon in Thick Seafood Broth 海鲜稻庭面 - Homemade Boiled Dessert with Red Dates and White Fungus 家乡清甜汤 Priced at $118 per person ($98 per pax for Jadeite members), there is a minimum of 2 persons to dine. #crystaljadesg Page 1 of 3 NEW CHEF’S SPECIALITIES Showcasing the culinary prowess of Crystal Jade Golden Palace’s team of chefs; each a master in a particular technique or type of cooking, the new creations are expertly-executed with pristine produce and ingredients, and artfully-presented for utmost enjoyment.
[Show full text]
Rou Jia Mo A.K.A Chinese Burger Bo Sorensen, Shangri-La Hotel Sydney
Rou Jia Mo a.k.a Chinese Burger Bo Sorensen, Shangri-La Hotel Sydney Braised master stock beef cheek & grilled beef skirt Ingredients • 2kg Beef Cheek (whole & cleaned) • 900gm Flap meat • 2L Beef stock • 2L Master Stock (see recipe below) • 30gm Ginger • 5 pieces Onion • 10 pieces Garlic • 8 pieces Chilli • 200gm Rock sugar • 5gm Szechuan peppercorns • 5gm Coriander seeds • 5 Cloves • 5 pieces Star Anise • 300ml Chinese Vinegar • 1 bottle Chinese cooking wine • 3 pieces Orange peel + Juice • Sriracha to taste • Chilli oil to taste Beef Skirt Marinate • 100ml Balsamic vinegar • 4 pieces Garlic cloves • 2 pieces Red chilli split To Serve per 140gm • 4 sprigs Coriander • 5 rings Chilli (deseeded) • 2 leaves Baby Cos • 2gm Pickled Red onion rings • 4 slices Cucumber Method • Seal and caramelise beef cheek • Using same pan sweat onions, garlic and ginger. Deglaze with Chinese cooking wine. Top with master stock and beef stock bring to boil. Add orange zest and juice. • Add aromatics (lightly toasted) in a muslin bag and braise @ 180-190 degrees for 3-4 hours or till tender and rest in liquor. • Break down meat mixture, pass stock and reduce braising liquor • Portion into 100gm portions, season if needed and add chilli oil and sriracha to taste • Prepare skirt by scoring with tip of knife and lightly pound meat to increase tenderness. • Marinate with balsamic vinegar, crushed garlic and halved chilli and vacuum pack and refrigerate overnight. To serve • Grill marinated skirt and cook to liking and let rest • Slice at an angle (30gm per serve) • Reheat mixture • Add coriander, fresh chilli, sliced spring onion, sliced cucumber, and pickled red onion (Thinly sliced, flash fried in fryer for 5 seconds and pour sushi seasoning vinegar on top and let cool) • Toast bread and make an incision and fill with cos lettuce, sliced skirt and beef cheek mixture.
[Show full text]
The Contradictions of Australian Food Culture
Terra Nullius, Culina Nullius: The contradictions of Australian food culture John Newton A thesis submitted for the degree of Doctor of Creative Arts University of Technology Sydney 2014 CERTIFICATE OF ORIGINAL AUTHORSHIP I certify that the work in this thesis has not previously been submitted for a degree nor has it been submitted as part of requirements for a degree except as fully acknowledged within the text. I also certify that the thesis has been written by me. Any help that I have received in my research work and the preparation of the thesis itself has been acknowledged. In addition, I certify that all information sources and literature used are indicated in the thesis. Signature of Student: Date: 1.11.14 2 Abstract In addressing the contradictions of Australian food culture, this project asks four questions. First and most importantly: how is it that after more than 225 years, we have no Australian or regional Australian food culture, nor even any evidence – through recipes and dishes – of its more tangible and visible vector, cuisine? Secondly: what are the consequences for a nation and its people of having bypassed this important stage in the evolution of a society? Thirdly: why in over 200 years living here do we eat practically nothing that grows locally but those fish, birds, crustaceans and shellfish analogous to European produce? And finally, if we do not have a food culture in the historical sense, what do we have? The second third and fourth questions will be answered during the course of the project. The answer to all these questions will require, firstly, an exploration of the history of European occupation of this land and its occupiers.
[Show full text]
“Dry” Noodles Rice Eastsid
ESSENTIALS beef tendon & pig ear, chili vin, cucumbers, scallions, peanuts 5 red curry spiced pork rinds, chili oil & scallions 8 pork, shrimp, and crab dumplings, spicy black vin dressing, chives, yu choy, peanuts 15 nem lui, grilled lemongrass pork and beef skewers, herbs n’ greens, house dressing 14 vietnamese crepe, banh xeo, prawns, pork belly, bean sprout, herbs n’ greens, house dressing 19 BANH MI all topped with pickled daikon & carrot, sliced cucumber, cilantro, & slices of jalapeño, spread of house made egg yolk mayonnaise 15 #SGV special, vietanamese cold cuts, grilled pork, peanuts, & pate 15 grilled lemongrass chicken, crushed cashews, mint, basil, scallions, chili lime vin 14 six spiced brisket & tendon, hoisin, shaved red onion, fried shallots & garlic CHAO all served with cilantro, scallions, fried shallots & crullers “chinese savory doughnut” 16 confit duck & bamboo 13 poached chicken, ginger & scallions 17 crab, salted cod & egg white 17 pork and salted egg 13 shrimp, baby scallop, tofu & salted pork 17 RICE PAPER goi cuon fresh spring roll, shrimp & pork, coconut peanut sauce 12 autumn roll, sweet potato, jicama, egg, viet herbs, chinese sausage, sweet shrimp, coconut peanut sauce 12 pho banh cuon, beef & tendon, herbs, lettuce, pickled onion 14 grilled pork spring roll nem nuong, red leaf lettuce, mint, carrot, cucumber, house shrimp and pork sauce 12 imperial rolls, shrimp, crab, pork, taro root, glass noodle, roasted peanut, chili lime sauce 18 SALAD & VEGETABLES pan fried eggplant & basil, sausage, scallions, satay
[Show full text]
錦江中餐館red Emperor Chinese Restaurant
錦江中餐館 RED EMPEROR CHINESE RESTAURANT ---------------------------------------- 始於一九九二 SINCE 1992 ---------------------------------------- M10 Mid Level / Level 2,Southgate Restaurant & Shopping Precinct 3 Southgate Avenue, Southbank, VIC 3006 TEL (03) 9699 4170 FAX (03) 9690 7359 http://www.redemperor.com.au/ E: [email protected] [email protected] @REChinese @redemperorsouthgate About Restaurant Red Emperor Chinese restaurant started its journey and development on level 3 Southgate since 1992. We aim to provide consistent service and quality food. Through hard labour and dedication, we’ve managed to provide this satisfaction to a great number of our honourable guests. We aim to continue with what we’ve done best and keep on improving to satisfy each customer’s needs as well as to build a genuine relationship with everyone. We believe in providing our guests from far and near with an unforgettable experience based on care and passion. Our menu contains true and tested dishes which are the hallmark of Red Emperor. These have been prepared by our highly experienced chefs with a loving heart and great attention to detail. Please either trust our knowledgeable staff to organise your meal or take your time to browse through. It is our privilege and great honour to be able to welcome our guests with smiling faces, attentive and consistent service. We wish to see them leave with an even greater smile. Red Emperor Management Team 關於餐館錦江中餐館自 1992 年於 Southgate 三樓開業至今。我們的致力於提供一貫的服務和優質的食品。通過辛勤員工和其奉獻精神，我們成功地為眾多尊貴的客人提供了滿意的服務。我們的目標是繼續保持我們的最好，並不斷改進，以滿足每個客戶的需求，並與每個人建立真正的關係。我們相信基於我們細心和熱情, 能為遠道而來的客人提供難忘的體驗。錦江的標誌，就是我們的菜單。這些菜餚都是由我們經驗豐富的廚師準備的，而且是真正的和經過測試的。廚師們對細節非常關注而且熱愛烹調。我們榮幸能夠以微笑的面孔，周到和一致的服務歡迎我們的客人。我們希望看到他們帶著更大的微笑離開。錦江管理團隊 If you have any food allergies or special dietary requirement, please inform us prior to ordering.
[Show full text]