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北京皇后饭店香港的老字号,第一家店于1953年在香港铜锣湾开张,创办人兼主厨于永富是北京店负责人Stanley的爷爷。爷爷曾于一级俄罗斯餐厅受训,因此皇后饭店出品地道的俄罗斯菜,50年代一开张便风靡香港。北京店的主厨是跟了爷爷几十年的徒弟,管理及服务人员也是香港的原班人马,餐厅力求在北京复原香港的风味。小南国小南国在北京的又一家。餐厅总面积约1600平米,为了呈现最美的海派高端餐厅,设计师陈幼坚通过多种元素,把上海的典雅稳重与西方的时尚新锐完美融合,同时融入北京元素。菜品不但继承了浓郁香酥、腴润适口的上海本帮特点,更大胆革新,XO酱极品牛肉,选自澳洲牛肉,结合粤式技法和调料,恰到好处的火候烹调出鲜嫩多汁的质感。
Beijing Queen’s Hotel Hong Kong’s old name, the first store opened in Causeway Bay, Hong Kong in 1953, the founder and chef at the Yongfu is the head of Beijing Stanley’s grandfather. Grandpa had trained at a Russian restaurant, so the Queen’s Hotel produced authentic Russian cuisine, the 50’s opened in Hong Kong was swept. Beijing shop chef is with my grandfather for several years of apprentice, management and service staff is also the same people in Hong Kong, restaurants sought to restore the flavor of Hong Kong in Beijing. Small Southern State Little South in Beijing another. The total area of about 1,600 square meters restaurant, in order to show the most beautiful high-end restaurants in Shanghai, designer Chen Youjian through a variety of elements, the elegance of Shanghai and Western fashion cutting-edge perfect blend at the same time into the Beijing element. The dishes not only inherit the rich crisp crisp, but also run the palate of Shanghai’s special features, more bold and innovative, XO sauce Need beef, selected from Australian beef, combined with Cantonese techniques and spices, just the right heat cooking fresh and juicy texture.