香辣鍋

特色 Description:
用干貝、油桂、金鉤蝦...等30多種珍貴食材與藥材萃煉而成本店獨特之香辣醬,用新鮮之食材加入寧波年糕、花生、甜不辣...等至砂鍋中乾炒而成.

口味 Flavor:
 微辣 Slightly spicy、小辣 mildly spicy、中辣 spicy、特辣 very spicy 

一鍋兩吃加400元 
附贈綜和火鍋料菜盤及花枝漿或蝦仁漿一枝
Add broth for extra NT 400 
comes with assorted hot pot ingredients and squid 
paste or shrimp paste (x1)

◎湯鍋加料請參考特選火鍋料各品◎
◎For extra hot pot ingredients please refer to congee hot pot section◎

一鍋兩吃,可依個人喜好,選擇辣味程度以獨門之配方調製香辣醬,保留川味的辣意卻沒有讓人生畏的燥辣,再加上長時間熬煮的精緻高湯,極色、香、味、於一身的香辣蟹鮮香四溢!
Adding broth to a dry pot is a simple, but ingenious method, of having one dish two different ways. This then naturally allows a highly customizable palate. The varying degrees of spiciness brought on by our unique sauce stays true to the flavor of Sichuan cuisine without the dreaded dry heat of spices. Pile that with the carefully stewed broth, and the scent, color, and flavor of the herbed crabs become absolutely irresistible!

粥火鍋吃法

1. 先喝半碗粥底,品嘗原味精熬而成的粥,粥湯中融合了米的香甜。
2. 將海鮮先加入鍋底,用粥高溫綿密的湯汁鎖住海鮮的美味尤其加入含蟹黃蟹膏的蟹類,湯頭更是鮮甜香滑。
3. 再將肉類加入鍋內涮來吃,用粥水綿密的口感,就像包了一層蛋白一樣,有如勾芡般肉質吃起來滑嫩爽口,不上火。
4. 再加入蔬菜。
5. 最後,再加入蛋汁和蔥花, 此時,粥裡的米花都已經消融,吸收了鍋料的菁華,成為濃稠香郁的粥湯。