查看完整版本: [高雄]興魚翅餐廳

Louissai 2013-8-28 08:29

[高雄]興魚翅餐廳

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<strong><font color="Blue">店　　名</font>：<font color="DarkOrchid">興魚翅餐廳</font><br />
<font color="Blue">地　　址</font>：<font color="DarkOrchid">高雄市三民區九如二路596號5樓</font><br />
<font color="Blue">電　　話</font>：<font color="DarkOrchid">０７－３２３０５６７</font><br />
<font color="Blue">營業時間</font>：<font color="DarkOrchid">午宴：１１：３０～１４：３０、晚宴：１７：３０～２２：００</font></strong><br />
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<font color="Green"><img id="aimg_939h9" class="zoom" file="http://iphoto.ipeen.com.tw/images/v2/group_v2/bluepoint.gif" onmouseover="img_onmouseoverfunc(this)" onload="thumbImg(this)"  border="0" alt="" />  分類標籤：</font><font color="Indigo">中華料理、春酒、尾牙、聚餐</font><br />
<font color="Green"><img id="aimg_d15a2" class="zoom" file="http://iphoto.ipeen.com.tw/images/v2/group_v2/bluepoint.gif" onmouseover="img_onmouseoverfunc(this)" onload="thumbImg(this)"  border="0" alt="" />  喜歡的菜：</font><font color="Indigo">‧嚴選排翅：砂鍋大排翅、砂鍋鮑魚大排翅、砂鍋大排翅（特大）‧新鮮鮑魚：砂鍋原隻鮑魚、澳洲／南美洲鮑魚炒魚鰾‧海味料理：明蝦炒魚鰾、砂鍋螃蟹冬粉、蠔皇煎原條刺參、蒜茸龍蝦‧泰式料理：泰式炒紅蟹、泰式咖哩紅蟳、泰式蝦餅、泰式鮮魚‧風味佳餚：爆炒白魚肉、干焗砂鍋鵝掌、鵝掌冬粉、紅炆魚鰾‧精燉盅湯：人參燉雞湯、燉白魚盅‧燕窩甜湯：白果燕窩（冰／熱）、極品燕窩（冰／熱）、應時甜湯</font><br />
<font color="Green"><img id="aimg_PAPtz" class="zoom" file="http://iphoto.ipeen.com.tw/images/v2/group_v2/bluepoint.gif" onmouseover="img_onmouseoverfunc(this)" onload="thumbImg(this)"  border="0" alt="" />  其他資訊：</font><font color="Indigo">精選桌菜美饌、個人套餐、外帶外賣、國民旅遊卡特約商店</font><br />
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<div class="y">2010-5-14 22:12 上傳</div>
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<font color="DimGray"><strong>高雄興魚翅餐廳是相關企業的創始店，源起於1992年總經理黃先生與友人在泰國旅行時，偶然發現曼谷一家魚翅專賣店，讚不決口的滋味，讓黃先生有了在台開店的打算，於是就在當年5月在高雄開了第一間興魚翅餐廳。</strong></font><br />
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<strong><font color="Purple">推薦美食：</font></strong><br />
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<font color="#4b0082">1.<strong>砂鍋大排翅</strong><br />

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<div class="y">2010-5-14 22:26 上傳</div>
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</font><font color="#4169e1">高雄興魚翅餐廳是使用高級魚翅，發泡的過程中，絕不添加任何藥劑，採自然還原法，精燉美味看得見也吃得到。<br />
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</font><font color="indigo">2.<strong>蒜茸龍蝦</strong></font><br />

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<div class="y">2010-5-14 22:14 上傳</div>
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<font color="#4169e1">嚴選的鮮美龍蝦加上蒜茸，以大火蒸煮十分鐘以上，急速烹調將原味包封在美味的肉質裡，是店內的頂級料理。<br />
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</font><font color="indigo">3.<strong>砂鍋原隻澳洲鮑魚</strong></font><br />

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<div class="y">2010-5-14 22:18 上傳</div>
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<font color="#4169e1">來自澳洲的原隻鮑魚，使用自然發泡法，保留原始風味精華，吸收極品高湯後的鮑魚，是老饕點餐最愛。<br />
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</font><font color="indigo">4.<strong>砂鍋螃蟹冬粉</strong></font><br />

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<div class="y">2010-5-14 22:16 上傳</div>
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<font color="#4169e1">使用頂級足斤的新鮮紅蟳，肉質鮮甜、蟹黃飽滿，加入獨家調味秘方與冬粉，以砂鍋悶煮六小時以上，色香味俱全。<br />
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</font><font color="indigo">5.<strong>燉豚骨盅</strong></font><br />

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<font color="#4169e1">精選豚骨為食材，搭配獨家湯頭，使用溫火熬燉，佐以枸杞提味，精燉湯品的回甘入味，值得您前來一試。<br />
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</font><font color="indigo">6.<strong>白果燕窩</strong></font><br />

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<div class="y">2010-5-14 22:16 上傳</div>
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<font color="#4169e1">來自泰國風味的白果燕窩，是中華料理美味延伸的菁華，冰涼鮮甜的滋味，讓人回味再三。</font>

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