查看完整版本: [上海]上海早晨


naoki232 2012-6-22 23:13

[上海]上海早晨


<i class="pstatus">  </i><br />
<br />
<strong><font color="black">店名：</font></strong><font color="black">上海早晨</font><font color="black"></font><br />
<font color="black"><strong>地址：</strong>上海徐匯區肇嘉浜路1111號美羅城地下一層</font><br />
<font color="black"><strong>電話：</strong>64268880</font><br />
<br />
<font color="black"><img src="http://iphoto.ipeen.com.tw/images/v2/group_v2/bluepoint.gif" onload="thumbImg(this)" alt="" /> 平均消費：</font><font color="black">420元/4人=420元</font><br />
<font color="black"><img src="http://iphoto.ipeen.com.tw/images/v2/group_v2/bluepoint.gif" onload="thumbImg(this)" alt="" /> 分類標籤：</font><font color="black">中式料理 單點式 家族聚會 朋友聚會</font><br />
<font color="black"><img src="http://iphoto.ipeen.com.tw/images/v2/group_v2/bluepoint.gif" onload="thumbImg(this)" alt="" /> 其他資訊：</font><font color="black">有2小時的免費停車 可電話訂位</font><br />
<br />
<br />
<font color="RoyalBlue">我們4個人選了石庫門旁的圓桌入座。擺放優雅的餐具，擦得煞亮的銀質镂花湯勺和筷子。菜單也很有特色，濃濃的懷舊風格。服務生都穿著三四十年代的長衫和學生裝。<br />
泡上一壺“柚子茶”60元貴9一個字！<br />
<br />
“自制肴肉”28元<br />
每塊肴肉都切成菱形，擺放成花兒的形狀，大顆的櫻桃點綴其中。雖然量不大，但勝在視覺效果佳，帶肉皮凍的肉肉，吃口有彈性。<br />
<br />
“粉皮棒棒雞”22元<br />
雞胸肉被撕成細棒狀，淋上麻醬汁，拌入搾菜末，辣椒提味，味道不錯大！吃到底層發現還有Q滑的粉條，浸滿醬汁，蠻爽口的。“香菇烤菜”22元，烏漆抹黑的，腌的很入味。口味偏甜。<br />
<br />
“油爆河蝦”88元貴！！！<br />
個頭頗大的河蝦，連殼帶肉的一起嚼，鹹、鮮、甜一並在口中展開。“上湯雞火干絲”38元，擺盤的賣相不靈，餐盤中央的干絲“形碎神也碎”，圍在一邊的菜心有點喧賓奪主的感覺。切干絲的刀功很好，粗細恰到好處，挾一箸浸滿濃雞湯汁的干絲，拌著火腿絲的肉香，很鮮。<br />
<br />
“上湯雞火干絲”38元<br />
擺盤的賣相不靈，餐盤中央的干絲“形碎神也碎”，圍在一邊的菜心有點喧賓奪主的感覺。切干絲的刀功很好，粗細恰到好處，挾一箸浸滿濃雞湯汁的干絲，拌著火腿絲的肉香，很鮮。<br />
<br />
“蜜制糖醋排骨”46元<br />
經典本幫菜的濃油赤醬，最重要的就是掌握糖、醬油、的用量比例，做的頗為地道，鹹甜適中。挾一塊小排骨，醬汁竟然能拉出絲，廚師的功力可見一斑啊！<br />
<br />
“本幫鳝糊”48元<br />
醬汁收的正好！沒有多余的油水湯汁，完完全全的被鳝絲所吸收，光束的映照下，散射著點點光暈，灑上碧綠的蔥花，令人食指大動！淡淡的麻油香調味，越吃越香。<br />
<br />
“鹹肉菜飯”22元<br />
裝菜飯的缽口，有點殘缺，一小缽2-3人的飯量。<br />
<br />
“蝦腰湯面”28元<br />
量算本頓飯最大的了，蝦肉很新鮮，腰花沒有膻味，面條蠻筋道的。<br />
<br />
“老上海冰糕”18元<br />
沒想到一塊普通的不能再普通的光明牌冰磚，灑上了些葡萄干、松子仁，就能賣這麼貴！</font><br />
<br />
<font color="DarkOrchid">買單：420元 人均消費：105元</font><br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;<br />
　　&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;<br />
　&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;菜單也很有特色，濃濃的懷舊風格。 <br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; <br />
&nbsp; &nbsp;&nbsp; &nbsp; <br />
<br />
　&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;擺放優雅的餐具，擦得煞亮的銀質镂花湯勺和筷子。 <br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; <br />
<br />
　&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;“自制肴肉” <br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;<br />
<br />
　&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;“粉皮棒棒雞” <br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;<br />
<br />
　&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;“油爆河蝦” <br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;<br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;<br />
<br />
　&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;“蜜制糖醋排骨” <br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;<br />
<br />
　&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;醬汁竟然能拉出絲，廚師的功力可見一斑啊 <br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;<br />
<br />
　&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;“本幫鳝糊” <br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; <br />
<br />
　&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;“鹹肉菜飯” <br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;<br />
<br />
　&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;“老上海冰糕”<br />
</strong>
頁: [1]
查看完整版本: [上海]上海早晨