JING YAA TANG | 春日美馔 Spring Delicacies

四季的繁华，源自春天的萌芽。

属于春的美味正在焕发生机。

米其林一星餐厅京雅堂采集

江南食谱制成“头道”鲜味，

邀您在盎然生机中品味春季美馔。

As spring arrives,

Michelin-starred Chinese restaurant

Jing Yaa Tang presents its limited-time menu

of Jiangnan specialities.

普宁豆酱蒸黄鱼

黄鱼是江淮地区人们独爱的鲜美。这道菜甄选潮汕普宁豆瓣酱和肉质紧致的闽东大黄鱼。普宁豆酱的味道咸鲜带甘，尤其烹饪鱼类最为美味。口感爽滑的大黄鱼搭配着金黄色的豆酱，色泽鲜艳，汁浓味醇，一定是春季餐桌上的必点选项。

Inspired by springtime in Jiangnan region, this dish highlights carefully sourced Mindong yellow croaker and Chaoshan Puning soybean sauce. Packed with nutrition, the seasonal fish matches perfectly with the salty golden soybean sauce. It is a must-have on the spring table.

迷你春笋蟹肉狮子头

狮子头的做法始于隋朝，可谓历史悠久。肥瘦相容的江淮狮子头肉馅，口感咸鲜的肉丸夹杂着当季的春笋粒，鲜嫩爽口，香味浓郁。再加以淡淡鲜甜的蟹腿肉，用鲜鸡文火慢炖吊制高汤，更加的丰富了狮子头的风味，入口肉酥软烂，汤清味浓。

The story and history of this dish stretches back as far as the Sui Dynasty. A mixture of fat and lean pork, the meatball is kneaded until tender and mixed with spring bamboo shoots for a rich aroma. Delicate, sweet crab leg is added with fresh chicken broth to further enrich the flavour of meatball. A melt-in-the-mouth texture that pairs brilliantly with clear, flavourful soup.

腌笃鲜

腌笃鲜是起源于江南的传统名菜。春天的笋是最鲜的，由春笋和鲜咸的五花肉片一起小火慢炖煮出，汤头口味咸鲜，咸肉经过炖煮肉质酥肥，春笋清香脆嫩鲜味浓厚。

A traditional dish with different cooking methods and flavouring by culture, this version originated in Jiangnan. Bamboo shoots harvested in spring are the freshest, and here they are slow cooked with sliced pork belly. Opaque white soup draws out the fresh, salty taste of the ham while the pork ribs paired with bamboo shoots evoke the dish's umami flavour.

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春日美馔双人套餐 | 人民币 698元/套

SPRING DELICACIES for two persons

RMB 698 per set

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