本帮菜馆除了坚持取用本地食材,擅长“红烧”、“生煸”、“煨”、“炸”“蒸”、“糟”等烹调方法,也逐渐吸取市场上已成气候的徽帮、苏帮、锡帮、宁帮菜的烹调技术精粹,不墨守成规地推出一店多风味的组合,让本帮菜在原有的基础上更包容开放。小时候一直只知有上海菜,跟着家里长辈去上海馆子已经是跟平日粤菜口味很不一样的开心经验。六七十年代香港市面 In addition to insisting on using local ingredients, we are good at cooking methods like “stewed”, “raw”, “simmer”, “fried”, “steamed”, “bad” Gradually learn from the market has become a climate of Hui Bang, Su Bang, tin help, rather help the cuisine of the essence of cooking technology, do not stick with the law to launch a multi-flavor combination of shops, so that the dishes on the basis of the original more inclusive and open. As a child, I only knew Shanghai cuisine, and going to the Shanghai restaurant with my elders at home was already a very happy experience unlike usual Cantonese cuisine. Hong Kong market in the sixties and seventies