清汤鲍脯鱼肚原料鲍鱼、鱼肚、火腿、菜心、笋尖。制法鲍鱼、鱼肚用高汤入味调口，放火腿、菜心、笋尖，装入容器内即成。特点汤鲜料美，清爽淡雅。酒香葡萄鱼原料草鱼一尾。制法取带皮鱼肉两扇剞成葡萄花刀，沾干粉过油炸脆，用王朝干红葡萄酒和其它调味品炒好汁淋于鱼体上即 Abalone soup bouillabaisf Abalone, fish maw, ham, cabbage, bamboo shoots. Method abalone, maitake tasty mouth tune, put ham, cabbage, shoot tip, into the container Serve. Features soup fresh material, refreshing and elegant. Wine grapefruit raw fish a fish tail. Method of taking two pieces of flesh fish 剞 into a grape knife, dip fried crispy fried, with the dynasty of dry red wine and other spices fried fried leaching on the fish that is