셰왕후
蟹王府 / Xie Wang Fu
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
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전채 3종, 오늘의 딤섬 1종, 상어 지느러미와 게살 소스를 곁들인 밥 (상어 지느러미와 게살을 듬뿍 사용한 호화로운 요리입니다.) 오늘의 디저트 1종
전채 3종, 오늘의 딤섬 1종, 게살이 들어간 특제 비빔면(게살을 듬뿍 넣은 호화로운 요리입니다.), 오늘의 디저트 1종
전채 3종, 오늘의 딤섬 1종, 상하이 게살이 들어간 마파두부(밥 포함), 오늘의 디저트 1종 10종류 이상의 향신료를 블렌딩한 정통 게살 마파두부입니다.
A delicacy unique to 'Crab King Mansion' that combines traditional and modern cooking methods, starting from the cultivation of crabs.
A Nanso specialty dish where male crab white roe and female crab innards are mixed with crab miso, and eaten by mixing with fragrant rice.
A dish made by marinating live Shanghai crab in a special sauce based on white wine and freezing it at -40°C.
A dish where crabs are steamed once and then marinated in Crab King's original Shaoxing wine sauce.
A dish where migrating crabs are stir-fried with plenty of garlic for a fragrant flavor.
Approximately 20 pieces of crab meat are used in one dish. Stir-fried in oil extracted from crab shells. A luxurious dish where this is stuffed into popin (thin pancakes) with a sesame fragrance. Enjoy with a glass of Juvres-Chambertin wine.
전채 3종, 오늘의 딤섬 1종, 상어 지느러미와 게살 소스를 곁들인 밥 (상어 지느러미와 게살을 듬뿍 사용한 호화로운 요리입니다.) 오늘의 디저트 1종
전채 3종, 오늘의 딤섬 1종, 게살이 들어간 특제 비빔면(게살을 듬뿍 넣은 호화로운 요리입니다.), 오늘의 디저트 1종
전채 3종, 오늘의 딤섬 1종, 상하이 게살이 들어간 마파두부(밥 포함), 오늘의 디저트 1종 10종류 이상의 향신료를 블렌딩한 정통 게살 마파두부입니다.
This is Peking duck specially imported from China through a unique route by Kanioufu. It features crispy skin, juicy meat, and rich flavor. Customers can enjoy the carefully roasted Peking duck with our special sauce unique to our restaurant. ■ Pancakes: 2 pieces per person ■ Includes Hong Kong roasted duck
A unique delicacy from 'Crab Wangfu', which combines traditional and modern cooking methods, starting from crab farming.
A Nanso specialty dish featuring crab miso combined with male crab's milt and female crab's roe, served mixed with fragrant rice.
A dish made by marinating live Shanghai crabs in a special sauce based on white liquor and freezing them at minus 40°C.
This dish is made by steaming the crab first and then marinating it in the original Shaoxing wine sauce from Crab King Palace.
A dish where blue crab is stir-fried with plenty of garlic for a fragrant flavor.
Uses about 20 pieces of crab meat in one dish. Stir-fried in oil infused with the aroma of crab shells. A luxurious treat wrapped in sesame-scented popin (thin pancakes). The glass of wine is Gevrey-Chambertin.