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成隆行 蟹王府
蟹王府 / Xie Wang Fu
| 日 | 一 | 二 | 三 | 四 | 五 | 六 |
|---|---|---|---|---|---|---|
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
能品嚐到上海蟹與正宗風味的高級餐廳
推薦亮點
評分
日本使用者評價3.64（1條）評論
照片
菜單
三道開胃菜，一道當日點心，魚翅蟹肉飯（一道用料豐富的奢華菜餚，魚翅和蟹肉用量十足），以及一道當日甜點。
三道開胃菜，一道當日特色點心，一份蟹肉拌麵（蟹肉用料十足的豪華菜餚），以及一份當日甜點。
三道開胃菜，一道當日點心，上海蟹肉麻婆豆腐飯，以及一道當日甜點。 這道正宗的蟹肉麻婆豆腐是用十多種香料混合製成的。
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.
三道開胃菜，一道當日點心，魚翅蟹肉飯（一道用料豐富的奢華菜餚，魚翅和蟹肉用量十足），以及一道當日甜點。
三道開胃菜，一道當日特色點心，一份蟹肉拌麵（蟹肉用料十足的豪華菜餚），以及一份當日甜點。
三道開胃菜，一道當日點心，上海蟹肉麻婆豆腐飯，以及一道當日甜點。 這道正宗的蟹肉麻婆豆腐是用十多種香料混合製成的。
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.
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