Mei Ling Gong Hotel

粤菜是我国四大菜系之一，有“食在广州”的美誉。广东地处亚热带，濒临南海，四季常春，物产丰富，山珍海味无所不有，蔬果时鲜四季不同。清人竹枝词曰：“响螺脆不及至鲜最好嘉鱼二月天，冬至鱼生夏至狗。一年佳味几登筵。”把广东丰富多样的烹饪资源淋漓尽致地描绘了出来。

Guangdong Cuisines is one of the four styles of cooking and has been long reputed as a paradise for gourmet. Guangdong is located in semitropics, bordering on South China Sea. It is spring all the year round and rich in natural products. As for delicacies from land and sea, nothing needed is lacking. The seasonal vegetables and fruits all the year round are different. The people Zhu Zhi of Qing dynasty wrote:” The whelk is crisp but not very delicious. The best is the charr in February. You can eat fish in winter and dog in summer. And you can enjoy many delicacies in a year.” The poetry described vividly and incisively the rich and varied cooking resources of Guangdong.

真味牛仔骨

Sizzling Calf Ribs

清香焗多宝

Baked Turbot

农家茄白捞吊片

Sautéed Eggplant with Cuttlefish, Country Style

太阳樱城蟹

Baked Yin Cheng Crab

小青龙

Baby lobster

珊瑚花干煸东山羊

Dry-fried Goat Meat with Jatropha multifida L.

陶然红葱骨

Dry-fried Pork Ribs with American Eleutherine Rhizome

椰汁山药水瓜贝肉

Braised Chinese Yam with Sponge Gourd,Scallops,and Coconut Milk

黄汤菌皇花胶菌

Stewed Mushrooms with Fish Maw in Chicken Soup

蚝汁珍菌鳄鱼尊

Sautéed Mushrooms with Crocodile in Oyster Sauce

花旗参浸鳄鱼腩

Braised Crocodile Meat with Ginseng

红烧鳄鱼腩
古法

Braised Crocodile Meat with Brown Sauce
in an Ancient Way

蜂巢养生斋

Constitutional Food

日式铁板烧茄子

Japanese-Style Sizzling Eggplant

蚝仔焗蛋

Steamed Baby Oyster with Eggs

凉瓜梳衣茄子

Braised Eggplant with Bitter Melon