Mei Ling Gong Hotel

凉菜在饮食业俗称冷菜或冷盘。它是具有独特风格、拼摆技术性强的菜肴。食用时多数都是吃凉的。凉菜切配的主要原料大部分是熟料。因此是与热菜烹调方法有着截然的区别。它的主要特点是：选料精细、口味干香、脆嫩、爽口不腻、色泽艳丽、造型整齐美观、拼摆和谐悦目。

The cold dish is commonly referred to as “cold cuts” or “cold platter”. It forms an individual style and requires strong combining techniques. It is mostly eaten cold. The main ingredients for cold dishes are for the most part ready food. So the cooking method of cold dishes and hot dishes is different as black and white. Its principal features are: it is superior in ingredients and tastes dried and delicious, refreshing and not greasy. It is beautiful in color and pleasantly put together to the eye with its orderly and elegant shape.

蚝汁口蘑

Sautéed Mushrooms in Oyster Sauce

清酒鹅肝

Goose liver in Japanese wine

风味拼木耳

Agaric with Local Flavor

红羊肚丝

Sautéed Shredded Goat Tripe

荷兰豆鲍鱼丝

Sautéed Sweet Broad Pea with Shredded Abalone

糟香毛豆节

Braised Green Soy Bean in Rice Wine Sauce

本帮熏鱼

Smoked Fish，Shanghai Style

酒酿马蹄

Braised Water Chestnut with Fermented Rice Wine

柠汁山药

Braised Chinese Yam in Lemon Sauce

极品醉虾

Supreme Liquor-Soaked Shrimps

口水鸡

Steamed Chicken with Chili Sauce

皇家咸蹄

Royal Salted Pig's Knuckle

时蔬三色塔

Three-Coloured Tart with Seasonal Vegetable

蜜意紫薯

PurplePotato in Honey Sauce

宁式黄泥螺

Ningbo Yellow Mud Snail

小味下酒毛牛肉

Spicy Beef with Local Flavor that Goes with Wine

乌龙顺风耳

Pig Ear and Scallion in Chili Sauce

美龄茼蒿香

Mei Ling Gong Crown Daisy