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铁观音纯雅礼和
铁观音纯雅礼和


乌龙茶色香韵味
‍‍乌龙茶色香韵味
News Detail

安溪铁观音 芳菲四月茶正香 食客流连茶味餐

  1
Issuing time:2022-04-16 16:19

何以解乏,唯有茶;何以解馋,唯有茶。茶叶入菜,让你在这个暖春四月里味蕾倍增,食欲大开。龙井、毛尖、乌龙、铁观音、碧螺春……当这些茶香伴着食材的鲜味留于唇齿之间,你能感受到满满的鲜意。宝洲街就有一家酒店,推出以茶入菜的特色餐品,茶味佳肴花样繁多,味道令人回味无穷,更增清新之意。



茉莉花茶醉海螺



抹茶香芋荔枝球




一碟抹茶香芋荔枝球,香芋泥配以抹茶粉,加以肉松、蛋黄、芝士辅之,外观形似荔枝而得名,香脆可口,色味俱佳,就此开启你的茶宴之旅。若说海鲜搭配茶叶,那滋味仿佛带有一丝神秘感。海鲜在于鲜,茶叶在于香,鲜香相碰,让人迫不及待想要一试其味。




碧螺春茶香牛仔骨





毛尖太极鱼茸羹




铁观音茶水腌制的鲜美桂鱼,去掉了鱼肉的腥味,茶香又渗入鱼肉,用砂锅料炖制入味,造就了一道稚嫩味浓的盐焗茶香桂花鱼。龙井河虾仁,茶宴中的经典,虾仁的Q弹配上滋味鲜浓的龙井,令人唇齿留香,意犹未尽。




再有一道茶香煎美国生蚝,用碧螺春茶水腌味,拍粉干煎,看似简单,却需要极其深厚的火候功底,茶味生蚝,那味道组合新奇,值得一品。沉醉在茉莉花茶清香味里的海螺,清脆爽口,作为凉菜,那是再适合不过了,它有一个好听的名字——茉莉花茶醉海螺。



乌龙手抓寸骨




香酥樟茶乳鸭




简单的食材,味道却不简单,枇杷花茶炖鲜鲍,极大地保留了食材的本真鲜味,与清爽润喉的枇杷花茶相衬,滋味鲜长。毛尖太极鱼茸羹,用菠菜汁、豆腐、金针菇、南瓜汁等组成一道太极造型的羹汤,让人觉得霸气十足,再一细品,那味道更是不可言宣,鲜意融入唇齿间,其味久久不能散去。





盐焗茶香桂花鱼




茶叶作为“时尚百搭款”,当然少不了宠幸一些主食肉菜。乌龙手抓寸骨,配以乌龙茶叶、椒盐等调料,慢慢熬煮,让其味入八九分,带有乌龙茶香的猪寸骨,吃起来鲜美而不腻。香酥樟茶乳鸭,铁观音茶水腌制,待其入味吹干即可炸之,鸭肉鲜嫩酥脆,味道特别,让人不禁想要再多品尝。碧螺春茶香牛仔骨,茶水腌制,干粉微炸起色,用少许斜指天椒炒制,肉质鲜美,味道层次丰富。




抹茶枇杷雪媚娘




最后,来点抹茶枇杷雪媚娘作为压轴甜品,让食客在茶宴的尾声中再次得到满足。小口咬开甜点,品尝到的是味道甘美、柔软多汁的枇杷果肉与特制奶油的香味相依偎的甜蜜感,让此次的茶宴之旅以甜蜜甘美落下了帷幕。

How to relieve fatigue, only tea; how to relieve craving, only tea. Adding tea leaves to your dishes will double your taste buds and open your appetite in this warm spring and April. Longjing, Maojian, Oolong, Tieguanyin, Biluochun... When these tea fragrances are left between the lips and teeth with the umami of the ingredients, you can feel the full freshness. There is a hotel on Baozhou Street, which offers special meals with tea.



Jasmine Tea Drunk Conch



Matcha Taro Lychee Balls




A plate of matcha taro lychee balls, mashed taro with matcha powder, and supplemented with meat floss, egg yolk, and cheese, is named after the appearance of lychee, crispy and delicious, with good color and taste, and you will start your tea banquet journey. If it is said that seafood is paired with tea, the taste seems to have a sense of mystery. Seafood is fresh, tea is fragrant, and the combination of fresh and fragrant makes people can't wait to try its taste.




Biluochun Tea Fragrance Cowboy Bone





Maojian Tai Chi Fish Soup




The delicious mandarin fish marinated in Tieguanyin tea removes the fishy smell, and the tea fragrance penetrates into the fish. Longjing River Shrimp, a classic in tea banquets, the Q bomb of shrimp is paired with the delicious Longjing, which is full of fragrance and taste.




There is also a tea-flavored American oyster, which is marinated with Biluochun tea, patted with powder and dry-fried. It seems simple, but it requires extremely deep cooking skills. Tea-flavored oysters have a novel combination of flavors and are worth a try. Indulge in the fragrance of jasmine tea, the conch is crisp and refreshing. It is perfect as a cold dish. It has a nice name - jasmine tea drunk conch.



Oolong grabbing an inch bone




Crispy Camphor Tea Milk Duck




Simple ingredients, but not simple taste. Stewed fresh abalone with loquat flower tea greatly retains the true umami taste of the ingredients. It matches with the refreshing loquat flower tea, which has a fresh and long taste. Maojian Taiji Fish Soup is made of spinach juice, tofu, enoki mushroom, pumpkin juice, etc. to form a Tai Chi-shaped soup, which makes people feel domineering. If you taste it carefully, the taste is even more indescribable. Its smell cannot be dissipated for a long time.





Salt Baked Tea Fragrant Osmanthus Fish




As a "fashionable and versatile style", tea leaves are of course the staple meat dishes. Oolong hand grasps the inch bone, with oolong tea, salt and pepper and other seasonings, slowly boil it, let it taste eight or nine points, the pig inch bone with the aroma of oolong tea is delicious and not greasy. Crispy camphor tea milk duck, marinated in Tieguanyin tea, and then deep-fried after drying. Biluochun tea-flavored denim bones, marinated in tea, slightly fried in dry powder, and fried with a little slanted chili pepper, the meat is delicious and the taste is rich.




Matcha Loquat Snow Mei Niang




Finally, order some matcha loquat Xue Mei Niang as the finale dessert, so that diners can be satisfied again at the end of the tea feast. Taking a small bite into the dessert, you can taste the sweetness of the luscious, soft and juicy loquat pulp and the aroma of the special cream, which makes this tea banquet journey come to a sweet and luscious end.


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