Skip to main content

潮宴Chao Yen Teochew Cuisine

适逢虎年,领了花红后就带家人去吃一顿好的。这一次是弟弟介绍位于ONe Utama的潮宴Chao Yen Restaurant,正好合了我们潮州人的胃口,想不到在这里还可以吃到道地的潮州菜,看到爸爸点的富国芋泥,就知道他有多喜欢这个甜品了。先不说这些,来看看我们到底吃了些什么吧!



南乳芋头滑鸡煲 RM20
Braised chicken with yam in fermented bean curd
浓浓的芋头合着香滑的鸡肉块,处理得没有任何骨头碎片,容易入口也吃得安心!



梅子蒸荷包鳕鱼 RM50
Steamed cod fish with plum sauce in salted vegetables
以梅子和咸菜来蒸这鳕鱼,丝毫不减其鲜味。



概菜肉碎四季豆 RM15
Long bean with minced pork and preserved olive
这我可形容不出来它的味道,只知道吃起来的口感是还不错的。



菜脯煎蛋 RM10
Scrambled egg with preserved turnip
简单的一道菜,但是能够把蛋煎的香脆可口却不是一件容易的事,火候可要足呀!



潮州冷盘拼 RM18
Teochew assorted cold dish
以潮州人爱吃的猪耳朵、海蜇和猪脚冻为组合的冷盘,可以点上配来的酱料-柠檬辣椒汁。



富国芋泥 RM6
Sweeten mashed yam with gingko nuts
潮州人的传统甜品,据说做法不难但是程序很多,而且是潮州人婚宴上的必备甜品之一呢!



普尔热茶 RM4/人
Pu Er Tea



这里的特色除了是道地的潮州菜肴之外,最重要的还是所有菜肴皆不添加味精,所以也是很健康的一顿饭。除了我们所点的菜肴之外,厨师还推荐了一些餐馆的招牌菜,例如潮州冻蟹、巧稍雁鸭、卤水墨鱼片、潮式椒酱肉等等。



潮宴-潮州料理 Chao Yen Teochew Cuisine
地址:Lot 122B, LG2, Sunway Pyramid / Lot LG 311a, LG, 1 Utama Shopping Centre



luvfeelin有话要说:
这一顿潮州菜可是吃得挺满意的,最起码在一般的餐馆可是吃不到的这样的菜色,毕竟正是的潮州料理并不多。虽然消费有点高,但是身为潮州人偶尔来这里享受一顿道地的潮州菜并不为过吧!不管你是不是潮州人,我觉得你们还是得试试看,可别错过了这里的美食!♥

PS:由于上网找不到潮宴的网站,所以我把在潮宴拿到的传单资料都写在这里,希望和大家分享一下潮州料理的文化。

潮汕菜,又名潮州菜,简称潮菜,是潮州及汕头两地的风味菜。潮菜亦是举世闻名。潮汕菜是广东菜三大派之一,发源于韩江平原,历经千余年而形成和发展,以其独特风味自成一体。

潮汕地区的饮食习惯和闽南相近,同时又受广州的影响,逐渐汇集闽南和广州的烹调精华,自成一格。早期的潮汕籍华侨遍布东南亚各地,通过华侨的来往,潮州菜又博取海外名食之精华,特色更加丰富多彩。

潮州人的饮食习惯,可用四句十六字概括:喜汤嗜粥,喜鲜嗜腥,喜炒嗜卤,喜烟嗜茶。在烹调上,潮州人多用炒、蒸、卤、坎、泡的技法来炮制美食。在口味上偏香、浓、鲜、甜。潮州菜最拿手用沙茶酱、鱼露、梅膏酱和姜酒来调味,形成粗科细作,香甜可口的特色。

潮州人在除夕夜,餐桌上除了必有的传统往昔如蒸鲳鱼,卤鸭,也少不了热腾腾的鱼头颅,一家大小围炉聚餐,享用丰盛的年夜饭,是潮州人过年的传统习俗。

潮州人爱喝汤吃粥,更钟情于海鲜和卤味。吃潮州粥时,常常配上不同的腌菜,口感十分丰富。传统的潮州蒸鱼,冻蟹,菜脯蛋,卤鸭肉等等,以豆酱,鱼露,蒜茸,梅膏酱,桔汁等等酱料来提鲜,都是“朝宴”参观的招牌美食,也是食客的最爱。

潮州素有“海滨皱鲁”,“岭南名邦”之称。晋唐以来,文风蔚起,豪贤辈出。

为了力求菜肴的原汁原味,“潮宴”的所有菜肴[不添加味精]。

Chaoshan cuisine, also known as Teochew cuisine, enjoys worldwide reputation in the world of culinary. A unique tradition originating in the Hanjiang River Delta, dated back to a thousand years, Teochew cuisines has evolved to be Guangdong's three chief culinary cultures.

The shared food culture and dietary habits of the people in Chaozhou-Shantou region and the Minnan folks, infused with influences from Guangzhou, Teochew cuisine has emerged a style of its own - an embodiment of the essence of Chao, Min and Guangzhou cultures. Teochew cuisine also banks on its rich and unique diversity - attributed by cross-cultural influences from the early Chinese immigration to Southeast Asia, and also distill-ing the best of the other food cultures.

The dietary customs of the Teochews can be summarized in for lines of 16 Chinese Characters - soup is a favorite and congee an addiction; passionate about freshness but embracing original rawness too; fried-styled food is well-loved, stewed dish is a must-have; smoking is a routine but tea is a must. Teochew cuisine’s common cooking techniques are stir-frying, steaming, stewing and pickling. Teochews are known to be more inclined to creating strong, aromatic, fresh and sweet experience in their food. The use of barbecue sauce, plum sauce and ginger wine as seasonings to accentuate the tastes in Teochew cuisine goes to reflect Teochew folk’s resourcefulness in creating exquisite flavors using inexpensive, everyday ingredients.

On Chinese New Year’s eve, stewed duck, steamed pamphlet are essential dishes for reunion dinner in Teochew traditions, the piping-hot fish-head steamboat is the main highlight and centerpiece on the dining tables as the family gathers to share the warmth and festive mood of a sumptuous reunion meal and it is also the New Year custom of the Teochews.

It goes without saying how Teochew folks love their soups and congees, but they are even more passionate about seafood and braised dishes. A simple bowl of Teochew congee eaten with various spread of pickled vegetables, gives enriching gastronomic experience. Traditional Teochew steamed fish, chilled crab, omelets with dried radish, stewed duck meat – enhanced with fermented bean sauce, fish sauce, garlic paste, plum sauce and tangerine extract – are signature dishes at Chao Yen Restaurant.

Chaozhou (Teochew) is historically known as the "Confucius-Mencius hometown near the sea" and the "famous region on the seashore east of the live ridge". Since Jin-era and Tang Dynasty, Chaozhou has along standing cultural legacy of producing famous historical scholars.

NO MSG is added in our dishes as preservation of the original food taste is our top priority.

Comments

Popular posts from this blog

义成海鲜楼(淡文)

位于槟城淡文村(Tambun)的义成海鲜楼,是由铁皮屋搭建,室内只有白光管胶,没有玻璃大鱼缸,只有几个胶箱,装着鲜活虾蟹。至于鱼类,通常以急冻居多,但由于是活捉的海鱼而非养鱼,肉质更好吃。甘香虾姑、麦片虾、咖喱蟹、甜酸炒螺等等,都是老板推荐的菜色,而且有些烹调方式还是我们这里没有的哦! 每一次来槟城,回程的时候一定会经过这里,当然就不会错过这里的海鲜了,但很可惜那时候还没开始blogging。但这次总算有机会介绍了,所以这次就让你们看看我们吃了些什么吧! 烧螃蟹,是“膏蟹”(有卵的螃蟹)哦!上头的木棍是让我们敲开坚硬的螃蟹壳的,看起来好像平平无奇,但是里面的蟹肉真是甜美爽口。有道是越简单的烹调,才更可以显示出海鲜本身的鲜味。一公斤RM42 通红的烧螃蟹 满满的蟹卵,颜色鲜艳的让人垂衍三尺。螃蟹的卵虽然很好吃,但是相对的胆固醇很高,要控制得宜哦! 另一道菜也是以螃蟹为主,当时这个螃蟹是没有卵的,一公斤RM40。这种烹调方式叫做酸甜汁,最好配着馒头一起吃,味道很好的!这种菜色处处可见,倒是新鲜的螃蟹就难遇了! 然后就是八爪鱼,只是用水滚熟,然后加了炒蒜头油,就很新鲜可口了。这个菜肴是在吉隆坡没有的,至少我没遇过。虽然只是水煮,但是却没有一丝腥味,厉害吧? 着一个也是鱿鱼,不过是炸鱿鱼,香脆可口! 义成海鲜楼 简单而朴素的酒楼,有浓浓的香村味道。 黄昏的日落和停泊在岸边的渔船。 义成海鲜楼(Gee Seng) 地址:860 Bagan Bukit Tambun,14110 Simpang Ampat,S.P.S.,Pulau Pinang 电话:04-5887220 营业时间:下午3点 - 晚上11点 luvfeelin有话要说: 由于这次点菜比较少,也就没办法介绍那么多。但是每一次来这里,总会光临这间海鲜楼,自然有令人着迷之处。喜欢吃海鲜的朋友,有机会的话,一定要去试试看哦!除了品尝这里的海鲜,还可以在这里买一些手信给家人朋友,尤其是出名的淡文饼咯!♥

Blue Dragon @ Cheras

- The first sponsor for luvjourney visitor - Click here for 10% discount voucher at Blue Dragon Thai Food . Cafe . Asian Cuisine 1998年开张于Yulek,或现在的Taman Cheras(和珍宝酒楼同排)。Blue Dragon这个名字是负责人Max取的,只要是因为“龙”象征着亚洲的文化。 A Thai food cafe published at 1998 in Yulek, or so call Taman Cheras (same row with Janbo Restaurant). The cafe name 'Blue Dragon' is named by the director, Max. Because dragon is a always an images of Asian, he said. 这里在2003年的时候曾被列为10大情人节餐馆第六名,同时提供Wifi服务。也许明年的情人节,这里可以成为你考虑的地方。 There is a WiFi services provided by Blue Dragon, and it have been vote as the top 6 of the Valentine Days restaurant in KL at 2003. So this might be your ideal place to celebrate with your loves at the next year. 两层楼的Blue Dragon,里面的装潢与设计让你感到舒适,以及拥有私隐。在蓝调的包围下,享受美味的泰国式料理,绝对是一大享受。 It is a double storey restaurant that brings you a cozy, comfortable and privacy dining place. You can always feel peace while relaxing your mind and stress with the music surrounding around. 大部分的客人都会选择楼上,因为可以拥有各自的空间。楼

龙的传人 Dragon-i III

龙的传人虽然有很多分行,但我就是特别喜欢在One Utama的这一间,因为这也是我第一次光临的地方。这一次一样和父母来这里吃晚餐,来过了那么多次,这次想吃点不一样的小菜。爸爸每次都说,要吃鸭呢就要去餐馆吃,因为在外面很难找到好吃的鸭肉,所以我就在这里满足老爸的口福啦! 香酥脆皮鸭(半只)RM 35.00 本来以为半只鸭会很大份,没想到那么“精致”,所以算起来价格是有点小贵的。盛鸭肉的碟子是一个鸭头的小碟子,好可爱哦! 这份鸭肉是和这笼“面饼”一起上桌的,侍者说是和鸭肉一起吃的。于是我们就把鸭肉、黄瓜和洋葱等,一起卷起来吃,鸭肉本身就很香脆,加上新鲜的黄瓜和洋葱,那种口感很棒哦!推荐~ 芙蓉赛螃蟹 RM 18.00 这一道菜在很多年前点过,后来一直没有机会点,这一次再点一次怀念一下。个人觉得这一道菜很特别,主要是蛋白和蟹肉,再搅和蛋黄一起食用,味道清清淡淡还不错哦! 双菇木耳炒芥兰 RM 22.00 这是普通的一道小菜,唯一不同的是价格~ 响螺红枣炖杞子汤 RM 18.00 这炖汤的味道真的很够火候,喝了还想再喝,吃饭的时候有汤送饭事最好不过的事了~ 黑珍珠捞鲜什果 RM 9.00 这里的甜品都名副其实的真材实料,注明了是什果,就有至少4种水果了~ 龙的传人 Dragon-i Restaurant 欲知详情,请浏览 www.dragon-i.com.my luvfeelin有话要说: 对于这里的食物个人觉得是不错的,除了价格有点小贵之外,环境和服务方面都和周到,所以偶尔慰劳一下自己的肚子也不为过吧!