这一套菜荟萃南烹北味精品,融汇中肴西馔美食,是钓鱼台的经典国宴。源于鲁菜的“汽锅酸辣乌鱼蛋汤”,经过改进出落得清鲜淡雅,品来酣畅淋漓;西菜“蘑菇牛扒”,取中国赋味、入味的技法,更显醇香华丽。配以都市格调的“雀巢明虾”和海岛风情的“椰汁燕菜”;佐以宫廷细点“豌豆黄”,与市井小吃“萝卜丝饼”;并以象征开谐、丰富、热烈的“什锦火锅”,将筵宴的情绪导向友谊的高潮。 连同热菜前的冷盘与小菜,既以色、形悦目,更以味、香的美感展现了钓鱼台菜精湛的烹饪工艺,为贵宾提供了超群的中华美食享受。
钓鱼台国宴餐具系专为钓鱼台国宾馆建馆四十周年而研制的具有宫廷风格的成套高级细瓷餐具。
Diaoyutai state banquest tableware is made of super fine porcelain of typical palace style for the 40th anniversary of the foundation of Diaoyutai State Guesthouse.
国宴餐具仿制钓鱼台馆藏清代宫廷餐具。在材质上选用高石英瓷制造,以明黄色为底色,饰以近似青花色的海水云龙图案和草龙花边。
Modeled on the palace tableware of Qing dynasty, it is made of high quartz porcelain, painted at the edge with blue and white dragon and grass dragon on the bright yellow background.
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