Page 2 - CHINA WORLD No23 十一月刊-FINAL
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CHINA WORLD   NOVEMBER 2017 / 2017 年 11 月刊  02







                                             当秋风渐凉，国贸暖食合辑

              THE BEST AUTUMN DISHES ON OFFER AT CHINA WORLD MALL




                    眼看着温度指示表呈一条堪比 90 度过山车的下划线，又到了起床靠爆发力的季节了。如果早晨起床的时候想到就在不远的前方，
                                        一顿“热气腾腾”的美味大餐正在等待着你，是不是又给了你起床的一个新动力？
                                   With temperatures dropping fast, our thoughts are turning to warming, hearty dishes.
                                What better way to encourage yourself to get out of bed on a cold morning than knowing
                                  you have plans to enjoy a bubbling hot pot or a bowl of spicy noodles later in the day?

                                                                              尽膳口福 JINSHAN KOUFU


                                                                              跷脚牛肉火锅   Beef hotpot
                                                                              来自峨眉山的跷脚牛肉火锅可算是锅物中爷爷辈的人物，而且堪称“最健康的火
                                                                              锅”，实乃火锅中的一股清流 。
                                                                              用 180 斤牛骨加入了 60 多种中药材精心煲制而成的牛肉汤锅，味浓且鲜，牛百叶、
                                                                              牛肚、牛筋、牛肠……在锅中叫嚣着，似乎在拼命使出浑身的魅惑之术勾引着你
                                                                              把它吃掉。
                                                                              但是，即便如此，你也要控制一下自己。先喝汤再吃肉是不能坏的规矩，汤头清
                                                                              而不淡，牛肉嫩而不失嚼劲，只有在严格遵循顺序之下方能品得至珍滋味，吃起
                                                                              来就两个字：巴适！此刻，不管外面是 10 度也好，还是零下 10 度也好，我们都
                                                                              可以大口吃肉大口喝酒，在热情蒸腾之下也像百年前的吃货们一样忍不住开心地
                                                                              跷起二郎腿了呢！
                                                                                  NL6002 北区六层  L6, North Zone        (86-10) 8535 1185
           官也街 GYJ MACAU HOTPOT


           澳门火锅   Macau-style hotpot
           爱吃火锅的人都知道这么一个段子，北方人去南方吃火锅，问：“有麻酱（麻将）吗？”
           服务员答：“有扑克。”俗话说，南方火锅的味道在锅里，而北方火锅的味道在碗里。
           可不，官也街作为一家地道的澳门火锅，精华都在这一份汤底中。
           “先喝汤，再吃菜”，这是在官也街吃火锅的黄金法则。每一份澳门火锅的汤底
           足足经过了 15 小时以上文火慢工熬制而成，这也是官也街火锅最大的特色之一。
           其中，澳门鸡脚猪骨煲、辣汁野生菌花蛤煲等十几种汤底皆是官也街独家秘方。
           每一种各有其魅力。
           考究的食材才是涮锅的根本，这里的海鲜皆出身“高贵”，来自全球各地空运而来，
           就连牛肉也必须选用最高品质的肉类。5A 级牛肉、顶级雪花牛肉以及纯手打草饲
           牛肉丸等……看着海鲜、牛肉在奶白色的高汤中翻滚着，蒸腾着的热气带着扑鼻
           的香味而来，此刻的你是不是也恨不得纵身一跃，跳进锅中吃个痛快淋漓。
                NL7001 北区七层  L7, North Zone        (86-10) 8595 0538
           Like all authentic Macau-style hotpot, the magic of a meal at Guanyejie lies in the rich
           flavour of the hotpot soup base.
           All of Guanyejie’s soup bases are cooked slowly over a low heat for 15 hours. Customers
           can choose from more than 10 different soup bases, including pork rib and chicken feet or
           tom yum-inspired mushroom and clam broth.
           High quality soup bases requires high quality ingredients to cook in it. The seafood at
           Guanyejie — an essential part of Macau-style hotpot — is flown in daily from around the
           world, alongside tender, marbled 5A beef.
                                                                              Jinshan Koufu originates from Mount Emei in Sichuan Province. The 100-year-old recipe
                                                                              was created by a traditional Chinese medicine doctor, who combined beef bones and
                                                                              medicinal ingredients to create a broth designed to fight off the winter cold.
                                                                              Jinshan Koufu uses specially selected beef from the Mount Emei region. 90kg of beef
                                                                              bones and 60 different medicinal ingredients go into making the soup base everyday.
                                                                              Diners can choose a range of beef cuts to cook in the broth, from toothsome tripe to
                                                                              tender, marbled sirloin.
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