Page 6 - CHINA WORLD No37 一月刊-final

CHINA WORLD JANUARY 2019 / 2019 年 1 月刊 06

漢舍川菜馆精选冬季暖身菜肴

汉舍川菜馆为寒冬精选佳肴。譬如金银菜南北杏润肺汤——北京人都该喝一
碗。将猪肺洗净切块飞水，菜干、南北杏、奶白菜放进炖盅，加纯净水，至
少蒸三个小时。又如铁锅萝卜羊肉——选肉质细嫩的新疆羊，底料用川菜惯
用的鲜牛油、二荆条糍粑椒、大红袍花椒、永川豆豉、四川醪糟，做出这锅
人人爱的冬季暖锅。还有像芋儿鸡、白汁菜头、牛肉锅盔、陈皮红豆汤圆也
值得尝尝。
主打酒方面，汉舍川菜馆推荐密涅园丰达尼红葡萄酒。这款混酿来自勃艮第著
名庄主 ANNEGROS 和丈夫在 MINERVOIS 产区合作的酒庄，采用 50 年老藤的
葡萄来酿造，酒体饱满，果味足，香味非常突出，适合搭配不同肉类。
NL4019 北区四层 , L4, North Zone
(86-10) 8535 1627
WINTER DISHES @ MADAM ZHU’S KITCHEN

Madam Zhu’s Kitchen can pick the right winter dish for you. Lung moistening
soup is a beloved dish for old Beijingers: The pork lung is washed and cut into
pieces, then stewed for at least three hours in a pot with dried vegetables,
apricot seeds, milk, Chinese cabbage and water. Braised spicy lamb in a cast
iron pot is another favorite. Chicken with taro, brussel sprouts in white sauce,
beef guokui and glutinous rice balls with black sesame fillings and orange peel
are also highly recommended.
The kitchen’s signature wine of the season Gros Anne comes from 50-year-old
Burgundy vines and matches a number of meat dishes.