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新會(huì )陳皮特色餐廳粵笙記梅林店開(kāi)業(yè)

新會(huì )陳皮特色餐廳粵笙記梅林店開(kāi)業(yè)

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人工智能朗讀：

日前，以新會(huì )陳皮特色菜肴為主打的粵笙記梅林店開(kāi)業(yè)，這是深圳首家新會(huì )陳皮特色餐廳?；涹嫌浀念^號招牌菜式“新會(huì )陳皮花膠鴨”，既可以高湯熬制，滋補養顏，也可用濃油赤醬干燜，鮮香味美。

▲粵笙記主打新會(huì )陳皮特色菜肴。

日前，以新會(huì )陳皮特色菜肴為主打的粵笙記梅林店開(kāi)業(yè)，這是深圳首家新會(huì )陳皮特色餐廳?；涹嫌浀念^號招牌菜式“新會(huì )陳皮花膠鴨”，既可以高湯熬制，滋補養顏，也可用濃油赤醬干燜，鮮香味美。

據粵笙記負責人郭峰華介紹，粵笙記首創(chuàng )的“新會(huì )陳皮花膠鴨”選用的是肉質(zhì)緊實(shí)鮮嫩的青頭鴨，底湯用豬大骨、雞肉搭配陳皮熬制，文火慢燉數小時(shí)熬出濃醇高湯，放入鴨肉烹煮25分鐘，將湯汁鎖入鴨肉，鴨肉肉質(zhì)變得更富有嚼勁。此時(shí)再加入花膠，湯底會(huì )越煮越粘稠，一口滿(mǎn)滿(mǎn)的膠原蛋白，濃郁醇香的滋味在唇齒間回旋，又慢慢收斂著(zhù)陳皮的回甘。

粵笙記陳皮菜式種類(lèi)豐富且菜式新穎，除了“新會(huì )陳皮花膠鴨”外，入口即化卻不膩口的“新會(huì )柑橘紅燒肉”、外脆里嫩的“紅燒陳皮乳鴿”、酥香味美的“匠心陳皮骨”、開(kāi)胃甜蜜的“陳皮番茄”，還有小時(shí)候的回憶“陳皮缽仔糕”等。

作為廣東省非物質(zhì)文化遺產(chǎn)的新會(huì )陳皮，制作過(guò)程繁瑣，隨著(zhù)存放時(shí)間的增加，藥用價(jià)值也更高。據悉，粵笙記的陳皮都是來(lái)自老字號新寶堂的種子選手。

（吳智欣）

[責任編輯：常軍平]
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