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#纽约 #江苏菜 #本帮菜 #淮扬菜 🥢古法桂花盐水鸭,超出预期!和我在江苏吃到的盐水鸭一样。鸭肉处理的很好,不腥不柴。🥢黑松露牛肉粒,牛肉块很大粒!烤到medium rare的程度端上来的,如果想要更熟一点可以点单的时候说一下,但可能就会太有嚼劲。 黑松露酱和杏鲍菇是不喧宾夺主的很好的搭配。🥢石锅牛肝菌牛肉拌饭,用料感人,里面也是蛮多牛肝菌。因为牛肝菌本身没有什么味道,所以拌饭是清淡的,夹裹菌菇的香味湿湿糯糯的口感,外层有一点脆脆。很大的一盆,两三个人分都可以。在这里人气很高。🥢姑苏松鼠鱼,炸的外酥里嫩的整只活鱼,挂上酸甜口的糖醋卤汁,形好看,色香味俱全,不愧为姑苏名菜。纽约苏浙菜很多都有松鼠鱼,但他们做得真的可圈可点。🥢响油鳝丝,太深得我心了!鳝丝新鲜(鳝鱼一般隔夜味道就变了),炒出来微有脆意,加了点笋丝。热香油滋在姜丝蒜末上,吃前和鳝丝这么一拌开,鲜的掉眉毛。 📍Yum Cha Chinese Kitchen & Bar 228Thompson St, New York, NY 10012
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