御寶軒 (尖沙咀) Imperial Treasure Fine Chinese Cuisine

涼拌小青瓜

僅供參考：清爽的涼拌黃瓜，口感脆嫩，帶有淡淡的醋香。

皮蛋酸薑

僅供參考：皮蛋配醃薑，口感滑嫩，味道鮮香，清新開胃。

五香滷牛腱

僅供參考：五香醃牛腱前菜，肉質鮮嫩，味道香濃，口感滑順。

佛山燻蹄

僅供參考：清爽的冷豬蹄，肉質鮮嫩，口感滑順，適合開胃。

滷水鴨舌

僅供參考：醃製鴨舌前菜，口感滑嫩，味道鮮美，令人垂涎。

黃金焗涼瓜

僅供參考：香脆的苦瓜搭配咸蛋黃，口感獨特，鹹香可口。

椒鹽茄子

僅供參考：香脆的炸茄子，搭配椒鹽調味，口感鮮香可口。

金磚豆腐

僅供參考：香脆的炸豆腐，搭配椒鹽調味，口感鮮香可口。

酥炸鹽水豆腐

此描述僅供參考： 香脆可口，味道鹹香。

蝦醬炸雞中翼

僅供參考：香脆的雞翼配上鮮蝦醬，外脆內嫩，味道鮮美。

椒鹽魷魚鬚

僅供參考：香脆的炸魷魚觸手，搭配椒鹽調味，口感鮮嫩，令人垂涎。

椒鹽白飯魚

僅供參考：香脆的炸銀魚，搭配椒鹽調味，口感鮮香可口。

芥末一口牛柳

僅供參考：香煎牛肉丁搭配芥末醬，口感鮮嫩，味道獨特，令人開胃。

蜆蚧炸鯪魚球

僅供參考：香脆的炸鯪魚球，搭配鮮美的蛤蜊醬，口感獨特，令人垂涎。

淮山杞子螺頭燉雞湯 (1位)

僅供參考：淮山杞子螺頭燉雞湯由淮山、枸杞、螺頭和雞肉燉煮而成。湯品清淡，滋補養生，常作為家庭聚餐的湯品。

高湯菜膽竹笙燉北菇湯 (1位)

For reference only: Double-boiled Chinese cabbage soup features bamboo pith and mushrooms simmered for hours. This dish highlights umami flavors and is typically served warm, often enjoyed for its nourishing properties in Chinese cuisine.

蟹肉粟米羹 (1位)

僅供參考：蟹肉粟米羹由蟹肉、玉米和高湯製成，經煮沸後濃稠。這道湯品常作為開胃菜，搭配香菜或蔥花。

雞蓉粟米羹 (1位)

僅供參考：雞蓉粟米羹由雞肉和玉米製成，經過煮沸和攪拌。湯品口感滑順，常配以香菜或蔥花。此羹品常見於廣東地區，適合作為開胃菜。

西湖牛肉羹 (1位)

僅供參考：西湖牛肉羹由牛肉、豆腐、香菇和雞蛋製成，經過煮沸和攪拌。湯品清淡，常配以香菜和蔥花，源自杭州，具有地方特色。

四川酸辣湯 (1位)

For reference only: Hot and Sour Soup features tofu, mushrooms, and bamboo shoots in a spicy, tangy broth. It is thickened with cornstarch and flavored with vinegar and white pepper, often garnished with scallions. This dish originates from Sichuan cuisine, known for its bold flavors and contrasting tastes.

杏汁燉白肺湯 (1位)

金牌蜜汁叉燒

僅供參考：金牌蜜汁叉燒是用豬肉製作的，經過醃製和烤焗。它的味道甜中帶鹹，通常配白飯或麵條。

鹽香貴妃雞 (半隻)

For reference only: Marinated Salted Chicken (Half) features chicken marinated in a blend of salt and spices, then roasted. This dish offers savory flavors and is often served with rice or vegetables, popular in various Asian cuisines.

豉油皇雞 (半隻)

此描述僅供參考：加入豉油燜煮的雞

紅燒花膠 (1位)

For reference only: Braised fish maw is simmered in oyster sauce, featuring umami flavors. Typically served with steamed rice, it highlights Chinese culinary traditions.

乾蔥欖角爆蝦球

僅供參考：乾蔥欖角爆蝦球由蝦球、乾蔥和橄欖角製成，經過快炒。這道菜口味鮮明，通常配米飯或作為小吃。

星洲辣椒蝦球伴饅頭

僅供參考：星洲辣椒蝦球伴饅頭由新鮮蝦仁製成，經過炒製和調味。這道菜以香辣的醬汁為主，通常搭配蒸饅頭，適合分享。

沙律蝦球

此描述僅供參考： 酥脆美味蝦配上濃郁蛋黃醬。

紅燒北菇滑豆腐

僅供參考：紅燒北菇滑豆腐由北菇和豆腐製成，經紅燒烹調。此菜品味道鮮美，常配米飯享用。

鹹魚雞粒豆腐

For reference only: Stewed beancurd with diced chicken and salted fish features tender beancurd simmered with chicken and salted fish. This dish combines savory and umami flavors, often served with rice, highlighting Chinese culinary traditions.

蟹肉涼瓜煎蛋

僅供參考：蟹肉涼瓜煎蛋由蟹肉、涼瓜和雞蛋製成，經煎製而成。這道菜口感鮮美，常作為主菜或配菜，搭配米飯享用。

白飯魚煎蛋

僅供參考：白飯魚煎蛋由白飯魚和雞蛋製成，將魚與蛋混合煎至金黃色。這道菜口感鮮嫩，通常搭配米飯或蔬菜食用，常見於廣東地區的家庭餐桌。

黃金焗鮮魷

此描述僅供參考：黃金炸鮮魷，加入鹹蛋黃翻炒

白灼安格斯牛肉

僅供參考：這道菜以嫩滑的安格斯牛肉為主，口感鮮嫩，味道鮮美。

中式煎牛柳

僅供參考：中式煎牛柳由牛肉、洋蔥和青椒製成，經過煎炒。這道菜口味鮮香，通常配米飯或麵條，常見於中式餐廳。

菠蘿咕嚕肉

此描述僅供參考：脆炸豬肉，加入菠蘿及甜酸汁中炒香

白灼鮮豬潤

For reference only: Poached pig liver is gently cooked in superior soy sauce, enhancing its umami flavor. Typically served warm, it is often accompanied by steamed rice or pickled vegetables, showcasing a traditional Asian culinary technique.

南乳香酥骨

僅供參考：南乳香酥骨是用豬骨醃製後炸至金黃酥脆的菜式，搭配南乳調味。這道菜通常作為下酒小吃，口感香脆，味道濃郁。

豉汁涼瓜排骨煲

僅供參考：豉汁涼瓜排骨煲由豬排骨、涼瓜和豆豉製成，經燉煮而成。這道菜以鹹香的豆豉味為主，通常配白飯享用。

田雞兩味

椒鹽田雞腿及欖角乾蔥炒身

薑片炸田雞

For reference only: Deep-fried frog legs are coated in a light batter and fried until crispy. Served with sliced ginger, this dish highlights the delicate flavor of the frog, often enjoyed in various Asian cuisines.

薑蔥蜆蚧田雞煲

For reference only: Stewed frog is cooked with ginger, spring onion, and clam sauce in a claypot. This dish features tender frog legs simmered to absorb savory flavors, often served with rice. It is popular in Chinese cuisine, highlighting the use of claypot for enhanced taste.

梅菜豆筋田雞煲

僅供參考：梅菜豆筋田雞煲由田雞、梅菜和豆筋製成，經燉煮而成。這道菜味道鮮美，通常配米飯享用。

一級米酒煮田雞

For reference only: Poached frog is simmered with black fungus and ginger in Chinese rice wine. This dish features tender frog meat, earthy black fungus, and aromatic ginger, creating a savory flavor profile. Typically served warm, it highlights traditional Chinese cooking techniques and ingredients.

荷葉麒麟蒸雞 (半隻)

For reference only: Steamed chicken, ham, and mushrooms are wrapped in lotus leaves and gently steamed. This dish features savory flavors and is often served with rice, highlighting its Cantonese origins.

宮保雞丁

僅供參考：宮保雞丁由雞肉、花生、青椒和乾辣椒製成，經過快炒。這道菜以香辣和微甜的味道著稱，通常配白米飯享用，源自四川料理。

豉汁涼瓜滑雞煲

僅供參考：豉汁涼瓜滑雞煲以雞肉、涼瓜和豉汁為主料，經燉煮而成。此菜餚味道鮮美，常配白飯享用，源自廣東地區。

啫啫豬潤滑雞煲

僅供參考：啫啫豬潤滑雞煲由豬潤、雞肉、香菇及蔬菜煮成，使用煲仔技術。這道菜以醬油和蒜蓉調味，通常配白飯享用，源自廣東地區。

魚香茄子煲

僅供參考：魚香茄子煲由茄子、豬肉末、蒜蓉和豆瓣醬製成，經炒煮而成。此菜以酸辣味為主，通常配米飯享用，源自川菜。

金銀蛋浸時蔬

僅供參考：金銀蛋浸時蔬由鹹蛋和皮蛋製成，搭配新鮮時蔬。這道菜以清蒸方式烹調，保留食材原味，通常作為配菜。

濃雞湯浸時蔬

僅供參考：濃雞湯浸時蔬是用雞肉熬製的濃湯，配以新鮮時蔬。湯底鮮香，蔬菜清脆，常作為健康的開胃菜。

薑汁酒炒芥蘭

For reference only: Sautéed Chinese Kailan features tender greens stir-fried with ginger and Chinese rice wine. This dish highlights the natural bitterness of the kailan, balanced by the aromatic ginger, and is often served as a side with rice.

京扒四寶蔬

For reference only: Braised four kinds of vegetables, including bok choy and carrots, cooked in oyster sauce. This dish features a savory flavor profile, often served as a side in Chinese cuisine.

靈芝菇扒時蔬

For reference only: Braised seasonal vegetables are cooked slowly with honshimeji mushrooms, enhancing earthy flavors. Typically served warm, this dish highlights fresh produce and umami notes, often enjoyed in Japanese cuisine.

雪菜炒香烏筍

僅供參考：雪菜炒香烏筍由雪菜和香烏筍炒製而成，味道清新。這道菜通常搭配米飯，適合家庭聚餐。

家鄉南乳齋煲

僅供參考：家鄉南乳齋煲由南乳、豆腐、各類蔬菜及香菇製成，經燉煮而成。此菜餚味道濃郁，常配米飯享用，源自廣東地區的素食文化。

粉絲蝦乾雜菜煲

僅供參考：粉絲蝦乾雜菜煲由粉絲、蝦乾和多種雜菜製成，經燉煮而成。這道菜味道鮮美，通常配以米飯享用，適合家庭聚餐。

鹹魚炒銀芽

僅供參考：鹹魚炒銀芽以鹹魚和銀芽為主料，將鹹魚煎香後與銀芽快炒。這道菜口味鹹香，常作為米飯的配菜，具有廣東特色。

上湯蒜子浸莧菜

檳城炒河粉

僅供參考：檳城炒河粉以河粉、蝦、豬肉和豆芽為主料，經過高溫炒製。這道菜口味鮮香，通常配以辣椒醬，源自馬來西亞檳城。

滑蛋蝦球炒河粉

僅供參考：滑蛋蝦球炒河粉由蝦仁、河粉和雞蛋製成，經炒製而成。這道菜口感滑嫩，通常配以青菜，常見於廣東飲食文化中。

乾炒安格斯牛肉河粉

僅供參考：乾炒安格斯牛肉河粉由安格斯牛肉、河粉、洋蔥和青菜製成，經過快炒。這道菜以醬油和蒜味為主，通常搭配辣椒醬享用，源自廣東地區。

白松露菌油靈芝菇炆中粗麵

僅供參考：白松露菌油靈芝菇炆中粗麵是一道以中粗麵為主的菜餚，配以白松露菌油和靈芝菇。這道菜經過慢火炆煮，融合了菌類的鮮香，通常搭配清湯或蔬菜。

星洲炒米粉

僅供參考：星洲炒米粉是一道以米粉為主的炒菜，通常加入蝦仁、雞肉和蔬菜。這道菜以咖喱粉調味，呈現出獨特的香氣，常配以青檸和辣椒。

鹹魚蓉涼瓜炆米粉

For reference only: Braised rice vermicelli features salted fish and bitter gourd, stir-fried with garlic and soy sauce. This dish is commonly served in Southeast Asia, offering a savory and slightly bitter flavor profile.

XO醬茄子炆中粗麵

僅供參考：XO醬茄子炆中粗麵是一道以中粗麵、茄子和XO醬為主料的菜式。茄子先煎至金黃，再與XO醬一同炆煮，味道濃郁，通常配以青菜。

蝦籽蘑菇乾燒伊麵

For reference only: Braised E-fu noodles are stir-fried with fresh mushrooms and topped with dried shrimp roe. This dish features umami flavors from the mushrooms and seafood, often served with green onions and soy sauce. Originating from Chinese cuisine, it highlights the texture of the noodles and the richness of the shrimp roe.

豉油皇炒麵

僅供參考：豉油皇炒麵是用蛋麵炒製，主要材料包括豉油、蔬菜和肉類。這道菜以醬油調味，通常配有青菜和蛋，口感滑順。

揚州炒飯

僅供參考：揚州炒飯是一道以米飯、蝦仁、火腿、青豆和蛋為主要材料的炒飯。這道菜通常用高火快炒，味道鮮美，常搭配醬油或辣椒醬享用。

福建炒飯

僅供參考：福建炒飯由米飯、蝦仁、豬肉、蛋和青蔥炒製而成。這道菜口感豐富，通常配以醬油和胡椒粉，呈現出福建地區的風味。

鴛鴦燴炒飯

For reference only: Fried rice features stir-fried rice with chicken, vegetables, and soy sauce, often garnished with green onions. It is a popular dish in many Asian cuisines, served as a main course or side.\n\nChicken in tomato sauce consists of chicken pieces simmered in a rich tomato sauce, seasoned with garlic and herbs. This dish is commonly served with rice or pasta, showcasing Mediterranean influences.\n\nPrawn in cream sauce includes prawns cooked in a creamy sauce with garlic and herbs. It is typically served over pasta or rice, highlighting flavors from coastal cuisines.

脆米海鮮粒泡飯

僅供參考：脆米海鮮粒泡飯由脆米、海鮮和米飯組成，通常用高湯煮製。海鮮的鮮味與脆米的口感相結合，常配以香蔥和醬油。這道菜源自香港，常見於海鮮餐廳。

蟹肉瑤柱蛋白炒飯

僅供參考：蟹肉瑤柱蛋白炒飯由蟹肉、瑤柱和蛋白製成，經炒製而成。這道飯香氣四溢，通常配以青蔥和醬油。

鹹魚雞絲炒飯

此描述僅供參考： 香氣四溢、鮮美可口嘅炒飯，加入嫩滑雞肉同鹹香魚肉，令人回味無窮。

白飯 (1碗)

此描述僅供參考：白飯 (1碗)

椰汁紫米糕 (3件)

僅供參考：椰汁紫米糕由紫米、椰奶和糖製成，蒸煮而成。其口感柔軟，椰香濃鬱，常作為甜點享用。

生磨杏仁茶 (1位)

僅供參考：生磨杏仁茶由生杏仁和水製成，磨成細膩的漿液。其味道清香，常與糖或牛奶搭配，適合早餐或點心時享用。