。上海綠楊邨酒家- 華麗蟹逅。
每年大閘蟹季節，不管當年產量或質素如何，總會與家人及朋友共嘗。今年大閘蟹狀態回勇，當然更要與三五知己一起開心食一回。這次幸遇上飯局安排到於世貿的上海綠楊邨酒家，不但不用費心點菜，又可和一大班食友享用一些限定菜式，何樂而不為呢? 綠楊邨一直以上好淮楊菜著名，而且師傅的刀功也十分精湛，之前曾多次於午市來訪，但晚飯卻真的是首次。
During the hairy crab season in the year, I would go try it with family and friends no matter how the yield and the quality is. Hairy crab this year definitely rejuvenated and I couldn’t wait to try with friends. So lucky to join Fancook this time for hairy crab dinner at Shanghai Lu Yang Cun Restaurants to enjoy some limited dishes.
晚飯先以江南捌冷盤打頭陣，涼拌小象拔，梳衣脆青瓜，水晶餚肉，五香牛展，招牌丁香雞，麗花蘿蔔衣，脆皮素鵝，煙燻滷蛋，每款都足以顯示師傅的刀功，造型精美。捌小碟中特別喜歡小象拔，切得薄，又爽身；麗花蘿蔔衣醃得出色，酸酸甜甜，非常醒胃。煙燻滷蛋，一上菜飄來陣陣煙燻味，蛋又水潤又滑。
The dinner began with Southern 8 appetizers — Elephant calms, Crispy Cucumber, Crystal Iced Pork, Spiced stewed beef, Clove Chicken, Sour Radish, Crispy Vegetables Roll, Smoky Eggs. The elephant calms were my favorite since it’s sliced to fine and so fresh. The sour radish was a mixture of sourness and sweetness. Very refreshing. Smoky eggs was so juicy and smooth.
宮爆大明蝦球，沒有想象中的辣，但肉質非常彈牙，是白飯的好朋友。
Stir-fried spicy shrimp balls was actually not so spicy as we expected. However, the shrimp itself was al dente and matched very well with rice.
食了一輪小吃和主菜，停一停，來個蟲草花燉野水鴨湯。看到圖片已知湯燉的多清，配上蟲草花又多了一點鮮，秋天清補的佳品。
After having a bit of entrees, time for the soup – stewed Cordyceps flowers and duck. You may see how light the soup is from the picture but it was rich and very warm that it is so suitable for us to drink in Autumn.
接著來了一道飯局限定菜式 — 御品葵花肉，非常考師傅刀功的一道菜。幾位師傅同時處理此菜式，切得仔細，又不能散開，而要以乾梅菜墊底，不但可以吸收醬汁，又平衡豬肉的膩。再加上旁邊的松子蝦膠，美倫美奐的一道巧手菜。
Here we came the limited dish – Royal Sunflower Meat (Stewed pork in sweet sauce). The dish was handled by a few chefs at the same time as they needed to cut it very carefully and reminded it in a nice shape. Then used some pickled vegetables as base to balance the sweetness. The presentation matched perfectly with its name.
每次飯局總有一兩道限定菜式是平常食不到的，這道鮮拆蟹粉芙蓉焗蟹蓋，又名「雪花蟹斗」，先將當日鮮拆的蟹粉釀進蟹蓋，再以蛋白覆蓋再焗。效果非常好，十分鮮美，又完全沒有腥味。
There are usually one to two limited dishes for each Fancook dinner. Another one of the night would be “Snow Crab Bucket” – Baked crab cover filled with fresh crab meat & egg white . Remember to eat it hot and fresh to enjoy the sweetness of the crab meat.
食了一輪蟹粉菜式，當然也來一道青菜，清清味蕾。三菰扒時蔬，天氣轉涼，食豆苗便最適合不過，這次,再配上瑤柱、蘑菇、冬菇、本菇一起煮，特別鮮美。
After several hairy crab dishes, of cos we need something to solve the fullness – Grilled bean sprouts with 3 types of mushrooms.
最後當然也要來一點點主食(飯麵之類)。開洋蔥油拌麵，每碗剛好的份量，配上一粒粒的蝦乾，原以為會比較濃味，怎料味道恰到好處。鮮拆蟹粉小籠包，湯汁鮮味非常，而且啖啖蟹粉，不沾醋就食出了所有鮮美。綠楊素菜包平衡前兩者的油膩，又清又香之選，佳作。
Some carbs served at the end of the dinner. Onion oil noodles, just a bite of noodles with tasty dried shrimp. Besides, the hairy crab dumplings were filled with soup and lots of crab meat. Vegetables bun somehow balanced the greasiness of the above two , a fresh and light choice.
甜品就是一件藝術品，翠塘荷花酥。整碟就是一幅畫，翠塘是嗜喱做成的，而荷花酥裡的豆沙甜度剛剛好，不油膩。而且外層脆口，非常香口，轉眼便食光了。 非常滿足的一餐，有一班好食友一起聚餐，又可享受到時令大閘蟹粉，還有維港景相件，絕對是滿足到三合要求的晚上!
Lastly, the dessert, crisp Lotus, was a piece of art. The lake at the bottom was made by green jelly and the danish with red bean filling was so nice on its sweetness and not greasy at all. What a wonderful dinner with a group of friends who love food and enjoy the hairy crab with the beautiful view of Victoria Harbour!
Shanghai Lu Yang Cun Restaurant
Address: 11/F World Trade Centre, 280 Gloucester Road, Causeway Bay
Opening Hours: Mondays – Sundays 11.30-15.00, 17.30-00.00
