食品飲品
李錦記勁麻青花椒油 180克
- 嚴選金陽青花椒，麻味持久，清香味濃
- 川菜必備，適合烹調各式川菜如手撕雞﹑青花椒魚，亦適合蘸點、涼拌
- 不加味精、防腐劑、人造色素
- 全素
- 含大豆
HK$35.00
HK$30.00
Chateau Montrose 2003
R.P. 98 pts.
Both on the nose and the palate it reaches this happy medium: pure blackberry, graphite and roasted herbs on the nose, perhaps even more elegant than I have observed on previous bottles. The palate is medium-bodied rather than full bodied with sturdy tannins couched in layers of seamless blackberry and cassis fruit, offset by scents of tobacco and graphite.
HK$1,700.00
Chateau Beychevelle 2016龍船酒莊 2016
The clarity and detail here with briary, cedar and touches of forest floor, suggesting that it has both feet planted on its drinking plateau. The palate is medium-bodied with a firm grip in the mouth. This is clean and fresh with a fine line of acidity: brambly red fruit, white pepper, cloves and a touch of fennel on the finish.
HK$890.00
Chateau Fleur Cardinale 2016花妃城堡红葡萄酒 2016
Dense ruby/purple, it tips the scales at 15% natural alcohol and was bottled unfined and unfiltered. Full-bodied in texture, it offers up loads of blueberry, blackberry and raspberry fruit intermixed with some cedar, vanilla and a touch of spring flowers. Impressively built, with good acidity and light tannin.
HK$420.00
Chateau Lynch Bages 2010靚茨伯酒莊 2010
R.P. 96 pts.
Deep garnet colored, the 2010 Lynch Bages comes sailing out of the glass with notes of redcurrant jelly, black cherry compote and cassis plus wafts of smoked meats, tar, cigar box and dried roses. Full-bodied, the palate is stacked with red and black fruit layers, framed by ripe, firm, fine-grained tannins and fantastic freshness, finishing very long.
HK$1,400.00
Chateau d'Issan 2012 1500ml迪仙酒莊 2012 1500ml
R.P. 95 pts.
It has an inky purple color and a stunning nose of spring flowers, blueberry and blackberry fruit as well as touches of incense and graphite. Medium to full-bodied and stunningly concentrated.
HK$1,200.00
Chateau Ducru-Beaucaillou 2010寶嘉龍酒莊 2010
Deep garnet colored, the 2005 Ducru-Beaucaillou needs a little coaxing before slipping sensuously out of the glass with the most alluring perfume of red roses, kirsch, star anise, cardamom and fragrant earth over a core of blackcurrant pastilles, blackberry preserves and warm plums plus a touch of tobacco. Medium to full-bodied, the palate has a wonderfully taut, tightly knit frame of fine-grained tannins and bold freshness supporting the densely packed fruit, finishing long and perfumed.
HK$2,010.00
Chateau Langoa Barton 2007麗冠巴頓酒莊 2007
R.P. 90 pts.
The 2007 Langoa Barton has an attractive bouquet with blackberry, autumn leaves, truffle and salted licorice scents that gain intensity in the glass. The palate is medium-bodied with a harmonious entry and a gentle grip in the mouth.
HK$490.00
辣椒仔-水牛城辣汁 1.9公升
<<食譜>>
<食材>🧐🧐🧐
雞中翼6隻
鹽鞠（可改做鹽 1小匙）2大匙
麵粉 適量
牛油一小片
辣椒仔水牛城辣汁2大匙
蒜蓉1小匙
糖1小匙
<做法>😉😉😉
1. 雞中翼解凍洗淨抹乾備用
2. 調味料全部拌勻
3. 把雞中翼加入調味料拌勻，最少醃2小時，最好醃過夜
4. 把醃好的雞中翼拿出來， 先沾第一層麵粉，調味料留用
5. 把沾好麵粉的雞中賢拿出來，先浸一浸冰水，再重新沾第二次麵粉 （這個步驟會令雞中翼有脆皮的！但嫌麻煩可選擇跳步）
6. 鍋中加入油，燒至插入木筷子起泡泡，就可以把雞中翼加入
7. 小火把雞中翼炸至金黃色，大概8-10分鐘，撈起備用
8. 之前留用的調味料下小鍋，加上牛油煮溶，淋上炸好的雞翼拌勻即可
👍👍👍👍👍👍👍
HK$315.00
Chateau Lafite Rothschild 2016拉菲古堡 2016
R.P. 99 pts.
Deep purple-black in color, it slowly reveals the most gorgeous perfume of kirsch, lilacs, black raspberries and warm blackcurrants with underlying nuances of cigar box, rose hip tea, cloves, licorice and pencil lead plus a waft of garrigue. Medium-bodied and built like a brick house with a firm yet beautifully ripe, finely pixelated tannic backbone and seamless freshness supporting the amazing intensity of black fruits and floral layers, it finishes very long and provocatively perfumed.
HK$7,200.00
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