Find The Vivacious Spring Seasonal Food at ShangHai Marriott Hotel PuDong East

“鲜活”之春，上海金桥红枫万豪酒店万豪轩推出春鲜系列菜单

Edit: Gloria

Living things rouse up from sleeping when the season turns into Spring. Shanghai Marriott Hotel Pudong East unveils a spring seasonal food menu, featuring seasonal foods from freshwater fishes like Saury, Reeves Shad, Longsnout Catfish and Tongue Sole, to wild vegetables, healthy soups and tasty desserts, which are served at Man Ho Chinese restaurant from 1st March to 31st May. 

Every year from March to May is the best season of eating fish. Man Ho selects Saury renowned for fresh, rich flavor with natural aroma and presents the delicacies “from Yangtze River to table” to each guests. Our Chinese Executive Chef Ryan Tang uses two-way cooking methods to serve you unique dining experience -- steamed with chicken oil is for richness and creamy; steamed is for fresh scent and original texture. The meat will be separated from fishbone automatically if you pick up the tail, which reflects the high degree of cooking proficiency.

The tender shoots of Cedrela Sinensis, Bamboo, Kalimeris Herb, and Asparagus just came up with the spring wind. These seasonal wild vegetables full of the aroma of fresh grass, which is the perfect match of river fish.

You can also choose from 5 kinds of seasonal nourishing soups including Double-boiled Black -bone Chicken Soup with Chinese Date and Donkey-hide Gelatin, Double-boiled Sea Conch Soup with Fish Maw and Yun Nan Ham, Double-boiled Dried Scallops Soup with Flower Mushrooms and Chinese Cabbages, Braised Fish Head with Vermicelli in Shanghainese Style, Double-boiled Fish Head Soup with Bean Curd to meet different healthy needs.

Come to Man Ho and find the vivacious spring start with a refreshing taste bud. To ensure the fresh taste, please reserve 2 days in advance for Saury.

春风轻抚江南岸，飞鸟相与还，万物生长，正是鱼儿欲上时。3月1日起，上海金桥红枫万豪酒店万豪轩中餐厅推出春鲜系列菜单，主打时令江鲜刀鱼、鲥鱼、鮰鱼、舌鳎鱼等，辅以野菜为特色的冷热盘，以及春鲜养生靓汤和可口甜点，从舌尖上开始复苏新的一年，旖旎这个春天。

每年3到5月，江水渐暖，鱼儿们纷纷露头，对于食客们来说，又到了吃江鲜的最好时节。万豪轩为您奉上“从扬子江到餐桌”的江鲜美味。主厨特选具有“长江第一鲜”美名的刀鱼，其肉质细嫩，肥而不腻，兼有微香。两种烹饪法呈上不同风味，鸡油蒸滑嫩鲜美，鱼肉充分吸收鸡油的香滑，使口感更饱满；清蒸汤清味醇，品的是鱼肉本真的清鲜。食用时夹起鱼尾轻轻抖动，可见骨肉自动分离，实为上乘。

 “倚棹汀洲沙日晚，江鲜野菜桃花饭”，江鲜最宜与春季野菜相搭配。香椿、春笋、马兰、芦笋等当季鲜物，在春风吹拂下刚刚探出嫩芽，此刻撷下，在口中轻轻咀嚼，唇齿满溢春日芳草气息，一扫冬日的油腻。

5款春鲜养生靓汤，选当季食材，文火慢炖，承载着养生的烹饪初心。阿胶红枣乌鸡汤、英皇爵士汤、花菇瑶柱炖奶白菜、本帮鱼头煲、鱼头豆腐汤，精致滋补，满足您不同的养生需求。

江鲜野菜与春季似乎无法割离，中国人的餐桌，讲究的 不仅是食材的时令，更是重节气的一种传统–吃过春鲜才是春。来上海金桥红枫万豪酒店万豪轩，以江鲜野菜、春季靓汤鲜活您的春天。为保证最新鲜的食材口感，刀鱼请提前两天预订。