Another good meal and the first experience of Ningbo cuisine for Gerhard and Tomo-chan. Most dishes were based on seasonal ingredients, and showcased the amount of care taken by the restaurant to elevate even the most humble ingredients.
Full account of lunch is here: https://www.diarygrowingboy.com/2023/10/geruhage-hk-tour-day-4-spring-roll-one.html
Stir-fried baby broccoli balls (熗炒芥蘭球)
Boiled celtuce with Sichuan pepper (玉釵萵筍)
Yellow croaker in sour broth (酸湯黃魚羹)
Ningbo-style spring rolls with freshwater eel (寧式鱔糊春卷)
Ningbo-style spring rolls with freshwater eel (寧式鱔糊春卷)
East sea silvery pomfret with leafy mustard (雪菜筍絲燒東海白鱗鯧)
Deep-fried sturgeon tendons with pepper paste (肥椒醬脆皮龍筋)
Deep-fried sturgeon tendons with pepper paste (肥椒醬脆皮龍筋)
Braised Tibetan pork belly with melon (姜柄瓜藏香豬肉)
Braised Tibetan pork belly with melon (姜柄瓜藏香豬肉)
