蟹酿橙 SONG DYNASTY cuisine Crab-Stuffed-Orange crab meat

🦀🍊蟹酿橙從南宋朝流傳至今，有着千年历史的国宴名菜, 鮮美，气味特殊，橙的酸甜同螃蟹的鮮香融为一体。

这道历史悠久的蟹酿香橙，不仅色香味俱佳，而且蕴含了深刻、丰富的中药配伍理论，橙皮解蟹毒，温和化寒凉。作为南宋时期帝王官宴，时至今日，还有耐心做一盅蟹酿橙的，怕是将雅致刻进了骨子里吧。

福喜堂總厨Susan Low 舒珊小姐还原一道源自宋朝的国宴名菜蟹酿橙。蟹肉肥美且含有丰富的蛋白质及微量元素，橙子酸甜可口，搭配在一起清新鲜美。

蟹酿橙，亦作蟹酿枨，宋代名菜，将蟹肉放入橙皮内以橙汁及酒、醋等蒸制而成。蟹酿橙是南宋时盛行于临安的一道官府菜，现为杭帮菜中的精品菜肴。

另据周密《武林旧事·高宗幸张府节次略》所载，南宋名将、清河郡王张俊曾于绍兴二十一年（1151年）在其府邸大摆宴筵进奉宋高宗。这是中国历史上留存下来最大的一桌筵席清单，其中下酒十五盏的第八盏便为“螃蟹酿枨”。还于2016年二十国集团G20杭州峰会期间以“膏蟹酿香橙”之名登上峰会国宴菜单。

蟹酿橙 xiè niàng chéng. 

SONG DYNASTY crab-stuffed-orange is an Orange-Flavored Crab Meat. 

Xie niang cheng is crab meat steamed with orange pulp, combined with others ingredients in sauce made from rice vinegar and rice wine and put in a hollowed out orange.

This is a dish with much history, having originated in the Song Dynasty era 1151 when oranges were still a rare treat and Hangzhou had just become the capital of the Song Emperors.

During the Song dynasty, the golden age in China’s culinary history, people came up with various new ways to enjoy crab, from crab wontons to crab roe soup buns. They even invented a dish called “crab-stuffed orange (蟹酿橙).” To make this, they cut off the top of an orange, hollowed out the inside, filled it with crab roe and crab meat, and then put the top back on before steaming it in water, wine, and vinegar.

🔴3 days in advance orders needed，三天時間預定。 

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NO MSG, LOW SALT, LESS OIL COOKING

無味精，少鹽，少油

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🥬🥒新鮮食材。冷氣餐廳。

環境衛生。現訂現煑。

♨️🔪🐖🐟🐔

午餐晚餐🥢🥢🥢🥢

福喜堂私房菜館

Foxxytong Private Kitchen

34-1, Jalan USJ 10 /1E, 47610, Taipan subang jaya.

For booking : 011-1239 6967

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#SONGDYNASTY #crabstuffedorange #crab #orange