<?xml version="1.0" encoding="UTF-8" ?>
<rss version="2.0">
<channel>
<title><![CDATA[chef ming]]></title> 
<link>http://www.chefming.cn/index.php</link> 
<description><![CDATA[www.chefming.cn]]></description> 
<language>zh-cn</language> 
<copyright><![CDATA[chef ming]]></copyright>
<item>
<link>http://www.chefming.cn/read.php?353</link>
<title><![CDATA[Peter 给大家提供的菜单 3]]></title> 
<author>chefming &lt;ming0518@hotmail.com&gt;</author>
<category><![CDATA[中国餐饮 Chinese Cuisine]]></category>
<pubDate>Thu, 30 Aug 2007 22:06:27 +0000</pubDate> 
<guid>http://www.chefming.cn/read.php?353</guid> 
<description>
<![CDATA[ 
	 &nbsp; &nbsp;抽空把Peter给大家提供的菜单，再发一部分。今天可都是Chef Ming的家乡菜了! &nbsp;作为中国北方菜系的根源，鲁菜已经在慢慢失去往日的辉煌。二十年前，一帮鲁菜大师们曾经发起一次“拯救鲁菜”的活动，但是因为始终没有摆脱陈旧的思路，固步自封，夜郎自大，最终不了了之!如同老一辈山东人的性格，似乎很难接受新生事物，又不想给年轻人机会! 新一代厨师似乎有所醒悟，痛定思痛，破釜沉舟，新派鲁菜似乎已经开始萌芽了!<br/> &nbsp; &nbsp;还是那句话，物极必反，否(pi)极泰来!<br/><br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;North of China menu <br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;鲁菜<br/> Salads &nbsp;冷菜<br/>Poached beef in a master stock 酱牛肉<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Shrimps and shredded ginger salad 姜丝拌虾仁<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Tea smoked marinated chicken 熏卤鸡<br/>Hot and sour cabbage辣白菜<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Spring onion and bean curd salad 小葱拌豆腐<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Sweet and sour spare ribs 糖醋小排<br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Garlic cucumber salad 蒜泥黄瓜<br/>Poached French beans麻酱豆角<br/>Four kinds of plain vegetables with dressings四种清爽时蔬（ 不加调味品）<br/>Starters &nbsp; 头盘<br/>Breaded chicken lollypops &nbsp; &nbsp; &nbsp; &nbsp;炸鸡扇<br/>Vegetables spring rolls &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 时蔬春卷<br/>Batter fried shrimps &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 炸虾仁<br/>Deep-fried sweet potatoes balls 地瓜球<br/>Soups 汤菜<br/>A traditional thicken soup with sliced chicken breast &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;奶汤鸡脯<br/>Vegetarian “shank fin” soup &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;素鱼翅羹<br/>Main courses &nbsp; &nbsp;主菜<br/>Braised prawns in sweet tomato sauce &nbsp; &nbsp; &nbsp; 烤大虾<br/>Fried chicken in a soy finished with crushed pepper corn and onion &nbsp; &nbsp; &nbsp; &nbsp;葱椒鸡块<br/>Double cooked beef topside strips with ginger and soy &nbsp; &nbsp; &nbsp; 扒牛肉 条<br/>Five spiced pork loin 五香烤猪柳<br/>Braised crab in a sweet miso sauce &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 酱焖大蟹<br/>Deep-fried tilapia fish fingers coated with spring onion and coriander sauce &nbsp; 烹本地鱼条<br/>Chinese cabbage roll filled with pork finished with sweet and sour essence 珊瑚菜卷<br/>Fried eggplant, potato, bell peppers with soy 地三鲜<br/>Starch &nbsp; 面食<br/>Steamed rice &nbsp; 香米饭<br/>Spring onion pan cakes &nbsp; &nbsp;葱油饼<br/>Desserts &nbsp; 甜品<br/>Apple in a syrup &nbsp; 蜜汁苹果<br/>Batter-fried banana filled with sweet bean paste &nbsp; 炸香蕉加沙<br/>Assorted French pastry 各式法国甜点<br/>Assorted mousse 各式慕司 &nbsp; &nbsp; &nbsp;<br/>Tropical fruits platter &nbsp; &nbsp; &nbsp; 水果拼盘<br/>Coffee and Tea<br/>Ksh &nbsp; 2300/ - p<br/><br/> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<br/>
]]>
</description>
</item>
</channel>
</rss>