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菜單英語翻譯（2）
琉璃香妃卷 (雞絲拉皮)
Shredded Chicken with Vegetables and Mustard in Jelly Roll
鄉(xiāng)野素還真 (涼拌白菜心)
Cabbage Salad with Peanuts and Dried Shrimp
老鹵牛肉片 Sliced Braised Beef Shank with Soy Sauce
美人醉鵝片 Sliced Drunken Goose with Ginger
水晶梅花鹿 (鹿里肌) Chilled Venison Pork Jelly
極品拌三絲 (鮑魚絲、海蜇皮涼拌) Shredded Abalone with Apple, Jellyfish, Chicken and Cucumber
椒麻醬腰花 (拉皮、麻辣腰花) Chilled Pork Kidneys with Jelly Noodles in Spicy Peanut Sauce
麻辣羊肚絲 (羊肚、蒜苗) Spicy Lamb Belly with Leek and Red Pepper
面食類 DIM SUM PEKING STYLE
烤窩絲烙餅 (抓餅) Pan-fried Silk Pancakes
香煎蔥油餅 Pan-fried Scallion Pancakes
三鮮煎鍋貼 Pan-fried Dumplings with Shrimp, Ground Pork and Chive
韭菜煎盒子 Pan-fried Buns with Leek, Green-Bean Noodle and Dried Shrimp
大餅卷牛肉 Pan-fried Sliced Beef Shank in Pancake
燒餅醬牛肉 Baked Buns filled with Sliced Beef Shank, Scrambled Egg and Vegetables
鮮蒸餃 (花素／豬肉／牛肉) Steamed Dumplings with Vegetables or with Ground Pork and Vegetables or with Ground Beef and Vegetables
生菜鴨松 Stir-fried Minced Duck Meat in Lettuce Cup
銀芽鴨絲 Stir-fried Duck Bone with Bean Sprouts
醬爆鴨架 Stir-fried Duck Bone with Basil and Ginger
鴨架上湯 Braised Duck, Tofu and Preserved Vegetables with Chicken Broth
鴨架燉粥 Braised Duck Bone Congee Soup
香烤如來腿 (帶骨鮮嫩羊小排) Roasted Rack of Lamb with Cauliflower and Basil
百合梅花鹿 (鹿里脊, 百合) Stir-fried Sliced Venison with Scallions and Lily Buds
四喜百玉盅 (鱷魚片, 冬瓜湯) Steamed Alligator Soup with Winter Melon and Ginger
彎月伴河童 (新鮮河蝦, 甜豆仁) Stir-fried Riverimp Sugar Peas
脆蘆繡裙邊 (甲魚裙邊, 蘆筍) Braised Turtle Belly and Asparagus with Oyster Sauce
主廚精選菜 CHEF’S RECOMMENDATIONS
炸焦 (黃牛肉／山羊肉) Braised Deep-fried Beef or Lamb
香烤如來腿 (羊小排) Roasted Rack of Lamb with Cauliflower and Basil
百合梅花鹿 (鹿里脊、百合) Stir-fried Sliced Venison with Scallions and Lily Buds
竹筒孔貝蝦 (九孔、草蝦) Stewed Baby Abalone, Prawns and Chinese Medicine
京蔥爆三樣 (豬肉、腰花、皮蛋) Stir-fried Pork, Pork Kidney and Preserved Duck Egg
雙鮮鍋里拌 (拉皮、四季豆絲、刺參、蝦仁) Stir-fried Sea Cucumber, Shrimp, Jelly Noodle and String Bean
京醬 (豬肉絲／牛肉絲) Stir-fried Shredded Pork or Beef with Sweet Bean Sauce
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