A Wong

[color=rgb(64, 64, 64)][backcolor=rgb(255, 255, 255)][font=Roboto, arial, sans-serif][size=13px][color=#427fed][url=http://maps.google.com//url?q=http://www.awong.co.uk/&sa=U&ei=qoAlVKWfDsHUOY6HgVA&ved=0CB0Q8xooBjAA&usg=AFQjCNHRfufdD-QLtjaGFt5phL7HCw1M3w]awong.co.uk[/url][/color] [/size][/font][/backcolor][/color] [color=rgb(64, 64, 64)][backcolor=rgb(255, 255, 255)][font=Roboto, arial, sans-serif][size=13px] 中餐馆今天 12:00–14:30、 17:30–22:30 [/size][/font][/backcolor][/color] [color=rgb(64, 64, 64)][backcolor=rgb(255, 255, 255)][font=Roboto, arial, sans-serif][size=13px] [/size][/font][/backcolor][/color] [color=rgb(64, 64, 64)][backcolor=rgb(255, 255, 255)][font=Roboto, arial, sans-serif][size=13px][b]FOOD[/b][align=center]有情飲水飽[/align][float=left][color=rgb(71, 63, 63)][font=Palatino,][size=16px][b]DIM SUM AND EVENING MENU 點心[/b][align=left]In celebration of the great Cantonese, morning past time, the team have put together our collection and interpretation of 點心 ([i]dim sum[/i]) or 'touches to the heart'[/align][align=left]Our evening menu varies slightly as the focus turns to street snacks and regional dishes from across China, whether from the Imperial kitchens of the Forbidden City, Mr. Lim's kitchen in Qingdao, chef Cheng's 2 michelin starred restaurant in Hong Kong or Mrs. Xu's Chengdu street tofu stand. [/align] [img]http://www.awong.co.uk/modules/file/icons/x-office-document.png[/img] [color=rgb(81, 100, 32)][url=http://www.awong.co.uk/sites/default/files/menus/A.WONG%20ala%20carte%20August%202014.docx]A.WONG ala carte August 2014.docx[/url][/color] [/size][/font][/color][/float] [float=left][color=rgb(71, 63, 63)][font=Palatino,][size=16px][b]10 COURSE 'TASTE OF CHINA' MENU 中国十色試菜單[/b][align=left]With 2000 years of culinary history and 14 national borders, the team have chosen a small selection of dishes that showcases the plethora of flavours that exist across the country's kitchens.[/align] [img]http://www.awong.co.uk/modules/file/icons/x-office-document.png[/img] [color=rgb(81, 100, 32)][url=http://www.awong.co.uk/sites/default/files/menus/10%20COURSE%20taste%20of%20China.docx]10 COURSE taste of China.docx[/url][/color] [b]PEKING DUCK FEAST 北京鴨[/b][align=left] The most iconic dish within Chinese gastronomy, dating back to the Northern and Southern Dynasties (420 - 589). Each duck is taken through a series of processes over a 2 day period before reaching the table in the form of an 8 course banquet. Because of the complex preparation, we do require 48 hours notice for the feast.[/align] [img]http://www.awong.co.uk/modules/file/icons/x-office-document.png[/img] [color=rgb(81, 100, 32)][url=http://www.awong.co.uk/sites/default/files/menus/PEKING%20DUCK%20MENU%20july_0.docx]PEKING DUCK MENU july.docx[/url][/color] [/size][/font][/color][/float] [/size][/font][/backcolor][/color] 首发网址：https://www.laobanjie.com/yingguomeishi/3733975.html 查看全部美食天下信息 发布一条美食天下信息