Maxim’s Chinese Cuisine 2016 1st Thematic Promotion
Jewels of the Southern Coasts –
The Taste of Fujian
一門三州話福建 美饌佳餚閩南尋
美心中菜2016首個主題推廣 ─「味道‧福建」
風味頭盤小食、巧手名菜佛跳牆及包心荔枝肉等 嚐盡閩菜滋味
#美心中菜 #味道福建 #thetasteoffujian
#MaximsChineseCuisine #thetasteofFujian
13 April 2016, Hong Kong
One of the eight major Chinese cuisines today, Fujianese Cuisine carries the essence of China’s coastal cuisine culture. Documentation from as early as Qing dynasty depicts a province formed with verdant hills and deep seas, and many praises have been sung to the natural treasures unique to the region, which created the perfect cradle for a richly colorful cuisine. From 1 April 2016 to 30 June 2016, Maxim’s Chinese Cuisine will be launching its first Thematic Promotion of 2016 – the “The Taste of Fujian” menu series, presenting authentic cuisines from four major regions of Fujian – Xiamen, Fuzhou, Zhangzhou, Quanzhou – through the skilled hands and culinary artistry of our chefs. Diners are bound to be awed by the fine tastes exclusive to this southern coastal province.
A jewel on the coast of Southeast China, Fujian offers a rich diversity of seafood produce – oysters, squid, sea cucumbers – and recipes that are equally vibrant. Differing in geography and local produce, each region has a unique cuisine – with that of Fuzhou and Quanzhou among the most reputed. Fujian cuisines are known for a freshness and lightness of taste; adopts culinary styles including braising, steaming, stir-frying, simmering, and stewing; employs elaborate knife work and presentation; boosts a dazzling diversity of appetizers; especially conversant at making soups and using vinasse.
Appetizers
Taste Fujian’s culinary jewels with five appetizers: Jellyfish with scallion oil uses fresh catch from Xiamen characterized by a unique crispiness, matching the freshness of the seas with the aroma of scallion oil; Deep-fried flour rolls stuffed with oyster and assorted vegetables served with lettuce features the local specialty – baby oysters – with flour rolls and lettuce for a fresh and savoury treat. Marinated seaweed with vinegar and dried shrimp served with lettuce,Deep-fried bean curd sheet rolls stuffed with minced pork belly and water chestnut in spices powder, Deep-fried sliced cuttlefish in spiced salt served with sweet potato are also in the menu.
Soup
The Fujianese are particularly well-known for making soups, and the Double-boiled conpoy, abalone, fish maw, sea cucumber, pork tendons, pigeon egg, mushroom and ham soup, plus the traditional Fujian glutinous rice wine has the best of Fujian to offer cuisine: dried seafood, meat dish, and skilled double-boiling.
Main Dishes
For the main dish, the Deep-fried pork belly stuffed with water chestnut in red vinasse and sweet & sour sauce is specially prepared with red vinasse to give it a signature fragrance of rice wine and mouthwatering tanginess. Scrambled egg with crabmeat, oyster and sliced salted pork belly and water chestnut is a scrambled-egg stir-fry cooked just to the right runny smoothness; the Stir-fried assorted vegetables with sliced taro pudding features homemade taro pudding with for a colorful and refreshing dish redolent of springtime.
Other recommended dishes including Stir-fried rice vermicelli with shrimp, Salty pork belly, sliced cuttlefish and assorted vegetables; Poached homemade pork dumpling, kelp, fish balls stuffed with minced pork and bean curd in soup; Braised pork belly, mushroom, chestnut, dried shrimps and lotus seed; andSweetened rice soup with taro and peanut.
Besides the à la carte menu, “The Tastes of Fujian” series also features a set menu for 4 with 7 dishes including Jellyfish with scallion oil, Double-boiled conpoy, abalone, fish maw, sea cucumber, pork tendons, pigeon egg, mushroom and ham soup, and Stir-fried assorted vegetables with sliced taro puddingfor a price of $1,100/4 persons@. Holders of BOC credit cards may enjoy an additional 15% off# when ordering selected dishes and the set menu.
“The Tastes of Fujian” menu series
Promotional period:
1 April 2016 to 30 June 2015
(Not applicable on 30 April, 1,7-8 May, 11-12,18-19 June 2016)
Promotional outlets:
All Maxim’s Palace outlets, all Jade Garden outlets (except Mei-xin‧Jade Garden), Serenade Chinese Restaurant, Jasmine Place, Hoi Yat Heen, Xi Yue, Jasmine, House of Jasmine, Jasmine Garden (MongKok, Tuen Mun, Shatin outlets)
@ Plus tea charge, pre-meal snacks charge and 10% service charge# Within the period of promotion, holders of BOC credit cards may enjoy 15% discount off à la carte dishes and set menu. Offer will be subject to terms and conditions.
Maxim’s Chinese Cuisine 2016 1st Thematic Promotion
The Taste of Fujian – Main menu dishes
美心中菜2016年首個主題推廣
「味道‧福建」系列 ── 主餐牌菜式
Jellyfish with scallion oil
$58/ snack
Fujian and Jiejiang produce the highest quality of jellyfish the southern seas has to offer. The coastal city of Xiamen carries a unique species that is dome-shaped and especially crisp, which when mixed with scallion oil creates an irresistibly savoury and aromatic treat.
泉州菠蘿海蜇球
$58/小食
海蜇以福建、浙江所產最為優質，廈門一帶更盛產「海蜇球」，
Deep-fried flour rolls stuffed with oyster and assorted vegetables served with lettuce
$48/ snack
Flour rolls are a festive delicacy from the north and symbolize celebration of springtime and good harvest. Fungus, carrot, cabbage and baby oysters are rolled up, deep fried, served with lettuce and sweet and spicy sauce for a distinctively refreshing taste.
廈門海蠣炸春餅
$48/小食
吃春餅的習俗源自北方，有祈盼豐收之意。除了木耳、甘筍、椰菜，更特別加入海蠣（即蠔仔）增添鮮味。將捲好的春餅油炸，再用生菜包裹配以甜辣醬蘸食，別具清爽風味。
Double-boiled conpoy, abalone, fish maw, sea cucumber, pork tendon, pigeon egg,
mushroom and ham soup
$148/ per person
Legends have it that this dish originates from the Qing Dynasty, when a court official in Fuzhou placed a variety of ingredients including chicken, duck and seafood into an urn and simmered it for hours. The resulting soap had such an aroma that it spread for miles. Our chefs at Maxim’s Chinese Cuisine has selected quality ingredients including conpoy, abalone, fish maw, sea cucumber, double-boiled to create this Fujianese classic.
傳統福建佛跳牆
$148/每位
相傳清朝年間，一名福州官員將雞、鴨、海產等十多種原料放進酒罈，以慢火隔水燉煮而成，罈蓋一開滿屋葷香，引得文人讚頌提詩。美心大廚出品的佛跳牆，精選鮑魚、乾貝、花膠、海參等，加上傳統福建老酒，湯水醇厚味鮮，盡現閩菜「海味」、「葷菜」、「湯煨」三種手巧功夫。
Deep-fried pork belly stuffed with water chestnut in red vinasse and sweet & sour sauce
$88/regular
A Fujian classic that dates back over a century, this dish took its idea from another local delicacy – the lychee. Pork belly is stuff with water chestnut, shaped into a ball, deep-fried then glazed with a sweet and sour sauce made with red vinasse to give it signature fragrance of rice wine and mouthwatering tanginess.
福州包心荔枝肉
$88/例
「荔枝肉」是歷史悠久的福州名菜，「荔枝」並非指以水果入饌，而是取福州特產荔枝的盛名。製法是以豬肉包裹馬蹄，搓成球狀再油炸，謂之「包心」；最後加入紅糟糖醋汁炒製，滋味酸甜，使外型也變得跟荔枝相似。
Scrambled egg with crabmeat, oyster, sliced salted pork belly and water chestnut
$138/regular
A variation of the classic stir-fry, this dish uses freshly crab meat, baby oysters, salted pork, water chestnut and finished with scrambled egg cooked to just the right runny smoothness – a rich symphony of tastes and textures.
漁村蚵仔桂花蟹
$138/例
選用蟹肉、蠔仔，配上五花鹹肉、菜脯、馬蹄再加蛋炒製，火候得宜，炒出來雞蛋嫩滑不油膩，鮮味滿溢；菜脯的香、馬蹄的爽、鹹肉的鮮，營造豐富味道和口感層次。
Poached homemade pork dumpling, kelp, fish balls stuffed with minced pork and bean curd in soup
$88/regular
The Fujianese is great at making soups – and very often these soups also doubles as flavorful dishes. This soup-based dish features fish balls stuffed with minced pork, pork dumplings, and kelp and condenses multiple fresh flavors within.
海帶魚丸肉燕餃
$88/例
福建菜的「湯」卻不只限於廣東菜的滋補湯水，亦包括湯汁豐富的菜餚，此菜集合了包裹肉燥的福州魚丸、燕皮餃及海帶，多重鮮味共冶一鍋。
Braised pork belly, mushroom, chestnut, dried shrimp and lotus seed
$128/regular
Quality pork belly is placed in a clay pot with sautéed mushroom, dried shrimps and ginger, then simmered and steamed for up to six hours for the ultimate in soft juiciness. Served in the pot, the aroma is bound to tantalize your five senses – little wonder it is one of the most prized festive dishes in Fujian.
古早味同安封肉
$128/例
精選原塊五層肉配以冬菇、蝦乾、薑蔥、栗子、蓮子等，先炆後蒸約共六小時，五層肉入味軟腍，揭蓋後肉香與海味香氣四溢，教人垂涎。
Stir-fried assorted vegetables with sliced taro pudding
$78/regular
This vegetarian dish combines a unique variety of Fujianese cauliflower with homemade taro pudding for a crisp, colorful dish redolent of the scent of springtime.
生炊芋粿炒素菜
$78/例
清炒時蔬雖為素菜，但配上芋粿和福建菜花，即可感受撲面春日氣息。芋粿為師傅自家製作，口感軟糯帶芋香；菜花為福建特產，外表如常見椰菜花, 但花頭散開，枝身較長，入口爽脆甜身。與西蘭花、小雲耳等同炒，色澤艷麗，食味清新。
Stir-fried rice vermicelli with shrimp, salty pork belly, sliced cuttlefish and assorted vegetables
$98/regular
This vermicelli dish is specially seasoned with “shrimp oil” to create a rustic yet savoury match with shrimps, salty pork belly, and sliced cuttlefish, and provides a complex balance of tastes in every bite.
安溪三不做米粉
$98/例
所謂「三不做」是指安溪人必須集齊「湖頭大米、閬溪甘泉、晴朗天氣」三種條件才會動手製作米粉。成品晶瑩半透、米香重，特別煙韌彈牙。米粉混入蝦仁、吊片絲、五花鹹肉，鹹香混合鮮香。
(Back) Steamed glutinous rice balls flavored with Chinese red dates and osmanthus served with peanuts
Small/4 pieces each
Glutinous rice balls are a festive delicacy of the southern regions of Fujian, often served with crushed peanuts and sugar. Two flavors are served – fragrant osmanthus and sweet red dates.
(Front) Sweetened rice soup with taro and peanut
Medium/per person
Peanuts are first soaked in boiling water to remove its skin, simmered until almost thoroughly cooked, seasoned with sugar then further cooked until soft. This aromatic sweet soup is paired with taro for a fascinating contrast of textures.
(後) 桂花紅棗糯米粿
小點/各四粒
糯米粿以粘米和糯米同搓，清水煮熟，配上花生糖蘸食，味道甜香，質地煙韌。美心大廚特別準備桂花、紅棗兩種口味，均為當地常見。
(前) 花生芋頭清甜湯
中點/每位
福建以龍岩產花生最為有名，著名甜點少不了花生湯。以文火熬煮，九成熟後放糖，花生入口即化、酥爛香甜，配上粉糯芋頭，口感配搭甚佳。
香港‧2016年 4月 13日
中國八大名菜之一的「閩菜」源遠流長，清代著作《福建通志》便有「茶筍山木之饒遍天下」、「魚鹽蜃匹富青齊」的記載，道出福建一帶得天獨厚的環境，漫山遍海的富饒物產，成為孕育閩菜的寶地。由4月1日至6月30日期間，美心中菜將推出2016年度首個大型主題推廣「味道‧福建」系列，憑藉大廚豐富經驗與精湛功夫，將「一門三州」── 廈門、福州、漳州、泉州的風貌與地道食材的原鮮展現桌上，帶食客品嚐福建滋味種種。
福建位處東南沿海，盛產多種海鮮如海蠣、魷魚、海參等一應俱全，當地人對烹飪海鮮亦甚有心得。此外，他們亦多用發酵食品、醃菜、海味乾貨。菜式大體注重清淡鮮香，喜酸甜；烹調製法以溜、蒸、炒、煨、燉為主；手工講究，小食款式繁多；除了一般調味，更擅於用糟、製作湯餸。
風味頭盤小食
要細嚐閩菜滋味，不妨先從五款風味小食開始：當中包括泉州菠蘿海蜇球，採用廈門一帶常見的菠蘿型「海蜇球」，口感爽脆厚身，以蔥油涼拌，鹹、香、脆俱備；廈門海蠣炸春餅以春餅捲著海蠣（即蠔仔）後油炸，再用生菜包裹配以甜辣醬蘸食，風味清爽。也有南安紫菜BB蝦、漳州風味五香卷及惠安地瓜脆吊片。
巧手名菜：傳統福建佛跳牆
福建人製湯有「一湯十變」的讚譽，歷史悠久的傳統福建佛跳牆，由各式精選珍味包括鮑魚、乾貝、花膠及海參等多種材料燉製而成，美心中菜師傅更在其中加入福建老酒，更突顯閩菜「海味」、「葷菜」、「湯煨」三種手巧功夫。
精選主菜：食盡福建風味
主菜方面，以福建豐饒的物產為焦點，將廈門、福州、漳州、泉州的風貌，以及地道食材的原鮮滋味展現桌上。
– 福州包心荔枝肉：以豬肉包裹爽甜馬蹄粒，搓成球狀油炸後，加入紅糟糖醋汁炒香，特別酸甜開胃。
– 漁村蚵仔桂花蟹：選用蟹肉、蠔仔配上五花鹹肉、菜脯、馬蹄加蛋炒製，入口嫩滑，鮮味滿溢。
– 生炊芋粿炒素菜：精選自家製作的芋粿和福建菜花特產，外表色澤艷麗，食味清新。
其他佳餚如安溪三不做米粉、海帶魚丸肉燕餃、古早味同安封肉 及 花生芋頭清甜湯等。
「味道‧福建」系列另設四位用套餐，七道精選菜式包括泉州菠蘿海蜇球、傳統福建佛跳牆、生炊芋粿炒素菜等，售價為 $1,100/四位用@。中銀信用卡客戶憑卡惠顧菜式及套餐可享85折優惠#。
「味道‧福建」系列
推廣日期 ：
2016年4月1日至6月30日
(不適用於4月30日、5月1、7-8日、6月11 -12日及18-19日)
推廣分店 ：
全綫美心皇宮、全綫翠園(美心‧翠園除外)、映月樓、怡翠軒、海逸軒、八月芳、八月花、八月居、八月軒、全綫八月
@ 另收茶位費、前菜費及以原價計算之加一服務費
# 推廣期內，中銀信用卡客戶憑卡專享「味道‧福建」系列菜式及套餐八五折優惠，優惠須受條款細則約束
美心中菜2016年首個主題推廣
「味道‧福建」系列 ── 四位用套餐菜式
泉州菠蘿海蜇球
漳州風味五香卷
傳統福建佛跳牆(4位)
靈水菜脯蒜苗蝦
漳浦煎糟海鱺魚
生炊芋粿炒素菜
花生芋頭清甜湯(4位)
原價 $1,100@
中銀信用卡85折 $935#
@ 另收茶位費、前菜費及以原價計算之加一服務費
# 推廣期內，中銀信用卡客戶憑卡專享「味道‧福建」系列菜式及套餐八五折優惠，優惠須受條款細則約束
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