該頁無縮略圖
博盛宴
博鰲盛宴
杏香紅角蝦配手指檸檬
Red-LegPrawnswithAlmondandFingerLime
潭門漁港的晨光里，紅角蝦剛剛離水，一身紅甲，滿身鮮活。輕裹杏香，以文火喚醒其緊實彈潤的質(zhì)地；再綴以瓊海山間孕育的手指檸檬，那晶瑩剔破的瞬間，酸香如珠玉進發(fā)，恰與蝦肉的鮮甜相得益彰。這一口，是南海的豐饒與瓊州風(fēng)物的靈秀，在盤中悄然相會，盡顯瓊式烹鮮的精致巧思。
InthedawnlightofTanmenFishingPort,red-legprawns,freshlyliftedfromtheseainvibrantcrimson shels.Nowtheyarelightlycoatedwithalmondandgentlycookedtoachieveafirm,springytexture.They arefinishedwithfingerlimefromthehillsofQionghaiwhosecrystal-likepearlsburstwithbrightcitrus notes,perfectly complementing the prawns'natural sweetness.Adelicate meeting ofocean bountyand island elegance,thisdish reflectsthe refined artistry of Hainanese seafood cuisine.
九層塔焗小青龍BakedBabySpinyLobsterwithThaiBasil
潭門小青龍，肉質(zhì)飽滿彈嫩。以九層塔的獨特辛香為引，用焗烤的方式將香料的靈魂鎖入龍蝦的每一寸肌理。九層塔的清香不僅解膩，更將蝦肉的鮮甜襯托得愈發(fā)純粹。這是一場香料與海鮮的精妙聯(lián)姻，展現(xiàn)了瓊式烹飪對風(fēng)味的獨到理解。
Tanmen baby spiny lobster is known for its plump,resilient texture.Baked with fragrant Thai basil,theherb’saromaticoils infuse every layerofthelobster.Its fresh,slightly peppery notes cut through richnessand enhancethenatural sweetness of theseafood-arefined pairing thatreflects Hainancuisine'snuancedbalanceofflavor.
老檸檬醬蒸斗鯧
斗的肥厚緊實，自是不凡。而讓它更上一層樓的，是畫龍點晴的瓊式老檸檬醬。歲月發(fā)酵出的酸香，比鮮檸檬更具風(fēng)韻，沁入魚肉肌理，不僅解膩，更將魚鮮提升至另一重境界。酸香與鮮甜在口中交織，風(fēng)味獨特，開胃爽口，是瓊海人世代傳承的調(diào)味智慧。
Silverpomfret,knownforits firmand richflesh,is steamedwithadistinctiveHainan-styleagedlimesauce. Themellow,fermented citrustangpermeatesthe fish,enhancing its natural sweetnesswhile addingdepthand brightness.Refreshingandwell-balanced,thisdishreflects theingenuity ofQionghai'straditional seasoning techniques.
油浸南海斗魚
Oil-PoachedSilverPomfret
瓊海民諺有云： “一午二斗三東星”，斗鯧魚位列深海美味之榜眼。它源自潭門漁民遠洋捕撈的收獲，承載著耕海牧漁的智慧與勇氣。從漁港到廚房，極短的距離鎖定了食材的極致新鮮。以溫油慢浸，熱油如溫潤的玉石，溫柔地喚醒魚肉，鎖住其本真的汁水與鮮甜。這不僅是一道深海至味，更是瓊海人世代傳承的闖海精神在餐桌上的見證。
Aprizedcatch inlocallore,silverpomfretranksamongthefinestdeep-seadelicacies.Harvestedby Tanmenfishermenfromdistantwaters,itembodiesgenerationsofseafaringwisdomandcourage.Withminimaldistancefroorttoihenitrsssisresredatitsak.entlyocdinarileelicateflesh iscoaxedtotendernesswhileretainingitsnaturaljuicesandsweetness-aculinarytributeto Qionghai'senduringmaritimespirit
酸湯石斑魚
GrouperinHainanSourBroth
潭門石斑，肉質(zhì)細嫩，天生麗質(zhì)。瓊式秘制酸湯，取其糟粕醋歷經(jīng)時光后的醇和之酸，熱力催化下，酸香沁入每一寸魚肉肌理。一箸入口，酸爽先行，繼而魚鮮的清甜緩緩釋放，酸辣與鮮甜在口中交織融合。這不僅是石斑魚的一次風(fēng)味新生，更是瓊島飲食智慧的精彩呈現(xiàn)。
Tanmengrouper,prizedforitsfineanddelicateflesh，ispairedwithaHainan-stylesourbrothmade fromagedfermentedricevinegar.Asitsimmers,themelowtanggentlypermeatesthefish.Thefirstimpres sionisbrightandrefreshing,folowedbyacleanweetfinishanelegantbalancethatcapturestheeence ofHainan'sculinary heritage.
脆皮牛肉
CrispyDaluBeef
優(yōu)質(zhì)大路牛肉，經(jīng)特殊工藝烹制至外皮金黃酥脆，內(nèi)里鮮嫩多汁。外酥里嫩，鎖住牛肉的原汁鮮味，鮮醇適口，是牛肉烹制的經(jīng)典。大路牛肉，是瓊海人心中的“牛中貴族”，它的肉質(zhì)緊實，肉香濃郁，是這片土地對食客的慷慨。
PremiumDalubeefisexpertlypreparedtoachieveagolden,crispyexteriorandatenderjuicyinterior. Richinflavorandsatisfyingintexture,itexemplifesclassicbeefcookery.Knownlocalloritsfirmbiteand deeptaste,Dalu beef isa trueregional specialty
蝦湯芙蓉蒸龍蝦
SteamedLobsterwithSilkenEggCustardandPrawnBroth
潭門小青龍的鮮，與鮮熬蝦湯的醇，共同成就了這道極鮮之作。滑嫩的芙蓉蛋如云朵般柔軟，吸飽了蝦湯的精華，龍蝦肉彈嫩鮮甜。三者層層遞進，口感細膩，鮮醇無比。這是一道集視覺、嗅覺、味覺于一體的藝術(shù)佳作，是瓊式烹鮮對“鮮”的極致追求。
Thepristine sweetness of Tanmen baby spiny lobsteris enriched bya delicately simmeredprawnroth.ilkeneggcustard,softasclouds,absorbstheessenceoftheroth,wile thelobsterremainstenderand naturallysweet.Layeredintextureandflavor,thisdishembodiesthe Hainanese pursuit of purefreshnessatits finest.
鹽焗椰林香螺
Salt-Baked CoconutGroveSea Snails
潭門椰林香螺，帶著海風(fēng)與椰香的雙重氣息。以最質(zhì)樸的鹽焗之法，讓粗鹽的熱力溫柔滲透，鎖住螺肉中每一滴原汁。剝開外殼的瞬間，熱氣裹挾著淡淡的鹽香與椰香撲面而來。螺肉脆嫩，入口鮮甜，無需繁復(fù)調(diào)味，這便是大海最本真的告白，也是潭門人最熟悉的故鄉(xiāng)味道。
Tanmencoconut groveseasnailsarepreparedusingatraditionalsalt-bakingmethod,wherethe heatof coarse salt sealsin their natural juices and sweetness.Upon openinga subtlearoma of saltand coastal freshness emerges.Themeatiscrisp-tenderandcleaninflavor,oferingapureexpression ofthesea.
蘆筍滑炒海南鯛
Stir-FriedHainan Breamwith Asparagusin Abalone Sauce
潭門咸水鯛魚，肉質(zhì)緊實鮮美，帶著咸淡水交匯處特有的風(fēng)味--這是潭門獨有的“咸水鯛”，生長在河海交匯的地方。鮮蘆筍，翠綠脆嫩，是春天的顏色。二者以鮑：汁滑炒，魚嫩筍脆，海味與時蔬的清甜在鮑汁的調(diào)和下完美：融合。清新而不失醇厚，精致而不失本味，盡顯瓊式清炒的精髓。
Hainanbreamfrombrackishestuariesisprized foritsfirmandflavorfulflesh.Pairedwithcrisp,vibrantasparagusand stir-fried inalightabalonesauce,thedishbalancestendernessand freshnessThe sweetnessof the sea and seasonal greens harmonize beautifully,reflecting therefined simplicityof Hainanese stir-frying.
鮑汁潭門海參
Braised TanmenSeaCucumberinAbalone Sauce
潭門黃肉參，生于礁石之間，汲取南海的深邃與沉靜，終成這軟糯肥厚的珍品。以秘制鮑汗慢燜，火候溫柔，時間慷慨，鮑汗的醇厚一寸寸沁入海參的每一絲肌理。待到上桌，海參通體透亮，軟糯得幾乎要在舌尖融化，鮑香濃郁，鮮醇適口。這是瓊式珍饈的經(jīng)典之作，亦是時間與耐心的味道。
Tanmen sea cucumber,known for its plumpand tender texture,is gently braised in richabalone sauce,allowing the flavors to fully permeate.The finished dish is glossy anddelicate,offeringa smooth,layered umami profile-a signature of Hainanesefine cuisine.
Pan-SearedThreadfinFish
潭門馬友，肉質(zhì)細嫩少刺，是海魚中的上品。以香煎之法，熱油激發(fā)出魚皮的金黃焦香，同時鎖住內(nèi)里的鮮嫩汁水。外皮焦香，內(nèi)里嫩滑，簡單的烹飪卻最大程度地凸顯了海魚的原生美味。這是潭門漁家最尋常的做法，卻也是最經(jīng)得起時間考驗的經(jīng)典。
Tanmenthreadfinfish,valuedforitstenderfleshandminimalbones,ispan-seareduntiltheskinturns goldenandcrisp.Theinteriorremainsmoistanddelicate,highlightingthefish'snaturalflavor.Simpleyet refined,thispreparationisatimelessclassic ofTanmen home-style cooking.
油泡刺豚魚
Oil-BlanchedPufferfish
來自潭門深海的刺豚，以傳統(tǒng)油泡工藝巧手料理，熱油瞬間鎖住其內(nèi)在的鮮嫩，外皮悄然披上一層金黃微酥的薄衣。無需繁復(fù)調(diào)味，入口是純粹的原生鮮醇，肉質(zhì)緊實，余味悠長。它以樸素之法，呈現(xiàn)深海之本味，是對食材本真的極致尊重。
SourcedfromthedeepwatersofTanmen,puerfishispreparedusingatraditionaloil-blanchingtech nique.Thehotoil sealsintenderness whilecreatingadelicate,lightlycrispsurface.Theflavoriscleanand natural,highlightingthe fish'soceanic freshnessand firmtexture.
蒜蓉蒸鮑魚
SteamedAbalonewithGarlic
潭門鮮活鮑魚，肥厚彈嫩，是海中的珍品。鋪上金黃蒜蓉，以清蒸之法，熱力將蒜香與鮮味完美激發(fā)，鎖住鮑魚最原始的彈嫩與鮮甜。一口下去，汁水豐盈，蒜香與鮮醇交織。簡約而不簡單，是瓊式清蒸海鮮的代表之作，詮釋著“至鮮無需繁飾”的烹鮮智慧。
FreshTanmenabalone,prizedforitsplumpand springytexture,istopped withgoldenmincedgarlic andgentlysteamed.Theheatreleasesboththegarlic'saromaandtheabalone'snaturalsweetness,preservingitstenderbite.Juicyandrefined,thisdishembodiestheHainanesephilosophythattruefreshness needs little embellishment.
金黃鮮貝
Pan-SearedGoldenScallops
來自潭門的新鮮貝肉，經(jīng)巧手烹制，外皮微酥，內(nèi)里卻依然保留著彈嫩與鮮甜。無需過多調(diào)味，一口一個，滿嘴都是大海最直接的饋贈。這道精致的海鮮小食，蘊含著瓊海人對食材本味的極致尊重，是潭門漁家世代相傳的質(zhì)樸表達。
Fresh scallops from Tanmen are pan-seared toa light golden crisp on the outside while remaining tenderand naturally sweetwithin.Minimal seasoningalowsthepureessenceof thesea toshine-anelegant celebrationofingredientintegrity.
溫泉鵝肝拼盤
HotSpringGooseLiverPlatter
瓊海溫泉鵝肝，經(jīng)精細烹制，以拼盤呈現(xiàn)。鵝肝綿密醇香，口感細膩如絲，搭配特色蘸料，解膩提鮮，盡顯溫泉鵝肝的獨特風(fēng)味。是高端家禽菜品的代表，亦是味蕾的奢華享受。誰說好鵝肝只在遠方？瓊海的溫泉鵝肝，自有它的驕傲。
Hotspringgooseliveriscarefullypreparedandservedasaplatter,offringasmoothandrich texture. Pairedwith housecondiments,itdeliversarefinedand indulgenttastingexperience.
一鵝多吃拼盤
Assorted Goose Platter
瓊海溫泉鵝，以多種瓊式工藝烹制，集鵝肉、鵝掌、鵝翅、鵝肝等部位于一盤。各部位風(fēng)味各異—或嫩彈、或軟糯、或醇香—一桌嘗盡溫泉鵝的多樣美味。這是對食材的極致運用，亦是瓊海人待客的最高誠意一不浪費每一寸美味，是對這只鵝最大的尊重。
Aselectionofiferentcutsofhotspringgooseinludingmeat,wingsfeetandliver-preetedto gethertoshowcasearangeof texturesandflavors.Agenerousand comprehensiveexpressionoftheingredient.
胡椒溫泉鵝
Pepper-Infused Qionghai Goose
瓊海溫泉鵝，散養(yǎng)于田野間，食青草、啄稻谷，得天獨厚的自然環(huán)境賦予其緊實的肉質(zhì)。配搭瓊海胡椒烹制，鵝皮薄而透亮，爽滑彈韌，鵝肉鮮嫩多汁，胡椒的辛香點睛提味，味道極佳。這是風(fēng)土與風(fēng)味的完美結(jié)合－一溫泉鵝是瓊海的驕傲，瓊海胡椒是中國國家地理標(biāo)志產(chǎn)品，兩種“地標(biāo)”在盤中相遇，是這片山水最深情的饋贈。
Qionghaifree-range goose,raised on natural grainsand pasture,offers firmand flavorful meat.Infused with locally grown pepper,theskin becomes thin and glossy,while themeat remains juicy and tender.Thepepper’sgentle heat enhances thedish,presentinga harmonious expression oflocal terroir.
醉鵝
Drunken Goose
瓊海溫泉鵝，以秘制瓊式醉汁烹制。酒香濃郁，如詩般沁入鵝肉，鵝皮薄而透亮，鵝肉鮮嫩多汁。酒香與鵝鮮交織纏繞，風(fēng)味獨特，一口下去，仿佛微醺在瓊海的風(fēng)里。這是瓊海人待客的誠意，亦是宴席上的重頭戲，是這片土地對遠方來客最熱情的款待。
Hotspring goose is prepared witha Hainan-stylearomaticwine sauce,allowing thefragrance to permeatethemeat.edejuicyndrichlyvoedisishisasgnatureglghtoflebratorydining.
溫泉鵝腎
Stir-FriedGooseKidneys
瓊海溫泉鵝腎，經(jīng)精細烹制，脆嫩勁道，毫無腥味。搭配瓊式配料提味，鮮醇爽口，是家禽菜肴中的經(jīng)典之選。看似尋常，卻最見功夫，是懂吃之人的心頭好，亦是瓊海人日常餐桌上不可或缺的美味。
Goosekidneysare carefully prepared and stir-fried toachieveacrisp,tender texturewithaclean， savoryflavor.Aclassicdelicacyappreciated foritsbalancedtaste.
香煎鵝肝
Pan-SearedGooseLiver
優(yōu)質(zhì)溫泉鵝肝，以香煎工藝烹制至兩面金黃。外焦里嫩，鵝肝綿密醇香，口感細膩如脂，煎香濃郁，搭配少許醬汁解膩，是高端鵝肝菜品的經(jīng)典。在瓊海，好東西不需要復(fù)雜的做法一煎一煎，就是最好的。
Hot spring goose liver is pan-seared until goldenon both sides,achievingacrisp exterioranda smooth， velvetyinterior.Richandindulgentitisbancedwithalightsucepresentingarfinedinterpretationof goose liver-style preparation.
鵝肝醬爆蝦
Stir-FriedRiverShrimpwithGooseLiverSauce
萬泉河鮮活河蝦，剛從水中撈起，帶著河水的清冽。與醇香鵝肝醬的相遇，是一場大膽的味覺探索。爆炒之下，河蝦彈嫩鮮甜，鵝肝醬的濃醇裹住蝦身，鮮醇與醬香在舌尖碰撞，口感豐富而迷人。這是創(chuàng)意河鮮的代表之作，展現(xiàn)了瓊海烹飪在堅守本味中兼容并蓄的開放胸懷。
Fresh Wanquan Rivershrimp,naturallysweetand springy,arequickly stir-fried with rich goose liver sauce.Thedelicate sweetness of the shrimp contrasts withthesauce'sdeep,savoryrichness,creatingalayeredandwell-balancedflavor profile-aninventiveyetrefinedinterpretationofrivercuisine.
鵝肝醬爆牛肉
Stir-FriedBeefwithGooseLiverSauce
醇香鵝肝醬，與鮮切牛肉猛火爆炒。牛肉鮮嫩彈韌，鵝肝醬的濃醇裹住牛肉，醬香與肉鮮交融，口感豐富，鮮醇入味。是創(chuàng)意葷素搭配的代表，令人驚喜連連，回味再三。鵝肝醬與牛肉的碰撞，是瓊海廚師對風(fēng)味的大膽探索，亦是瓊式烹飪創(chuàng)新精神的體現(xiàn)。
Tenderslicesofbeef are quickly stir-fried with rich gooseliver sauce,allowing thedeep,savoryflavorstocoatthemeat.Theresultislayeredand indulgent,offer ingacreativefusionofrichnessandfreshness.
鵝肝醬爆豆角
Stir-FriedGreenBeanswithGooseLiverSauce
鵝肝醬與新鮮豆角快炒，豆角脆嫩清甜，鵝肝醬的濃醇提鮮，讓家常豆角更具風(fēng)味，鮮醇與清甜相融，解膩適口。在瓊海，好的廚師總能把家常菜做出新意一一這道菜就是最好的證明，尋常食材亦能綻放不凡滋味。
Fresh green beansare stir-fried with goose liver sauce,combiningcrisp texture witharich,savorydepth.Thecontrastoflightnessand indulgence createsabalancedandmoderninterpretationofaclassicingredient.
蛋黃焗蟹
BakedCrabwithSaltedEggYolk
潭門青蟹，滿腹金黃，膏腴豐美。與咸蛋黃的沙軟醇香相遇，焗烤的熱力讓二者完美融合，咸香的顆粒感如金沙般包裹住蟹肉的每一絲鮮甜。蟹殼紅亮，蟹肉飽滿，咸交織，香而不膩。這是視覺與味覺的雙重盛宴，堪稱海鮮焗制的經(jīng)典之作。
Tanmenmudcrab,richwith goldenroe,is bakedwithsaltedegg yolkuntilthetwo meld intoa fragrant,sandy coating that envelopsthecrab meat.The shell turnsaglossyred,theflesh remains plumpand sweet,and the savory richnessis balanced without heaviness-a classic expression of bakedseafood
老菜脯蝦餃蒸黃鯛
SteamedYellowCroakerwithShrimpDumplingsand Aged PreservedRadish
潭門黃鯛，肉質(zhì)細嫩；鮮蝦仁制成的蝦餃，粉嫩彈牙。瓊式老菜脯的加入，用歲月沉淀的咸香為這道菜畫龍點睛。蒸籠揭開的瞬間，蒸汽氤氳，老菜脯的醇厚香氣率先抵達。魚肉細嫩，蝦餃彈嫩，鮮醇中帶著老菜脯的獨特風(fēng)味，濃郁而深沉。這老菜脯，是瓊海人家中常備的“傳家寶”，藏著時光的味道。
Tenderyellow croaker is steamed together with delicate shrimp dumplings and Hainanese agedpreservedradish.Theradishaddsadeep,time-developed savoriness,enhancingthefreshness ofbothfishanddumplings.Balancedandlayered,thisdishreflects theharmony oftraditionand ingredientquality.
青蟹節(jié)瓜煲
ClaypotMudCrabwithWinterMelon
潭門青蟹的鮮醇，與本地節(jié)瓜的清甜溫潤，在砂鍋中慢煲相遇。蟹肉的精華緩緩滲透進節(jié)瓜的每一寸肌理，節(jié)瓜吸飽湯汁，軟嫩清甜，湯色濃鮮醇厚。與素，剛與柔，在一煲之中達成和諧，盡顯瓊式煲菜的溫潤與包容之道。
Tanmenmud crabis slow-braised with winter meloninaclaypot,allowing the crab'sessence toinfusethetendermelon.The broth becomesrichanddeeply savory,whilethemelonremains softand subtlysweet.A harmoniousbalanceoflandand sea,thisdish reflects thecomfortingelegance of Hainanese claypot cooking.
鹽水焗膏蟹
Salt-Baked Roe Crab
大道至簡，大味必淡。這道鹽水焗膏蟹，是對潭門膏蟹品質(zhì)最自信的詮釋。僅以清水與鹽為伴，用最質(zhì)樸的方式烘托出蟹肉本真的鮮甜與蟹黃綿密的醇香。剝開蟹殼，金黃的蟹膏飽滿欲滴，入口是純粹的原生海味，鮮美地道，余韻悠長。
Preparedwith utmost simplicity，this roe-rich crabisbaked with salttohighlightits natural sweetness and creamyrichness.Beneaththe shellliesagoldenbundantinterioroffringapure andlingeringtasteofthe sea-aneleganttributeto ingredientquality.
尖椒椰子螺片
Stir-FriedConchSliceswithGreen Chili
潭門椰子螺，取其最精華部分，片得薄如蟬翼。與翠綠尖椒快火同炒，鍋氣升騰間，螺片脆嫩清甜的本味被瞬間鎖住，尖椒的微辣則為其注入一抹鮮活的解膩之感。鮮辣交織，爽脆利落，盡顯瓊式小炒的鮮香與活力，是潭門漁家餐桌上的尋常風(fēng)景。
Thinlysliced Tanmenconchisquicklystir-friedwithgreenchiliesover high heat,preservingitscrisp textureandnatural sweetness.Agentletouchofspiceadds brightness,creatingalivelyandrefreshingdish that reflects the energy of Hainanese stir-frying.
蔥酥鮑魚
Abalonewith Crispy Scallions
潭門鮮活鮑魚，肥厚彈牙。鋪上炸至金黃焦香的蔥酥，同烹。熱力將蔥酥的濃郁焦香融入鮑魚肉中，蔥香與海鮮的鮮甜完美融合。鮑魚彈嫩入味，香氣撲鼻，層次豐富。蔥酥，是瓊海人廚房里最尋常的配料，卻能將珍饈的本味烘托得淋漓盡致，這正是瓊式烹飪的精妙所在。
FreshTanmenabalone,plumpandtender,isired withgoldencrispyscalionswhosetoastedaroma infusestheseafoodwithdepthandrichness.Theresultislayeredinflavoryetelegantlybalanced,demonstrating the refined simplicity of Hainanese cooking.
醬爆筆架螺
Stir-FriedConeshellClamsin SavorySauce
潭門筆架螺，小巧玲瓏，形如其名。秘制瓊式醬汁是它的靈魂伴侶，猛火爆炒間，鍋氣升騰，醬香與螺鮮在高溫中完美交融。螺肉脆嫩鮮甜，裹著濃醇的醬汁，入口鮮咸適口，香氣撲鼻。這是一道充滿煙火氣的美味，是潭門漁家尋常日子里最真實的味道。
Tanmenconeshellclamsarestir-friedover high heatinarich,house-madesavorysauce.Theintense wokheatbringsoutaperfectbalanceofbrinysweetnessanddepumami.Crisp-tenderintextureand fullin flavor,this dish captures the lively essence of Hainanese home-style cooking.
金絲萬泉河蝦球
CrispyShrimpBallswithSweetPotato Threads
萬泉河鮮蝦去殼炸制，外裹金黃地瓜絲，如披上了一件金色的外衣。蝦肉的彈嫩鮮甜與地瓜絲的甜脆在口中碰撞，海鮮的鮮美與本土作物的質(zhì)樸巧妙融合。這是瓊海烹藝的用心之作一一把萬泉河的蝦和本土地瓜結(jié)合在一起，是瓊海人對家鄉(xiāng)風(fēng)物最深情的表達。
FreshWanquan River shrimpare shapedinto ballsand coated with golden sweetpotatothreads before frying,creatingacrispexteriorandtenderinterior.Thenaturalsweetnessoftheshrimppairswiththelight crunchof the threads,offeringabalancedandtextural contrast.
魚翅海參羹
Sea Cucumber Thick Soup
取南海之精華，將海參的軟糯與魚翅的爽滑匯于一爐。慢火，是時間賦予的魔法，將兩種至鮮之物交融，熬成一鍋金玉之羹。湯色濃醇如琥珀，入口稠而不膩，鮮味層層遞進，仿佛能聽見海浪輕拍礁石的悠遠回響。每一勺，都是瓊式珍饈的醇厚之作，亦是歲月沉淀的滋養(yǎng)。
This richly simmered soup highlights the delicate,gelatinous texture of sea cucumber,slowly developed intoa smooth and nourishing broth.Silky yet refined,the flavorunfolds in gentle layers,offeringa warmand elegant expression of Hainanese finecuisine.
海參燜雞
Braised Chickenwith Sea Cucumber
海參軟糯，吸滿濃醇湯汁；雞肉緊實，釋放出本土走地雞的鮮香。二者在鍋中慢火相會，山與海的味道在咕嘟聲中漸漸交融。雞肉的鮮與海參的醇，在時間的催化下交融成一道滋補又美味的經(jīng)典。這是瓊式燜菜的精髓，樸實無華，卻滋味綿長，正如瓊海人世代相傳的待客之道。
Gelatinousseacucumber,enriched withadeeply savory sauce,isbraised togetherwith firm,flavorful free-rangechicken.Slowly simmered,theflavorsof land and sea meld harmoniously over time,creatinga nourishingand deeply satisfying classic.Atrue expressionof Hainanese braising-simple,yet profoundly rich.
清蒸東星斑
SteamedCoral Trout
東星斑，身披星辰，是南海的珍饈。清蒸，是對其最高貴的禮遇。僅以少許蔥姜提味，便能將魚肉本身的鮮甜彈嫩展現(xiàn)得淋漓盡致。魚肉潔白如玉，口感細嫩如雪，原汁原味，是瓊式高端海鮮至純至簡的經(jīng)典演繹，亦是對南海饋贈的至高敬意。
Leopard coral grouper,prized forits fineand delicate flesh,is gently steamed with scallionand ginger to highlightits natural sweetnessandfirm texture.Pure and refined,thisdish representsthe Hainanesephilosophythat simplicityrevealsthe finestflavorsofthesea.
蒜子紅蔥生焗東星斑
BakedLeopardCoralGrouperwithGarlicandShallots
不同于清蒸的淡雅，這道生焗東星斑，風(fēng)味更為濃郁。以大量蒜子和紅蔥鋪底，將東星斑置于其上，生焗而成。蒜與蔥的香鮮，在高溫下如潮水般涌入魚肉之中，鎖住其原汗原味。魚肉細嫩彈滑，入口不僅有魚鮮，更有濃郁的蔥蒜香，風(fēng)味獨特，是瓊式焗法的精彩呈現(xiàn)。
Leopardcoral grouperisbaked overa bedofwhole garlicclovesand shallots, allowing theirrich aroma to infuse thefish.Theflesh remains tenderand succulent, withenhanced depth offlavorwhilepreserving itsnatural sweetness-asignatureexpression of Hainanese baking techniques.
魷魚釀八寶
StuffedSquidwithEightTreasures
潭門新鮮魷魚，身如寶囊，釀入糯米、香菇、瘦肉等八寶餡料，慢火烹制。魷魚的彈嫩勁道，與內(nèi)餡的鮮香軟糯形成絕妙對比。一口下去，海鮮的醇厚與八寶的馥郁在口中融合，層次豐富，回味悠長。這道菜，是瓊海人家逢年過節(jié)才會精心準(zhǔn)備的“大菜”，每一口都藏著團圓與美好的寓意。
FreshTanmensquid is stuffedwithatraditional “eighttreasures”fillingof glutinousrice, mushrooms,inced ork,ndmore,hngentlyrsed.hesquid'srm,springyeurecon trastsbeautifullywiththesoft,savoryfiling.Richinflavorandsymbolism,thisfestivedishrep resentsharmonyandabundance.
熱帶魷魚火箭魷
TropicalRocketSquid
潭門新鮮魷魚，造型別致，未及入口，已覺趣味盎然。其肉質(zhì)彈嫩勁道，搭配熱帶水果風(fēng)情的調(diào)味，入口鮮醇中帶著一絲清甜，風(fēng)味獨特。這道菜，是瓊海新一代廚師對傳統(tǒng)海鮮的大膽想象，也是這座千年漁港在傳承中不斷創(chuàng)新的生動寫照。
FreshTanmensquid,artfullypresented,offersafirmandspringytexture.Enhancedwithtropical fruit-inspiredseasoning,itdeliversadistinctivebalanceofsavorydepthandsubtlesweetness.Bothvisually engagingandflavor-forward,thisdish reflectsacreative interpretationofclassicseafood.
菊花魷魚筒
Chrysanthemum-CutSquid
潭門新鮮魷魚，在刀尖上綻放為菊。精細的刀工賦予其別致造型，既是美味，亦是風(fēng)景。旺火快炒，裹上鮮醇的醬汁，魷魚卷曲如花瓣綻放，彈嫩勁道，入口鮮香。顏值與美味兼具，是視覺與味覺的雙重盛宴，亦是瓊海廚師刀工與火候的完美呈現(xiàn)。
FreshTanmensquidisexpertlyscoredintoachrysanthemumpattern,creatingbothvisual elegance andtexturaldepth.Quicklystir-friedoverhighheatandcoatedinasavorysauce,thesquidcurlsintodelicate"petals,remaining springyandtender.Arefined showcaseof knife skilland wok technique.
海膽蒸蛋
SteamedEggCustardwithSeaUrchin
南海的鮮甜，化作海膽的綿密；山野的饋贈，凝為雞蛋的嫩滑。當(dāng)二者同蒸，便成就了這道如布丁般軟嫩的至鮮美味。蛋羹溫柔地包裹著海膽的醇香，入口即化，鮮而不膩。它如一幅淡雅的水彩畫，是瓊式烹鮮中老少咸宜的溫柔之作，亦是南海與瓊島風(fēng)物最樸素的相遇。
Thecreamyrichness of seaurchin blends seamlessy with the silky smoothness of steamed egg custard, creatingapudding-liketexture.Lightyetfavorful,thedishmeltsonthepalateofferingagentleandrefined expression of Hainanese seafood cuisine.
海膽斑瀾豆腐
SeaUrchinandPandan Tofu
南海的深邃，濃縮在海膽那一抹橙黃之中；瓊海的熱帶風(fēng)情，則藏于斑斕葉的幽幽清香。當(dāng)海膽的鮮醇如海浪般舒展，與豆腐的柔嫩相融，再融入斑斕的獨特芬芳，便成就了這道溫潤而深邃的佳肴。如一首椰風(fēng)海韻的抒情詩，入口即化，是瓊式烹鮮的至柔表達。
Thecreamyrichnessofseaurchinispairedwiththedelicate smoothnessofsilkentofu,gentlyinfused withthesubtlefragranceofpandan.Theresultisarefined,layereddishthatmeltsefortlessyonthepalate, offeringa softand elegant expression of Hainanese flavors.
芝士紅腳蝦
BakedRed-LegPrawnswithCheese
潭門紅腳蝦，蝦肉鮮彈。當(dāng)它遇上香濃拉絲的芝士，一場中西合璧的美味之旅便由此展開。焗烤后，奶香濃郁的芝士與蝦肉的鮮甜交織纏綿，口感香潤適口。這是傳統(tǒng)瓊式海鮮的一次創(chuàng)新演繹，展現(xiàn)了瓊海烹飪在堅守本味中兼容并蓄的開放胸懷。
Tanmenred-legprawns,knownfortheirfirmtextureand natural sweetness,arebakedwithrich， meltedcheesetocreateasmoothandindulgenttexture.Thecreamyrichness blends harmoniouslywiththe seafood' sfreshness,offeringarefined balanceof traditionand moderninfluence.
鹽焗東風(fēng)螺
Salt-Baked Babylonia Snails
以清簡鹽焗，致敬潭門東風(fēng)螺的至鮮本味。無需繁復(fù)調(diào)味，粗鹽的熱力便是最好的媒介。焗好的東風(fēng)螺，外殼干爽，內(nèi)里汁水豐盈。螺肉脆嫩勁道，咸淡適中，一口下去，清爽純粹。簡單，卻最是動人，這是對食材最大的尊重，也是潭門漁民世代相傳的烹鮮之道。
Babyloniasnailsarepreparedusingatraditionalsalt-bakingmethod,allowingtheheatofcoarsesaltto sealintheirturalsweetnessandjices.heteturereminscispandrsilient,withacleanell-balanced flavor-an honest and refined expression ofthe ingredient' s essence.
潭門海雜魚煲
TanmenMixed FishClaypot
潭門多種時令海雜魚，齊聚一煲，是海的慷慨饋贈。雜魚肉質(zhì)各有風(fēng)味一一有的細嫩，有的緊實一一在瓊式配料的調(diào)和下，湯底濃醇鮮香，鮮而不膩。一煲之中，嘗盡海的多樣與豐饒。這道菜，是潭門漁家人最樸實的日常，卻也是最溫暖的家常味，是漁民人家最真誠的款待。
Avariety of seasonal Tanmenfisharebroughttogetherinaclaypot,each ofering itsown textureand character.immeredwithHainaneseseasonings,theycreatearich,savorybroththatislayeredyetbalanced.ThisdishreflectsthediversityoftheseaandthecomfortingessenceofTanmen'shome-stylecook ing.
蟹子京絲
Stir-FriedShreddedPorkwithCrabRoe
鮮醇蟹子，如金色的珍珠，與細嫩京絲快火同炒。蟹子的鮮咸與京絲的爽滑相融，快炒鎖住食材本味，鮮醇適口，口感細膩。看似簡單，卻最見功夫，是精致小炒的代表之作，亦是考驗廚師火候把控的試金石。
Freshcrabroeisquicklystir-fried withfinelyshredded pork,combiningbrinyrichnesswithasmooth, tendertexture.Theprecisecontrolofheatpreserves theingredients'naturalflavors,resultinginarefined andskill-drivenstir-fry.
香炒羊肚菌釀魚滑
Stir-FriedMorelMushroomsStuffedwithFishPaste
珍貴羊肚菌，釀入鮮彈魚滑，快炒而成。羊肚菌菌香濃郁，魚滑彈嫩鮮甜，炒香裹著菌香與魚鮮，鮮醇入味，營養(yǎng)與美味兼具。羊肚菌的珍貴，遇上潭門魚滑的鮮，是山珍與海味的又一次完美相遇，是瓊海廚師對食材的極致運用。
Morelmushrooms stuffedwithdelicatefishpastearestir-friedtocombineearthydepthwith seafood freshness.The contrastoftexturescreatesa refined and well-balanced dish.
厚切煎炒長坡石斑魚
Pan-SearedThick-CutChangpoGrouper
長坡石斑，以厚切方式呈現(xiàn)，帶來更為飽滿的口感體驗。先煎后炒，表皮微酥，內(nèi)里卻依舊保持著魚肉的細嫩與緊實。煎炒的焦香與魚鮮在口腔中完美融合，每一口厚切都充滿了實在感。這是瓊海人對食材的另一種理解一一用扎實的分量，表達最誠摯的待客之心。
Changpogrouperispresentedingenerousthickcuts,offeringafullermoresubstantialtexture.Lightly searedtoachieveadelicatecrispexteriorwhileretainingatender,frminterior,thefishdeliversarichinterplayofsavorysearednotesandnaturalfreshness.Eachiteissatisfyingandwell-roundedeflecting Qionghai'stradition ofgeneroushospitality.
糖醋萬泉河鯉魚
SweetandSourWanquanRiverCarp
萬泉河鯉魚，先炸后烹，外皮酥脆，內(nèi)里魚肉細嫩。淋上秘制瓊式糖醋汁，酸甜適口，色澤紅亮，沁入魚肉肌理，酸甜與魚鮮完美相融，鮮爽開胃。老少皆宜，是宴席上的喜慶之味。在瓊海，這道菜常常出現(xiàn)在團圓飯的桌上一一紅紅火火，甜甜蜜蜜，是人們對生活最樸素的祝愿。
WanquanRivercarpisfriedtoachieveacrispexteriorbeforebeingcoatedinaHainan-stylesweetand soursauce.Brightincolorandwell-balancedinflavor,itoffersarefreshingcontrastoftangyandsweet, makingita festiveandwidelylovedclassic.
韭菜萬泉河螺
Stir-FriedRiverSnailswithChives
萬泉河新鮮河螺，與鮮香韭菜快炒，是瓊式家常河鮮的經(jīng)典搭配。韭菜的辛香提鮮解膩，螺肉脆嫩鮮甜，快炒鎖住食材本味，鮮醇中帶著韭菜的獨特香氣。簡單，質(zhì)樸，卻滋味綿長。每一個離開瓊海的人，都會想念這道菜的味道一一那是故鄉(xiāng)的滋味，是童年的記憶。
Fresh Wanquan River snailsare stir-fried with fragrant chives,creatingaclassic pairingof crisp, tendertextureandfreshavoryflavor.Thechvesaddightnessanddepthesultinginasimpletdeeply satisfying home-styledish.
酥炸萬泉河野生河蝦
CrispyFriedWildRiverShrimp
萬泉河野生河蝦，個頭雖小，卻充滿野性的鮮甜。經(jīng)酥炸工藝烹制至金黃，外皮酥脆，內(nèi)里蝦肉彈嫩鮮甜。一口一個，酥香與鮮醇在口中交融，是經(jīng)典的河鮮小食。這道菜，是瓊海人童年記憶里最熟悉的味道一一守在灶臺邊等著出鍋的那一刻，是回不去的時光，卻也是永遠留在心底的溫暖。
Wildriver shrimpfrom the Wanquan Riverare fried toagoldencrisp,offeringacrunchy exteriorand tender,naturallysweetinterior.Lightandflavorfulthisdishisabelovedclassicsack.
果木烤鵝
Fruitwood-RoastedGoose
瓊海溫泉鵝，以果木烤制。果木的清香透過煙火沁入鵝肉，鵝肉鮮嫩多汁，外皮微酥，秘制醬汁沁入肌理，鮮醇入味，香而不膩。是溫泉鵝的特色烹制之作，每一口都是匠心與自然的饋贈。果木的煙熏香，是這座海島獨有的味道。
Hot spring gooseisroasted overfruitwood,allowingasubtlesmokyaroma toinfusethemeat.The skinislightlycrisp,thefleshjuicyandflavorful,offeringabalancedandrefinedtaste.
公螺燜老雞
BraisedOldHenwithSeaConch
潭門公螺，脆嫩鮮甜，帶著海洋的靈動；本土老雞，緊實醇香，蘊藏著山野的厚重。二者在鍋中慢火相會，山與海的味道在咕嘟聲中漸漸交融。螺肉吸飽了雞湯的鮮美，雞肉沾染了螺的海洋氣息，湯汁濃醇，風(fēng)味醇厚。這一鍋，是營養(yǎng)與美味的雙重奏，展現(xiàn)了瓊海人對食材的深刻理解與巧妙搭配。
Tanmenseaconch,crispandnaturallysweet,isslow-braisedwithlocaloldhen,allowingtheflavorsofseaandlandtomergegradually.Theconchabsorbstherichnessofthebroth,whilethechicken gainsasubtlemarinedepth.Theresultisadeeplyflavorfulandnourishingdish,showcasingthehar monyofcontrastingingredients.
生燒玻璃文昌雞
RoastedWenchangChicken
正宗文昌雞，以生燒工藝烹制，雞皮如玻璃般透亮彈韌，是火候與技藝的極致展現(xiàn)。雞肉鮮嫩緊實，鎖滿原汁鮮味，無過多調(diào)味，只為凸顯文昌雞至純至鮮的本味。鮮醇地道，是雞中至味，亦是瓊式烹飪的驕傲，是海南四大名菜之首最純粹的表達。
Wenchangchickenis roasted usinga traditional method that producesglossy skinand tender, juicymeat.Cleanand naturalinflavor,itrepresentsoneofHainan'smosticonic dishes.
脆皮牛肋骨
CrispyBeefRibs
優(yōu)質(zhì)牛肋骨，腌制后炸制至外皮酥脆，內(nèi)里牛肋肉鮮嫩緊實，骨里透香。酥香與肉香相融，口感豐富。在瓊海，啃牛肋骨是件豪爽的事一一大快朵頤，不必拘束，正如這片土地上的人，直來直去，痛快淋漓。
Beefribsarefriedtoacrispexteriorwhileretainingatender,juicyinterior.Richinflavorandsatisfyingin texture,thisdishdeliversa bold and heartyexperience.
海南咸豬肘
Hainan-StyleSaltedPorkKnuckle
本土優(yōu)質(zhì)黑豬豬肘，經(jīng)瓊式咸香工藝烹制。豬肘皮酥肉嫩，肉質(zhì)緊實入味，咸香濃郁，肥而不膩。這道菜，是瓊海人過年時最期待的硬菜一一一家人圍坐在一起，分食一只豬肘，是團圓的味道，也是富足的味道，是這片土地對美好生活最樸素的表達。
Local pork knuckleis preparedusing traditional Hainan-style seasoning,resulting incrispskinand tendermeat.Richyetbalanced,itisaclassiccenterpiecedishforfestivedining.
糟粕醋肥牛
BeefSlicesin FermentedRice VinegarBroth
優(yōu)質(zhì)肥牛，搭配海南特色糟粕醋烹制。糟粕醋的酸香鮮爽沁入肥牛，肥牛鮮嫩多汁，酸香解膩，鮮爽開胃，是瓊式特色調(diào)味與牛肉的完美結(jié)合。糟粕醋，是海南人廚房里的秘密武器一一它的酸，不是醋的尖銳，而是米酒發(fā)酵后的醇和，是這片土地獨有的味道，是時光釀造的風(fēng)味。
Thinly sliced beef is cooked inadistinctive Hainan-style fermented rice vinegar brothofferinga mellowtangttecestemeatsturalicss.rightfresingndlaredinorisdsh showcasesa unique regional seasoning tradition.
紅燒石壁黑山羊
Braised ShibiBlackGoat
瓊海石壁特色黑山羊，肉質(zhì)緊實無膻，以紅燒工藝烹制。秘制紅燒醬汁沁入羊肉，羊肉軟糯入味，醬香濃郁，鮮醇適口。石壁黑山羊，是瓊海人引以為傲的“山地美味”，它們在山間自由奔跑，肉質(zhì)緊實，風(fēng)味獨特，是這片山水最深情的饋贈。
Shibiblack goatisslow-braised inarichsauce,producingtender meat withdeep,savoryflavor.A regional specialty thathighlightstherobustcharacterofmountain-raised goat.
香茅鴿
LemongrassPigeon
本土優(yōu)質(zhì)乳鴿，與熱帶香茅的邂逅。香茅的獨特清香沁入鴿肉深處，鴿肉鮮嫩緊實，骨里透香。香茅的清香解膩提鮮，鮮醇中帶著獨特的熱帶風(fēng)味，令人回味無窮。這是熱帶風(fēng)情的味覺表達，亦是瓊海廚師對傳統(tǒng)與創(chuàng)新的巧妙融合。
Tenderpigeon iscooked witharomaticlemongrass,allowing itsfresh citrus notes to infuse themeat.Theresultisfragrant,delicate,anddistinctlytropical.
姜絲撈葉椰子雞
CoconutChickenwithGingerand Wild PepperLeaves
瓊海本地走地雞，在椰林中自由生長，肉質(zhì)緊實，自帶清香。以鮮姜絲與特色撈葉提味，椰香濃郁，沁入雞肉的每一寸肌理。雞肉鮮嫩，撈葉的獨特清香與姜絲的辛鮮相互交織，勾勒出瓊海本土椰鄉(xiāng)風(fēng)味的精髓。這道滿載熱帶風(fēng)情的味覺記憶，是瓊海人家常的味道，亦是游子心中故鄉(xiāng)的滋味。
Free-range localchickeniscookedwithfresh gingerandwild pepperleavesinfused withrichcoconut aroma.Themeatremainstender,whilelayersofherbalfreshnessandwarmthcreateadistinctivetropical flavorprofile.
斑斕豆腐
Pandan Tofu
瓊海特色斑斕，與新鮮大豆制成的嫩滑豆腐燴制。豆腐吸飽斑斕的椰香，軟嫩入味，帶著濃郁的椰鄉(xiāng)風(fēng)味，清淡適口。豆腐的素凈，斑斕的清香，是最質(zhì)樸的搭配，也是最本真的味道，是瓊海人日常餐桌上最溫柔的陪伴。
Silkentofuisgentlycookedwithpandanabsorbingitssubtlecoconut-likearoma.Softanddelicate, thisdish offersa lightand refreshing expression of Hainan'stropical flavors.
沙拉牛肉
BeefSalad
鮮切牛肉烹制至鮮嫩，搭配清爽沙拉同食。牛肉鮮彈醇香，沙拉的清甜酸爽解膩，肉香與沙拉的清爽相融，口感豐富，解膩適口。這是瓊海年輕人喜歡的吃法一一傳統(tǒng)的牛肉，用西式的方式呈現(xiàn)，是這座城市年輕活力的體現(xiàn)，也是瓊海烹飪開放包容的生動寫照。
Tenderbeefis pairedwitharefreshingsalad,balancing savoryrichnesswithlightacidityandsweet ness.A cleanand contemporary dishwith broadappeal.
冷
