[冬穴子, 棕榈心, 潮汕十年老菜脯咸鱼酱 ]
[ Winter Anago, Heart of Palm, Preserved Radish salted fish Paste ]
[ Winter Anago, Heart of Palm, Preserved Radish salted fish Paste ]
穴子（星鳗）之美，在于四时之韵——夏日肉质清雅细嫩，冬日则脂香丰腴、风味深沉。我们取冬日穴子，先以万寿菊叶油慢浸油封，再轻裹薄浆，经高温酥炸锁住汁水，最后炭火微燎，添上一缕烟熏香气。
搭配的菌菇酱，以沉香菌为底，融入潮汕咸鱼的咸鲜与十年老菜脯的陈醇，层层发酵之味交织而成。底层铺上烤过的棕榈心，其口感似玉米与茭白相遇，清甜中带一缕草木香气。
形态上借鉴日式寿司卷，却以扇贝蟹肉与蛋清制成的柔韧面皮替代海苔，将穴子、菌酱与棕榈心一同包裹。入口时，外皮轻盈，内里酥香、酱韵与清甜相继绽放，如同一卷可食的风景，将山海之味尽纳其中。
The beauty of conger eel, or anago, lies in its seasonal character—delicate and light in summer, rich and deeply flavored in winter. We use winter anago, first confited slowly in calendula-infused oil, then lightly coated and fried at high temperature to seal in its moisture, before finishing it over charcoal for a subtle smoky fragrance.
It is accompanied by a mushroom sauce made with fragrant wood-ear mushrooms, Chaozhou salted fish, and aged preserved radish—a blend of fermented, savory layers. Beneath lies roasted heart of palm, whose texture and sweetness recall a meeting of corn and water bamboo, carrying a whisper of earthy aroma.
In form, the dish draws inspiration from the Japanese sushi roll, though the nori is replaced with a delicate wrapper made from scallop, crab meat, and egg white. Wrapped inside are the eel, mushroom sauce, and heart of palm. Each bite unfolds with crisp exterior, rich sauce, and clean sweetness—a scroll of edible landscape that holds the taste of both mountain and sea.
搭配的菌菇酱，以沉香菌为底，融入潮汕咸鱼的咸鲜与十年老菜脯的陈醇，层层发酵之味交织而成。底层铺上烤过的棕榈心，其口感似玉米与茭白相遇，清甜中带一缕草木香气。
形态上借鉴日式寿司卷，却以扇贝蟹肉与蛋清制成的柔韧面皮替代海苔，将穴子、菌酱与棕榈心一同包裹。入口时，外皮轻盈，内里酥香、酱韵与清甜相继绽放，如同一卷可食的风景，将山海之味尽纳其中。
The beauty of conger eel, or anago, lies in its seasonal character—delicate and light in summer, rich and deeply flavored in winter. We use winter anago, first confited slowly in calendula-infused oil, then lightly coated and fried at high temperature to seal in its moisture, before finishing it over charcoal for a subtle smoky fragrance.
It is accompanied by a mushroom sauce made with fragrant wood-ear mushrooms, Chaozhou salted fish, and aged preserved radish—a blend of fermented, savory layers. Beneath lies roasted heart of palm, whose texture and sweetness recall a meeting of corn and water bamboo, carrying a whisper of earthy aroma.
In form, the dish draws inspiration from the Japanese sushi roll, though the nori is replaced with a delicate wrapper made from scallop, crab meat, and egg white. Wrapped inside are the eel, mushroom sauce, and heart of palm. Each bite unfolds with crisp exterior, rich sauce, and clean sweetness—a scroll of edible landscape that holds the taste of both mountain and sea.
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