[澳門Macau] 極致的精緻感，就是淮揚菜的精髓所在 The ultimate refinement is the essence of Huaiyang cuisine~上葡京-華亭 Hua Ting, The Grand Lisboa Palace Macau

東坡肉是江浙一帶相當膾炙人口的經典名菜，相傳是宋代大文豪蘇東坡

有刺無意之間把老酒跟豬肉煮在一起，意外成就這道名菜，流傳至今，

儼然成為江浙、上海菜的代表。而在江浙菜裡又不得不提到淮揚菜的精

緻。要知道淮河、揚州這自古以來，一直是中國的所謂魚米之鄉。

吃飽這件事情對淮陽地區的人們來說，已經不能滿足口腹，衍生出來的

就是中國頂級精緻菜系代表。想了解中國菜的精緻，淮揚必吃是肯定的!

Dongpo pork is a classic and popular dish in the Jiangsu and Zhejiang regions. 

Legend has it that during the Song dynasty, the great scholar Su Dongpo accidentally cooked old wine with pork, and unexpectedly created this famous dish. It has 

been passed down to this day and has become a representative dish of Jiangsu, 

Zhejiang, and Shanghai cuisine. When it comes to Jiangsu and Zhejiang cuisine, 

we cannot ignore the refinement of Huaiyang cuisine. It is worth noting that the 

Huai River and Yangzhou have always been known as the land of fish and rice in 

China.

For the people of Huaiyang, satisfying hunger is not enough. This has led to the 

emergence of China's top refined cuisine representative. If you want to understand 

the refinement of Chinese cuisine, Huaiyang cuisine is definitely a must-try!

電冰箱新食譜書各大通路熱賣中
一人餐桌這邊買唷: http://bit.ly/2EIIRGx
胖肉爺有簽名書等你喔

上葡京華亭由中國國宴級主廚，來自揚州的中國國宴級主廚嚴永剛監製，

秉承對正宗淮揚菜和上海菜的熱誠，親自設計餐廳的所有菜單內容，傾注

獨門烹調哲學，堅持

「以最好的材料，製作出最好的口味」

爲您呈獻國宴級的美饌滋味。

(以上資料來自官網https://www.grandlisboapalace.com/tc/restaurants-n-bars/hua-ting)

The Hua Ting restaurant at The Grand Lisboa Palace is supervised by Chef Yan 

Yonggang, a Chinese state banquet chef from Yangzhou, who is known for his 

authentic Huaiyang and Shanghai cuisine. He personally designed all the menu 

content of the restaurant, infused with his unique cooking philosophy and insisting 

on using the best ingredients to create the best taste. The restaurant presents state 

banquet-level delicacies for your enjoyment." 

(The above information is sourced from the official website https://www.grandlisboapalace.com/restaurants-n-bars/hua-ting)

餐廳位於澳門上葡京2樓(是台灣的3樓，因為這邊走美式系統地上的第一

樓說法為Ground，代表符號是G、他們的1F意義是First floor，也就是我們

印象中的2F，以此類推往上，大家不要搞錯喔~)

The restaurant is located on the 2nd floor of the Grand Lisboa Palace (which is 

equivalent to the 3rd floor in Taiwan, as here the ground floor is referred to as 

'Ground' and denoted as 'G'. Their 1st floor represents the first floor, which is 

what we usually refer to as the 2nd floor in Taiwan. The same applies for higher 

floors, so be sure not to get confused!)

現場採用中西合璧的設計，園區鳥籠主題的元素，也能在這邊處處看到

設計師以巧思融入空間。整體的感覺，有著往日上海灘那種異國的低調

奢華感。

The on-site design blends Chinese and Western elements, with birdcage-themed 

features visible throughout the resort. The designer has ingeniously incorporated 

these elements into the space, creating an overall atmosphere reminiscent of the 

exotic and understated luxury of old Shanghai.



外場也設有開放式包廂雅座，可以容納2~4人左右一起用餐。

There are also has open-style private dining rooms that can accommodate around 

2 to 4 people dining together.

如果還更要求隱私，另有包廂座位。採六人圓桌，空間採無門半開放式

空間配置，舒適中顧全隱私又不失典雅。

For those who seek more privacy, there are private dining rooms available with 

round tables that can accommodate up to six people. The space is designed with 

an open layout, providing a comfortable and elegant atmosphere while ensuring 

privacy.

旗袍給人高貴的印象，是上海最具代表性的服裝。桌上的人型公仔姿態

婀娜，活靈活現的讓人印象很深刻。

The qipao, with its elegant and noble impression, is the most representative costume 

of Shanghai. The tabletop mannequin poses gracefully, vividly leaving a lasting 

impression on people.

四喜烤麩 Wheat Gluten marinated in Sweet Soy Sauce with Peanut 

蜜汁有機櫻桃番茄Organic Cherry Tomato in Honey  and Sour Plum Juice 

江南酒醉雞 Drunken Chicken in “Jiangnan” Style

生拆蟹肉陳醋凍Crab Terrine with Aged Black Vinegar

松葉蟹管去殼取肉，放入皮凍中成磚，上頭佐以陳醋利用分子料理技術

製作成丸，陳醋的酸香與蟹肉皮凍的組合堪稱絕配。

Shred the meat of the pine needle crab, mix it with gelatin and form it into a brick. 

Using molecular gastronomy techniques, create spheres of the mixture and top them 

with aged vinegar. The combination of the tartness of the vinegar and the crab meat 

gelatin is a perfect match.

清燉獅子頭 (位) 

Minced Pork doubled boiled in Superior Broth (Per Person) 

有別於印象中的紅燒獅子頭必先油炸再燒，這款放在上湯中的清燉獅子

頭，我長這麼大還是第一次看到。

Unlike the traditional minced Pork that is typically deep-fried before being cooked, 

this Minced Pork doubled boiled in Superior Broth is something I've never seen 

before in my life.

引像中這道料理都是表面炸得硬硬的，在下紅燒汁或是火鍋，這款清燉版

吃下去第一口的感覺是綿跟軟，再來一口發現完全吃不到豬肉本身的腥味。

這個除了食材本身鮮度要夠之外，也考驗師傅的功夫。

This dish is traditionally prepared by deep-frying the meat until it is crispy on the 

outside, but for this version, it is simmered in a clear broth. The first bite reveals a 

tender and delicate texture, and the absence of any unpleasant porky odor. 

To achieve this, besides using fresh ingredients, it also requires excellent culinary 

skills.

糖醋松鼠桂花魚 

Mandarin Fish Deep fired and glazed with Sweet and Sour Sauce

松鼠黃魚是江浙菜的代表名菜，若要考驗師傅做魚鮮的刀工，那這道魚

必然絕對是最佳考題之一。瞧這刀工完成之後將魚下鍋一炸，整個魚肉

就像天女散花一般的迸開，重點這還是用中是大菜刀刻出來的才猛。

Squirrel-shaped Mandarin fish is a representative dish of Jiangsu and Zhejiang

cuisine. If you want to test the chef's knife skills for cooking fish, this dish is

definitely one of the best challenges. After the fish is skillfully cut, it is fried until

the flesh bursts open like blooming flowers. The impressive part is that it is

carved with a large Chinese chef's knife..

淋上鮮紅的糖醋醬汁後，魚肉瞬間染色。油亮的光澤，讓這朵魚花更勝

天上的煙花。酸甜酥脆的口感，無論大人小人都愛吃。

After being coated in the fresh, bright red sweet and sour sauce, the fish instantly

takes on a new color. The shiny glaze makes this fish blossom even more beautiful

than fireworks in the sky. The sour, sweet and crispy texture is loved by both adults

and children alike.

本幫元寶蝦 Prawn crispy with Sweet Soy Sauce in Shanghai Style

元寶蝦又名蠔皇蝦，是一道廣東地區的傳統美食。華亭使用大號帶殼蝦仁

製作，先去除蝦頭內臟帶殼油炸，所以蝦味十足。以大廚私房調料炒製，

甜酸的口感，充滿著濃濃的上海味。這道菜以色香味俱佳著稱，連殼可吃

香氣撲鼻，鮮甜可口，肉質鮮嫩多汁。

The traditional cuisine of Guangdong, Hong Kong, and Macau, called "yuanbao 

shrimp" or "oyster king shrimp", is made from large shrimp with shells removed 

except for the head and tail. The head is fried to enhance the shrimp's flavor, and 

then it is stir-fried with a special blend of seasonings by a skilled chef. The resulting 

dish is known for its delicious sweet and sour taste, rich aroma, and tender and 

juicy meat. The dish is also unique in that the shells are edible, adding to the overall 

texture and flavor.

由於它的形狀像元寶，因此有元寶蝦這喜氣的名稱。

Because of its shape resembling a gold ingot, it is commonly called "yuanbao shrimp", which is a name that represents good fortune and prosperity.

松露鮑魚東坡肉Pork Belly and Abalone braised with Truffle

要說到江浙菜，那至尊代表非東坡肉莫屬，它的歷史可以追溯到北宋時期

的文學家、詩人、政治家蘇軾（字東坡）。

相傳蘇軾在一次宴會上，他煮了一道豬肉菜肴，但因煮得過久，肉卻變得

非常嫩且入味，所以被稱為「東坡肉」。這道菜肴在當時非常受歡迎，後

來被各地的餐館和家庭廣泛流傳。

When it comes to Jiangsu and Zhejiang cuisine, the supreme representative is none 

other than Dongpo pork, which can be traced back to the literary figure, poet, and 

politician Su Shi (also known as Su Dongpo) during the Northern Song Dynasty.

Legend has it that during a banquet, Su Shi cooked a pork dish that was overcooked 

but became very tender and flavorful, and it was named "Dongpo pork" after him. 

This dish was widely popular at that time and has since been widely spread in 

restaurants and households across the country.

華亭版的東坡肉與鮮鮑一起燒製，基本上就已經完成山珍海味的小宇宙。

吸飽醬汁的鮑魚爽彈鮮脆，外表完整透亮，但卻入口即化且入味的滷肉

軟糯滑口，特別是上面又削上一層珍貴的黑金-黑松露，頗具畫龍點睛之

提味效果，讓平民百姓佳也有的東坡肉，瞬間提高100倍檔次!!

The Huating-style Dongpo Pork, cooked together with fresh abalone, creates a 

miniature universe of exquisite cuisine. The abalone, soaked in the rich sauce, 

is crisp and tender with a clear and shiny appearance, while the braised pork melts 

in your mouth with a flavorful and soft texture. To top it off, a precious black truffle 

is shaved on top, adding the perfect finishing touch and elevating the dish to a whole 

new level. This dish transforms the humble Dongpo Pork into a luxurious delicacy, 

making it a hundred times more sophisticated and refined.



揚州碎金炒飯Sea Cucumber, Conpoy and Shrimp fried Rice in Yangzhou style 

這個版本源自於揚州炒飯的基礎，並多加了海參、干貝絲、以及蝦子一起

拌炒，讓傳統的味道增添了豐富的海味。

This version is based on Yangzhou fried rice, with the addition of sea cucumber, 

shredded scallops, and shrimp, stir-fried together, adding rich seafood flavors to the traditional taste.

砂鍋油浸南瓜 Pumpkin dried braised with Garlic, Shallot and Ginger

這道採用珍貴的日本栗子南瓜，加上紅蔥頭、薑、蒜等辛香料爆香油浸，

雖是南瓜，但吃起來有栗子的軟綿與地瓜的香甜。

This dish uses precious Japanese chestnut pumpkin and is pan-fried with shallots,

ginger, garlic, and other aromatic spices, then simmered in oil. Although it is 

pumpkin, it has the soft and chewy texture of chestnuts and the sweet fragrance 

of sweet potatoes when eaten.

上海小籠包 Pork Dumpling steamed in Shanghai Style 

上海小籠包以其獨特的皮薄、湯汁多、味道鮮美而聞名於世。薄薄的麵

皮裡，藏著豐富的鮮肉湯汁，想吃得小心不要燙著囉。華亭的上海小籠

包皮伯可透光，一上桌就能隱約看到包子裡的好料在跟你招手等你吃。

剛上桌真的很燙，記得用湯匙接著再咬開比較不會爆漿泉湧，流得滿手!

Shanghai soup dumplings are famous for their unique thin skin, rich broth, and 

delicious taste. The thin dough skin contains a rich meat broth that you have to 

be careful not to burn yourself when you bite into it. The Shanghai soup dumplings 

from Huating are even translucent, so you can see the delicious ingredients inside 

waving at you as soon as they arrive at the table. When they first arrive, they are 

very hot, so remember to use a spoon to hold them before biting into them to avoid 

getting sprayed with the delicious broth!

桂花酒釀丸子(位) 

Glutinous Rice Ball in Fermented Rice Wine and Osmanthus Honey (Per Person)

飯後甜點是這碗桂花酒釀丸子，在江浙一代，在地人都會煮酒釀蛋來味孕婦

補身，或者冬令進補取暖。這道運用了酒釀以及桂花蜂蜜做成湯，再加上手

工湯圓及枸杞，是一碗色彩艷麗但口味溫和的一道甜品。這道不會太甜，連

我這不嗜甜食的人都把它喝到碗底朝天。

The dessert after the meal is this Glutinous Rice Ball in Fermented Rice Wine and Osmanthus Honey. In the Jiangsu and Zhejiang region, locals cook wine-infused 

eggs for pregnant women to nourish their bodies, or consume them during the winter 

to warm up. This dish uses wine lees and Osmanthus honey to make a soup, and is 

served with handmade glutinous rice balls and goji berries. It is a brightly colored 

yet mildly flavored dessert. It's not too sweet, and even someone like me who doesn't 

have a sweet tooth drank it up to the last drop.

提醒您Reminder:

酒釀本身還是保有些許酒精，記得酒後不開車、開車不喝酒!

Fermented Rice Wine still contains a small amount of alcohol. Please remember not to drink and drive, and do not drink alcohol while driving!

菜單品項價格如因物價波動等因素有做調整，以店家公布為主，僅供參考! 

If there are any adjustments to the prices of menu items due to factors such as fluctuating commodity prices, the prices published by the restaurant shall prevail,

 and the prices listed are for reference only.

更多冰箱累積的牛肉麵印象，盡在美味牛肉麵懶人包...........
中部牛肉麵指南地圖版:

台灣牛肉麵同好會俱樂部，歡迎加入:https://www.facebook.com/groups/gubamee/
台灣燒肉同好會俱樂部，歡迎加入:https://www.facebook.com/groups/bbqtw/
台灣臭豆腐同好會俱樂部，歡迎加入:http://bit.ly/2XQxZhv
台灣便當同好會俱樂部，歡迎加入:https://bit.ly/3tJjPyZ

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店家資訊 Store Info.:

上葡京-華亭 Hua Ting, The Grand Lisboa Palace Macau

菜式 Dish Style

中菜／上海菜及淮揚菜

Chinese/Shanghainese and Huaiyang cuisine

TEL:(853) 8881 1800

營業時間 Service Hours:16:00 to 22:00

(星期三休息 Closed on Wednesdays)

衣著Attire:

商務休閒Business casual

男士請穿著及腳踝長褲，請勿穿露趾鞋、涼鞋或背心

Gentlemen are requested to wear ankle-length pants and are 

advised not to wear sandals, flip-flops, or sleeveless shirts.

地址Address:

澳門上葡京二樓204A號

204A, 2/F, Grand Lisboa Palace Macau

年齡限制Age Limit:

歡迎任何年齡賓客

All ages are welcome.

南北貨俱樂部粉絲團，請掃QR CODE來按讚喔!



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