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182 Restaurant (Wudaodao Store)

特色菜 · ⭐ 4.7

No. 182, Xinhua Road

Dishes

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  乳酪盅

  乳酪盅是一道以奶酪为主要食材的菜品，通常将奶酪填入空心的面包或烤制的面饼中，再放入烤箱烘烤至奶酪融化并略微焦黄。部分做法会加入蔬菜、肉类或水果作为辅料，增加风味层次。
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  台州四拼

  台州四拼是一道以四种不同食材为主料的拼盘菜品，常见食材包括鱼片、虾仁、鱿鱼圈和蔬菜，通过焯水、炒制或蒸制等方式处理后摆盘，保持食材原味与口感。
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  捞汁虾

  捞汁虾是一道以新鲜虾仁为主料，配以调制好的捞汁酱料拌制而成的菜品。虾仁经过焯水或蒸熟后，与蒜末、姜丝、香菜、辣椒等辅料混合，淋入由酱油、醋、糖、芝麻油等调制的汁液，搅拌均匀后即可食用。
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  活青蟹

  活青蟹以鲜活的青蟹为主料，通常采用清蒸或白灼的方式烹饪，保留蟹肉的原汁原味。制作时将青蟹清洗干净后直接加热，使其肉质鲜嫩，口感细腻。
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  Seafood Móu Xuè Wàng Seafoo

  Fresh seafood such as shrimp, squid, and shellfish are combined with traditional ingredients like beef tripe, yellow throat, and luncheon meat, cooked in a spicy chili oil broth for a rich, savory, and fiery flavor.
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  Grilled Fresh Eel

  Fresh eel is marinated and grilled over charcoal until the skin is crispy and the flesh tender, offering a rich and savory flavor.
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  Grilled Scallops (2 pieces)

  Grilled scallops with butter, garlic, and herbs, served as a delicacy.
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  Grilled Oyster

  Fresh oysters are grilled over charcoal or in an oven, resulting in a slightly charred exterior and tender meat. Typically seasoned with garlic butter, lemon juice, or chopped green onions to enhance their natural seafood flavor.
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  玫瑰鸡

  玫瑰鸡以鸡肉为主料，配以玫瑰花瓣或玫瑰酱调味，通过腌制、煎炒或蒸制等方式制成。鸡肉通常切块或切片，与玫瑰调料混合后烹饪，使鸡肉吸收玫瑰的香气。
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  Red Label Premium Beef Rib Eye

  Premium beef rib eye selected and cut into portions, slow-roasted at low temperature to preserve natural juices, resulting in tender, juicy texture with rich beef aroma.
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  Mustard Shrimp Balls

  Mustard shrimp balls made with fresh large shrimp, deveined and marinated, then lightly coated in starch and deep-fried until golden and crispy. A sauce of mustard, soy sauce, sugar, and vinegar is mixed and tossed with the fried shrimp for a flavorful coating.
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  Bafengtang Crispy Chips Baked Prawn

  Large prawns coated with crispy chips and baked to perfection, resulting in a crunchy exterior and tender interior. Main ingredients include fresh prawns and fried crisp chips, prepared using baking technique for layered texture.
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  鸡枞菌汤

  鸡枞菌汤以新鲜鸡枞菌为主要食材，搭配鸡肉或猪骨等辅料，通过清水炖煮而成。鸡枞菌洗净后与辅料一同放入锅中，加水慢火熬制，直至汤色清澈、香气浓郁。
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  黄鱼狮子头

  黄鱼狮子头是一道以新鲜黄鱼肉为主料，搭配猪肉馅制成的丸子状菜肴。黄鱼去骨后剁成泥，与猪肉馅混合，加入葱姜水、蛋清、淀粉等调味料搅拌上劲，捏成大丸子，放入沸水中煮熟或蒸熟，最后淋上勾芡的高汤或酱汁。
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  Truffle Fried Rice

  Truffle fried rice is made primarily with优质 rice and black truffles. First, the rice is cooked into a fluffy dish, then sliced black truffles are stir-fried with it, allowing the truffle's aroma to fully infuse into the rice.
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  黑松露菌菇薄饼

  黑松露菌菇薄饼以面粉和水制成薄饼皮，内馅包含新鲜菌菇和黑松露，经煎制或烘烤而成。主要食材为面粉、菌菇类（如香菇、杏鲍菇等）和黑松露。
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  黑椒膏蟹

  黑椒膏蟹是一道以鲜活膏蟹为主料，搭配黑胡椒、姜蒜等调料烹制而成的菜肴。螃蟹洗净后切块，用热油爆香姜蒜和黑椒，加入蟹块翻炒，再加入适量高汤或料酒焖煮至入味，最后收汁即可。

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