Thursday, 6 December 2012

Chinese goose brain terrine!


 
鵝腦凍是多年前的得獎名菜, 水晶入面的鵝腦當然是甘香的重點; 不過外面的水晶啫喱層是由鵝骨拗的清湯製作而成, 所以就算啖一口啫喱也吃出鵝的羶香味道, 風味一絕。
(quoted from La Singers review)
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2273335

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