金杯樱花虾极品酱炒龙虾球

Wok-fried Lobster with Sakura Shrimp and XO Sauce

每年的2月22日是“国际马提尼日”，广州南丰朗豪酒店明阁餐厅总厨岑润明师傅特意用鸡尾酒杯制作了一款精致且易上手的菜肴，分享给各位厨艺爱好者。更值得一提的是，这道菜居然是岑师傅当年应聘明阁的试菜之作，回忆满满，难怪向我们展示这道菜时岑师傅眼中几多感慨，就像一路走来道一句“久违了，老朋友”。希望这道菜也能成为你的“深刻记忆”。

Have you ever tried to use a cocktail cup as a cutlery for a dish? At the bottom is udon noodles with a little black pepper, the upper layer is tender and elastic crayfish meat, at the top is dotted with crispy Sakura shrimp. The chef have added white wine to make the seafood more delicious and fresh. No matter where you are, this dish can be cooked easily!