锦鳞中餐厅匠心呈献「语馔 · 寻味岭南」系列招牌菜单
旨在通过精选岭南特色食材与传承粤菜经典技艺
带领食客开启一场深度品味岭南风味的美食之旅
Jin Lin presents “Epicurean Lab: A Culinary Voyage Across Lingnan”
Showcasing the finest ingredients and time-honoured techniques of Cantonese cuisine
Offering diners an immersive journey into the heart of Cantonese gastronomy
春露
SPRING DEW
2026.3.1 – 2026.5.31
山春酿鲜蟹盒
Spring Bamboo & King Crab
春筍清甜，帝王蟹鲜醇，蚕豆泥细腻，海苔咸香
将山野之清新与海洋之深邃酿于一盒
以半月笋片夹藏春意，以海苔轻裹鲜润
一口之间，山海相逢，春味自成
Fresh king crab meat, crisp spring bamboo, and broad bean puree
Layered and wrapped in nori.
Steamed to preserve natural flavors
A clean, structured taste of the season
手打鱼腐杂菜锅
Handmade Fish Tofu & Vegetable Pot
承自顺德古法，以手打之艺，化鱼为腐
大黄鱼蓉经千百次摔打，入油成型，外表微皱，内里如云
与当季鲜蔬同煨，鱼腐饱吸汤汁，入口即化
一锅之中，有荤有素，有深海的鲜，有田园的甜，有手艺的温度
Hand-minced yellow croaker paste
Fried and simmered in broth with seasonal greens
The tofu is light, soft, and absorbs the soup’s clarity
A delicate, comforting dish rooted in Shunde tradition
樱花虾春韭烧卖
Sakura Shrimp & Chinese Chive Shumai
樱花虾嫣红，春韭翠绿，面皮如翡
东港之珍，春季之鲜，融于一味
蒸腾之间，山海气息苏醒
入口之时，酥脆、柔韧、清香、丰腴，次第绽放
这是一笼春日的情书，热气腾腾，鲜香四溢
Steamed shumai with whole sakura shrimp, pork, and Chinese chives
The wrapper is thin and translucent, the filling juicy and aromatic
A precise, fresh taste of spring seafood and garden greens
这个春季，于锦鳞以味觉穿越岭南
Join us for a spring feast that captures the essence of Lingnan area.
