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前菜6種
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空芯菜の炒め物
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乾杯!!
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内観
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外観
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セッティング
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エビス樽生ビール
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メカジキのネギソース・じゃがいもと牛せんまいの和え物・白貝と白セロリのお浸し
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合鴨タタキ・棒棒鶏・じゃこと大豆の青海苔和え
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甕だし紹興酒(グラス・ロック)
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海老ととうもろこしの春巻
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海老ととうもろこし、たっぷり!
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山椒塩をつけて
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鰆と万願寺とうがらしの煮物
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内観
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黄酒 東湖12年(グラス)
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豚バラ・蕪・落花生の煮込み
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蝦夷鹿と蓮根のヤーツァイ炒め
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内観
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牛肉炒飯
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杏仁豆腐
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ペコちゃんの器のイラストはそれぞれ違いました。
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内観(カウンター席)
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サイン
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飲み物
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飲み物
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コース料理
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前菜
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フカヒレ・すっぽんなど
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点心・温かい料理
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麺・飯・デザート
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南3条通側に入口があります。
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地下へ
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この扉を開けてさらに進みます。
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人気店が多い「G DINING」
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札幌市中央区南3条西3丁目‐3「G DINING」地下1階にある「中国料理 月下翁(ゲッカオウ)」さん。「中国料理EAST百名店」に2023・2024と選ばれている人気のお店、予約をして3人で訪問しました。
この日は週末ということもあり、予約でほぼ満席でした。店内は従来の中国料理店のような派手な装飾は無く、シンプルな雰囲気になっています。
飲み物は最初、
「エビス樽生」(700円)、その後は
「甕だし紹興酒(グラス)」(600円・ロック)、
「黄酒・東湖12年(グラス)」(950円・ロック)を頂きました。
アラカルトを考えていましたが、当日でもコースが注文できるということで、
「7,500円コース」をお願いしました。
「前菜6種」・・小皿に入った6品が並びます。「メカジキのネギソース」「じゃがいもと牛せんまいの和え物」「白貝と白セロリのお浸し」「合鴨タタキ」「棒棒鶏」「じゃこと大豆の青海苔和え」の6品。どれも美味しく頂きましたが、柔らかく仕上がっている「メカジキ」や辛みを感じる「棒棒鶏」、程よい脂がのっている「合鴨」などが印象に残りました。
「空心菜の炒め物」・・あっさりとした塩味の優しい味付け、シャキシャキの食感がいい。
「海老ととうもろこしの春巻き」・・山椒塩が添えられます。ぷりっとした「海老」と甘い「とうもろこし」がたっぷり。揚げたてアツアツを頬張ります。
「鰆と万願寺とうがらしの煮物」・・鰆の身はふっくら、甘辛い万願寺とうがらしとは美味しい組み合わせ。
「豚バラ・蕪・落花生の煮込み」・・豚バラは薄切り、蕪はふっくらと煮込まれています。少しスパイシーな味わい。
「蝦夷鹿と蓮根のヤーツァイ炒め」・・蝦夷鹿は柔らかく、蓮根はシャキシャキに。青菜の醤油漬けであるヤーツァイで炒めることで深みのある味わいに。
「牛肉チャーハン」・・牛ひき肉がたっぷり。しっとりして、少し甘みも感じるチャーハン。
「杏仁豆腐」・・ペコちゃんの器での提供、さっぱりとお口直しに。
定番中華を現代風にアレンジした料理が多かったでしょうか。一品一品の量はそんなに多くは無いんですが、いろいろな料理を味わうことが出来ました。バラエティに富んだコースですね!!