30/07/2026
鹽炒肉雞樅菌
寧波人善用鹽，深信一把鹽足以喚醒食材深處的香氣。
這一次，劉震主廚從傳統鹽炒堅果的技法中得到靈感，以粗鹽乾炒精選五花肉。高溫慢慢逼出水分，肉質愈發緊實爽彈，脂香也被烘得格外醇厚。
雞樅菌則堅持手工撕製，保留天然纖維與細密孔隙。經過蒸製，豐潤的肉脂裹著鹽香，緩緩滲入菌絲之間。
菌有菌的清香，可謂“山中君子”；肉有肉的濃香，恰似“人間煙火”。一厚一輕，彼此成全。
當山野清鮮遇上寧波鹽香，
第一口，品鮮，第二口，添飯🍚
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Inspired by Ningbo’s traditional salt-roasting technique, Chef Liu Zhen dry-roasts pork belly with coarse salt, giving the meat a firm texture and deep, rich aroma.
The Jizong mushrooms are torn by hand to preserve their delicate fibres. As they steam together, the mushrooms absorb the savoury pork fat and gentle saltiness.
The pork is rich and satisfying, while the mushrooms bring a fresh, earthy fragrance.
One bite for the flavour,
and the next with another bowl of rice🍚
