从香港到大阪，再到北京， Chef Ku将他对美食的热爱和执着倾注于每道菜品中，简单的食材经由他的反复雕琢和不断创新，为您带来感官的触动和味蕾的惊喜！
《Chef Ku的烹饪宝典》凝聚了古师傅的烹调理念和技巧，在每个平凡的日子里，与您一起，简单煮，用心吃。
Chef Ku, the man behind the exclusive dining experience at Yu, presents you with this Yu’s Bible, and shares with you his talent, creativity, passion, and love for Cantonese cuisine.
步骤1/4先将干鱼翅浸泡12小时,再用姜蒜煲8小时左右,最后
用上汤蒸10分钟入味。Soak the sharks fin in water for 12 hours, stew together with garlic and chives for 8 hours, and steam for 10 minutes.
步骤2/4上汤用金华火腿、老鸡和猪肉一起煲5至6小时而成。 Stew ham, free-range chicken and pork together for 5-6 hours into broth.
步骤3/4泰国香米用上汤蒸好备用。Steam “Thai Hom Mali Rice” in chicken broth.
步骤4/4油烧热后放入鸡蛋和泰国香米一起炒香,然后把蒸好的 鱼翅和蟹肉放在炒好的米饭上面。Stir-fry “Thai Hom Mali Rice” with egg, put the sharks fin and crab meat on the top.
BRAISED SUPERIOR SHARK’S FIN RICE
来自：北京丽思卡尔顿酒店二层 玉中餐厅
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