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.
1.将老鸡、猪肉和海螺等切成小块。Cut the chicken, pork and whelk into small pieces.
2.将以上原料放入烧开的沸水煮2分钟。Put the above ingredients into boiling water and boil for 2 minutes.
3.所有原料放入炖盅中，加入蒸馏水。Put all ingredients in an earthen pot and add distilled water.
4.蒸6小时即成。Simmer for 6 hours.
WHELK AND TRICHOLOMA MATSUTAKE SOUP 来自：北京丽思卡尔顿酒店二层 玉中餐厅