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“野生菌入菜”，近年來成為高端粵菜的流行趨勢。自帶異香的野生菌是來自大山的饋贈，與擅長烹飪海味的粵菜碰撞出獨特“山珍海味”的火花。在連綿的春雨中，我們跟隨威士忌達人Roy的腳步，走進了滬上傳奇高端粵餐廳的代表唐閣，探尋威士忌與高端粵菜的搭配會帶來怎樣的驚喜。蘇魏青師傅這次用雲南春季野生菌的代表羊肚菌來煨花膠，搭配格蘭菲迪22年，余韻無窮。 Cooking with wild mushrooms has become a trend in high-end Cantonese restaurants recently. Wild mushrooms from mountains have a unique aroma. When they are used in Cantonese cuisine in which seafood is often seen, a wonderful combination is born. In the spring rain, we visited T’ang Court, the legendary Cantonese restaurant in Shanghai, following whisky lover Roy to see how surprising it will be to combine whisky with classy Cantonese cuisine. The chef Mr. Su Weiqing matched Glenfiddich 22-year-old whisky with Stewed Fish Maw with Morchella Vulgaris Mushrooms, creating a lingering aftertaste.
