秋冬進補 鍋物大全
Fired Up For Winter

中國南方有“ 補冬”之說:“ 秋冬進補,來年打虎”,意思是冬天進補養好身子,下年就更強壯。而《黃帝內經》亦有記載,秋冬季節令陽氣不足,進補可以平衡陰陽,提升氣血,當中鍋物是傳統補冬佳品,不同種類的鍋物滋補療效又有所不同。
A well-known Chinese saying, “Complementing the body in winter, one will defeat a tiger in the coming spring.” It embodies ancient Chinese wisdom of balancing yin and yang, indicating that one can prepare for the following seasons by taking appropriate food supplements. Among all the traditional nourishing dishes for winter, hot pot is the most popular.

羊腩煲以傳統砂鍋盛載再放上炭爐加熱,好處是傳導快,保溫性高,能鎖住鍋中食材的鮮味及溫度。Lamb Stew with Bamboo Shoot is served in clay pot, which heats quickly, cools slowly and makes the ingredients absorb all the sauce.

香檳與鍋物十分匹配, 因為酸度較高, 可以緩解油膩, 同時為蔬菜提鮮,火鍋俠供應的瑪姆香檳為F1賽事的官方香檳贊助商,歷史悠久,為羊腩煲最佳“ 拍檔”。
The lamb is best paired with Mumm Champagne, the official champagne of Formula One.The bracing acidity in the champagne offsets greasiness of the meat.

炭爐羊腩煲 溫補氣血

論補冬鍋物,羊腩煲必定榜上有名。很多人說冬天吃羊肉補身功能最強﹕它有補體虛、祛寒冷,溫補氣血、開胃健脾等效果,簡單來說就是吃了令身體暖和,所以最適宜冬季食用 。而最具風味的羊腩煲,又首推炭爐,這是古時傳下來的驅寒之法,一班朋友冬天圍爐而食兼取暖,更具風味之余氣氛亦更濃烈,可惜因種種關係,現在已不常見——位於金峰南岸的火鍋俠就仍有這種風味濃郁的炭火羊腩煲。使用近百斤重的黑草羊羊腩,以南乳、腐乳、柱侯醬、紹興酒等混合醬汁製成,南乳香氣撲鼻,羊肉燜得極腍又入味,咸淡適中,把材料吃光後,醬汁蘸白飯也可以吃上三大碗。

Recharge Your Qi

According to traditional Chinese medicine, lamb is the best meat to eat in winter, as it has functions of nourishing the “qi” and blood, strengthening the spleen and thereby warding off the damp chill. Nothing is more warming than gathering around a clay pot of braised lamb on charcoals in cold winter. However, hot pot lovers these days may find it difficult to get decent charcoal pots. Good news is that now Hot Pot Master,located in One Oasis, is serving the most authentic Cantonese-styled Lamb Stew with Bamboo Shoot in charcoal pot. The restaurant braises the best goat meat slowly with fermented bean curd and their secret sauce until the meat becomes tender and soaks up all the wonderful flavors.

雞湯呈金黃色,湯頭上泛着一層厚厚的油脂,煮滾後随即溶化。建議先喝雞湯,入口,鮮甜不過鹹,每口盡是膠質, 猶如燉湯般,感覺滋補。
The hot chicken soup is golden, fragrant,savory, sticky as it is full of collagen.

牛肉永遠是火鍋的最佳配料,這裡的牛五寶拼盤,就給你一次過吃盡牛小腸、牛脊、牛𦟌、牛膀及最特別的牛白肉(接近胸骨位置的軟骨)。
Delicious beef is always the best part of hot pot.The restaurant provides beef combo including beef intestine,sirloin, beef shank, beef pancreas and beef cartilage.

 花膠雞煲 補而不燥

覺得羊腩煲太剛強,花膠雞煲可能合你脾胃——花膠就是曬乾了的魚鰾,含有豐富的鈣、磷、鋅、鐵、硒、維他命和膠原蛋白質, 補而不燥,是男女老幼都適合食用的補品。它還含有豐富膠質,所以被認為是養顏護膚的恩物; 很多婦女生產前和後,喜歡食用花膠以促進身體恢復和增強免疫力。幾乎所有食客都會喜歡大塊且較厚的花膠,火鍋俠絕不吝嗇,採用大大塊的花膠,滑嫩中帶點黏口,加上老雞及杞子,熬出來的湯底呈忌廉奶油的金黃色,喝下去醇而不膩,雞肉嫩滑,口腔留有黏黏的膠質, 齒頰留香。

The Anti-aging Beauty Soup

If you are not a fan of lamb casserole, you may go for another Cantonese winter delicacy – Double Boiled Soup with Fish Maw and Chicken. Fish maw is dried fish air bladder. Being one of the most precious traditional Chinese ingredients, it contains rich proteins and nutrients such as phosphor and calcium. It is also deemed as the ultimate beauty food, since it’s full of collagen, especially helpful to the pregnant women. In Hot Pot Master, large pieces of premium fish maw are simmered with old chicken and goji, until golden bubbles wink at the top. The end result is a bowl of beautiful, savory and sticky soup with juicy chicken.

冬陰海鮮鍋集酸、辣、鮮三味,嗜辣者吃一口就不能停下來!
Tom Yum Seafood Soup is supremely hot, sour, refreshing and highly addictive.

 冬陰海鮮鍋 高抗氧化

至於“ 重口味”的朋友,則可以試試這裡另一招牌鍋物——冬陰海鮮鍋;可能大家未必知道,其實“ 冬陰”是酸辣的意思,“ 功”是蝦的意思,翻譯過來其實就是酸辣蝦湯,而這個鍋除了大蝦,還有蟹、蜆、魷魚等海鮮,所以要棄“ 功”字而叫冬陰海鮮鍋。而冬陰湯的基本材料﹕南姜、檸檬草,在泰國常被作為藥材使用,有很強的抗癌作用, 檸檬草的抗氧化作用比β胡蘿蔔素更高出數十倍到百倍,多吃有益!

The Ultimate Anti-Oxidant

If you are into strong-flavored soup, you must try another signature course, Tom Yum Seafood Soup. “Tom yum” are derived Thai words,meaning hot and sour soup. The seafood hot pot served here is packed with fresh prawns, crab,bivalves and squid. The basic broth is made of healthy ingredients such as lemongrass and galangal. Lemongrass contains several antioxidants that can help scavenge free radicals in human body that may cause cancer.

火鍋俠分為室內與室外,想吃炭火羊腩煲則必須坐室外位置,由於位置有限,要及早預訂。
A reservation for outdoor table is required if you want to order Lamb Stew with Bamboo Shoot.

火鍋俠 Hot Pot Master
澳門石排灣馬路金峰南岸7 號鋪
Estrada de Seac Pai Van, One Oasis, Shop 7, Macau
電話 Tel:+853 2838 3995
營業時間 Business hours:18:30-02:30


天麻川芎花尾躉魚頭鍋的製法是先將花尾躉頭及尾斬件入鍋加蔥薑煸炒,加入預先燉制4小時的上湯,最後放入天麻川芎等藥材再熬,所有味道才能夠迫出來。
The fish head is stir-fried with green onion and ginger root first, before it is laid into the flavorful herbal broth which has been simmered for 4 hours.

天麻川芎花尾躉魚頭鍋 醫食同源

中國古代早有“ 醫食同源”之說法,即服用藥物外,也經由飲食療法達到預防及治病的效用。位於美獅美高梅的“ 好鍋”就推出了冬季限定的天麻川芎花尾躉魚頭鍋,除了以可“ 去頭風”的天麻川芎作材料外,還加入白芷(袪風散寒)、當歸(固本益元)、黨參(補中益氣)、圓肉(滋陰養陽)、杞子(明目) 及紅棗(補血)等多種藥材 ,冬補效力強大。花尾躉則是使用香港流浮山魚場的綠洲花尾躉,坊間說飼養的海魚沒有鮮味,但這種綠洲花尾躉則魚味夠外更有濃厚的油脂,在國際上拿過不少獎項。由於廚師切得夠薄,只要焯3、4秒就可撈起吃之,爽、嫩、鮮、再加上藥材香氣,一塊魚片四味兼得。

The Soup that Keeps a Doctor Away

Chinese people believe that medicine and food have the same origin.It represents the health preserving philosophy that MGM Cotai’s Hao Guo embraces – one should prevent illness while having balanced diet. Hao Guo has come up with a winter’s special, Fish Head Soup with Tall Gastrodia Tuber and Szechwan Lovage Rhizome. Besides these two Chinese herbs that are used to cure headaches, there are also other types of healthy herbal ingredients in the soup, including angelica dahurica, female ginseng, pilose asiabell root, longan fruit, goji and red dates. The giant grouper from Lau Fau Shan is fatty and fresh,and since it has been cut into thin slices, you just need to dip it in the hot soup for 3 to 4 seconds before devouring this tender, delicious delicacy with strong Chinese herb flavors.

海鮮愛好者必叫的富貴海鮮船,可以一次過吃盡鮮鮑、聖子王、花竹蝦、水蟹、大蜆、帶子、桂花魚、白膳,絕對是一次海上鮮的交響樂!
Seafood lovers should treat themselves with this freshly picked seafood platter, which includes abalone, mussels,shrimp, crab, scallop, clams, Chinese perch and white eel.

據美獅美高梅的總酒侍Hedi Lao說,除了香檳外,白酒也與火鍋十分匹配,如餐廳的沙龍帝王香檳(左)及加洲無為酒莊2015年的白酒。前者有檸檬、烤蘋果及較重的礦物味;後者則較厚身、圓滑並有香草的甜味,配搭海鮮是完美之選。
According to Hedi Lao, the head sommelier at MGM Cotai,champagne and white wine such as Salon Delamotte (left) and Chardonnay from Far Niente of California, pair perfectly with hot pot and seafood.

澳洲和牛肩胛油花充盈,吃下去一嘴油香,而且爽口非常。
A chunk of marbled Wagyu shoulder tender will slap your taste buds awake.

椰子竹絲雞杞子鍋的材料雖然簡單,但湯底清甜幼滑,更有美顏潤膚之效,經理說很多女士都愛上這個鍋。
The sweet and refreshing silkie chicken soup is said to be lady customers’favorite.

椰子竹絲雞杞子鍋 美顏潤膚

若嫌上文所介紹的食材太重口味,可以試試這裡的另一招牌鍋物——椰子竹絲雞杞子鍋。秋冬空氣中的濕度大降,皮膚會變得乾燥,椰子竹絲雞鍋就有美顏潤膚、補益脾胃、養陰潤喉之效;對皮膚乾燥及常常喉乾頸涸之人士最有補冬之效,椰子與雞這兩種材料組合令湯底清甜幼滑,更是滋味無窮。

Eating for Better Skin

Silkie Chicken Soup with Coconut and Goji is also a must in Hao Guo. Cold air usually leads to dry and itchy skin in the fall and winter. This sweet, savory soup can be a great remedy: coconut juice can promote hydration balance, which is good for your skin and respiratory system.

好鍋 HaoGuo
澳門路氹城體育館大馬路美獅美高梅地舖
G/F, MGM Cotai, Avenida da Nave Desportiva, Coloane-Taipa, Macau
電話 Tel:+853 8806 2368