醉丰园 | 传统新中式餐饮

老灶台上煨着文火慢炖的三套鸭，青花瓷坛里封存着古法发酵的豆瓣红油，面点师傅的掌心仍留有三十年前揉面的力道记忆。所谓“一勺一味”，是苏州评弹般的精细火候，亦是川江号子般的浓烈本真。

在醉丰园，食材会说话。云南诺邓井盐唤醒金华火腿的陈年醇香，潮汕老菜脯与胶东海参在砂锅里共谱鲜味和弦。我们以食为媒，让《山家清供》的雅趣与当代餐桌对话，让每一筷都成为穿越千年的文化寻根。

The old stove is simmering the three-piece duck, the blue and white porcelain jar is sealed with the fermented bean curd oil of the ancient method, and the palm of the pastry chef still retains the memory of the force of kneading the dough thirty years ago. The so-called "one spoon, one taste" is the delicate heat like Suzhou Pingtan, and the strong authenticity like the Sichuan River horn.