六棉酒家

	崧子松鼠魚 Fresh Asparagus with Soup 選用本地新鮮鱸魚，切花後以滾油炸成花的形狀，將預先炸脆的崧子，連同自製的酸汁一併淋上魚身。魚肉經炸脆後，外脆內嫩，不失其鮮甜味美。酸甜得宜的酸甜汁，醒胃無比，實在是道老少咸宜的菜式。
Local fresh sea bass is selected for use. It is carved to a point that after deep-fried, floral pattern will appear on the fillet. Then deep fry the pine nuts and pour over the sea bass with sweet and sour sauce. The fillet is crispy on the skin after deep-frying but fresh and tender inside. The sweet and sour sauce is extremely refreshing. It is a dish for both youth and elderly.
	茄子鮮草菇 Braised Shrimp Roe, Crab Meat, Eggplant with Fresh Straw Mushroom 此菜步驟繁複，師傅先將新鮮肉蟹拆肉，再選用上乘的蝦子、茄子及鮮草菇，用上湯以慢火煏乾。此菜顏色鮮豔，蝦子甘香，蟹肉鮮甜，茄子及鮮草菇吸收上湯精華，炒不可言，難怪成為香港專欄作家劉健威先生，每到六棉必點之菜式。
The dish needs complicated and long preparation. The chef has to remove meat from the crab, then braise the crab meat, fine shrimp roe, egg plant and fresh straw mushroom with stock, until dried up. The dish is extremely colorful. All ingredients absorb the best of the stock. Absolutely delicious. No wonder Mr. Lau Kin Wai, the Hong Kong columnist, orders this dish every time he visits Kapok.
	XO醬蘭心炒杜花蚌 Sauteed Kale and Coral Clams with XO Sauce 六棉對於菜式所用的醬料甚為重視，所以 XO醬為自家製作，為了增添菜式的鮮味， XO醬還特別多加銀魚仔、馬友鹹魚、金華火腿等冶味配料。XO醬的微辣與鹹香，與芥蘭心及桂花蚌同炒，帶出桂花蚌的清甜味道與鮮脆，加上爽口芥蘭心，教人吃個不停。
Kapok always emphasizes on quality, especially over their sauce. Their XO sauce is home-made with extra ice fish, finest salted fish and Kamhua ham to provide heavier taste. The salted any spicy XO sauce has elevated the freshness of the kale and the coral clams. It will definitely stimulate your robust appetite.
	鮑汁琵琶豆腐 Peipa Tofu with Abalone Sauce 豆腐營養豐富，烹調的方式更是千變萬化，鮑汁琵琶豆腐就是其中代表作，令人吃出驚喜。將豆腐、鮮蝦與火腿拌勻，略炸成琵琶果的形狀，淋上鮑汁芡。豆腐軟綿香滑，內裡夾雜蝦肉與火腿的鮮味，使原來平平無奇的豆腐添上新意。
Beancurd (Tofu) is a nutritious food. It can also fits with thousands of cooking method. Peipa Tofu is a typical example. Its rich taste will give you much surprise. Mixing tofu, shrimp meat and ham, the puree is then deep-fried into the shape of loquat (Peipa). Serve with abalone sauce, the silky and soft tofu combining with fresh and rich taste of shrimp and ham is simply magical.
	香芹羅白鹹切豬肉 Marinated Pork Belly with Celery and Turnip 簡單材料能煮成極品佳餚，殊不容易，考驗的是師傅的創意及心思。香芹、羅白與豬肉，都是大家常吃的，師傅巧炒地用上五花腩，以鹽及玫瑰露等醃料醃製三天，加入上湯與香芹羅白同煮。一上桌，酒香肉香撲鼻，五花腩一點也不肥膩，更有清爽口感，香芹羅白亦相當入味，佐酒食用更佳。
In making simple ingredients into a sensational dish, it is a test to the chef's creativity. Celery, turnip and pork are all ordinary elements. The chef of Kapok skill fully selects half fat and half lean port belly and marinates with salt and rose wine for 3 days and lastly braises with stock, celery and turnip. When serve, the smell is full of rose wine fragrant and the pork is not fat at all. The dish is best to serve with drink.
	子薑蒸魚雲 Steamed Fish Head with Young Ginger 魚雲多以豉汁清蒸，改以子薑蒸煮，可謂大膽新穎。來自台灣的子薑，師傅將它經過多番的醃浸，然後跟大魚頭件清蒸。子薑的清甜味，浸於大魚頭內，不但帶出魚雲的鮮味，而且微微的甜辣味道，能刺湯味蕾，入口更是醒胃，極之適合春季節食用。
Fish head is usually steamed with chili black bean sauce. As an alternative, young ginger is used this time, which is a very innovative way indeed. The young ginger is imported from Taiwan and home marinated by the chef. When steamed with fish head, the fish head will absorb the sweet smell of the young ginger. Its light spicy taste not only brings out the freshness of the fish head but also stimulate your sense and appetite. It is a nice choice during spring and summer.
	香芒炒牛柳條 Fried Fillet Steak with Mango 春夏間，甚多水果當造，不少更會融合於菜式內。呂宋香芒當造的季節，將它與牛柳條及蜜糖豆同炒，顏色鮮艷不在話下，甜、香、軟、脆，且味道、口感的層次甚多。
In spring and summer, various kinds of fruit are merged into Cantonese cooking. In the fertility season of mango, pan-fried fillet steakand bean with mango slices is definitely a symphony of color and savory.