Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/867995
京花軒出品的蟹肉黃燒魚 肚,用鮮美絕倫的雞湯文 火慢燉,簡潔的造型中流 露豐富內涵。 Golden Flower's stewed fish maw with crab claw in supreme chicken soup looks deceptively simple. PHOTOGRAPHY BY BARBARA KRAFT 85