吴彦喜师傅是深圳潮州菜专业委员会副秘书长，潮州菜国际(香港)大赛金奖得主，一道“生腌膏蟹”，可谓冠绝天下，人间至味，不可不尝！

知道他在梅林关民乐社区的“海湾阁”二楼新开了一家私房菜会所，主打精细潮州菜，于是我迫不及待的组织了一场“大师小宴”顶级美食美酒品鉴活动，只为一尝他那道魂牵梦绕的“生腌膏蟹”。

会所总共只有四间房(外加一间KTV房)，全部都带洗手间和麻将桌，其中最大的包房可以坐到18人，人均消费500+。

如果搭乘地铁，从4号线民乐站的C出口，或是6号线梅林关站的B出口，直行仅需几分钟即可到达民乐社区的“海湾阁”。

如果开车，那就更方便了，周边有好几个停车场方便停车；提前告之餐厅，海湾阁门口的停车场还可以免费停车。

我们当晚的品鉴菜单，传统与创新并存，有几道菜也是我第一次品尝，可以说是再一次刷新了我对潮州菜的认知。

比如：花开富贵，用鲜虾蓉来做花瓣，一片一片拼成玫瑰花，再用南瓜蓉做汁酱，中西融合，好看又好吃！

黑松露醉萝卜，取萝卜芯，加高汤，用文火慢煨几个小时，让萝卜充分吸收汤汁，再用黑松露酱来调味提鲜，和国宴菜开水白菜异曲同工，却又更胜一筹。

芥香茄汁焗花胶，潮州人对花胶绝对是真爱，可能有一千种做法，而吴大师创新的是第一千零一种，用新鲜的番茄汁加入轻芥末，很好的盖过花胶的鱼腥味，花胶入口软糯弹牙，口感酸爽有记忆。

高丽参生腌膏蟹，这道菜是吴大师的成名菜，十年前，我第一次吃的时候，我就说一定要认识做这道菜的大厨，现在的升级版还加入了高丽参汤，咸鲜、软糯、醇厚……我不知道应该用哪些词来形容，但我愿意将所有赞美美食的词都用在这种菜上面，果然是“毒药”啊，连吃好几块，依然意犹未尽，回味无穷，或许，也如当年东坡先生吃河豚时的有感而发：如此美味，值得一死！

最后，借用食品本科毕业的潮汕美食家，深圳雄鹰陈律师的评价：这里的出品非常棒，是我们正宗的潮汕家乡味道，下次还要推荐身边的朋友过来！

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