This Huaiyang dish is NO1 in Nanjing, no one, per capita 300-500, can't book a seat
Edelweiss tofu ～ Also known as "Chrysanthemum Lion King", meticulous, silky roots, white porcelain such as jade, soup color clear, promote the first traditional knife kung fu [strong]
The "Jiangnan Zhasa Braised Pork" took half of it, 4 pieces of meat and 3 pieces of radish. The taste was okay. The southern method is slightly sweet. Each piece of meat is very big. The pork belly is still slightly greasy in the fat. "Steamed Donghaida "Yellow croaker" is delicious, with garlic cloves and firm flesh, especially the meat in the belly of the fish. It is steamed piece by piece. The saltiness is suitable for "Huaiyang Xiaolongbao". First bite a small hole to drink the soup, then pour some Vinegar, tastes good [Service bell] Service: There is no leader, and I went into the restaurant and looked for waiters everywhere [Mint] Environment: OK
The dish with the highest click-through rate of "Cicheng New Year Cake Roasted Yellow Fish" is mainly because it is very cost-effective and not particularly expensive. The yellow croaker is very fresh, not too big. The taste is salty and fresh, the fish is soft and tasty, and it is more acceptable for guests from the north and the south. The rice cake is very soft, absorbs the umami taste of fish, and tastes good. "Classic Huaiyang Soft Pocket Rice" is actually soft pocket and Yangzhou fried rice, or Huaiyang soft pocket rice. The taste is good and the layers are rich. The rice is fried in advance, put in a hot casserole, and added with small pieces of Huaiyang soft pockets. "Vance Tofu Soup" is said to have been served on the tip of the tongue, and the taste is okay, the tofu is very fine "Yangzhi Ganlu" is delicious, fresh [mint] Environment: the first floor of Shangri-La Hotel, relatively large [service bell] Service: OK
The taste is very good, Jiangnan stove can be called the leader of Huaiyang cuisine, and each special dish is very complete. The service is warm and thoughtful, and the environment is comfortable. The lobby manager said that he used to work in Macau and communicated with me in Cantonese. It was very kind and lovely.
it was a great experience great food
One of the best Huaiyang Cuisine and value for money!
Because there is no waiting for the reservation in advance, the restaurant service is better, the salted duck does not smell heavy, and the taste is very tender. Wensi tofu taste is also very good, very light, and does not lose the fresh flavor. The soup yellow fish, the fish is relatively light, but the soup inside the stomach is very fresh. The amount of Gongbao shrimp ball is a lot, belonging to the taste of sugar and sour. Cherry foie gras is very suitable for taking pictures, but the taste is too tired. Yangzhou fried rice is not very appreciated. It is a pity that there is no Dengying beef. Overall, the dining experience is better, the small oranges on the table are very sweet, the orange tea is very delicious, the lady is very diligent, the service is better, give a good compliment.