Eat in the New Year, book a seat in advance, every time you want Sichuan cuisine. Mountain city curd flavor double fight, typical Sichuan flavor, fragrant, spicy, fresh, salty, rattan pepper fish fillet, stimulate taste buds, good, good, good q

Spicy Joint (Xinbai)

The second time I came to Nanjing, because this restaurant set up Jinling Hotel. Sure enough, it didn&#39;t disappoint me. The salted duck is the taste I have always remembered. The soft pockets and shrimps have a small double fight. The soup of the lion&#39;s head is really a test of the chef&#39;s skills. However, there is only one fresh word in my head. Fang cake is sweet but not greasy, and the fragrance of bean paste is just right. Today, I was cold and sent Huaishan chicken soup. The matching health tea has been praised by me and the doll. After the meal, I also sent fruit intimately. Today, I am very happy. I will come back from the caring Miss Liu Wei and the warm Miss Tao Wei.

Trip Gourmet Awards

Top 24 Fine Dining 

Nanjing Jingcai Restaurant first entered Hexi! Hexi banquet first choice! It is worthy of 2021-2022 Black Pearl shortlisted restaurant Nanjing Jingcai Restaurant really loved it for many years! Their dishes are constantly innovative, all using the most traditional ingredients combined with the food to cook Hexi store in the center of Jiangshan, the location is convenient - the store environment is high-end, the overall atmosphere is high-end and stylish, whether it is a private room or a hall, it is very exquisite recently. In the autumn, it can be said that the food is in the city. Natural stew flavor ⭕️ fried beef tail: must order signature dishes! The plate is very delicate, the special ox tail bone flesh feels soft and tender, made through the process of fried roasted stew, the first time I eat such a good taste of the ox tail, according to the introduction is the first section of the selected ox tail root, each cow only this one! Material selection is fine - ⭕️ Qianjinding: the same exclusive production. Unlike traditional lion heads, this dish has been creatively improved, selected top-quality pork belly, the taste is more delicate and textured, after slow fire, the meat is soft and tender, completely not greasy -⭕️ Honey pepper stew oil Jinling black chicken: the first time I eat black chicken, the whole body is black and shiny, The surface is full of a layer of Hangjiao rings. While eating chicken, you can eat the aroma of Hangjiao ring itself. The chicken is sweet and tender, and the sauce is sprinkled. The fresh taste is overflowing. A rare special dish-Nanjing Jingcai Restaurant gives me full of surprises and my family can&rsquo;t love it anymore. The best choice for a family dinner will be set here soon for the Mid-Autumn Festival! !

Top 20 Local Restaurants

This lion king&#39;s house in Xinjiekou has Huaiyang cuisine. The location here is good and the decoration is high-end. Qinghui Lion Head is also a famous Huaiyang dish, which is very authentic. The signature feature of the Millennium Salt Water pigeon, the pigeons are very tender, delicious, and must be ordered.

Nanjing cuisine ｜ Xinjiekou high-altitude C-place restaurant ❣️ Window view seat can taste food while overlooking the green Xuanwu Lake and the green purple mountain. If there is a date or anniversary, you can book in advance and request special layout. The landscape table scattered with rose petals is very romantic. Service: warm, thoughtful and patient, someone takes a seat, and reports the name of the dish. -💢 The best aerial romantic dating restaurant in Nanjing ｜ Open kitchen, decorated in traditional Chinese style, I like the tone of the blue brick wooden door in the aisle, and the photos are very good. 🌈 Pinning Mansion is a boutique Nanjing cuisine based on Huaiyang cuisine ‼️ Order a guide in advance, because Ritz has five meals a day, only three dishes are ordered, each dish is so love 〰️ Crispy skin Wenhuo veal, squirrel osmanthus fish, crab powder lion head, cooked drunk crab ～～～✨ Wenhuo Crispy veal: The surface is wrapped in a layer of crispy noodles, the sauce is salty and sweet, the beef inside is tender but not firewood, and the fat and thin. ✨ Huaiyang Qinghai Crab Powder Lion Head: Two people order one, the taste is soft and delicate, the entrance is instant, the soup is light and delicious. ✨ Flower-carved drunk crab: the bright crab meat is fresh and sweet, the cream is yellow and smooth, and it has a little wine aroma; the wine tastes moderate and just right. ✨ Squirrel Osmanthus Fish: The sour and sweet is too suitable for the taste of Yixing people. The cinnamon is fried golden and crispy, the sweet and sour tomato sauce is poured on it, and the crispy outer skin is white and tender. The taste is rich; the best taste is to eat while hot. ️

Top 6 Restaurants for Views & Experiences

Looking at the crab yellow here, some people are coveting, and some people are sickening. After all, crab yellow is a bit like bala. But it&rsquo;s delicious to eat, and it&rsquo;s a big meal! It&rsquo;s not suitable to eat more stomach. [Taste] Good [Environment] Can [Service] Not bad

Nanjing specialties, good value for money, taste is OK, there will be new dishes exiting the season. The environmental design has a strong market taste, and the waiter is also very suitable for wearing. There is also a live performance of Suzhou Pingtan.

过年来吃 提前预定了座位，每当想川菜时的必选。山城腊味双拼，典型的川味，香、辣、鲜，咸，藤椒鱼片，刺激味蕾，好好好好好好好q

去合肥的第一晚就想来新香汇这边了，不过因为时间比较赶，所以耽误到第二天中午才过去，店铺比较清晰了，是做川菜的，锦里也是四川成都最出名的一条街道。

The first night I went to Hefei, I wanted to come to Xinxianghui, but because the time was relatively fast, I was delayed until noon the next day. The store was clearer. It was made of Sichuan cuisine. Jinli was also the most famous street in Chengdu, Sichuan.

&larr;环境&rarr;餐厅正门，装饰给人一种不务正业的感觉，还有些凌乱。内部承接了大门的凌乱，还有些压抑。餐具在桌子里，打开抽屉自取，挺有意思，既节省了人工成本，也更加干净，还增加了客人的用餐体验，可以说一举三得。每桌都有菜单和二维码，可以扫码点菜，也可以喊服务员人工点菜。茶挺香，是服务员端来的，第二杯就是自己去倒了，大茶壶每个用餐区域都有，服务员人手较紧，无暇顾及。↙菜肴↗第一道干煸四季豆（22元/例），量有些小，味精感有点重，其他我和子敬觉得都不错，四季豆火候控制适中，盘中残油也少，在这地段这样的餐厅这价位，可以说是满分了。第二道酸汤肥牛（38元/例），颜色比较讨喜，肥牛只有上面一层，下面是金针菇和莴笋丝，莴笋丝刀工不错，味道有些单薄，但明显比上家（食朝汇）要好。第三个一齐上，左上角是钟水饺，右上角是担担面，下面是红油抄手，三个都是6元/例。钟水饺，成都小吃，在很久很久以前，有一个姓钟的老帅哥，独创给自家秘制水饺淋上辣油，一下子就成了当年的网红食品，并且流传了下来。这里的钟水饺是速冻的，没啥味道。担担面，相传在很久很久很久以前，自贡一个陈姓小贩挑着担担走街串巷卖面，味道好一不小心名震大江南北全城，因而得名&ldquo;担担面&rdquo;。这里做了改良，就是普通的拌面吧。红油抄手，就是我们这里的馄饨，四川地区管它叫&ldquo;抄手&rdquo;，煮好捞干淋上红油。这里的汤太多，馄饨太烂，可能客人太多，下的太多，来不及捞。最后一个龙眼甜烧白（22元/例），这个等蛮久时间，甜烧白是四川传统名菜，取五花肉、豆沙、糯米合蒸。这里做了改良，中间是五花肉薄片卷的蜜枣，四周是甜的糯米饭，做的更像是我们这里的八宝饭吧。卖相不错，糯米粒粒分明，甜度刚好，不腻。表面有粒粒白砂糖，吃起来会咯吱咯吱，还有些不明的黑色小点点，不知道是不是米没洗干净。建议三到四人在点这道菜，不然分量有点大。↖结语↘餐厅定位极其精准，主打高性价比川菜，菜肴味道不算差，有些甚至还有惊喜，极其亲民的价格，加上炒鸡便利的地理位置，可以说是一家值得逛街血拼后回血的地方。去的那天是工作日，用餐结束出来发现不少人在排队，可见生意非常兴隆。可能你会觉得他服务少，菜量少，可是你想想，在新街口，人均50元左右的价格，你没任何理由要求他做的更多。辛香汇已经做得很完美了，不然也不会生存这么久，时间早已给出答案。

&larr; Environment &rarr; The main entrance of the restaurant, the decoration gives people a feeling of not doing business, and it is a bit messy. The interior undertakes the messy door and is a bit depressed. The tableware is in the table, open the drawer to pick it up, it is very interesting, not only saves labor costs, but also increases the dining experience of the guests, it can be said that it can be said to get three in one stroke. Each table has a menu and a QR code, you can scan the code to order, or you can call the waiter to order manually. The tea is very fragrant, it is brought by the waiter, the second cup is poured by yourself, every dining area of the large teapot is available, the waiter is tight, and there is no time to take care of it. ↙ Dishes ↗ The first dry four season beans (22 yuan/case), the amount is a bit small, the MSG feeling is a bit heavy, other me and Zijing think it is good, the four season beans fire control is moderate, the residual oil in the plate is also less, in this location This price of a restaurant, it can be said to be full marks. The second sour soup fat cow (38 yuan / example), the color is more pleasing, fat cow only the top layer, below is golden needle mushrooms and tungsten silk, tungsten knife work is good, the taste is a bit thin, but obviously better than the previous home (Shi Chaohui). The third one is on, the upper left corner is Zhong Shuiyu, the upper right corner is Dandan noodles, the following is red oil copy hand, all three are 6 yuan / example. Zhong Shuiyu, Chengdu snacks, a long time ago, there was an old handsome guy named Zhong, who created his own secret dumplings with spicy oil, and suddenly became the net red food of the year, and it was circulated. The Zhong Shuiyu here is quick-frozen and has no taste. Dandan noodles, it is rumored that a long time ago, a Chen surnamed vendor in Zigong took Dandan to the streets and alleys to sell noodles. The taste was good and accidentally famous and famous. The city in the north and south of the Yangtze River was named &quot;Dandan noodles&quot;. It has been improved here, it is an ordinary noodles. The red oil is the hand of our here, Sichuan area calls it &quot;hand of hand&quot;, boil it and drench the red oil. There are too many soups here, the stew is too bad, maybe there are too many guests, too many down, too late to fish. The last longan sweet roast white (22 yuan / case), this waiting for a long time, sweet roast white is a traditional Sichuan dish, take five flowers, bean paste, glutinous rice steamed. It has been improved here. In the middle is the jujube roll of the pork slices, surrounded by sweet glutinous rice, which is more like our eight treasure rice. It looks good, the glutinous rice is clear, the sweetness is just right, not greasy. There are grains of white sugar on the surface, and it will creak when you eat it. There are also some unknown black spots. I don&#39;t know if the rice is not cleaned. It is recommended that three to four people order this dish, otherwise the weight is a bit large. ↖ Conclusion ↘ The restaurant is extremely accurate, mainly focusing on cost-effective Sichuan cuisine, the taste of the dishes is not bad, some even have surprises, the price is extremely close to the people, plus the convenient location of fried chicken, it can be said that it is a place worth shopping and blood back. The day I went was a working day. At the end of the meal, I found that many people were queuing, and the business was very prosperous. Maybe you will think that he has less service and less dishes, but you think about it. At Xinjiekou, the price per capita is about 50 yuan. You don&#39;t have any reason to ask him to do more. Xinxianghui has done it perfectly, otherwise it will not survive for so long, and time has long given the answer.

新百里面AB楼复杂的交通组织让这家店找起来并不算方便，不过价廉物美一直都是比较形象的形容词。自取白开水还算方便，不过还是以辣的菜为主要特点。口水鸡的鸡皮沾上辣油还是比较爽滑的，牛蛙虽然量不算太大，但是腿部分的肉也比较紧实，总体感觉菜色比较新鲜。

The complicated transportation organization of the AB building in Xinbai makes this store not convenient to find, but cheap and good quality has always been a relatively image adjective. It is convenient to take the boiling water by yourself, but it is still mainly characterized by spicy dishes. The chicken skin of the mouth is still relatively smooth with spicy oil. Although the amount of bullfrog is not too large, the meat in the leg part is also relatively tight, and the overall feeling is fresher.

【环境】五年前，辛香汇是南京最红火的川菜馆，价廉物美，四川味道绝对地道。那时候还是在新百的大众书局上面，光排队就要排半小时的餐厅。突然有一天说，要关门重新装修，一装便是一年。在这一年里，新型餐厅网红餐厅玩的风生水起。就在大家快忘记这家老牌川菜馆的时候，他随着新百B座的建成闪亮登场。蛰伏这么久的辛香汇，升级了系统，全场手机点菜下单买单，非常方便，是运用互联网到餐饮界的标杆。装修风格也十分有趣，灯光恰到好处，饱和度高的细节增进了人们的食欲。【鸡丝凉面】川菜的精髓在于香料，一份小小的凉菜，但是从辣椒酱就能尝出正不正宗。辛香汇的鸡丝凉面，用煮好的凉面做成蚕茧的造型，中间撒上丝丝鸡肉，最重要的就是最后浇上的辣椒酱，辣度刚好，散发着辣椒独特的香气，一口一个凉面卷，十分开胃

[Environment] Five years ago, Xinxianghui was the most popular Sichuan restaurant in Nanjing. It was cheap and good quality. Sichuan taste was absolutely authentic. At that time, it was still on the top of the Xinbai Public Bookstore, and the restaurant was only half an hour in line. Suddenly one day said that it was going to be closed for renovation, and it was a year in one installation. In this year, the new restaurant net red restaurant played the wind and water. Just when everyone was about to forget this old Sichuan restaurant, he appeared with the construction of the new 100 B block. The Xinxianghui, which has been lying for so long, has upgraded the system. It is very convenient to order and pay for the whole mobile phone. It is a benchmark for using the Internet to the catering industry. The decoration style is also very interesting, the lighting is just right, and the details of high saturation have increased people&#39;s appetite. The essence of Sichuan cuisine is spice, a small cold dish, but from the chili sauce can taste the authentic. Sinxianghui&#39;s chicken silk cold noodles, with cooked cold noodles to make silkworm cocoon shape, sprinkled with silk chicken in the middle, the most important thing is the last chili sauce, spicy just right, exude the unique aroma of chili, a cold noodle roll, very appetizing

Spicy Joint (Xinbai)

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