Qianhu Fishing Port, Ningbo’s most famous restaurant, and there is no one
Unlike many gorgeous western restaurants, Qianhu Fishing Port is low-key, restrained and unassuming. It took a few minutes before and after a small stone bridge from the hotel village where we lived, but it took me a while to determine where the main entrance of the hotel is really. Too low-key, the interior decoration is also the rustic style of the fishing village without too much fancy decoration
Ningbo cuisine pays attention to seasons, so-called "not eating from time to time"
|Fishing Port Special Cold Dishes Platter^Hana snails, frozen meat, lettuce, and herring are fresh seasonal products. The quantity is not large, but it looks and tastes delicious. The snails are treated with tails and are easy to eat.
|Orange Flavored Crab Noodles Crispy Shrimp Balls^A slice of bright orange and orange. The size of the prawns is large and the prawns are firm. With the sweet and sour taste of oranges, it feels good
| Steamed Qianhu Lake Peng Fish with Scallion Oil^Ningbo people are known as "winter crucian carp and Xia Peng". In winter, crucian carp is plump and summer is a good time to eat poncho. What Ningbo people call poncho is actually what we usually call white fish. Shizheng didn’t need much processing at that time, just steaming with shallot oil is the best way to preserve the original taste of the river, the meat is tender and delicious
|Osmanthus Baiyue handmade glutinous rice balls^Of course, when you come to Ningbo, you still have to try the Ningbo glutinous rice balls, but the black sesame filling has a higher sugar content and is a bit sweet. I think it’s ok to try one. Of course, you can eat more if you like the sweetness.
Always thought that Ningbo is the No. 1 restaurant.
The long-awaited Qianhu Fishing Port is finally designed as desired. The hotel is elegant and full of high-end sense. If you can live here for a day, it will be an excellent eight-course cold dish. The impression is particularly deep. The double fresh is abalone and shrimp. The juice wine is fragrant and refreshing. In addition to its deliciousness, it also has an endless aftertaste of wild mushrooms and pomegranate-coated porcini white sauce. The shape is very attractive. The vegetarian clear green tea fragranced mandarin fish is just right. Not dry firewood and a bit chewy. It is a cold dish with a high acceptance. It has a slightly spicy sensation. The rattan pepper is refreshing and spicy. It goes well with vegetarian dishes. Summer main mushroom series, cold dishes and hot dishes. They are all used more, but this year Yunnan is dry and less rainy. The quality and variety of mushrooms may not be as good as in previous years. The time to market will also be delayed. Braised camellia chicken with mushroom oil sauce, scallop oil chicken cones, Yunnan black truffle and colorful seasonal vegetable salad. Chicken fir and black truffle are precious mushrooms. Chicken fir strips taste like small snacks, not to mention that they are not fungi. The salad is seasoned with grapefruit vinaigrette to relieve the appetizing beef sesame peel. It’s more like a hot dish with a flavor snack on the table, and it’s also a lively gold medallion. This signature dish is also a heart-to-heart. The whole piece of pork belly is sliced into thin slices, forming a pagoda shape. The bottom is dried bamboo shoots and vegetable heart. It is fragrant and not fatty. It can also be eaten in chestnut pie with dried bamboo shoots. Homemade chestnut pie is fragrant and crispy. It is also very good with onion mushroom sauce and Qianhupeng fish. The fish can only be relieved during the fishing season. Taken from the medium and close to the water terrace, the fish is naturally fresh, the sauce is good, and the garlic fried cooked prawns are quite rich, the prawns are open back and the heads are removed, and the kung fu is enough. It is big but the meat is not powdery. It is still Q It's delicious. The bb duck with black truffle sauce and crispy skin is delicious. This bb duck is very delicious. It is a person who doesn't like eating duck meat. The duck selected is relatively small, so it is not fat and the meat is very tender. A pot of good soup with crispy skin and fried porcini mushrooms with Yunnan bacon are still mushroom series. A pot of good soup does not lose its name. Many kinds of mushrooms are stewed into a pot of soup, which is very delicious. Yunnan bacon fried porcini mushrooms are very delicious. The flavor, to dilute some of the Yunnan flavor, people in Jiangsu and Zhejiang are also more able to accept steamed scallops with red bean sauce, steamed scallops with hand-peeled prawns, stir-fried seasonal vegetables with garlic and refreshing. There is no bad dish. Yongkang foie gras wild mushroom sauce sesame sesame biscuits, in I always imagined what kind of biscuits would look like before I saw it. It turned out to be a thin shortbread, on top of a honeydew melon, with foie gras, freeze-dried strawberries, and a very interesting coconut 2.0. The dessert was made on the previously acclaimed coconut. It’s upgraded and changed to a small single serving. It’s more refined. Everything you see is edible. The coconut jelly is sweet and delicious. Qianhu Fishing Port has won many honors. The quality has always been guaranteed. New menus and dining environment are released every year. Not to mention that the lakes and mountains are glaring, and the excellent hotel design is also worth visiting. If you have money and leisure, it is a great pleasure to come to Park Hyatt on weekends or small holidays.
Summer mushrooms, precious mushrooms from Yunnan have made this summer healthy meal, and the mushrooms abundant in summer in Yunnan have come to Ningbo Baiyue. Qianhu Fishing Port. The supply time of summer dishes: 6.1-8.31 must choose new ingredients as the main ingredient. The seasonal dishes are eaten in season and before the food is tasted, this is the most appropriate. The executive chef of Park Hyatt launches a popular dish every three months, which is not repeated every year. Autumn dishes will be close to Cantonese cuisine, and those who like can come here to experience it. Cold dishes, including many seasonal dishes, precious mushrooms from Yunnan, let you taste the most delicious flavor without going to Yunnan. ⭐️Beef sesame peeling is actually cold skin. The taste of cold skin is really good. The refreshing cold skin wrapped in peanut butter becomes smoother. ⭐️The dish of scallop oiled chicken zong is really delicious. If it were not introduced by the chef, you would not have guessed that this is mushroom. Chicken zong is the king of mushrooms and it is super delicious. ⭐️Yunnan black truffle colorful seasonal vegetable salad with a layer of bitter gourd, a layer of yam, a layer of cherry tomatoes, and a layer of ice grass. This makes the most beautiful salad tower, and the grapefruit vinegar is delicious. The hot dish recipe combines the characteristics of Ningbo local dishes and Yunnan's precious mushrooms, making this meal more healthy and delicious. Many of the dishes are excellent. ⭐️A pot of good soup This is a pot of mushroom and chicken soup. Everyone comes with a bowl. There are mushrooms and chicken. You must drink the soup first. It is really delicious. Drink it while it is hot. It is good to drink the soup in summer. Because of the serious loss of hot water due to weather. ⭐️Hand-peeled prawns and stewed rice whites are carefully selected, each of which is about the same size, and is not bought in the daily market. It is super tender, and the thickness is only the size of two chopsticks. The dried shrimp on top, although it is really dry, is very chewy, the more you chew, the more fragrant it gets. ⭐Gold Medal Pork This is a signature dish. When it came up, I just thought it had a special shape, but in fact, it has a different dimension. The inside is dried bamboo shoots, and the surrounding vegetables are surrounded by layers of meat. It is completely continuous and fat. Not greasy, just eat the cake is really delicious, worthy of the signature. ️⭐️Grilled Sanmen Scylla with Scallion and Mushroom Sauce is a perfect combination of local dishes and mushrooms. I didn’t expect this dish to have such a solid portion, but the tongs are too hard, and I don’t dare to eat those with bad teeth. But the crab meat is really super fat and tender. Even during the fishing season, you can still eat fat crabs at Park Hyatt. Dessert One Coconut 2.0 Last year's Coconut 1.0 was well received. This year it has been improved. Now it is one per person. The whole coconut can be eaten. The umbrella is pineapple slices. The chocolate is wrapped in milk jelly and the middle is passion jam, sweet and sour. Delicious, perfect shape, coconut 2.0 is even better. After the meal, the fruits are peeled and sliced one by one, which is really considerate. The environment is so beautiful, and the mood of dining is immediately happy, and the dishes are so delicious, you must come here to have a dinner at Park Hyatt, which is great.
Crap crab, drunk snail, niancake eggplant, except for a little higher price, all are good