Huai Yang Fu(Andingmen) Review

environment. The overall design of the store is ingenious, with the theme of Jiangnan Ancient Rhyme Private House. service. The waiters responsible for serving the order are very gentle and the business is very skilled. ↘️ The outer layer of the old Shanghai smoked fish is red and bright, but it doesn't get tired of eating. The fish skin is very transparent, slightly wrinkled, and eaten in the mouth is a strong burnt fragrance. The taste is mainly on the outer layer, slightly sweet; the fish meat on the inner layer is salty. The overall outer layer is tender, moderately salty and sweet. The state banquet steamed lion head lion head is placed in the lion-shaped container, which is unified inside and outside; Open the lid, a wisp of fragrance, and the oily lion head stands in front of you. The lion head of Huaiyang Mansion also adds shrimp and clams, which have a richer taste. Fat and thin are basic, the meat is soft and not scattered, the meatballs are full of juice, and they taste smooth and fragrant. ↘️ Yangzhou big boiled dry silk knife in place, neat and uniform visible to the naked eye. Gently clamped, the dry silk is soft and tender but will not break with a clip. The entrance is the refreshing, fine taste, the fresh fragrance of chicken soup slowly overflows, not greasy. After eating the dried silk, drink the mellow chicken soup and finish it, and the continuous fresh taste echoes in the mouth. ↘️ The sound of oily paste Huaiyang Mansion is after the table, and then the hot oil. The hand-cut silk is slightly thicker and the meat tastes delicious. The juice is just delicious, sticky but not thick. The garlic scent is accompanied by hot oil, and the freshness of the carp is brought out, and the white pepper is used to remove the fishy and fragrant. ↘️ The fried hand peeled river shrimp is the Taihu white shrimp, which is peeled by hand. A full bowl, the seasoning is very light, a thin layer of oil, the side dishes are green beans and wolfberry, red and green embellishment, the color is no longer monotonous, and there is more fragrance. Rice vinegar is also a good partner for shrimp, order a few drops, let the sour taste into the shrimp, the taste is more refreshing. ↘️ The secret braised pork is piled with porcelain pots, full of weight. Each side can see the three layers of clear cut noodles, fat and thin. The fire is well mastered, the fat is soft and the lean meat is not woody. The fat and lean meat is perfectly integrated, full of oily fragrance. Just the right seasoning, salty with sweet, thick and not greasy. After eating a whole piece of braised meat, the greasy feeling gradually disappeared in the mouth. The mushroom is also softly cooked, a bite is both a bit, a bit like the taste of taro, but not as sweet as the taro, the taste is lighter, softer and delicate. The mushrooms that absorb the gravy are also full of aroma. ↘️ Steamed Taihu Lake white fish with a large plate in the middle of the table, which is really stylish. The white fish is quite fresh, and the eyes are white and slightly raised. This fish is fresh and steamed to taste enough. Without extra seasoning, the fresh taste of white fish came out suddenly. The delicate fish meat tasted soft and delicious. ↘️ Wild Beehive Garlic Roasted River Lijiang Liang as the main ingredients; red vegetables, plums, garlic. The oil content of the salmon is very high, and the braised practice highlights the thickness of the meat. The fire of the burning river is in place, and the juice is just right from the bone, which is very delicious. The outer skin is chewy, and there is a feeling of pulling silk, and the taste is a bit fishy. The more you eat in, the more you can eat the smell of garlic and hive; Rich flavors melted in the flesh, mellow soft gel. Garlic in this dish is not small, soft and sweet, really a detox artifact.