A few months ago, I had the privilege of attending a conference in Zhejiang, and I could taste Zhejiang cuisine again that evening. Nanlu Zheli is a one-Michelin-starred restaurant with Zhejiang cuisine as the theme, and the taste of dishes includes representative dishes of Ningbo, Hangzhou, Shaoxing, Anji and other places.
Too white drunken shrimp meat is tender;
Sauce goods double spelling is sauce duck meat and sauce duck tongue;
Confucius fennel beans are indispensable;
The conch pieces mixed with cucumber seedlings have a bit of a northern characteristic;
The tofu skin yellow fish roll is a modified dry fried bell with yellow fish added to it, and the crispy and fragrant tofu skin wrapped in delicious yellow fish tastes very good;
The signature dish pagoda mille-feuille meat is limited in supply, the button meat melts in the mouth, and the aroma of dried bamboo shoots inside is fragrant;
The summer bad old Wang shrimp oil platter under the wine is just right, asked for a bottle of eight years of Xian Heng Hotel's Taidiao yellow wine, sweet and fragrant, delicate taste.
How can Zhejiang cuisine be less stinky tofu in Shaoxing, and Shaoxing steamed double stink. Hang-style fried eel segments, large pieces of eel segments are tender and flavorful.
We also tasted duck soup, sake bean sprouts, white silk, and shrimp pot stickers. Coupled with the environment and service, this home deserves a Michelin star. Enjoy the food and comment with friends.