I went to Jinling to meet some teachers and wanted to make an appointment to eat and talk. The teachers knew that I was a serious foodie, and asked me to choose a restaurant by name, and I was responsible for ordering food. Under the hospitality, I can't help but be afraid, I want to come and go, since the meeting place is selected in the crowded Xinjiekou, then I will either go to the Meiyuan of jinling hotel to eat once?
The reason why it is said to be again, in fact, the last time I came was five years ago. At that time, living in the Jinling Hotel, it was the middle of summer, the red sun was scorching, the prestige of nanjing's stove was really not blown, look at the bright and dangling sun outside, there was really no courage to escape the shelter of air conditioning, so I chose the hotel's own restaurant, I did not expect to leave an unexpected good impression. Remembering that after so many years, just in time for today's opportunity, I came to revisit my hometown to see if there was any new atmosphere.
The storefront is obviously rearranged, but it still takes the traditional Chinese way, which is very plain and elegant. It seems that the business is very good, and the lunch market has not yet started, and the store is already full. The box naturally does not have to think, the store arranged a corner separated by a screen for us, and it is a private seat.
The three teachers were all spontaneous people, waving their hands to let me take full control, I had to be respectful than obedient, with a half-understanding of Nanjing and the old impression, I reluctantly made a table for it, until the dish was served, I was a little nervous in my heart.
But no matter how hesitant, the dishes were served one by one in our conversation and laughter, either with the pace of Genghis Khan's Mongol expedition to Europe and Asia, or with the cold moonlight on the shores of Walden Lake, or mixed with a few morning bells and evening songs of the Republic of China era.
Jinling saltwater duck, saltwater duck is Nanjing's signature dish, the streets and alleys can be said to be everywhere, if a Nanjing restaurant can not bring out a decent saltwater duck, I am afraid there is no face left in Jinling City. However, I am not afraid of not knowing the goods, I am afraid of comparing goods, Meiyuan Hotel's dish is particularly outstanding, and it was praised for its tender, fragrant, fresh and soft taste at that time. The cold dish selects the fattest and most plump parts of the duck, sucks up the taste of the brine, picks up a piece at random, chews it gently, is full of flavor, and the more it is chewed, the more fragrant it is, and the layers of taste are released one by one, which is simply addictive. The teacher laughed and said that although this is a home-cooked dish, it is indeed a good kung fu to achieve this level of home cooking.
Smoked mandarin fish, the reason for choosing this dish, pure curiosity, have eaten squirrel mandarin fish, steamed cinnamon fish, braised mandarin fish, including stinky mandarin fish, but never encountered the smoked practice, so since I saw it, I don't want to miss it. Although it is a cold basin, the raw material selection should be a very large top product, and the chef's knife work is first-class, otherwise there is no way to cut out such a complete and square large piece. The smoky heat is just right to grasp, deep into the texture but will not be too much to grab the limelight, the original Q bomb meat of the mandarin fish after a fireworks edification, become a long aftertaste, even brought out a little sense of vicissitudes over the years, can't help but think that at this time if you warm a pot of old wine, three or five friends sit by the window, spend a long night, must be a happy thing in the world.
Brine shiitake mushrooms, don't look at the black and dull pot on the top, look at the look, the taste is really good. This season's shiitake mushrooms are thick and solid, look round and chubby, and very pleasant. With the store's homemade marinade, after sucking it up, the whole body is more and more stretched, lazily lying on the plate, making people can't help but move their fingers. With a gentle bite, the juice overflows, sweet with salt, salty with fresh, fresh with slightly spicy, after the spicy taste is dissipated, the aftertaste is Yugan. Several layers of taste overlap and overlap, tasting carefully is a taste, if you chew it, it also has a unique flavor, although it is a vegetarian dish, it adds a little bit of the pleasure of drinking wine and eating meat in a big bowl.
Sweet and sour foreign flower radish, also known as Yanghua radish, is a specialty of the middle and lower reaches of the Yangtze River, because of its well-behaved size, bright color, and cherries are somewhat similar, so it is often called cherry radish. This dish is not difficult to make, as long as the material is selected well, the probability of success is not far from ten, the back of the knife is loose, poured with sweet and sour sauce, although the method is simple, but the taste is surprisingly wonderful. The radish itself is sweet and slightly spicy, with a bit of outstanding flavor, one bite after another is crisp and refreshing, for the more intense talk on the table is filled with a handful of dry firewood, everyone's interest is getting higher and higher.
Famous for its soft pocket, this is a hard dish that reflects the skills of Meiyuan Restaurant. The raw materials are selected well, not only is the fat body strong, but only the fattest eel back is taken from the whole body of the eel, and the rest is discarded, and the old-fashioned underpinnings in this subtle place are silently reflected. The method is not complicated, wide oil, high fire, stir-fry, wok full of gas, a piece of eel back wrapped in the sauce, hot and fragrant, but refreshing, taste full of taste, but there is no sense of dragging grease, the best thing is that a pinch of white pepper powder that can be called the finishing touch, fresh and hot, lively and flexible, the whole dish is more and more atmospheric.
A meal to eat here, can be described as a taoist satisfaction, the guests are very happy, for the next few hot dishes inevitably the expectations have also been raised a little, did not think that the world is unpredictable, people are surprised.
Stir-fried shrimp, which is a common high-end dish in the postal area, has certain requirements for the choice of raw materials and chef skills, which can be said to be one of the standard weights for evaluating the level of Jiangnan restaurants. The plate that Mei Yuan brought up today, when it appeared, it felt a little less energetic, soft and weak scattered in the plate, the entrance tasted, the shrimp soft collapsed, there was no signature elastic tooth Q cool. There is no doubt that there is a problem with the raw materials, which must not be fresh river shrimp peeled alive, and it tastes like it has been in the freezer for a long time, no matter how skilled the chef is, it is also a lack of strength.
If it is said that the stir-fried shrimp is a problem with the raw materials, then the signature boiled dried silk of this Huaiyang dish can be said to be useless from the selection of ingredients to the production. The grand Jinling Hotel actually tolerates such products being served on the table? The so-called broth, can only be described by clear soup and water, a taste will know that it is a factory product prepared from the soup, dried and cut out, do not know whether to be ashamed for the chef or should not be worth the machine, the biggest failure comes from those few listless greens, old and hard, pure painting snake to add foot, pouring people's appetite. This dish appears here, giving the impression of being out of place, like an uninvited guest, and the crowd is stunned.
Jinling square cake, if a restaurant is willing to print its logo on its own dim sum, presumably it is very confident in its own craftsmanship, this cage of Jinling square cake is so. The selection of high-grade rice noodles and bean paste, the finished color is as white as frost, emitting a faint rice fragrance, bite open to taste, the inner layer of bean paste filling is sweet but not greasy, the entrance is soft and smooth, mixed with rice noodles, the more chewy the more fragrant, the aftertaste is long, revealing a bit of Jiangnan fish and rice town's own exquisite taste. This dish must be eaten hot, once it is cold, the rice noodles become hard and the taste will be unsatisfactory.
A pin pot sticker, when ordering, see I chose this dish, the waiter specially added a sentence, this is a vegetarian stuffed snack, see I hesitated slightly, immediately added a sentence, is our family's signature, you are worth trying. It turns out that he didn't say anything big at all, and the first thing that came into view was the beautiful ice flower bottom, golden and crispy, which was eye-catching. Under the reminder of the waiter, gently bite open, the full and plump juice instantly occupies the mouth, although it is a vegetarian stuffing based on eggs and leeks, but the degree of deliciousness and Nanjing's well-known beef pot paste has a spell.
Wine stuffed chicken head rice, a meal to eat, the end of the soup water to finish. Although this is not the best season for chicken head rice, since I see it, I am always itchy. Soft and sticky chicken head rice with hot wine, a bowl of belly, very stomach drop. After the chill cleared, everyone's interest became more and more high.
Today I saw Meiyuan again, a good place, naturally very wonderful, worthy of their own golden signboard, but the deficiency, but also a little surprised, a few Huaiyang dishes a bit of a play abnormality, this level out, but really a little smashed their own field, do not know what kind of changes have occurred in the kitchen.
The teachers didn't mind me so much, but comforted me not to worry too much, and everyone talked happily and happily. Eating well, the taste is naturally very important, but the most important thing is to eat with whom, that is the top important.
This sentence is a truth, when you meet the right person, you can eat whatever you want.
Plum Garden
2nd Floor, Jinling Hotel, No. 2 Hanzhong Road, Nanjing, Jiangsu Province
Not superfluous instructions:
*Represents my own taste experience only;
* Pay your own bills, no endorsements;
* If you go to eat, if it is the same as my experience, it is very happy, if it is different from me, it is also a normal thing;
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