Its name is "Chuan Tang Jia Xiao Guan".
The first time I ate the Chuan Tang family, I went to the Internet to check the word "Tang".
"Speaking of The Food Department": "Soup, meal or from water."
Tang Gao Yanxiu's "Tang Que Shi Lu She Ren Ren Ren You Lu Zhi Zhi Zhi": "This day he is cold, and he wants to march, and he has already added garlic to the city's blood and food."
Unfortunately, there is little information. In fact, it is very simple, 湌, that is, through the "meal".
I just don't know why the store has gone to such great lengths to find a strange word as the name of a restaurant.
The location of the Chuan tang family is also enough for "private rooms". If you take the subway, take Exit 20 of Xinjiekou Station and walk 500 meters north and then turn left for 200 meters; if you drive, navigate into Da gong Silver Lane or Mercy Society or Butler Bridge to find a row of doors of similar color and find the most inconspicuous one.
Back to the point. The dishes of the Chuan tang family are delicious.
The lapa garlic jellyfish turns into eggs, several dishes are brought out separately, each dish is a beautiful cold dish, mixed and matched, suitable for the prelude to appetizers.
The signature white cut pork liver is strongly recommended, the pork liver is boiled white and red, and it looks very delicious from the profile, like the white liver of the chicken. On the palate, it is sticky and tender, and it has the smoothness of foie gras. The sauce is also outstanding, and the combination of soy sauce, vinegar, sesame oil, sugar, sesame seeds and minced garlic is a good dipping water.
Brine duck is a home-style taste, brine pigeon brine is fragrant and warm, brown-like clear marinade dotted with some green onions, not salty or greasy, can also be used for bibimbap.
After ordering, the small yellow fish with sauce pepper is immediately steamed in the pot, and the plate is piping hot, and the yellow fish is stacked with a small stack of pickled sauce peppers, accompanied by the freshness of the fish and soup, which floats into the nose.
Green pepper stir-fried black chicken fir seasoning is very simple, green and red pepper and black chicken fir are stir-fried together, eating the seasonal umami flavor of chicken fir.
Stir-fried duck offal with capers. The owner brought it up to me and told me that the capers were pickled at home. Duck offal is a wonderful thing on the dinner table of Nanjing people, and the process of stir-frying this dish is very important, so that the aroma can be produced by high heat and pig iron pot.
Pat garlic melon stir-fried sauce meat. I've never eaten a combination of these two ingredients. The melon is stripped of its inner flavour and only the crispness of the fruit; the sauce meat resembles the taste of farmhouse bacon and bacon, and the fat is plump.
Mapo tofu is a home-cooked dish, and adding something to mapo tofu is the finishing touch. For example, shanghai Yongfu has a road "white ma po tofu", big meat hit the big vegetarian, people think of it, although they can't eat it, their hearts yearn for it. This mapo tofu dish of the Chuan Tang family is made with beef tendon, and it has a smooth and full taste. Looking at the menu, in the summer, it was changed to mapo tofu roasted shrimp, which must be equally fascinating.
Puff pastry soy sauce river white shrimp. There are fewer white shrimp in the river, and the more precious it is. Jiangbai shrimp is not large, dense, with a simple oil to burst it, eat into the mouth, the more chewy the more fragrant, the more chewy the more reluctant to eat immediately...
The two big dishes at the finale were also enough surprises.
Chuan Tangjia organic big fish head with old fritters. The meat on the head of the fish is plump and fatty, and it is simmered in a combination of the most famous home-roasted and shallot oil until it tastes good. The heat is just right, one more point is thick, one less point is raw, a large plate is full, served on the table, and the soup base is still grunting and bubbling.
Finally, a thick golden fritter is cut off and placed in a pot, and the fritters are soaked in fish soup, which is the feeling of carbon water exploding in the mouth.
Jiangnan Yipin flower carved chicken. The whole chicken is stuffed into a large casserole pot, colored and seasoned with southern milk, red yeast, rock sugar, soy sauce, flower carving wine, etc., simmered over low heat, collected the juice on high heat, opened the lid, the red and shiny skin is bright and dripping, sprinkled with coriander and green onions, red and green, and thick makeup.
The chicken is soft and rotten, and with a light tear, it pulls off the "pomegranate skirt", the chicken emits a rich aroma of carved wine, and the red marinade slowly flows down the chicken, opening its mouth to catch it, sticking its teeth.
Chopsticks fished in a casserole, there are even a few pieces of pork knuckles, no wonder this dish is rich and juicy, the brine is thick.
Pass on the dishes of the family, you can eat a lot of fun. For example, if you want to eat mapo tofu, here will add a beef tendon; want to eat Jiangsu and Zhejiang home-cooked small stir-fry, soy sauce river white shrimp and sauce meat fried melon will definitely not let you down.
Of course, I still asked the boss, why did he use such a strange word as the name of the restaurant? The hostess downplayed, our husband is superstitious, Zhang Luo before this shop, looking for someone to calculate, people say that he is short of water in his life, just add a three-point water to the food. Which can think of this word is not easy to recognize!
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Chuan Tang Family Pavilion
66-3 Silver Lane, Grand Hammer