Jing An Shangri-La in the heart of Shanghai, has always been like an old friend often come and go, the hotel's Chinese restaurant Summer Palace is not outstanding in the Jing An Kerry a number of cutting-edge Internet celebrity restaurants, but because of the strength of Shizuka and has some rare qualities, the treasures in the restaurant, I hope you know.
Eight years after its opening, the summer palace is well maintained, the tables and chairs are wide, the crystal lamps shine at night, and the classic night view of the city can be enjoyed through the windows.
The "living treasure" in the restaurant is the hotel's chief sommelier King, who has won numerous sommelier awards and shuttles from restaurant to restaurant every day, quickly inviting him to recommend tonight's wine.
King will recommend the most suitable wine according to the dishes we ordered, not only red meat with red wine, seafood with white wine, you order seafood with different sauces He will choose different fields in Burgundy accordingly, that night we have chicken and fish, there are aromas and spicy, so it is accompanied by a new list of small farmer champagne.
This is the most surprising champagne I've been drinking recently, aged in slight oak barrels, first with crystal clear acidity, then with a ripe, rounded, creamy feel, and the mineral taste is full of fine and complex... The key is not expensive, a good champagne can really light up dinner!
The cold dishes include both the chef's creative new dishes and the traditional side dishes that Shanghainese like, so first take the bad four joys to appetize, in this early autumn when the summer heat has not subsided.
Truffle fishing snail slice is one of my favorite, crispy screw slices mixed with crispy taro shreds, not only truffles, but also silky lemongrass and lemon leaves, adding a touch of southern flavor, exotic fragrance, especially under the wine.
Fragrant mango foie gras can be described as a combination of Chinese and Western, dense liver sauce with sweet mango, sandwich a layer of fragrant nuts, a spinach at the bottom, sweet and salty interweaving, fragrant and moist.
A beautiful one is marble yam, which is mixed with cuttlefish juice in the yam mud, blending out the feeling of marble, and like ink painting, it tastes soft and slightly sweet with milky aroma.
The stew soup in the shop, with a large belly cup to serve, the portion is particularly large, a cup of cordyceps flowers stewed snails, fresh and warm, buried in the head to drink empty, suddenly full ...
But as soon as the truffle eight treasure chicken cooked on the table came, I was hungry again!
Guangdong Qingyuan chicken is first pickled and then grilled, while the chicken belly is stuffed with glutinous rice, fried until it is red and crispy before being served, and joyfully served while it is hot.
The master slashed the pieces with a large knife on the spot, watching him take out the shiny glutinous rice from the chicken's stomach and fill the plate, and the eyes of everyone present lit up...
This dish can be said to be a combination of Cantonese crispy chicken and ben bang babao duck, the chicken skin is crisp and thin, the chicken is tender and smooth, the light pink is perfumed with spices, a little dipped in rice vinegar can be degreased, and a single bite of a chicken leg is also a pleasure.
Witty as I am, dig the glutinous rice at the bottom while it is hot, the glutinous rice is fried in advance, then baked softly, and inhaled the fragrant chicken fat, soft and sticky with shiitake mushrooms, sausages and foie gras, a few pine nuts, adding a strange fragrance.
When the big yellow croaker is on the table, we don't think so, isn't this the common steamed yellow croaker with snow vegetables? But if you clip a chopstick, you can't stop chopsticks.
The original grass green toppings, mixed with chopped pickled peppers, spicy beyond joy, and a hint of salty freshness, turned out to be pomfret carp - it looks like Cantonese steamed fish, in fact, borrowed from Hunan cuisine and Ningbo cuisine, so wonderful, we discussed the fish after eating and then the next noodle is not bad.
The next time this plan is implemented, there are already noodles today: pepper fresh prawn angel noodles, selected Fujian large flower shrimp, the body can be strong!
The so-called angel noodles were not originally pasta, but the traditional Chinese hollow noodles, also known as "lotus noodles", there are countless honeycomb tissues in the noodles, it is easier to suck juice, and now it has sucked up the shrimp soup, soft and flavorful, an extra touch of pepper oil, extra flavor.
Guizhou duck blood fat intestine is an outlier on the menu, the general hotel restaurant rarely do pig water, but know that Shanghai people like to eat large intestine, the chef specially added this dish, fresh large intestine kitchen every day scrub clean, pressure cooker to soft glutinous, thrown into Guizhou classic sour soup, with duck blood, a little finger pepper, sour and spicy, the table atmosphere suddenly heat up!
There are several dishes on the menu that I want to try, like casserole pot wine boiled yellow eel, think about it is a good dish, there are 198 red liquor, sparkling wine to drink, this meal has not finished eating, I am eager to try!