2021/04/24 Saturday Ningbo Dongqian Lake
After breakfast, walk along the hotel's lakeside trail, the trail is well built, and the fitness track of Beijing Aosen Park is the same, accompanied by the lake and mountains, walking down in a circle, the body and mind are comfortable.
A small boat on the shore, hanging a red lantern.
The old man who fishes for shrimp
At 11 o'clock, I took the bus to lunch. Drive along the road around the lake for ten minutes to a farm by the lake. There is a small Asi farm at the door, there is a queue at the door, and the business is very prosperous. The friend who arranged our meal said that every weekend and holiday, there are many people here, and the per capita consumption is more than 100, and it is worth eating lake fresh. Instead of joining in the fun, we went to the Daejeon Mountain Residence in the wetland park.
The setting is beautiful
A few young chefs in the kitchen made several dishes, all of which are daily dishes in the store, which feel less like the products of the farmhouse, and a bit like an urban restaurant.
Tofu
XO sauce mixed with shredded bamboo shoots
Pickled crab
Lake shrimp of the Four Treasures of Qianhu Lake. The shrimp meat is firm and fresh and sweet.
The Kiss of the Four Treasures of Qianhu. It's a mouthful of snail meat sucked out. It was hard for me, a northerner, to do, and after five or six tries, I sucked out one.
Braised fish lips
Crispy fried blue fish
Roast chicken with spring shoots
Steamed fish with slices of ham shoots
Crab bone sauce
Bluefish paddling
Dried fish sautéed with celery
Umi mochi.
The products here are much more exquisite than the farmhouse, and the taste is not bad. But it is still the feeling of farmhouse food, local ingredients, braised more. Originally, the daily life of the farmer was to sweat and sweat, and it needed a thick and heavy dish, supplementing the salt and cooking. Now that the standard of living has improved, there is not so much salt, but the flavor is retained.
Went to a feast in the evening. A few years ago, I came here once, using an old Wenbao mansion to make a restaurant, making Ningbo cuisine. The last time I came, I had a cold, and I couldn't remember what I ate. This time the physical condition is good, and it is clear that he has eaten a meal at the banquet.
Grilled vegetables
Looking out for the tide
Smoked fish, using pomfret.
Braised shrimp
To stew crab, marinate it with water and salt, and want the crab to taste fresh. I prefer the taste of eighteen chops.
Steamed shrimp
Simmer veal
Sesame snails
Bridge-crossing yellow croaker
Three-door crab
Braised pork, this one is delicious.
Stir-fried loofah with shrimp paste.
hairtail. Fat and tender.
Roasted bamboo shoots
Vegetables, sweet
Boil the green beans. Lou always said that when the fava beans were young, they were green and tender and fragrant.
Rice steamed buns. Rice milk is made after fermentation, has a sweet and sour taste, delicious.
Black sesame dumplings
Snow vegetable shoots shredded yellow fish soup boiled Cicheng rice cake.
A meal of lake fresh at noon, a meal of seafood in the evening, the lake fresh seasoning is heavy, seafood should be the original taste, maybe this is the difference between farmhouse cuisine and urban restaurants. I can accept both styles, and when I encounter a good taste, I will also like it. Whether it is lake fresh or seafood, these two meals made me feel the advantage of fresh ingredients, and a little seasoning is a delicious dish.
After dinner, take a walk by the river, from the Yuyao River to the confluence of the three rivers. This place has been here before, and I haven't seen it in a few years, so it really changed its appearance. Ningbo is getting more and more beautiful.
Take a souvenir at Ningbo Bund Bar Street.