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Huangjia Private Banquet as an authentic Huaiyang cuisine rookie from Yang to Shanghai, the founder and chef team of the restaurant are from Yangzhou, the world's capital of gastronomy, adhere to the concept of inheriting classic Huaiyang cuisine, maintain the original intention and ingenuity to achieve excellence, and have received many repeat customers since its opening at the end of last year.
Adjacent to the Moving Mind Museum, Climbing Hall and Cinema, the restaurant is surrounded by the Museum of Contemporary Art Shanghai and the Shanghai Boundless Art Museum, with a sense of tranquility hidden in the city. Surrounded by green leaves, the window is surrounded by the hustle and bustle of the rivers and lakes, and inside the window is a world of exquisite elegance.
1500 square meters of large space, with 12 elegant and chic private rooms, large to 16 people to 4 people can be seated, the privacy of the guests is taken care of very harshly, and the exclusive butler-level service is more intimate.
Classical screen exquisite porcelain, step by step, one thing and one thought, every detail shows the poetry of Jiangnan. And different boxes use decorations, artworks and matching theme tableware that match the theme style, and many business banqueters like to choose here, and home-cooked dishes can eat the atmosphere of the foreign banquet.
The layout of the hall is also spacious and clear, the table spacing is very large, it is not cramped at all, and you can relax and eat here.
Chef Xie is well aware of the true biography of the famous Huaiyang cuisine master, has 15 years of culinary experience, has a high degree of achievement in Huaiyang cuisine, and is also a special guest of Yangzhou TV. Speaking in a low voice, he was humble and shy, and he seriously exuded an aura that made people unconsciously quiet down. The requirements for ingredients and services are very high, and the Huaiyang flavor is made perfect with the original intention.
The fiery Huaiyang soft pocket made everyone exclaim as soon as it was served, and the authentic choice of pen shaft eel shaped like a brush shaft was killed on the spot, and only 1 centimeter of back meat was cooked in the oil pot.
The moment the lid was lifted, the shiny soft pocket was still steaming, and the fragrance that could not be hidden was spreading freely. Taste and soft rake, chopsticks after chopsticks, tongue is going to fall off the plate!
Pepper is better to bring out different levels of flavor, refreshing, and slightly spicy comfort. It stimulates the taste buds just like it.
The soup stewed hydrangeas that can not be practiced overnight can only be eaten in the restaurant, which is the representative of the light and mellow in Huaiyang cuisine, far from being as simple as the picture sees, and has super high requirements for knife skills.
Tender and smooth as water-like inner fat tofu, the production process is particularly complicated, horizontal cutting 80 knives longitudinal cutting 80 knives to create 6400 filaments, slightly biased is not enough. Put it into the water and instantly lay out a thin and evenly thick wisp.
With the matsutake chicken soup boiled for 3 hours, smooth, tender, fragrant, it has the advantages, a light sip will melt in the mouth, the fresh sweetness of the revealed even the tongue to surrender, the moment it is sent into the mouth, close your eyes and enjoy it.
Yangzhou people have a stubborn insistence on scalding and drying silk, and the Huaiyang scalding dried silk that "flies into the homes of ordinary people" belongs to the series that as long as it is a regular customer, it will definitely order a series.
Yangzhou homemade square dried squares are cut into pieces vertically into silk, stacked in small plates to form the shape of a small mountain, and finally decorated with a pinch of ginger shreds. Smooth and tender with a slight sourness, remember to chew carefully to taste enough!
Not to be missed is also this crab powder lion head, using the northern Jiangsu black pig five layers of pork belly fat and lean cut into pomegranate grains in half rather than directly chopped, so that it can retain the texture of the meat, and then integrate into the crab meat and crab yellow of the season's crab cooked, simmering with chicken soup for 4 hours before it can be produced.
A mouthful of warm soup is fragrant, the soup is tender and the crab is overflowing. The aroma of crab powder is particularly domineering, and the mouth will burst with juice, which is simple to flavor, but it is so rare that it makes the taste buds dance.
Delicious but difficult to serve there is also this flower glue roasted eel, select about 2 pounds of eel braised lock sauce, such eels will not be too fat, the taste will be more tender. The color should also be red and shiny, and the sauce flavor is strong enough.
With flower glue is also a full tonic bomb, a bite down, the eel meat is fresh and tender, mixed with sauce, the taste is salty and fresh, and the satisfaction is self-evident.
Because the amount is small and precious, pork neck meat, known as the golden six two, the chef uses secret sauce to cook, the shape looks like tofu, the meat will be more tender, there is no excess grease every piece of the entrance solid elastic teeth!
M-grade beef into the dish for Jiangnan roasting, the value does not need to be said, more importantly, is a large piece of thick cut. Using the authentic Gangnam method, the secret sauce is simmered until it tastes good, and the unlocked grease rushes out, and this piece of meat is glowing!
The Huaiyang boat point, which is known for its exquisite and meticulous, is more like a handicraft created by the Chef of Huaiyang Cuisine, a craftsmanship of ingenious craftsmanship, made of natural color and fragrance, and the circle of friends will have its place.
There is a pastry craftsman with 30 years of experience in the shop, and every ship point produced by hand is proudly praised by the chef, not only has a face, but also has bean paste, lotus paste, date paste, and there are surprises everywhere.
Exclusive custom Biyue contains beads, the name is quite deep, fresh sweet beans cooked blender crushed to the bottom, crispy fried lychee and small white rabbit custard, exquisite beyond words.
Lychee is juicy and full, multi-layered taste makes people want to deeply retain the delicious taste of that moment, can't help but close their eyes and taste it, and be careful not to burn their mouths when eating.
The soul of Yangzhou Yangchun noodles, which is difficult to find in other places, lies in this bowl of shrimp seed soup, and the Yangzhou people who are traveling with them are clamoring for this taste.
A bowl of bowl on the table is compacted and powerful, seasonal river fresh catfish boneless clean meat cut into the size of soybeans, with local fresh leeks strong combination to make yuanbao wontons, the taste of meat is not old, fresh to the bone.
The soup base is fresh and fragrant, glowing with faint oil. The noodles are smooth, a mouthful of Yangchun noodles relieves a thousand worries, and a bowl of eating is refreshing, which is the taste in memory.
Finally, don't forget to finish with dessert, the popular passion fruit pudding, the exquisite presentation is just looking at it and you feel that even the air is sweet ~ ~ ~
The homemade passion jelly is sweet and slightly sour and degreasing, and the aroma stays between the teeth for a long time, which is very refreshing.
Huangjia private banquet