At an event a few months ago, this time selected the Michelin (1 star) and black pearl (3 diamonds) at the same time on the list of JingxiHui, which is a Chaoshan cuisine. Everyone tasted the representative dishes of Chaoshan cuisine.
In the combination photo: oyster sauce, a typical snack of Chaoshan Fujian; crispy jinsha ginseng is one of the protagonists tonight, which will be described separately; raw stewed sweet shrimp is a half-raw sweet shrimp with a slightly spicy sauce, the sweet shrimp meat is tender and creamy, there is a buttery taste; Puning tofu is crisp and tender on the outside; the xiangluo slice is also one of the protagonists, and it will be described separately; the oily xishi tongue, the xishi tongue is a shellfish, the white and tender spread out like a tongue, and it is also half-life plus sauce; frozen mafriend rice, This is a home-cooked dish often eaten by local fishermen, which is quite popular in the reviews, and we taste it and feel that the saltiness is too heavy; beef balls are described separately; 20 years of tangerine peel Sydney pear duck soup, the soup is also clear; goose head is also described separately.
The second combination photo: the last dessert Chaoshan red jelly bean flower, the taste is quite like double skin milk; ivory green eggplant, Teochew local green eggplant is the first time to eat, the shape and taste are like loofah; the opening of a mouthful of soup; fried rice separately; vegetable seedling salad, is coriander seedling sesame seedlings and radish seedlings mixed, crisp and fresh; Zhangqiu celery; water duck soup; Chaozhou dragon tooth vegetable, and cabbage is similar; qiao mix crisp three silk is a hundred leaves, jellyfish and dried eggs silk; Chaoshan vegetables can not be less brine flavor, brine deboned pig hands, soft crisp and greasy, salty aroma of brine, This is the best brine pig hand I've ever eaten.
36 months of lion head goose will be about 30 pounds, its head is also more than 1 and a half pounds, lion head goose head is a treasure in Chaoshan cuisine, a goose head value of more than 1,000 yuan, his family should be the best I have eaten so far, head and neck skin and skin under the flesh is full of Chaoshan brine salty aroma, tough and moderate, full of gum texture.
Big snail is also a treasure of Chaoshan cuisine, the snail plus shell is also more than 1 and a half pounds, the incandescent piece of large screw in the mouth is also crisp and smooth, seemingly simple, this dish is very testing the chef's skill, a careless will do bite and fishy.
Crispy sand ginseng has been unanimously praised by everyone, sand ginseng comes from Australian waters, this dish is crispy on the outside, sticky on the inside, and usually we eat sea cucumber taste is not the same, the sauce mixed with fine Yao pillar silk to the sea cucumber to add a fresh glutinous taste.
Hand-beaten beef balls are naturally Chaoshan cuisine can not be less, this beef ball in addition to the usual strength, there is juice in the ball, the taste is like beef balls dipped in sauce to eat together.
The staple food is 20 years of preserved vegetable fried rice, the dried vegetable is pickled radish, which is the tradition of the Chaoshan people, and the pickled dried vegetables and oily rice are the perfect cook food. The waiter also took out the complete preserved vegetables that had been pickled for 20 years and 3 years, and compared them to us, which had been dark for 20 years and smelled like dried plum vegetables. At this time, someone reminded that the time when the radish began to pickle was the year Bayhelix was founded!
This Chaoshan cuisine I think represents the highest level of Shanghai Chaoshan cuisine, Michelin's one star is worthy of the name, black pearl three diamonds is a very high evaluation, the whole Shanghai is only 2-3. Before coming, the waiter had already given the dishes, and I actually readjusted the dishes of 8 people according to my understanding of Chaoshan cuisine and this restaurant in a short period of time, and finally fulfilled the mission, and everyone put the words happy.