Spring is the season of early adopters, bamboo shoots and greens are already waiting for our patronage on the table; every season has everyone who cannot be missed, and the day of eating bamboo shoots is such a period of time, and it is a long wait to miss. Today's article recommends four "early adopter" restaurants, from per capita consumption of 60+, to per capita consumption of 500+, eating different dishes and different cooking methods, but regardless of the price, one thing is the same, that is: fresh!
<h1>Nanjing big brand stalls</h1>
If you want to eat southern cuisine, then the Big Brand Stall in Nanjing should be the most cost-effective restaurant. On March 15th, Nanjing Big Brand Launch launched a new menu "Chao Hua Xi Shi", which contains rich dish content, which is definitely "spring fun on the tip of the tongue"!
At noon, I came to the 5th floor of the first phase of U-Tang Shopping Center, heard the familiar welcome sound at the door, entered the store, and the waiter brought a new menu: steamed anchovy with ancient flower carving, crispy sour and spicy fish maw, steamed spring shoots with cabbage, and four treasures of spring fresh became the four "fresh" dishes on my table.
Ancient flower carved anchovy: This dish is highly recommended for guests visiting the restaurant. First of all, anchovy, as one of the three fresh ingredients of the Yangtze River, is known for its freshness. In order to avoid hurting the flesh of the anchovy when descaled, the Nanjing big brand stall uses flower carving wine not to steam the scales, when this dish is served, the anchovy is decorated with spring shoots and salted meat, the fish scales are glowing with a faint luster, with chopsticks lightly pinched, the fish scales are crisply uncovered, and inside is the fish meat that tastes only fresh.
Add a bite of fish scales to the mouth, full of crisp texture and the unique fresh flavor of the fish skin, but not fishy; the tender entrance of the fish contrasts with the taste of the fish scales; plus the soup made of flower carving wine, the taste is really beautiful!
I chose the most seasonal cabbage to grab spring shoots, and the tender cabbage is a gift of spring, and it is very refreshing to mix with spring shoots. Spring fresh four treasures This dish is made of spring shoots, broad beans, vegetable moss three kinds of seasonal fresh vegetables, with secret sauce fragrant meat diced meat, shrimp seed sauce seasoning, simple stir-frying, light taste, eat the ingredients themselves fresh.
Crispy mixed sour and spicy fish maw is a very small dish, selected fish maw washed and blanched in ice, cabbage and pickled pepper water together stirred, sour and spicy refreshing. Spring is natural to taste spring shoots, Nanjing big brand stall new menu has several dishes related to spring shoots are worth tasting: shrimp oil braised spring shoots, spring shoots catfish belly, spring fresh four treasures, cabbage to grab spring shoots and so on.
Of course, there are also three new snacks not to be missed: fish and fragrant snails, peanut roasted pork tail, and steamed stinky tofu with chopped pepper.
Nanjing big brand stalls
Address: Chaoyangmen U-Tang Shopping Center Phase I 5 floors
Consumption: 64 yuan
<h1>The next product of the world</h1>
On March 9, Tianxia Yipin Restaurant on the second floor of the Minzu Hotel launched the Nanjing Food Festival, which is different from other Nanjing restaurants in that during the Nanjing Food Festival (March 9 to March 23), you can taste the taste of Nanjing cuisine from the 1920s and 1930s.
As a small master of eating bamboo shoots, the first thing to taste must be: wrapped in fresh bamboo shoot tips. According to the manager of the restaurant, the wrapped roasted bamboo shoots is a republic of China dish with the unique style and unique operation techniques of Nanjing. As a raw material for hanging paste, shrimp is combined with the tip of the bamboo shoots; the bite is first the soft glutinous of the shrimp, followed by the crispness of the spring shoots; the combination of the two is simply the freshest combination of spring.
During the Nanjing Food Festival, you can also taste the boiled crab carp head loved by the wife of the academic master Zhang Taiyan, and now few restaurants make this dish, and most of them are only boiled silver carp heads. Regardless of the cost of time, Tianxia Yipin Restaurant put this complex Republic of China dish back on the table, stewing silver carp heads from Taihu Lake with crabs from Yangcheng Lake.
The waiter said that the dish should be tasted in three steps: first of all, the soup is rich in nutrients, and the best taste of the dish is fresh; then pour in the right amount of vinegar, taste the crab yellow and silver carp skin sticky and creamy, and fat and tender fish meat; and finally with a night of rice, become the best partner for the staple food. The second step can be added to your taste. Personally, I think that without vinegar, it can better reflect the saltiness of this dish.
Jiang Duo pork head meat originated in the Xianfeng period of the Qing Dynasty, and it is very good to taste the famous cooked food in Nanjing this time. The pork head meat is red in color, fat but not greasy, and a little vinegar is more flavorful.
There is also a Ming national dish, egg roast selling anchovy shrimp, which is a famous dish specially made for General Bai Chongxi. General Bai's attaché told the shop owner that General Bai liked to sell it, and the chef made the egg skin into a roasted skin, and made the shrimp mushroom into a roasted stuffing, which was very popular after it was launched, and it became a popular egg roast seller.
The crystalline shrimp and the fiery red shrimp shell are in perfect visual conditioning, and after being conditioned by famous chefs, it has become a unique local flavor dish.
From March 9th to 23rd, walk into the Tianxia Yipin Restaurant of the Nationalities Hotel in Beijing to experience jinling food culture, experience the original taste, and perceive healthy life. The classic dishes of Nanjing cuisine include: "Zhongshan Tofu" recommended by Dr. Sun Yat-sen; "Young Marshal's Jar Meat" that Zhang Xueliang must order at every banquet; "Braised Crab Silver Head" loved by the wife of academic master Zhang Taiyan, as well as "Golden-legged Ridge Plum Stewed Waist Crisp", "Jinling Char Siu Duck", "Qing Stewed Chicken Fu", "Traditional Chrysanthemum Fish", "Nanjing Family Portrait", "Mandarin Fish Lion Head" and so on.
National Hotel, Tianxia Yipin Restaurant
Address: Fuxingmen Inner Street No. 51 Nationalities Hotel 2nd Floor
Per capita: 559 rmb
Tips: The Nanjing Food Festival at Tianxia Yipin Restaurant is held from March 9th to March 23rd! Even after the event, you can enjoy restaurant specialties such as Buddha Jumping The Wall, Spicy Beef, and Imperial Mushroom Soup.
<h1>Taste fasting</h1>
(Pictured is an old photo from 1956)
As a century-old brand focusing on the flavors of old Shanghai and Suxi, the quality of delicious dishes has always been quite guaranteed, while adhering to the traditional old taste while maintaining a level of innovation, integrating oriental elegance and Western fashion.
From the moment you walk into the delicious fast, it is like sitting on a time machine, crossing to the great Shanghai of the 30s of the last century, the old records float around the soft singing, the hall is placed with retro furniture, the walls are hung with posters of the popular elements of the time, the old camera, the classical table lamp, the old Shanghai street scene like the Qingming River map, everything is natural and lifelike.
What is even more difficult to extricate is the smell of old Shanghai served in the kitchen. Taking fresh from seasonal ingredients has always been a major feature of Jiangsu and Zhejiang taste, the delicious oil braised fresh shoots well retain the umami taste and crispness of the bamboo shoots themselves, the spring shoots under the thick oil red sauce are salty and sweet, the entrance is fragrant, and the time of an entrance is as if people have eaten a whole spring.
Delicious fasting
Address: Guang'anmen Inner Street Xiangda Building 1st floor
Tel:010-63567321
Per capita: 87 yuan
<h1>
Abundance and Rili
</h1>
Listen to the rice partner recommended this restaurant, the restaurant is on Funai Street. The restaurant is a combination of modern and quaint design, blending flowers and birds in a Mediterranean blue tone, which is very warm.
Arrived at the restaurant around one o'clock in the afternoon, when there were not many restaurant customers and was relatively quieter. The two men ordered pickled tuk tuk, drunken crab, raw fried buns and sour shoot side dishes.
Pickled Tuk fresh comes from Hui cuisine, which is also a special dish in the Jiangnan region, and eating bamboo shoots, tasting meat, and drinking soup can kill three birds with one stone. Toyowa Riri's pickled tuk tuk fresh recipe is enriched with tofu knots. Put out a bowl, the soup is white and the juice is thick, and the bite of the spring shoots is crisp and overflowing, and the overall umami taste is thick.
The carved drunken crab is very large, and when it is served, it has been dismantled and easily eaten. The cream is delicious, the drunken crab has been very flavorful, and it feels a little salty at the end, and it is just right to eat with sour shoots and small dishes at this time.
Especially recommended for the raw fried bun of Fenghe Rili, the dough is soft and loose, the bite is delicate and the juice is rich; the skin is thin and not broken, and the bite of the skin is very crisp, with the aroma of sesame seeds, the entrance is particularly delicious, be sure to eat it while hot!
Abundance and sunshine
Address: No. 93, Fuchengmennei Street
Per capita: 159 rmb