2021/03/14 Sunday Hangzhou-Nanjing
I got up at 6:30 and hurried to breakfast. During the meal, I met a monk who praised me for my good looks and called me over and said a bunch of praises to me. I said if nothing happened, I would go on eating. At this time, the monk asked me to order incense money, and he said: I have said so much to you, how can I mean it. I don't have cash and I don't want to give any incense money. I said to the monk: I have no money. The monk said: No money to live in Banyan Tree? I replied: I don't have cash. And I believe in Confucius, who taught: Worship ghosts and gods and stay away. As for me, I followed Confucius's teaching of "not speaking strangely and chaotically", so I was still ready to leave some money for myself to buy books. The monk had a sullen look on his face, and looking at me without speaking, I nodded and returned to my seat.
Depart Banyan Tree at 7:30 and depart for Nanjing at 8:44. There were few people in the business car, and it almost became our private room. Along the way, we chatted with Luo Jun, Zhang Yuan, Miao Miao, and Jim, and arrived at Nanjing South at 10:16, where Jiang Fatzi, Weng Zong, Zi Yang, Yi Long, Xiaobo and others were already waiting for us.
This nanjing study trip was proposed by Yi Long, and many friends have joined it. Recently came to Nanjing more, went to some restaurants that have not been to before, feel that Nanjing catering has developed rapidly in the past two years, and good restaurants have gradually increased, so I want to organize a group to come and learn. And Yi Long's own local friends in Nanjing discussed a bit, decided to go to the banyan tree, Jiangnan stove, red mansion, the countryside in the city, Longyin Mountain House and Mengdu several enterprises to study, originally wanted to go to a few more, only because of the time relationship, limited appetite, some restaurants can only stay next time.
At 11 o'clock, we received Fu Yueliang, a Coaster pulled us down under the banyan tree, and three friends from Guangzhou had arrived, and everyone sat outside drinking tea and chatting. Zhang Heng said that there are more than two dozen guests today, and the private room cannot sit down. Catching up with today's good weather, I just ate on the outdoor lawn.
Nanjing has been raining for the past few days, this day out of the sun, sitting outside in the sun, it is really comfortable.
Four-seat dish: salted chicken spring shoots smoked fish sweet beans
Skinned fish sashimi
Wagyu tart sea urchin with Kaluga caviar
Spring rolls of cabbage
Knifefish lion head
Lobster Mapo tofu
Grilled river eel rice cake with garlic
Steamed lilies
Sour soup pufferfish
Crispy snowflake beef
Dried bacillus fried rice
This meal is somewhat mixed, but it is still based on Huaiyang characteristics, focusing on the combination of freshness and taste. The dishes taste good, present simple and elegant, and are praised by everyone. Over the past year, every time you come to the banyan tree, you can feel the change, the dishes are ripe, and gradually transition from good to fine. In time, this will be a good place to eat in Nanjing.
In Nanjing in March, spring is full of good times.
Eat beautiful and take a group photo.
Check in to the Mustard Garden Hotel in The Old Gate East. The hotel is a transformation of the old house in Nanjing, and the mustard garden of Li Yu, a dramatist and gourmet who wrote "Idle Love and Occasional Mail", is in the hotel. The appearance is traditional, the interior is modern, next to the old gate east scenic spot, a good place to take a quiet place in the middle of the city.
Sit down for a cup of tea and experience the leisure time in Nanjing. Outside the window is a mustard garden. At that time, Li Yu wrote books and taught plays here, and the courtyard was hissing and beautiful people swam.
Eating at The Gangnam Stove at shangri-La Hotel in the evening was the focus of this study tour. Hou Xinqing's Huaiyang cuisine is getting better and better, good at the promotion of traditional dishes, superimposing traditional characteristics together, forming a unique style, fresh and fashionable new Huaiyang cuisine, once recommended Jiangnan stove to many friends, every time can leave some fans for Jiangnan stove.
Double yellow skin eggs
Saline large intestine
caviar
Curry white seeds
Anchovy noodles with Kaluga caviar with pork tail stewed knife fish dumplings.
Grilled sea cucumber with fish head
Master Hou's gourd duck, the duck has dried abalone in its belly.
Fried king crab in leek powder skin
Boiled flower gum for river fish in white juice
Spicy and sour wagyu beef white asparagus
Vinegar slip axe fish
Throw sand bird's nest green ball
In Jiangnan stove, I experienced the subtlety of Hou Xinqing's cuisine and felt the breadth and profundity of Huaiyang cuisine in development. While tasting the delicious food, Hou Xinqing is based on the ability to innovate based on tradition. Exquisite and elegant, delicious and fashionable, eclectic and integrated, Huaiyang cuisine has reached a new height here in Hou Xinqing.
After eating Master Hou, everyone turned to the countryside supper in the city. I couldn't really eat anymore, I just watched everyone eat. Lao Liu made a few signature local dishes, and several friends in Guangdong ate very happily. I am very grateful to Lao Liu, specially stayed to prepare a supper for us, but unfortunately we arrived too late, the signature fried eel paste and old chicken soup have been sold out, and I have not been able to let my first-time friends eat it. My friend comforted me and said to keep it for the next time.
A table full of dishes
Roast the duck
Oil tofu
crayfish
Abalone stewed turtle
Toon snail meat
Braised large intestine
Hibiscus silverfish
Oil residue greens
Back to the hotel has been 11 o'clock, this day to eat too much, the three restaurants have their own characteristics, social restaurants, hotel catering and Nanjing native cuisine, have left a deep impression on friends. Some of the first day of eating were too complete, a little worried about the restaurant they went to tomorrow, what kind of dishes can they make?