Seafood House

This restaurant has a great environment, very clean and tidy. The food is not only beautiful in appearance, but also tastes great. The cooking method retains the original taste of the ingredients, which is fresh and refreshing. There are many choices of dishes, and the price is not high, so it is suitable for taking the family. The taste is amazing! The service is thoughtful and warm!

I think I have a certain fate with crabs, and I also think I have a certain fate with Ningbo. I have lived in the mountains in the mainland since I was a child. In theory, I could not eat any decent crabs. Whether it is hairy crabs or sea crabs, it is an unattainable dream for me. However, because it is naturally delicious, I am attracted to "Frost Claws". "The crabs are so delicious that I have been salivating. Ancient books record that crabs have five flavors, and different parts can have different flavors. I can’t help but think about it. Over the years, I have eaten countless crabs. The opportunity between me and Ningbo also stems from this yearning for the sea. The first time I came to Ningbo was because of Shen Hongfei, Mr. Shen, who was the guide. Mr. Shen told me: The swimming crabs from the East China Sea are coming, and I am so greedy! So we went to the Ningbo Park Hyatt Hotel together and ate choking crabs that shocked me. The person in charge was Mr. Peter Zhou Hongbin, the general manager at the time. Time flies like a dog in white clothes. In the blink of an eye, Ningbo Park Hyatt Hotel has its own unique scenery. Brother Peter has been promoted. The person who sits in the most beautiful Park Hyatt Hotel in China is Sister Nora, a girl from Guangzhou. Because of the opportunity of a crab feast. Good friends from all over the world gathered again at Dongqian Lake. The crab feast at Park Hyatt is classic, elegant, grand and exciting. The host put a lot of effort into designing such a magnificent feast. Executive chefs from the four major Park Hyatt hotels in Ningbo, Hangzhou, Suzhou and Shanghai, Ba Shou Lian The bomb has brought an exquisite feast that is "reachable" and "impeccable". Ancient Chinese people had a saying about "elegant gatherings", and the crab banquet at Park Hyatt Ningbo was the best elegant gathering I have ever experienced. The hotel was renovated on the basis of an old village. At that time, Peter had a unique vision and preserved an ancient temple in the village and transformed it into a "red" bar. The crab banquet was held here, with a leisurely ancient style. , and you can also experience the taste of crab-eating by Jiangnan literati for thousands of years. There are curls of green clothes, the joy of holding pincers, and Dongqian Lake with rippling water and sky. This is a beautiful place on earth. Good opportunities come from appreciating crabs. This is the grace of fate. Sister Nora, who is handsome in ancient costume, drank and gave a speech, paying respect to the past, thanking the present, and paying tribute to the future. If you don’t love the past, don’t be afraid of the future. There is nothing more wonderful than this in life!

Qianhu Fishing Port is a high-end farmhouse Qianhu Pengyu steamed with scallion oil, a must-order. Dongqian Lake farmed Pengyu can satisfy your craving for fresh fish during the fishing ban period. I chose the Cantonese-style scallion oil steaming method, which is textbook-level Roasted rice cake eggplant and signature yellow croaker noodles, a double kill of carbon water. Ningbo is really not prone to these two thunders. The soup of the noodles is really good Ham sauce pickled mustard yellow croaker lion head, the best of the show! The fish meat is not broken up. It is pinched into small pieces to form lion heads. The ham broth penetrates into it, which is extremely tender Lily and asparagus fully demonstrate the first-class stir-frying skills. The crispness and tenderness are just right Stir-fried meat and yellow croaker glutinous rice, a new summer dish. This small bowl of stewed meat is enough to debut alone, although it is a bit oily.

The Chinese restaurant of Park Hyatt Ningbo is surrounded by mountains and water, with beautiful scenery and a great environment. The lobby is elegant and quiet, and there are many private rooms scattered in the waterside cottages, which are very private. The dishes are mainly based on Ningbo local flavors, and there are also some high-end abalone and shark fin. Order a few regular home-cooked dishes, scallion oil small flower snails are the best small seafood in Ningbo's specialty, and yellow croaker noodles are also authentic local signature flavors, fresh and tasty, with constant surprises. The service is worthy of the high standard of Park Hyatt, friendly and thoughtful, and smooth.

The long-awaited Qianhu Fishing Port finally came true The hotel design is elegant and full of high-end feeling. It would be great if I could stay here for a day Eight cold dishes The wine aroma soaked double fresh, which was particularly impressive. The double fresh is abalone and shrimp. The sauce is rich in wine aroma and very refreshing. In addition to being delicious, it is also endless aftertaste Wild mushrooms pomegranate wrapped in porcini white sauce, the shape is very eye-catching, vegetarian and clear Green tea aromatherapy mandarin fish, the mandarin fish is just the right hardness, not dry and a little chewy Pepper and sesame lettuce is a very acceptable cold dish, with a slight spicy feeling, and the peppercorns are refreshing and spicy, which goes well with vegetarian dishes The main summer series is mushrooms, and mushrooms are used more in cold dishes and hot dishes. However, Yunnan is dry and rainy this year, and the quality and variety of mushrooms may be different from the past There is no comparison between the past and present, and the time of listing will be delayed. Braised Camellia Chicken with Mushroom Oil Sauce, Chicken Mushroom with Scallop Oil, and Colorful Vegetable Salad with Yunnan Black Truffle. Chicken Mushroom and black truffle are all precious mushrooms. The chicken mushroom strips taste like snacks. If you don’t tell me, you can’t tell that they are mushrooms. The salad is seasoned with grapefruit vinaigrette, which is appetizing. Beef sesame skin is more like a local snack. The hot dishes are served, which is even more lively. Golden Braised Pork, this signature dish is also a favorite. The whole piece of pork belly is sliced ​​into thin slices and stacked into a pagoda shape. Dried bamboo shoots and Chinese cabbage are placed underneath. The braised pork alone has a rich sauce and is not greasy. It can also be eaten with dried bamboo shoots in chestnut cakes. The homemade chestnut cakes are fragrant and crispy, and they are also great. Qianhu Pengyu with Scallion Mushroom Sauce, the only way to satisfy your craving during the fishing ban is to get from the river. Fished from the lake, the fish is naturally fresh, the sauce is good, and quite rich Garlic fried shrimp, the prawns are backed, the heads are removed, and the shrimp threads are removed. The work is done well, the prawns are big but not powdery, and they are still chewy and delicious Black truffle sauce crispy duck, this duck is quite delicious. I don’t like duck meat very much, so the duck I chose is relatively young, so it’s not fat, and the meat is also very tender, with crispy skin A good pot of soup, Yunnan bacon fried porcini, still a mushroom series, a good pot of soup is not in vain, many kinds of mushrooms are stewed into a pot of soup, it is extremely delicious, Yunnan bacon fried porcini has a very Yunnan flavor, and the Yunnan flavor is more toned down, which is more acceptable to people in Jiangsu and Zhejiang Steamed scallops with red bean sauce, hand-peeled There are no bad dishes, such as dried shrimp stewed with wild rice stems and garlic-flavored stir-fried seasonal vegetables. Yongkang goose liver and wild mushroom sauce sesame sesame cakes. I had always imagined what kind of sesame cakes they would be before I saw them. They turned out to be thin crackers, placed on honeydew melon, with goose liver sauce and freeze-dried strawberries on top. It was very interesting. A coconut 2.0, the dessert has been upgraded from the original well-received coconut, and changed to a small single portion, which is more exquisite. Everything you see is edible, and the coconut jelly is sweet and delicious. Qianhu Fishing Port has won many honors, and its quality has always been guaranteed. In addition, it has a new menu every season, and the dining environment is even better. The lake and mountains are in sight, and the excellent hotel design is also worth visiting. If you have money and time, it is a great enjoyment to come to Park Hyatt for a vacation on weekends or short holidays.

After entering the hotel gate, a doorman will ask you where you want to go, and then send a shuttle bus to take you to your destination. The wind blew along the way, watching the trees in the Park Hyatt Hotel pass by, and the mood was naturally comfortable. In just 2 minutes, the car took us to Qianhu Fishing Port Restaurant. Although it is a restaurant in a five-star hotel, the dishes are still authentic Ningbo dishes. This bowl of eggplant baked rice cake is no longer an ordinary dish, but the taste is first-class. The eggplant absorbs the rich sauce flavor. Even if it encounters the plain and plain rice cake, every bite is full of flavor and extremely glutinous. The restaurant uses an open kitchen. In my opinion, it is more of a confidence in ingredients and cooking techniques. This bowl of crab roe and tofu is exciting just by the color. The slight fishy smell of crab roe, the delicate and tender tofu, and the sandy taste of egg yolk rubbing on the tip of the tongue all show the deliciousness of this dish. The signature yellow croaker noodles are a must-order dish in the restaurant. The yellow croaker was fried in oil first, and the heat was well controlled. The skin was slightly yellow but the meat inside was still tender. The freshness of the fish and the crispness of the snow vegetable intertwined, making the soup very refreshing, and the noodles were very chewy, so it was effortless to finish it off. Black Truffle Xiaolongbao: This is probably the most expensive Xiaolongbao I have ever eaten. If I remember correctly, it is 98RMB. The skin is so soft that it can be broken with a blow, and the soup overflows with a poke with chopsticks. The black truffle has a little salty and fresh taste, but the taste is too strong, and it is a bit salty. Chinese and Western Dessert Collection (195 yuan): Desserts are my favorite part of every meal. The menu says that this is an afternoon tea for 4-5 people, but it was easily finished by my friend and I. There are 10 desserts on a turntable, each with its own characteristics, and there is no thunder. Finally, if you want to dine at Qianhu Fishing Port, it is best to call in advance to make an appointment. There is also a 15% service charge for dining.

Qianhu Fishing Port Ningbo's most famous restaurant, and it's the only one that's not as good as it is. Unlike many fancy Western restaurants, Qianhu Fishing Port is low-key and restrained. It's not ostentatious. From the hotel village where we stayed, we crossed a small stone bridge to get there. It only took a few minutes, but it took me a while to determine where the main entrance of the hotel was. It's really too low-key. The interior decoration is also simple in the style of a fishing village, without too many fancy decorations. Ningbo cuisine pays attention to the season, so-called "eat in season". | Fishing Port Specialty Cold Dishes Platter^ Flower snails, frozen meat, lettuce, black carp, each of which is seasonal fresh goods. The quantity is not large, but it looks good and tastes good. The flower snails have been de-tailed and are also very convenient to eat. | Orange-flavored crab powder crispy shrimp balls^ A bright orange piece, the shrimp is large and the shrimp meat is firm, with the sweet and sour taste of orange, it feels good. | Qianhu Pengyu steamed with scallion oil^ Ningbo people have a saying of "winter crucian carp and summer pengyu". Winter crucian carp is plump, and summer is a good time to eat pengyu. What Ningbo people call Pengyu is actually what we usually call white striped fish. It is in season now. It does not need too much processing. Just steaming with scallion oil is the best way to preserve the original flavor of river fresh. The meat is tender and delicious. | Osmanthus Park Hyatt Handmade Tangyuan^ Of course, you still have to try Ningbo Tangyuan when you come to Ningbo. However, the black sesame filling has a high sugar content and is a bit sweet. I think it is enough to try one. Of course, if you like sweet taste, you can eat more.