Eatmaker Banshan Review

It's a very unique place. The dishes are very attentive. The ingredients are natural and fresh. The stir-fried shrimps are very popular with me. Every dish can be a story. I will come again if I have the chance.

Unexpectedly, the dishes located in the mountains can be so fashionable. Local ingredients, local mountain spring water, plus a boss who knows how to eat, it's hard not to think it's good. It is said that tourists and locals living in the surrounding farmhouses will come to Chijiang for a meal. I stayed in Zhenzhu for one night and had three meals at Chijiang, and the dishes for each meal were not repeated. From old geese to free-range chickens, local pig head cakes and bacon, different shrimps are cooked in different ways, hot-fried green shell shrimps have a glutinous feeling of raw stir-frying, and shrimps cooked with moldy dried vegetables are a creative combination of traditional and fresh ingredients. The combination of Shaoxing cabbage and local winter bamboo shoots is touching. From braised to soup to made sheep cakes, the methods of Huzhou sheep also reflect the characteristics of Hu sheep that are not smelly or greasy. I am very happy that my friend's organization this time has allowed me to find another good place. I will go out more in 2020, and I will definitely go to Chijiang again

This Chijiang Banshan is a hidden internet celebrity restaurant in Changxing. It is quite hidden and difficult to find. The owner is from Shanghai. The dishes are quite exquisite and the environment is also very unique. It is much better than the surrounding farmhouse dishes.

The restaurant is located in the B&B pillow bamboo@Gu Yuzhong. The boss is a Shanghai old man who has a deep study of food. He has a unique insight into the ingredients, methods of cooking, and food senses. The boss also treasures a good wine made by himself to entertain people. The boss cooks food, follows the "seasonal, original taste" meal concept, strictly choose ecological raw ingredients, eliminate all synthetic seasonings such as MSG, chicken essence, and inherit the excellent handmade craftsmanship of the folk, and restore the original taste of the food in the most authentic way. The photos do not show more, there is a chance to try it.

Many Michelin restaurants in Europe are open in the mountains and villages, but diners are still flocking to the endless, eating craftsmen is such a restaurant hidden in the bamboo forest of Changxing Guyu Village. Several Shanghai uncles who understand the scriptures, only choose local specialties of bamboo forest chicken / wild scorpion back / local mud / black hair pig / Taihu white fish, etc., the pursuit of food products to reflect the ultimate, plus hand-refined, no chemical seasoning, etc., to maintain authentic taste. Old Taidiao wine, homemade bayberry wine a few rounds of belly has no idea what year this evening is.

The boss's own bayberry wine, to have a value, to taste, people like me who don't drink can't help but touch three cups! The sand sheep tail is super amazing! Red beans are steamed, and then filtered with gauze to remove bean shells and impurities. This process is called washing. The highly crushed bean paste is not sticky or greasy. It is served with soy oil, vegetarian oil, pine nuts, sugar kumquat, and the taste is refreshing and dense. Plus the cake crust made after the egg white is beaten to the foam, the exquisiteness and exquisiteness of Jiangnan refreshments. I really saw it.

The party invited by a friend came to the mountain residence of Huzhou Changxing. Although it was a little cool because of the rain, the feeling of romantic home made people linger, picturesque and angry; three meals, the same does not repeat!