Fortune Pavilion Review

Or the so-called small seafood Jiangnan is really the deepest taste of cultural heritage. Before the fishing, I was invited to Ningbo Dongqian Lake Huamao Hilton Hotel on the shore of the East China Sea. Qianhu Pavilion Chinese Restaurant has already prepared a dinner, and the theme is obvious: or the so-called spring. This is a poem by Mr. Yu Guangzhong about Xiamen, but it does not prevent the restaurant chef Yu and Jiang Gong's Fenghua chef Wang Pingjie from the same township, who is proud of the small seafood in the East China Sea, from cooking to let him elaborate on the local taste from scratch. From the South China Sea to the East China Sea, many seafood have "educational promotion" and price leaps. As a long-term "mountain people" in Lingnan, I have a wall view of the sea flavor debate. In fact, the sea's squid and yellow plum head are better than the same in the South China Sea. It is already a consensus in the circle, but the complex of taste breeding. Always look forward to, watch. I thought that the most magnificent seafood wave of the last century was the raw seafood led by Cantonese cuisine, and in the new century, the new seafood style of the waves and thousands of snows was the small seafood fashion led by the Zhejiang Army. Local television filmed the food documentary "Little Seafood" let me see a sigh: it seems that I have to try a new way to eat. Master Wang’s dishes have not been served yet, and the menu alone makes me think about it. Grilled cuttlefish, chopped crabs, jumping shrimp, 𩽾𩾌 fish, flower seed fish, fish with fish frozen, yellow crabs, moldy salmon, Qianhu snails and 16 pieces. The self-reported home of the ingredients alone makes people think about it. This and I often linger on the pearl water two sides can be described as wind and moon different days. I have eaten a pair of huge small river shrimp in Nansha District, Guangzhou, locals commonly known as "drum shrimp", cooking is the common white burning of Cantonese cuisine, and this night in Dongqian Lake, I ate this shrimp, changed the name of Yi surname "jumping shrimp", the cooking method is the soup rich home roast. When the soup was brought up, I suspected that this was not the usual pepper pork belly soup in Cantonese cuisine? After a few mouthfuls, I found that the bottom of the pepper pork belly soup was not fake, but there was also the fish meat and fish belly of 𩽾𩾌 fish in it. I was chasing the past. I ate 𩽾𩾌 fish in the appendix. Most of the fish was cooked with sauerkraut. Salted fish to steam fresh fish is also very common in Guangdong, the name "life and death love" or "people ghosts are not." There was a saying that "come and go" in the middle and lower reaches of the Yangtze River. Now there are no traces of wild salmon, and the salmon has become a strange commodity. It is difficult to say who has borrowed the technique of who, but the ancients thought that the salmon turned out to be the next product. It's not as good as it used to be! Master Wang personally went to the family cookery in front of the opposite sex and was called "flower seed fish". After listening to the introduction, I finally learned that it was actually the Ma Youyu that I filmed and tasted many times this year. Shandong Laozhang's carp took advantage of the spring to swim into the Huangpu River of Sichuan Wu, then the pearl tire darkly knots big belly incarnate Dongqian Lake a period of flower seed fish. The technique of home burning should come from Master Wang's muscle memory. The so-called "sixteen" is a kind of carp similar to the golden drum fish in Guangdong's coastal coast. I have eaten a lot of Chen Pisi steamed, and it is still home burning in Master Wang's hands. This is not a "silent spring", this is a feast of joy, even Mr. Jin Yong's son and world-class pianists have been invited to the scene, or the so-called small seafood ambition, I wish Dongqian Lake a day into the gold.

The Dragon Boat Festival with the family, play Dongqian Lake, Chinese food is at the Qianhu Pavilion Chinese Restaurant at Huamao Hilton Hotel. It is late to the hotel restaurant, and the dining table near Dongqian Lake is full. Can only sit in the lobby inside. The dishes taste good, but the price is too expensive.

I traveled on a staggered peak. The hotel environment is very good, the air is pleasant, there is an indoor and outdoor swimming pool, and there is a children's playground. The daughter has a great time. The breakfast tastes great. The variety basically meets the needs.

Located in the northwest corner of Leqianyuan, Hilton is built by the lake. It looks like a single resort, and it is across the lake from the famous landscape of Qianhu Lake - Yinwan Fishing Fire. We arrived at the hotel at 6 pm. It was already dark. The dim lights gave Hilton a unique charm against the night sky. Qianhu Pavilion's Chinese food features authentic Ningbo local dishes, but it is better at selecting fresh and unique ingredients Eight cold dishes with beautiful views of Qianhu Lake: Mustard and spicy chicken with Haizhe, Qianhu drunken three fresh, Parma ham and seasonal vegetable salad, frosted yam strips, grilled pumpkin with cheese sauce, squid and grilled winter bamboo shoots Purple vinegar and ginger salmon: After eating Japanese salmon with mustard and soy sauce, this method is refreshing. The salmon is topped with purple vinegar and ginger. The whole fish tastes a little sour, and the ginger is crispy. It is a surprise! Chef's recommended dishes: Corn crab meat and beef brisket soup, Tujia-style Qianhu fish, Nestle asparagus and summer fruit fried scallops. Shredded radish seafood spring rolls, fragrant Fenghua taro pot, stir-fried pine meat with king oyster mushrooms, homemade milk cabbage, mango twig sago with mung bean cake Key recommendation: homemade Qianhu river shrimp The Qianhu Four Treasures on the Qianhu Lake are definitely indispensable. The freshly caught river shrimp is sautéed with oil and then stir-fried with the prepared sauce. Good ingredients do not need fancy methods. Hilton's sauce is slightly different, and it has a slight spicy taste, which makes the whole taste more stimulating. Jiangnan slow-cooked beef ribs: The Australian marbled beef is used. The beef is completely soft and very tasty. The aroma of fat instantly fills the mouth with a light bite of the teeth. Handmade tofu stewed in lobster soup: The soup base made from lobster and the richness of handmade tofu. The best way to eat it is not to drink the soup, but to pour the soup into the rice. No other dishes are needed. Just this bowl of soup and rice can give you the most wonderful tongue enjoyment. Steamed autumn leaf crab with lotus and Huadiao: Crab is my favorite. I am used to eating the steamed white crab with scallion oil in Ningbo, and rarely eat autumn leaf crab. Huadiao is added when steaming autumn leaf crab. The crab meat tastes very full and has a little wine aroma. The egg custard at the bottom absorbs the freshness of the crab, which is fresh and tender. I can't stop eating it! Although Hilton is a home-cooked Ningbo dish, the method breaks through tradition and the innovative taste suits my stomach very well. I like it!

The upscale Hilton just opened in Ningbo in December. I am honored to experience this upscale restaurant more than a month after its opening. When we arrived at the lobby, the exquisite desserts surprised the sweet-loving girls. After a while, the éclairs similar to those in a Western pastry shop were snapped up. I had to compete with others for half of one. What is it like to eat our Ningbo specialties in a foreign hotel? After looking at the menu, we were intoxicated by the names of the dishes, and we were even more excited when the dishes came~ Although some of them are traditional Ningbo dishes, the familiar taste has different characteristics. The combination of the plating and the names of the dishes makes Ningbo dishes poetic and cultural.

Dongqian Lake Huamao Hilton Chinese Restaurant, 8 cold dishes + hot dishes are all recommended by the chef. The most outstanding cold dish should be the purple vinegar sprout ginger salmon, the presentation should be given full marks, the color matching is very harmonious, at first glance it is a delicate delicacy, people are reluctant to start eating it. I prefer bamboo shoots, I really like to eat them, and there are squids in it, which is a pleasant surprise. The baked pumpkin with cheese sauce is super delicious, sweet, and it would be better if it was still warm, but it was cold; the yam is made like glutinous rice cakes, which is really thoughtful. 14 hot dishes, each of which is ingenious, it is very good to be able to eat such a dish in the hotel Chinese restaurant. Furong Huadiao steamed autumn leaf crab, can the presentation not be so beautiful? The chef is still very attentive and seriously restores the crab itself. Jiangnan Simmered Beef Spare Ribs, this one is more refined. When it came up, the purple clay pot was still smoking. It was so Jiangnan style. The steak tasted great.