Fortune Pavilion Review

Or so-called small seafood Jiangnan is really the place with the deepest cultural heritage. Before the fishing moratorium, I was invited to the Hilton Ningbo Dongqian Lake Huamao Hotel on the coast of the East China Sea. Qianhu Pavilion Chinese Restaurant had already prepared a dinner, and the theme was: or so-called spring. This was originally a poem by Mr. Yu Guangzhong describing Xiamen, but it did not prevent the restaurant's chef, Fenghua chef Wang Pingjie, who was from the same hometown as Jiang Gong, from cooking the local flavor that made him talk about it in detail with the proud small seafood of the East China Sea. From the South China Sea to the East China Sea, many seafood products have had "promotions in academic qualifications" and leaps in value. As a "mountain man" who has lived in Lingnan for a long time, I have been a bystander in the dispute over the flavor of the sea. In fact, it is a consensus in the circle that the hairtail and yellow plum head in the East China Sea are better than those in the South China Sea, but the complex nurtured by the taste always makes people look forward to and watch. I thought that the most magnificent seafood wave in the last century was the fresh seafood led by Cantonese cuisine, but in the new century, the new seafood trend is the small seafood fashion led by Zhejiang catering. After watching the food documentary "Small Seafood" shot by a local TV station, I couldn't help but sigh: It seems that I have to try a new way of eating. Before Master Wang's delicacies were served, the menu alone made me daydream - Grilled cuttlefish, chopped crab, jumping shrimp, monkfish, flower seed fish, hairtail jelly, yellow clam crab, moldy fish, Qianhu snails and sixteen pieces, just the introduction of the ingredients is enough to arouse my imagination, which is completely different from the two sides of the Pearl River where I often linger and drink. I once had a kind of river shrimp with huge claws in Nansha District, Guangzhou. Locals call it "drum shrimp". The cooking method is the common Cantonese cuisine of blanching. This evening, I ate this kind of shrimp again at the Dongqian Lake. It was renamed "jumping shrimp" and the cooking method was home-cooked with rich soup. When the soup was served, I wondered if it was the pepper pork tripe soup common in Cantonese cuisine? After a few sips, I found that the pepper pork tripe soup base was indeed fake, but there was also monkfish fish belly in it. Looking back on the past, the monkfish I ate in Shanwei area was mostly stewed with pickled cabbage. It is also common in Guangdong to steam fresh fish with salted fish, which is called "life and death love" or "human ghost love". There was a saying in the middle and lower reaches of the Yangtze River that "the shad comes and the bream goes". Now that wild shad is nowhere to be found, bream has become a rare commodity. It is hard to say who borrowed from whose method to steam fresh bream with plum-flavored salted fish made by three exposures to the sun. I just think that the ancients thought bream was a low-grade product. It is really not as good as it used to be! The family-inherited dish that Master Wang personally performed in front of the opposite sex is called "flower seed fish". After listening to the introduction, I finally realized that it was actually the horse friend fish that I photographed and tasted many times this year. Shandong Laozhang's Spanish mackerel took advantage of the spring to swim into the Sichuan Wu on the banks of the Huangpu River, and then became pregnant and became a once-in-a-lifetime flower seed fish on the banks of Dongqian Lake. The method of home-cooking should come from Master Wang's muscle memory. The so-called "sixteen pieces" is a kind of bream similar to the golden drum fish on the coast of Guangdong. I have eaten many steamed tangerine peel methods, and it is naturally home-cooked when it falls into Master Wang's hands. This is not "Silent Spring", but a joyous feast. Even Mr. Jin Yong's son and a world-class pianist were invited to the scene. The so-called small seafood is ambitious. I wish Dongqian Lake a fortune.

During the Dragon Boat Festival, I went to Dongqian Lake with my family. We had lunch at Qianhu Pavilion Chinese Restaurant in Hilton Huamao Hotel. It was late when we arrived at the hotel restaurant, and the tables near Dongqian Lake were full. We could only sit in the lobby. The dishes tasted good, but the price was a bit expensive.

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.