Jiang-Nan Chun Review

Michelin one-star Jiangnanchun Peking Duck, Jiangnanchun specializes in exquisite Cantonese cuisine. Fruitwood Gualu Peking Duck The duck roasted in the hanging oven is not roasted over an open flame, so the skin and meat of the roasted duck are tightly connected together, and more fat is retained, and the duck meat feels softer in the mouth. The only drawback is that the dough is soft and not too tough, and the roast duck and seasoning have no shortcomings There is also a signature dish, nostalgic Hong Kong cuisine, crab meat stuffed with crab shell, which is worth recommending. It is made by stir-frying Alaskan crab meat with onions, butter, and milk, and stuffing it into the crab shell. It is very fresh and delicious.

The most recommended dish is the signature dish [Fruitwood Gualu Peking Duck]. It uses high-quality Peking duck, which is grilled over fruitwood charcoal. It is ruddy in color, tender and smooth in taste, and fat but not greasy. The chef slices it on the spot and wraps it with different pancakes. You can also add scallion shreds, cucumber shreds and sweet noodles to enhance the taste according to your personal preferences. It is simply too delicious. [Crab meat stuffed crab shell] The fried crab meat is crispy on the outside and tender on the inside. It tastes even better with some balsamic vinegar. The crab meat is packed in a crab-shaped container, which is very novel. [Boston Lobster Rice Soup] The huge lobster claws are cooked together with rice porridge, and you can taste the freshness of lobster meat in every spoonful. [Jiangnan Three Combinations] includes barbecued pork, roasted pork and roasted duck. The meat and taste are very good, and the presentation is also quite exquisite. There are also [Fried Noodles with Black Bean Pepper and Beef Slices] and [Salt Soup Abalone] which are also very good. The dessert [Yangzhi Ganlu] is also very refreshing. The sweetness of mango and sago are chilled to remove greasiness and fat.

Jiangnanchun Fruit Wood Gua Oven Peking Duck Push cart/The shiny whole roast duck lies on a white porcelain plate Pick up the tool/Lift the duck diagonally/Wave the knife in your hand smoothly Slice eight pieces in a few seconds/Put on the plate and serve The beautiful and bright duck skin, the red color is eye-catching and stunning Smoked with mesquite fruit wood, open fire Gua Oven to keep the moisture of the duck meat The fragrance of the wood itself floats faintly in the table Each piece of duck meat has skin, sliced ​​thinly and picked up with chopsticks Although the sticky meat layer is also as thin as a cicada's wing, the duck skin on both sides will be slightly drooped by the weight of the meat, outlining a crescent arc, which is wonderful Dip in a proper amount of white sugar and eat it, it is both sweet and fragrant, not greasy The duck skin is thin and crispy, and the meat is tender. You can taste the coexistence of crispy and tender in one bite Perfect interpretation of crispy skin and tender meat The classic taste of fat but not greasy Each crispy skin presents a charming ruddy color The fat is the same as the meat slices, each slice is sliced ​​evenly and thinly Add a small spoonful of iced caviar to further highlight the refreshing and tender duck meat Scallion/cucumber shreds with white original dough and green scallion pancakes Apply a spoonful of sweet noodle sauce/salty sauce, both are thick and have their own characteristics I don’t particularly like the taste of scallions, but I keep wrapping scallion pancakes and stuffing them in The pancake skin is slightly crispy and wrapped with duck meat, it’s so delicious

The whole process was in the mode of "woc is delicious, woc is really delicious, woc woc..." There was also the classic scene of lifting the quilt and then covering it again Sɪɢɴᴀᴛᴜʀᴇ Jɪᴀɴɢ-Nᴀɴ Cʜᴜɴ Pᴇᴋɪɴɢ Dᴜᴄᴋ Fruitwood Gua furnace Peking duck Pushing cart/The shiny whole roast duck lies on the white porcelain plate Pick up the tool/Lift the duck diagonally/Wave the knife in the hand smoothly The shutter has sliced ​​eight pieces in a few seconds/Put on the plate and serve The beautiful and shiny duck skin, the red color is eye-catching and shocking The duck meat is smoked with mesquite fruit wood and the open fire Gua furnace is used to keep the moisture of the duck meat The fragrance of the wood itself is faintly floating in the table Each piece of duck meat has skin and is sliced ​​thinly Pick it up with chopsticks Although the sticky meat layer is also as thin as a cicada's wing, the duck skin on both sides will be slightly drooped by the weight of the meat, outlining the crescent arc, which is wonderful Dip it in a proper amount of white sugar and eat it, it is both sweet and not greasy The duck skin is thin and crispy, and the meat is tender. You can taste the coexistence of crispness and tenderness in one bite Perfect interpretation of the classic taste of crispy skin and tender meat, fat but not greasy Each piece of crispy skin presents a charming rosy color The fat is the same as the meat slices, and each slice is sliced ​​evenly, thin but not scattered Add a small spoonful of chilled caviar to further highlight the refreshing and tender duck meat Scallion shreds/cucumber shreds are paired with white original dough and green scallion juice pancakes Apply a spoonful of sweet noodle sauce/salty sauce, both are thick and unique I don’t particularly like the taste of scallions, but I keep wrapping scallion juice pancakes in The pancake skin is slightly crispy and wrapped with duck meat, it tastes so delicious

Jiangnanchun, which was just awarded one Michelin star this year After three meals of curry in a week This meal was so delicious that I cried Order set: every dish is delicious My friends who were traveling with me these days wanted to eat Chinese food, so we went to Jiangnanchun at the Four Seasons Hotel. The service really kept up with the pace of Michelin. Welcoming guests, changing plates and clearing empty plates were all done in a very timely manner, as were the introductions to each dish when it was served. The small octopus in the appetizer was delicious. The last beef is best with two yellow sides. The roast duck as the appetizer is a bit fishy! Some of the waiters were not familiar enough. Recommend a few dishes! The "Three Jiangnan Pieces" are a platter of barbecued pork, roast duck, and suckling pig. The roast suckling pig is really amazing ~ very crispy ~ "Steamed cod with olives" is well received, tasty, and the cod is very tender. "Bird's Nest and Mushroom Soup" The mushrooms are well-frozen and have thick meat, but the bird's nest is not dense enough. The dumpling skin of "Vegetarian Dumplings" is made of sweet potato flour, which is very chewy, and the mushroom filling is very fragrant. Recommended! "Red Bean Paste" I feel that the red bean paste is more delicious! It is refreshing, and the tangerine peel is very fragrant, which is the finishing touch. Award-winning Cantonese restaurant Jiang Nan Chun is a refined dining experience, with authentic handmade dim sum and delicious, nutritious broth. Highlights: The unique Peking duck roasted with mesquite and served with caviar is my favorite! It is sweet and not greasy, refreshing and smooth, hitting the taste buds directly! The ingredients are all fresh, and the cooking method is also very special~ The taste is authentic, the ingredients are fresh, and the interesting thing is that this shop also uses Italian bottled water to provide customers with white water. recommend. The overall service was good, water was added promptly, and the rhythm of serving dishes was well controlled.