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.

Jiangnan Spring Fruit Wood Box Beijing Pianpi Duck cart/Gilky whole roast duck lying on the white porcelain plate copying the guy thing/Lifting the duck slanting/The knife shutter in the clouds and flowing water danced in the hand in seconds has been vastly sliced eight pieces/Put the plate on the table with oily duck skin and date red Message three points shocking Mudou tree fruit wood smoked open fire oven to keep the duck meat itself water wood itself fragrance faintly floating in the mat each duck meat is skin thin thin with chopsticks clipped the sticky flesh layer is also thin as a flap, but the duck skin on both sides will be subject to the gravity of the meat Micro-sag, outline the crescent arc, wonderful, take the right amount of sugar, sweet and sweet, not greasy duck skin, thin and crisp, the meat is fine, you can taste the crispness and tenderness of the coexistence, perfect interpretation of the crispy skin, tender and fat, not greasy classic taste, each crispy skin is a rosy and charming color The fat is the same as the meat slices. Each slice is evenly thin without dispersing and adding a spoonful of iced caviar. It shows the refreshing and tender spring onion/cucumber silk of duck meat. It is matched with white original pasta and green spring onion sauce. Put on a spoonful of sweet pasta sauce/salted sauce. Both are dense. The feature is not particularly like the taste of onions, but it keeps wrapping the onion juice pancakes and stuffing them into the cake skin. It is slightly squashed and wrapped in duck meat. It is delicious.

The whole process opens the mode of "woc delicious woc delicious woc woc..." and there is a classic name scene of the quilt opening and then covering it back Sᴀᴛᴜᴇ Jᴀ-NᴀCᴜPᴇᴋDᴜᴄᴋ Fruit wood stove Beijing sliced duck cart/ oily whole roast duck lying on the white porcelain plate copying the guy The child/sloping up the duck/walking the clouds and flowing water dancing the knife shutter in the hand in a few seconds has been vast and the ground has been finished in eight pieces/showing the table on the table with oily duck skins The jujube red is three points in the eye The shocking Mudou tree fruit wood is smoked The open fire oven to keep the water of the duck meat itself The wood itself is fragrant The faint floating in the mat, each piece of duck meat is skinned, thin, and the layer of meat is thin as a flap with chopsticks, but the two sides of the duck skin will be slightly drooped by the gravity of the meat, outline the crescent arc, it is wonderful to take the right amount of sugar, the entrance is sweet and not greasy, the duck skin is thin and crisp. Hair simmer, the meat is fine, and you can taste the crispness and tenderness. The perfect interpretation of the crispy meat is tender and fatty. The classic taste is not greasy. Every crispy skin is a rosy and charming color. The oil is the same as the meat slices. Each slice is evenly thin and not scattered. Add a spoonful of iced caviar. The refreshing and tender green onion/cucumber shreds of duck meat are matched with white original noodles and green onion sauce. Spread a spoonful of sweet noodles/salted sauce. Both are dense and distinctive. I don’t particularly like the taste of onion, but I keep wrapping onion juice pancakes and stuffing them into the cake skin. Wrap them in duck meat. It's delicious.

This year, Jiangnan Spring, which has just been rated as a Michelin star, was baptized by a curry on a Wednesday. The meal was delicious and crying. Set: Every one is delicious. These days, the friends who travel with you want to eat Chinese food, so they went to the "Jiangnan Spring" of the Four Seasons Hotel. The service did keep up with Michelin's footsteps. Welcome, change the plate, and withdraw the empty plate are very timely, that is, every dish. When I came up, the small octopus in the front dish was delicious. The last beef with two yellow noodles is the best roast duck on the head plate! Some waiters are not familiar enough. Recommend a few dishes! "Jiangnan three pieces" are a platter of pork roast, roast duck, suckling pig, roast suckling pig is really a bit amazing~ very crispy taste ～ "Olive vegetable steamed salmon" praise, taste, salmon is very tender. "Bird's Nest North Mushroom Soup" Bei Mushroom is very good, the meat is thick, but the bird's nest is not dense enough. "Sushi" dumpling skin is made of sweet potato powder, very tough, the inside of mushrooms is very fragrant! "Red bean paste" feels more delicious is red bean paste! Cool, Chen skin is very fragrant, finishing. The award-winning Cantonese restaurant Jiangnanchun is definitely a exquisite and elegant food experience! There are authentic handmade snacks, delicious and nutritious high soup. Key points: the unique Beijing roast duck with caviar roasted with Mudoushu won my heart! Sweet and not greasy, refreshing and lubricating, straight to the taste buds! The ingredients are very fresh, and the cooking method is also very special~ The taste is authentic and the ingredients are fresh. What is interesting is that this white water is also provided with Italian bottled water to provide customers. recommend. The overall service, the water is very timely, and the rhythm of the arrangement of the dishes is also very good.