Jiangnan Wok Review

I can only say that it is OK, right from 699, the service is average! I changed the dishes directly, not to mention it, or I went to ask to know, I don't know what operation the cherry shrimp is to change the time vegetables, maybe 6.1 there are many people.

Every dish here is delicious and exquisite. Wensi tofu knife is fine, soft and tender. Braised meat is fat and thin, and the entrance is instant. Cicheng rice cake big yellow croaker meat is fresh and tender, and the soup is delicious. Good service attitude!

Jiangnan stove, a Chinese restaurant on the first floor of Shangri-La Hotel, Nanjing, is the handle of Jinling Huaiyang cuisine restaurant. There are endless guests. If there is no reservation, the queue can reach 90 tables during peak hours. The relationship in the chef's circle seems to be very good, and all kinds of domestic awards are very stable. The order is smooth, the popular seasonal dishes are easy to sell, and the signature specialties are sufficient. The store environment is clean and elegant, the serving speed is stable and reliable, and the taste is amazing. Huai'an soft pocket with a bowl of rice, Wensi tofu with crab shell yellow, clear lion head, and then with Pu'er tea, a proper meal.

I've been thinking about Jiangnan Zao for a long time. I forgot to eat there last time, so I made a reservation in advance this time. The two of us ordered all the dishes in the picture and ate them all. There was nothing left. My favorite is the yellow croaker with rice cake. I was quite conflicted before ordering it. I saw many people saying that the fish was fishy and not delicious. Later, I thought about it and decided to give it a try since it was ranked so high. The result was amazing! The fish was not fishy at all, and the rice cake was even more delicious. It was soft but chewy, perfect! My second favorite is the Huaiyang fried soft bun. The seasoning is perfect. Unlike many Jiangsu and Zhejiang restaurants that are sweet, this is the authentic Huaiyang flavor. The garlic and pepper flavors complement each other. It looks oily but not greasy at all. I feel that it can be paired with a bowl of white rice. Fried shrimp with chicken head rice is quite expensive, but I think the taste is average. In fact, the chicken head rice is sweet and delicious... The skin is watery, the soup inside is not very delicious, and the soup is not very good. It feels not worth it, just for the sake of novelty. Fish soup knife-cut noodles, a dish that is also available at Xiang Palace Restaurant, the style and content are exactly the same. The noodles I had before were all mushy and not tasty. This time I specifically asked for harder noodles, but they were still not hard enough... I don't like this kind of mushy noodles. Mango taro and sago are recommended by many people, but they are really ordinary! Wensi tofu, it's also for the feelings, the taste, no matter how delicious the tofu soup is, it's just a bowl of tofu soup. Finally, I used points to pay, and I have to sigh that Xiangjia's points are really useful...

Shangri-La Jiangnan Stove can be regarded as the leader of Huaiyang cuisine, and it is unanimously 5-star. I went there for Chinese food on Christmas Eve, and it felt like New Year's Eve dinner. The braised pork was large, but not greasy, chewy and sweet. The oxtail bone is rich in collagen, with a medium chewiness and elasticity. It is easy to chew and does not get stuck in the teeth, and it has a strong beef flavor! It is the best! The soft bag is fresh, the portion is sufficient, and it is not mushy. The rice cake in the yellow croaker is sticky and chewy, and the fish tastes very homely. The mango sago is very rich, and the fresh bitterness of the grapefruit is still there. The fish soup noodles taste very much like street goods. The Wensi tofu is just a matter of knife skills. The tofu is so thin that you can only taste the salty soup. After reading the reviews, I don’t have high expectations, but I still think it lives up to its reputation. Overall it is worth trying, 5 stars. I also met an old friend by chance. I was a table away from giving a thumbs up.

The Jiangnan Stove at Nanjing Shangri-La Hotel is indeed very famous. It was once on "A Bite of China" and was recommended by the chief director Chen Xiaoqing. This time I went to Nanjing, because I stayed in the hotel, so I took this opportunity to taste it. [Restaurant Environment] The restaurant is located on the first floor of Nanjing Shangri-La Hotel, on the far right of the lobby. Because it is a restaurant in a five-star hotel, the environment is naturally very good. The huge crystal lamp and antique decoration are very elegant and noble. Since the restaurant is very popular in Nanjing, there are many people in the lobby. Fortunately, it was booked before. [Service Quality] In general, the service of a five-star restaurant should be very good, but the service of this restaurant is very average. There are many guests and it seems noisy. Most of the waiters do not smile, and there is no feeling of five-star hotel service. [Quality of Dishes] Huaiyang cuisine is generally good, and the price is also moderate and affordable, which is a bit unlike the price of a star hotel restaurant. The cold dish honey-made cherry tomatoes are very delicious, pickled in place, sweet and with the aroma of osmanthus. I ordered half a portion of braised pork, the taste was so-so, it was cold the first time, so I changed to another pot. The Kung Pao shrimp balls were really not very delicious, just average, no special features. The Wensi tofu soup was unique, cut like hair, but it just looked good, not very delicious. The Buddha Jumps Over the Wall tasted good, but the production was really ugly and not very particular. The dessert was Yangzhi Ganlu, which tasted good, but had a strong milky taste. Overall, I was quite disappointed, not as delicious as the Internet said.

[Environment] When Shangri-La Jiangnan Stove just opened, my friend recommended it to me, saying that it was not always possible to get an appointment even if you made an appointment in advance, and the food was delicious and cheap. Later, when a guest came to my house, I suggested that I invite him to eat at this restaurant, which was prestigious and not expensive. It is just over Zhongyang Road, next to the Times Supermarket, and the restaurant is on the left hand side of the first floor. It has a very Chinese and simple feel, and it is quite classy. [Dishes] [Braised pork] It is still very soft and tender, with just the right sweetness, fat and lean, which makes people very appetizing and will not feel sick even if you eat too much. [Green vegetable noodles] Anyway, it is just very simple noodles, but the taste is particularly good! We shared it and were still not satisfied. [Eel] It was also cooked well, without any fishy smell. [Yuhua Stone Glutinous Rice Balls] The most beautiful snack, the glutinous rice balls engraved with rain flower stone stripes are extremely cute, and the taste is smooth, as if they slide down the throat as soon as they enter the mouth. [Service] Not as good as expected. I had to call several times before they came. Not very satisfied.

Choosing to taste Huaiyang cuisine here, first of all, I feel that it is more authentic. After tasting it, it is indeed good, with a palatable taste and unique characteristics; secondly, the environment is good, and the waiting area is equipped with tea, snacks and intellectual toys. The way to order dishes is to tick on the menu, which is convenient and intuitive, and can also shorten the waiting time for the dishes after sitting down. The service is serious and in place, and the experience is good.