Jiangnan Wok · Yun Review

The environment looks very high-end atmosphere, the dishes are also very large, it is worth a try

The stable Huaiyang cuisine is produced, and the 42nd floor overlooks Xuanwu Lake.

The lake view outside the window is really beautiful, integrating environment, scenery and taste, it is not worth the trip.

Nanjing must eat Jiangnan stove 🥢 This time it is not just Jiangnan stove. We will come to an upgraded version to eat Yunfu 👌🏻🦀🦀🦀🦀🦀 as soon as we arrive in Nanjing, put down our luggage and go straight to the 42nd floor Jiangnan stove Yunfu 🚗 Hot and sour Wensi tofu pine leaf crab as an appetizer soup, I really like it! The sour and fresh taste woke me up from my confusion. Next is the taste feast. Caviar drunk crab yellow crab paste, this does not need to peel the shell to eat drunk crab happiness, in Master Hou can have it! The mouth is full of happiness [Cute] Jiangnan stove is fresh, fresh hairy crabs, pig trotters, yellow stew, pork belly, and old chicken are all in a large pot, very delicious [Yeah] C, it must be this, Yunfu crab Sanbao 🦀 It’s great, there is also an ingredient in it that I have never eaten [Love] Knowledge has increased again 👌🏻 Hairy crab season, and the sense of ritual of licking off the entire hairy crab is still not lacking. The original taste, the meat is strong and sweet, and the quality is really good. The cultural and martial duck soup dragon mustard noodles, interesting is that just from Fujian every day to eat duck, running from Nanjing, no duck can live to leave, duck, has become the last dessert of fate [Shy] recently, the powder ball sesame dumplings, very sinful, delicious, even finished eating. 👨🏻‍🍳 Master Hou Weiwu [Congratulate] # Food Xunweihui #Romantic dating restaurant #Local food to eat #Taste authentic time-honored #View Restaurant

Invited to Nanjing Shangri-La Jiangnan stove • Yunfu to participate in a luxurious crab banquet trip. Every dish has crab elements. The most shocking thing is that the sunflower chicken soup is the snow crab legs. The seemingly simple soup is actually very dry. Use five sunflower chickens to hang the high soup to the snow crab legs and use two more. Kuixiang chicken is matched to know that the market price of a sunflower chicken is as high as three or four hundred yuan, which makes people inexcusably think of the practice of eggplant in "Dream of Red Mansions". This is the charm of Huaiyang cuisine. The crab noodles fried hibiscus fillet is used for the fish head airlifted daily by Qiandao Lake. The tenderest piece of fish skull is selected. Matched with crab powder, the taste is endless. I heard that the fish skulls I eat every day are numbered. I don’t know what number I eat. The fish skulls are served. Tea. I chose three teas. With different dishes, this meal ceremony is full of unforgettable. #Jiangnan stove #Jiangnan stove Yunfu #Nanjing Shangri-La