JIN HOUSE Review

Michelin restaurants are different. The environment is elegant, the dishes are rich, and the service is first-class. The restaurant is mainly Cantonese cuisine, which makes people salivate and can't stop. Pork belly, roast goose, crispy pigeon, fried scallops with amber dried shrimp sauce, flower bamboo shrimp, and stewed bamboo fungus with morel and vegetable gall. The names sound extraordinary and make people salivate. It is indeed a feast worthy of praise. The price is a bit impulsive, and there is a 15% service charge. But it is worth the money and the cost performance is very high.

【Environment】❣️One of Tianjin's five-star hotels, the service environment is impeccable~ The Chinese restaurant is almost full at noon on weekends, but it is not noisy at all, and the atmosphere is great~ I used to eat buffets every time, and this is the first time I have visited a Chinese restaurant and there is a group purchase, which is very suitable for trying small quantities and variety~ 【Service】❣️The way of serving dishes is a bit like French cuisine. When the previous dishes are almost eaten, the dishes behind are served. You will not wait in vain, and the dishes will not get cold easily. The dining experience is very good~ 【Taste】❣️As for the dishes, you can feel the excellence of the ingredients and the care of the cooking when you eat them. They are very delicate~ It doesn't look like a large amount, but it is actually very filling for two people~ The dishes in the set meal are all in the "select a few" mode. I especially recommend West Lake Beef Soup, Mushroom Beef Dices, Shrimp Roe and Snow Mushroom Braised Yi Noodles, Pineapple Barbecued Pork Cake, Mango Sago, and Xianglian Red Bean Paste~

From time to time, the freshest spring flavor is not to live up to the new spring dishes at the Four Seasons Hotel Jinyun Chinese Restaurant, which combines Huaiyang cuisine, Cantonese cuisine and Southeast Asian cuisine. The front dishes were selected two: ⭐ Black Garlic and White Meat: Fermented Black Garlic Modulation Sauce, drizzled on the fat and thin white meat and vegetable stew slices, appetizing and detoxifying. ⭐ Tuna avocado spring rolls: Fresh tuna, avocado and mustard are involved in the mini cone, and the taste jumps. The plate shows the meaning of spring growth after the rain. The soup is selected for a meal: ⭐ Huajiao fresh: bacon stew, fresh meat rotten, spring stew tender, soup thick and sticky lips, amazing. Especially the addition of large flower glue is very tonic, it is endless aftertaste. Hot dishes are selected three: ⭐ Lobster Sauce: The whole Boston lobster is drizzled with sand juice, fresh and tough meat and sauce perfectly match. ⭐ Shrimp Oil-Chunxuan Peas: The sauce cooked at low temperature with shrimp, with spring-like seasonal ingredients, attractive appetite. ⭐ Australia and beef roast: fat and thin permeate each other, oil flowers are rich and uniform, the entrance meat is young and delicate, rich and soft. The skin is slightly scorched, retaining the unique taste of barbecue. Two staple foods were selected: ⭐ Red Beet Seafood Cooked Shrimp, Beet, Asparagus, Wrapped in Q-ball Beet Juice, Enjoy while hot, more delicious. ⭐ Yellow Wine Crab Rice Noodle: Protein is the base, the sauce is made with the soup and the yellow wine, and the rice noodles are covered with fresh hand-demolition crab meat and tender Dutch beans cut, which is amazingly fresh and refreshing.

Spring day fresh new vegetables series, by consultant chef Lu Xuming supervision, Jinyun chef Cai Gangyang, the main manager, adhering to the ingenious kung fu dishes of time and energy, tuna avocado spring rolls, black garlic and white meat, flower glue spring squash fresh, Australian and beef barbecue, shrimp seed oil spring squash small peas, Red beet seafood stew, yellow wine crab meat rice noodles...

Jinyun Chinese Restaurant seems to have not been disappointed in every new season. The [Private Hidden Menu] designed for family and friends to reunite, but also by Master Deng with Michelin Chinese experience, Sheng Peilu Asia's top 50 restaurants, the only restaurant in China on the list, Fu and Hui chef Lu Yuming! Combine innovation inspiration with authentic "nostalgic Cantonese cuisine"! Special recommendation for South fragrant black dolphin meat with pancakes! [Smoke mouth]

【口味】感觉特别好吃【环境】非常好 天津最好的黑珍珠餐厅【服务】从头到尾都是随叫随到 小姐姐Jennifer很贴心 帮忙催菜 尽心尽力