Lu Chao Review

I have eaten Nanjing Jumeirah's buffet before, and I have to give a full score! This friend banquet, I found a noon to try the Cantonese cuisine that is said to be the first Cantonese cuisine on a platform in Nanjing Cantonese cuisine list. I really look forward to it! Because several friends and I have praised the Cantonese cuisine of Luchao, which is of the upper level in Nanjing, and I am a person who has a high requirement for Cantonese cuisine. After eating, I can still score a high score of nearly full marks. Why? First of all, Jumeirah Hotel is impeccable, the environment is more advanced than the new Chinese style, it is a typical designer style hotel, and Luchao, as the only hotel in Nanjing, dares to cook Cantonese cuisine, naturally there is a trick! The private rooms of the land tide can overlook the Hexi CBD or the river view. It can be said that this is also Jumeirah Hotel, the most unique geographical advantage. No detail is superfluous, it is just right, and it is comfortable to see. When we came, Nanjing was in the rainy season, so the view was not very good! The tableware of the land tide is unified white porcelain, with a very Chinese black and scarlet goldfish, simple and advanced! The daily soup with fairy air, a pot of snail meat abalone cooked slowly in a pot of good soup, clear and moist. Matsutake smoked garlic tofu, a bit like Chaoshan flavor Puning tofu, but also incorporate some creative elements. The Yunnan pine oysters in the season are fried with crispy tofu, and the tofu inside is soft and delicate, with a slight taste of eggs. I like it very much. The addition of spinach mud is particularly fresh, garlic-flavored, very Hong Kong-style! New dishes, dumpling-flavored charcoal grilled salmon, very Japanese but very creative. We patronized to take pictures, resulting in the freshly baked salmon cold, but because there is a mix of mustard, it is not fishy at all. In addition, the quality of the salmon itself is also very good, the technique is also authentic, so I love this dish! The chef of Luchao is from Shunde, the hometown of Cantonese cuisine, and the craftsmanship is naturally first-class! Typical golden garlic seasoning, the quality of Australia and cattle is very high, M8-9 level, the entrance is super fat and rich! The strap is produced in Hokkaido. It is very large. It is paired with fried fine potato shreds, seasoned mushrooms, and the asparagus is fresh and natural. The dishes of this dish are simple and artistic, which suits my heart! Black truffle and beef shrimp fried rice, the ingredients are exquisite, the fire is in place, the master's craftsmanship is really great! The aroma of black truffles is very good, the rice has a little water, but it is clear! The dessert link, the end of the Cantonese red bean paste, the tanned skin is rich in taste, is a good new skin, the red bean paste is delicate and slippery, not very sweet, just right! The durian dumplings are very willing to use materials, the bran is light and thin, and the score is full! Overall, there is no minefield, it is a real high-end creative Cantonese cuisine.