Ming Court Review

In Shanghai, the most worth looking forward to, in addition to the wide variety of exhibitions, it should be Michelin restaurants to eat one by one. Tonight we are coming to Ming Pavilion, on the basement level of the Langham Group Hotel. The menu cover introduced that the current chef is Qian Xuan, although it is Sunday, when we arrive at 19:35, there is only one table of guests. The appetizer is a small bergamot, a small dish per person, and the children are no exception. Sour and sweet. The first is wild vegetable pomegranate fruit, usually not order this dish, because most of the tofu skin is used in thousands of skins, which are symbolically sandwiched with carrots and vegetables, or the tofu bag in the unidentified inside like Guandong. The delicious tofu bag is in Nanjing's Shenghe Mansion Suspension Pavilion Chinese Restaurant. The size is half of Ming Pavilion. The most special dish in Ming Pavilion is to let the chassis of tofu skin be dipped in cucumber juice, like a gymnast who has just come out of the water. The second course is black pork roast, thickly cut, similar to the street stalls in Hong Kong, nothing special. The third is bitter melon abalone. The fresh abalone is soft and tender. Although bitter melon is bitter, it does not cover the salty freshness of abalone. The fourth double-flavored steamed tape. The cucumber under the tape embellished with garlic mud, and the bitter melon under the tape embellished with cardamom. The most popular table is the fifth, red wine flame black pork, on the table, burning the round table rotates three times, almost two minutes, the flame burning process, watching the pork slices are roasted oil, accompanied by the chicken stew fungus apricot mushrooms, gradually sucking the oil, waiting until the flame is extinguished, The gravy and the juice of the mushrooms are simmered in the mouth. The staple food is Worobe Bamboo Silk Chicken Fried Rice. The name of the dish is "worobe Bamboo Silk". I don't know what it means. The fried rice uses black chicken, asparagus, and wolfberry. It is relatively light. The XO sauce on the table is just right. The whole is dry and the protein particles are clear. If you don't want to add sauce, the same price of black pepper and beef fried rice should be more moist. When eating staple food, the waiter asked a flower glue chicken silk stew, which is the prize dish of Mingge, and it seems to be added with lemon grass. After the soup was served, the children looked at the desserts designated by the menu and the dates were mud and coconut cakes. There were four in total, two of which were fresh mangoes and two were dates. After the checkout, go out and pass a row of sunflowers. The waiter introduced that this row of flowers is changed every Monday according to the season. It was already 9 pm after eating, and I went to the first outlet for a walk. Only Starbucks, Aunt Ann, KFC were open. The Tommy store was snoring and not allowed to enter.

Condés Mingge has been very stable and is also one of the more well-known restaurants in the magic capital. Because it is far from the city, it is close to Hongqiao Railway Station. It has become a fixed-point stop for many old people to return. There are so many well-known dishes. Every time you come, you must order | Cuisine Wild The pomegranate fruit is first of all good-looking green, clean and elegant, refreshing, slightly aftertaste, very good money for the front dish|flower carving cooked drunk paste crab ^ a bright orange look at the appetizer old flower carving full paste crab unique drunken practice wine fragrance overflows mouth fragrant|honey-flavored black dolphin fork roast ^ partial Sweet mouth roast is delicious, the selection is the key, too fat oil taste is too heavy, affecting the taste, too thin, no oil, eating too wood, the roast must be cut thick enough, chewy, only the pleasure of the big fast, slightly sweet, slightly fragrant, biting your head, but not addictive | Marazhan Jinyu Tofu ^ Looks mediocre In fact, there is a dry kang inside. I am a person who doesn't like to eat oysters. I love it a little bit.|Truffles and cow gift boxes^ The plate is very exquisite. The product is also online. What is the specific taste? Come and taste it yourself.

The Ming Pavilion combines authentic "Shanghai taste" to continue the essence of innovative Cantonese cuisine. Step into the inner hall and you will be attracted by a modern and unique old Shanghai style. The city that used to be "Shili Yangchang" has a quiet and elegant side, like a gentle woman in a cheongsam, which is a hearty yearning. The Michelin Guide Shanghai 2020 Zhongmingge Chinese Restaurant has entered the list with a star. In addition to the winning dishes in Hong Kong Mingge, there are many innovations. Master Qian Yu, the new executive chef at Mingge, said that innovation is based on these two concepts: the first is the raw materials of Cantonese cuisine, which is cooked by the methods of Jiangnan area; the second is the local ingredients, which are cooked by Cantonese cuisine. Below each other, breaking the barrier between cuisine and ingredients, extending more possibilities. Golden leg snow lobster ball: choose the American small green dragon to pick the tendons, de-shelled cooked, egg white and mineral water with a certain proportion of blended steamed, poured the chef's special soup, sprinkled some Jinhua ham, lobster meat bullet teeth fresh sweet, hibiscus clear smooth, ham just right fresh. Rich salty chicken: Choose Guangdong Qingyuan chicken soaked in brine, brine into a large number of dry pillars, so that the chicken has seafood back to the sweet, and then brush the secret skin water fried crispy and tender, full of juice. With purple sour leaves and bitter squash can be just right to salt Titian. Ge Xianmi frozen jin pear with egg tart: This is an award-winning gold dessert. The egg tart is a fine flour with a rich layer of pastry and smooth entrance. After eating the hot egg tart, it is better to have a cold syrup. Choose Xinjiang fragrant pear to denuclearize into bamboo swallow, and secret sugar water and Gexian rice steamed, its sweet taste from red date water, refreshing and deheating, benefiting the eyes, Gexian rice in the mouth and the feeling of bursting beads.

I like this Ming Pavilion very much. Although it was pulled by a friend to get together (one snack is three), it is still very worthwhile. I was impressed by the roast. I remember to tell the waiter that I would be fatter. I can probably eat several servings. It is really delicious. This time, the order is mostly snacks, and each kind of snacks is more remarkable. And the environment is very good and very quiet. Will come again.

If I wanted to order more seasonal dishes, I didn't particularly want to eat the menu, I still ordered the recommended dishes. First send a small piece of cucumber slices to make an appetizer, with sweetness in the acid. The soup flower glue chicken silk 128 is not very rich. It is added with flower glue silk, chicken silk, Chenpi, etc. Today's chicken silk is a bit woody. Fried pearl chicken 58, this I like very much, it seems that the rice cake rolls salted egg yolk dumplings. Mingge crispy fried chicken half 158, crispy meat tender, is to eat a piece of salt, one is light... stone pot crab powder stewed tofu 158, the visual effect is very good, the fire has burned for a long time ～

The famous restaurant that has always wanted to pull the grass, in the famous Kantsi Hotel, there is a door to the square outside, which coincides with Christmas Eve, very Feel. Friends came to the banquet, the restaurant decoration looks ordinary, low-key and elegant, and the tableware selection is very distinctive. The dishes are the highlights, and each one is exquisite and attractive, different. Please see the pictures, the dishes are elegant, the taste is very good! You get what you pay for, it is worthy of Michelin.