Plum Garden Review

Staying at Jinling Hotel, I experienced Meiyuan’s food by the way. The quality of the dishes is very good, especially the green pea pods are definitely worth a try. The two waiters Xiaojie and Xiaotang are very attentive. I will try other dishes next time I come to Nanjing.

The first choice for tourism in Nanjing is Jinling Hotel Meiyuan Restaurant. The bad dishes are very good, especially Shijia~ Miss Liu Wei's warm service will come again next time I have a chance.

[Xiaobai loves sharing] Since I'm in Jinling City, of course I have to come to the oldest and most authentic Jinling Hotel. This restaurant has simply refreshed the position of Huaiyang cuisine in my heart, especially the big boiled dried shredded pork. I've eaten this dish in a famous restaurant in Xi'an before, but I never understood why it became a famous Huaiyang dish. Today, I immediately understood it after tasting it. It's refreshing and delicious. People who know Xiaobai know that I am a fan of fatty meat. Meiyuan's Dongpo pork is fatty but not greasy, and it's delicious; lion head and stir-fried shrimp are also standard configurations of Huaiyang cuisine. In addition, eel is called soft pocket in Huaiyang cuisine. Every dish is delicious and worth savoring. However, it should be stated that a 15[%] service charge will be added here, and the price of the dishes is also high. Whether you come here depends on whether you are a standard foodie.

Located in the city center with a sense of age, the Nanjing landmark Jinling Hotel is famous for its reputation and service, attracting more travelers and diners. The Meiyuan Restaurant on the second floor is simple and elegant, with a rich cultural atmosphere. ​ Chefs born in the 1980s not only have superb cooking skills, but also know how to convey the language of food through expression. They gave a detailed introduction to the process of making each dish, the quality requirements of the selection, knife skills and other aspects. The seemingly ordinary ingredients were The layers of process have become more advanced, from light to rich in the mouth, and the rich taste buds brought by the aftertaste will feel very satisfied. ​ Jinling tender duck, the duck skin is fat but not greasy, full of collagen, the lean meat is tasty, and the meat is not bad, which is very representative of Nanjing characteristics. Baweihehe: smoked mandarin fish, special taste. Fragrant dried wild celery, green and refreshing. Crystal meat, exquisite presentation and mellow taste. Rice wine brewed with jade is nourishing and nourishing. Beef, marinated and delicious. Plum juice cherry tomatoes, rich flavor. Broad beans, suitable for drinking. The plain roasted goose has an attractive color and a suitable salty aroma. Wensi Tofu has every detail of the craftsmanship, a refreshing color, and a wonderful inner world. Highly recommended. Drunken crab, the quality of the crab is very good, the yellow paste is clear, the crab that has been drunk all night has the mellow aroma of wine, and it also comes with hot ginger tea, which is very thoughtful. Squirrel mandarin fish, three to five taels in size, has a unique shape, bright color, appetizing and nutritious. Jinling square cake looks ordinary. The rice flour part of the square cake is very delicate. The filling of bean paste is not much but has just the right taste. It is not sweet and has a unique taste. Yuhua glutinous rice balls, mixed with vegetable juice, can be sweet or salty, nutritious and appetizing. ​ The service here is very considerate, and attention to detail is paid to serving and removing dishes. Whether it is a small gathering with friends, a family dinner, or a business banquet, it is a good choice.

Nanjing Jinling Hotel is indeed the signature of Nanjing. The food of Meiyuan Restaurant is really delicious and the menu is exquisite. The quaint restaurant is full of comfort and enjoyment. Jinling tender duck, I especially like to eat salted cooked food. Meiyuan's salted duck is tender and fresh. It is said to be soaked in a secret old brine, which is very fragrant; Wensi tofu, a classic of Huaiyang cuisine, tests the chef's knife skills, it is as silky as hair, the soup is smooth and fresh, and you want more after drinking it; crab meat lion head, tender, fresh, fat but not greasy, crab roe is sufficient, a very hard dish, worthy of the state banquet level; raw pigeon egg lotus root cake, a classic of the Republic of China, four ingredients, yellow eel Q elastic, braised pork is chewy, pigeon eggs are like pudding, lotus root cake is soft and glutinous, the taste is rich, one dish is like eating several dishes, wonderful; Huadiao drunken crab, I have been eating crabs recently, but this cooked drunken crab in Meiyuan is really great, the crab roe is thick, the taste is delicious, and the warmth of the rice wine and the coolness of the crab are really delicious. You really want to eat your fingers. There are too many delicious things to mention one by one, so don't hesitate if you want to try it. Jinling flavor is in Jinling, how can you not come~ Meiyuan, I will come next time!

Meiyuan is on the second floor of Jinling Hotel. The cuisine is Huaiyang cuisine, and it is a modified Huaiyang cuisine. [Jinling Tender Duck] A specialty of Nanjing. I have eaten a lot of it in the streets and alleys, but Meiyuan's is really unique. The size of the duck pieces is just right, just one bite, delicious, and the meat is firm. [Hua Diao Yangcheng Drunk Crab] It was the first time I ate this flavor of crab. It was so delicious that I suddenly felt that my previous traditional way of eating was too low. The crab roe of the drunken crab was very full and thick, and it was very satisfying to eat. I also prepared brown sugar ginger tea, which was in place and great. [Cherry Tomatoes] I forgot the specific name of the dish. The main ingredient is cherry tomatoes, but plum juice is added. The taste is completely different, sour and sweet. It is also the first time I try it, very novel. [Yuhua Tangyuan] I was very surprised when it was served. It looks like Nanjing's Yuhua Stone. The color is very beautiful. It is also made with various colored ingredients and boiled in clear water. A very famous Nanjing dish, it is also a test of the chef's cooking skills. [Pumpkin Ginkgo Shrimp] It was almost Halloween when I went there. Haha, the pumpkin was very suitable for the mood. It was steamed with shrimp at low temperature and served with thousand-year-old ginkgo. I ate it all quickly. It was very satisfying. [Wensi Tofu] A dish that I must recommend. It is a test of the chef's knife skills. The tofu is cut very finely, almost like a needle, and it is cut into strips, regular and continuous. Even the green vegetables inside are cut into thin strips. The taste is delicate. [Jinling Fanggao] A famous dish in Nanjing, it is also a snack. It is a must-order when you come to Meiyuan. [Crab Roe Lion Head] It is quite big, solid, round, and full. There are a lot of crab roe that the chef has hand-picked, and the meat is fresh and smooth. Let's talk about the service. Great, great, the waiter is beautiful and has a sweet smile. Very friendly. Overall, it is very awesome and a high-end place. Friends who love Huaiyang cuisine cannot miss it.

Mentioning Nanjing's old luxury hotels, all Blue Whale people will blurt out - Jinling Hotel. This landmark building contains the feelings that many people can't let go of. Meiyuan Restaurant on the 2nd floor is famous for its Huaiyang cuisine. ※ Cold dishes [Jinling Tender Duck] Meiyuan's salted duck is famous. If you don't eat it, it's like a waste of time. It is soaked in a secret century-old sauce for 72 hours. The skin is soft and tender, the bones are fragrant, and the saltiness is moderate. It is worthy of being the treasure of the town. [Crystal Braised Pork] Selected pig's front hoof as the main ingredient. The jelly is transparent and bright. The lean meat does not get stuck in the teeth, and the fat meat is not greasy. ※ Hot dishes [Pumpkin Ginkgo Shrimp] Use organic small pumpkins as containers to hold full of ginkgo and shrimp. The shrimp is crystal clear and light and refreshing. The ginkgo is surprisingly soft and chewy. [Raw knocked pigeon egg lotus root cake] Kill the yellow eel alive, remove the bones, and knock it a hundred times with a wooden stick It is stewed with braised pork belly and pigeon eggs. The soup is rich and delicious, which makes people linger for a long time. [Wensi Tofu] A dish that shows the knife skills. The tofu that is so soft that it can be blown away is cut into thin strands like hair. The fineness of the knife skills of Huaiyang cuisine is simply amazing. [Crab Roe Lion Head] The steaming hot exudes bursts of meaty aroma. The lion head has a distinct grainy texture and is decorated with crab roe. It is fat and thin and melts in the mouth. [Squirrel Mandarin Fish] The ingredients are selected from the best small mandarin fish. After the dish is made, it is named after the shape of a squirrel. It is crispy on the outside and tender on the inside. It is sweet and sour. The small fish is made into the quality of a big fish. It is extremely challenging for the chef's skills. Service: Smile and whisper throughout the whole process. The dishes are served and changed in an orderly manner. You can really feel at home.