Jiangnan Wok

Every dish here is delicious and exquisite. Wensi tofu is finely cut, soft and tender. The braised pork is fat and lean, and melts in your mouth. Cicheng rice cake yellow croaker is tender and fresh, and the soup is delicious. The service attitude is good!

Jiangnan Zao, a Chinese restaurant on the first floor of Nanjing Shangri-La Hotel, is the leader of Jinling Huaiyang cuisine restaurants. It has a constant stream of customers. If you don't make a reservation, the queue can reach 90 tables during peak hours. The chef seems to have good connections in the circle and has won various domestic awards. Ordering is smooth, popular seasonal dishes are easily sold out, and the signature specialties are in sufficient supply. The environment in the restaurant is clean and elegant, the serving speed is stable and reliable, and the taste is amazing. Huai'an soft pocket with a bowl of rice, Wensi tofu soup with crab shell yellow, and stewed lion head, paired with Pu'er tea, are a perfect meal.

I can't order too many things when I travel alone. Overall it's good but the details are average. Like Shanghai's Xiyue No. 8, the chef is famous and the taste is also good. It's quite cost-effective. Maybe I didn't order expensive dishes. I like the radish in the braised pork the most. The soup of Yangchun noodles. The crab shell Huangshenxian cracked egg lion head tastes average. More than 200 per person is still very cheap in Shangri-La. The environment and service are okay.

[Jiangnan Zao Chinese Restaurant] Shangri-La [Planting Grass] If you only have one dinner in Nanjing, you must leave it to "Jiangnan Zao" [6] to book a seat in advance! Otherwise, you must wait, and individual dishes must be booked in advance. I forgot to book "|Squirrel Salmon ^" one day in advance, I didn't eat [scrubbing] ⭐ I changed it that day|Traditional vinegar yellow croaker ^, the taste is also awesome! , other dishes are also quite delicious, the whole family is very happy to eat ⭐ In addition to the outstanding taste, the super high cost performance is also the reason for the endless number of diners here every day, about 200 per capita can eat most of the local specialties in Nanjing, The most close five-star hotel Chinese restaurant [strong] ⭐ slightly complained about the service. Dining in the lobby is almost no service. I have to wait a long time to fill in a water and get a dish. If I know where I am, I will go by myself [laughs and tears] [laughs and tears]

"Jiangnan stove braised meat" requires half a portion, 4 pieces of meat, 3 pieces of radish, the taste is OK, the southern practice, slightly sweet, each piece of meat is very large, the pork, the fat place is still a little bit greasy "steamed East China Sea big yellow croaker" is delicious, garlic meat, meat is tight, especially the meat of the fish stomach, One piece, the steaming is also good, the salty light is suitable for "Huaiyang Xiaolongbao" first bite a small hole to drink soup, then pour some vinegar, taste good [service bell] Service: There is no lead, enter the restaurant to find waiters everywhere [mint] Environment: OK

Fresh and delicious ingredients! The service is also great! The environment is clean and tidy!

Jiangnan stove is on the first floor of Nanjing Shangri-La Hotel (the northwest corner of the intersection of Model Road and Central Road). The main dishes are Huaiyang cuisine. The specialties include egg raw knocking, steamed white fish, braised beef, braised ribs, vinegar yellow croaker, Huai'an soft pocket, lion head, braised river scorpion, Water foreskin bag water, Yangzhou fried rice, etc.; the store decoration is simple, elegant, rich in Jiangnan characteristics, warm service, fast serving, the taste of the dishes is relatively light and not spicy. The price is slightly more expensive, and the box consumption is 400 yuan per capita. Raw knock (secting section) is great, highly recommended, boiled dry silk, Yangzhou fried rice feels average.

The post in Macau has not been finished. I have a few Dragon Boat Festival in Nanjing. I am not good in memory. I am lazy. I am too lazy to write about the impact of Macau. One of the effects of Macau is that the restaurant that punches in and wants to go to the restaurant. I can’t close the door any day. This is the current Macau. In a situation, several Michelin companies are closed and said that they returned to Jiangnan stove and made him the first stop to stay in Nanjing. It was also a special visit. As a Chinese restaurant in Shangri-La, located on the 1st floor of Shangri-La Hotel, Shangri-La's dining has always been able to play this in Nanjing. The existence of the benchmark is currently ranked first in many dining lists. The decoration is the kind of magnificent style. The crystal chandeliers and flowers are embellished. The business is really good. There is always a waiting position at the door. Besides, the taste is ordered according to the menu. Many recommended dishes may be because the expectations are too high. Very amazing feeling may be that the star restaurant has eaten too much recently this week, but the overall rating is pushed up, but the taste is still good. As for the service, it is really in line with the expectations. The review is still a very good punch-in trip. Recommended try