Plum Garden

I stayed at Jinling Hotel and experienced the food at Meiyuan. The quality of the dishes was very good, especially the green peas and water chestnuts, which were definitely worth a try. The waiters Xiaojie and Xiaotang were very considerate. I will try other dishes next time I come to Nanjing.

The dishes and service are very good. The crab meat lion head and squirrel mandarin fish are must-orders. The roast duck is very fragrant and the dried shredded pork is very fresh. The two service staff Liu Qian and Liu Yundao are very attentive and highly praised! The 15% discount for staying in the hotel is very cost-effective. It is a restaurant that I will eat at next time.

When traveling to Nanjing, the first choice is Jinling Hotel Meiyuan Restaurant. The environment and dishes are very good, especially the enthusiastic service of Miss Shi Jiaqiao Liu Qian. I will come again next time if I have the chance.

[Xiaobai Love Share] Since you are here in Jinling City, of course you are going to the oldest and most authentic Jinling Hotel. It is said that this store is simply refreshing the position of Huaiyang cuisine in my heart, especially the big boiled dry silk, I have eaten this dish in a famous restaurant in Xi'an before, and I have not understood why he will become Huaiyang famous dish. Today, a product will be opened immediately, that is, refreshing and delicious. People who know Xiaobai know that I am a fat lover, Meiyuan's Dongpo meat is fat and not greasy, and don't want to eat it; lion head and fried shrimp are also the standard configuration of Huaiyang cuisine, and the original salmon in Huaiyang cuisine is called soft pockets, each dish is worth aftertaste delicious. But to declare that here to add 15 [%] of the service fee, the price of the dish is also high, come or not to see if you are a standard food.

Located in the city center with a sense of age, Jinling Hotel, a landmark in Nanjing, is known for its reputation and service, attracting more travelers and diners to stop. The Meiyuan restaurant on the second floor is simple and elegant, with a strong humanistic atmosphere. After 80, the chef, not only the cooking skills are superb, but also understand the food language through expression, the process of each dish production, the quality requirements selected, the knife work and other aspects have been introduced in detail, and the seemingly ordinary ingredients have become taller after layers of processes. The shallowness of the entrance is strong, and the rich taste buds brought by the aftertaste will feel satisfied. Jinling tender duck, duck skin fat but not greasy, full of collagen, lean meat part taste, meat quality is not firewood, very representative of Nanjing characteristics. Eight flavors and harmony: smoked cinnamon fish, the entrance is special. Fragrant dried wild oysters, green and refreshing. Crystal meat, exquisitely arranged, mellow taste. Wine-brewed jade, health and tonic. Beef, braised juice. Plum juice holy fruit, soaked strong. Broad beans, suitable for wine. Vegetarian roast goose, attractive color, salty fragrance. Wensi tofu, silk saw knife work, refreshing color, clean inside, recommended. Drunk crab, crab quality is very good, yellow paste is clear, drunk crabs for a night, mellow aroma of their own wine, and hot ginger tea, very thoughtful. Squirrel squirrel, three to five two heads, chic shape, bright color, appetizer, nutrition. Jinling square cake, seemingly ordinary, square cake rice noodles are very delicate, the inside filling of bean paste, not much but just the right taste, not sweet, very special. Yuhua dumplings, vegetable juice tones, sweet and salty, nutritious and appetizing. The service here is very intimate, and the meal withdrawal is very detailed. Whether it is a small gathering with friends, or a family dinner, business banquet, it is a good choice.

Nanjing Jinling Hotel is indeed a Nanjing signboard. The Meiyuan Restaurant's products are really delicious and delicious. Even the menu is exquisite. The antique restaurant is full of comfortable enjoyment. Jinling tender duck, especially love salt water cooked food, Meiyuan salt water duck tender and fresh, it is said to be secret old braised dip, very fragrant; Wensi tofu, Huaiyang cuisine classic work, test master knife work, silk like hair, soup lubrication fresh fragrance, drink still want; Crab powder lion head, tender, fresh, fat but not greasy, crab yellow material, very hard a dish, worthy of the state banquet level; Raw knocking pigeon egg tart cake, the classic Republic of China, four ingredients, yellow braised pork, chewy, pigeon egg like pudding, pancake soft, rich taste, a dish like eating several, wonderful; Flower carving drunk crab, I have been eating crabs recently, but this drunk in Meiyuan is really good, the crab cream is thick, the taste is delicious, and the warm and moderate crab is cold, I really want to eat my fingers. There are too many delicious foods to say one by one, and friends who want to try don't hesitate. Jinling flavor is in Jinling, how can you not come ～ Meiyuan, will come next time!

Meiyuan is on the second floor of Jinling Hotel. The cuisine belongs to Huaiyang cuisine, and it is an improved Huaiyang cuisine. [Jinling tender duck] Nanjing's characteristics, the streets and alleys have also eaten a lot, but Meiyuan's is really unique, the size of the duck is just right, just a mouthful, delicious, and the meat is tight. [Huadiao Yangcheng Drunk Crab] The first time I ate this taste of crab, it was so delicious that I suddenly felt that my previous traditional eating method was too low. The crab yellow of the drunk crab was very full, thick, and it was very enjoyable. I also prepared brown sugar ginger tea, in place, great. [Santa Fruit] Forgot the specific name of the dish, the main ingredients are Santa Fruit, but added plum juice, the taste is completely different, sour and sweet, it is also the first attempt, very novel. [Yuhua Tangyuan] I felt a good surprise when I brought it up. It is super like Nanjing's rain flower stone. The color is very beautiful. It is also made of various colored ingredients and boiled in water. A very famous Nanjing dish is also a very test of the chef's cooking skills. [Pumpkin Ginkgo shrimp] It’s almost Halloween when I go to eat. Haha, the pumpkin is very in line with the artistic conception. It is steamed with shrimp at low temperature, equipped with a thousand-year-old ginkgo. I eat it all at speed and enjoy it. [Wensi tofu] Absolutely want Amway's dish, too test the chef's knife work, the tofu is very fine, it can be pierced, and one by one, regular and constant, even the vegetables inside are also cut into thin strips. The taste is delicate. [Jinling Fangcai] A famous dish in Nanjing is also a snack, and you must order it when you come to Meiyuan. [Crab Powder Lion Head] It's quite big, real, round, and full. There are many crab noodles removed by the master's hand, and the meat is fresh and slippery. Let's talk about the service, praise, praise, the waiter is beautiful and smiles sweet, very friendly. The whole is very powerful, tall place. Friends who love Huaiyang cuisine can't miss it.

Mention that all blue whales in Nanjing's old high-end hotels will blurt out the Jinling Hotel. This landmark building contains the feelings of how many people are difficult to cut. Meiyuan Restaurant on the 2nd floor has a reputation for Huaiyang cuisine. Meiyuan's salted duck is famous. If you don't eat it, it will be equivalent to white. It is made of secret 100-year-old braised soaked for 72 hours. The skin is soft and tender. The bone is salty and moderate. It is worthy of the treasure of the town store. [Crystal Dishes Meat] Selected pig front hoof as the main material. Glue frozen transparent and bright lean meat. No teeth. Fat meat. Not greasy ※ Hot dishes [Pumpkin Ginkgo Shrimp] Choose organic small pumpkin as a container full of ginkgo and shrimps shrimp crystal clear light and refreshing ginkgo surprisingly soft Q bullet [Raw knocking pigeon egg tart cake] Save the jaundice alive and bone with a wooden stick 100 times beating with braised pork and The pigeon egg pickle soup is rich and mellow and delicious. It is a long aftertaste [Wensi Tofu] A dish that sees the knife worker. The tofu that can be broken is cut into hair. The fineness of Huaiyang Cuidao knife is simply breathtaking [Crab powder lion head] The heat emits a burst of meat. The lion head particles The feeling is obvious. There is crab powder embellished with fat and thin. The entrance is instant [squirrel squirrel] The ingredients are selected from the top small squirrel. The name is crispy and tender. The sweet and sour fish makes the quality of the big fish. It is extremely test of the chef's service: Smiling and whispering throughout the whole process, the dishes are changed in an orderly manner, and the real feeling of being at home