Drunken Fish

"Double Flower Red Stick" Zhang Xiaopang The gold medal fighters who were in the martial arts world back then were called "Double Flower Red Stick". If the catering industry is also considered a martial arts world, then the "Little Fatty" Zhang Zhicheng, the founder of Black Kirin, who is in his prime, can be called the "Double Flower Red Stick" of the new generation of chefs. At the invitation of Ctrip's Lin Xun Food Club, a group of friends in the food circle gathered in Haojiang to witness Zhang Xiaopang's "birth of a character head". It has been heard that Zhang Xiaopang's new "Zi Tou" in Wynn Macau Hotel is a restaurant that focuses on seasonal seafood. Everyone couldn't help but exclaim "Jiu Stick" when they saw the sign from afar! Jiu Sticks produces red sticks, and it really is a new character head. Cantonese people are familiar with the bony fish "Jiu Stick". This fish has an intriguing name in the Chaoshan area - "that fish". Just think about it, even the Chaoshan people who are well-informed in the seafood world will be "speechless", how powerful this "Jiu Stick" must be! However, when I got closer and saw clearly, the restaurant was not called "Jiugun", but "Jiukun", which was embarrassing. I secretly guessed that the so-called "nine" is a very large number, implying the supreme, and the so-called "Kun" is a word in Zhuangzi's "Xiaoyaoyou" that "there is a fish in the north sea, its name is Kun...", which is more direct, "super big fish", but its English name is not super fish, but drunken fish. The person in charge of the restaurant, Ms. Zhou, said that she came up with the name, and I guessed the intention, but I guessed the name, but I couldn't guess Zhang Xiaopang's means. At noon on the first day, I went to the restaurant in advance with Chaozhou cuisine scholar Mr. Zhang Xinmin. Zhang Xiaopang turned into a "truffle maniac" and scraped the fist-sized white truffles on the roast chicken. The next day's Xunweihui dinner was nominally the auspicious day for the opening of "Jiukun". I saw Zhang Xiaopang in the circle of friends that he went to the Macau vegetable market early to search for all kinds of swimming seafood. Although Macau is a small place, its food resources cannot be underestimated. The seafood here is a big sign. The alcohol content of the opening meal is quite high. The largest Moutai bar in Macau is located in the restaurant. The cocktails for the guests are all added with sufficient Moutai. The demon brother from the northwest sighed again and again: I was drunk before the meal. The legend of "Double Flower Red Stick" is only in the rivers and lakes, and the flavor of "Nine Kun" is also full of rivers and lakes. The several good fish collected by Zhang Xiaopang have their own merits. I walked around in the name of toasting. I saw that the varieties served on each table were different. Some people got melon seeds, and some people got stone nine gong... The short and fast cooking method made the river and lake wine full of hearty. With a glass of Moutai in hand, looking around, Ctrip's "sitting master" has arrived, and Beijing's "white paper fan" teacher Dong Keping has also arrived. No wonder "Double Flower Red Stick" Zhang Xiaopang is full of confidence. Who is the hero in the world?

Xiaopang's latest seafood-themed concept restaurant features seafood + Moutai. As soon as you enter the door, you will see the Moutai-themed bar with various vintages. The restaurant environment is elegant and low-key, with a strong atmosphere and a lively atmosphere. The curry egg Boston lobster is a must-order signature dish, with fresh and chewy meat. The shrimp meat is cooked to perfection.

Speaking of truffles, you must eat an Italian meal to feel the original flavor of truffles! This time in Macau, I happened to go to the Italian restaurant Di Ya Ting to appreciate the true taste of truffles! 1. Fasson raw beef tartar with sturgeon caviar and flavored cheese Raw beef The tenderness of the beef is matched with a full layer of caviar, and it is RMB that you eat! How can it not be delicious? 2. Black truffle with Hokkaido scallops The chef shaved the truffles on the fragrant scallops on the spot, and my English was only more and more 3. White truffle pasta A method that combines Japanese ramen, first serve the cooked pasta, then pour the broth, and finally cover it with truffles! 4. Dungeness crab with shell noodles and crab meat sauce The crab meat is rich in aroma, and the chef's handmade shell noodles make people feel happy! 5. Slow-cooked beef cheek with seasonal mushrooms and beef sauce The beef cheek is very tender and not greasy at all, and it is easy to finish! 6. Vanilla custard with fresh berries A beautiful and delicious dessert, impeccable! From the balcony, you can also see the gorgeous night view of Macau, as well as the musical fountain show. Many people celebrate anniversaries or propose marriages here. It is really a great restaurant!

👍👍👍👍👍👍👍👍👍👍👍

I remembered the Diya Restaurant in Wynn. I haven't been here for a while. I ordered a seafood platter this time. I didn't expect the lobster to taste so fresh and sweet!! For the main course, I ordered lobster risotto~ It should be the signature dish here! For dessert, I had Tiramisu~ It looked ordinary but tasted very good. In fact, the environment here is also quite romantic❤️ Of course, it also depends on who you come with.

The bread at Diya Italian Restaurant is first-rate, and even better with olive oil. Italian rice, a fusion of seafood and flavors, is a world apart from the white rice of Chinese cuisine. Italian cuisine is, of course, inseparable from pasta. The squid ink pasta is a striking black color and tastes superb.