Fortune Pavilion

Or so-called small seafood Jiangnan is really the place with the deepest cultural heritage. Before the fishing moratorium, I was invited to the Hilton Ningbo Dongqian Lake Huamao Hotel on the coast of the East China Sea. Qianhu Pavilion Chinese Restaurant had already prepared a dinner, and the theme was: or so-called spring. This was originally a poem by Mr. Yu Guangzhong describing Xiamen, but it did not prevent the restaurant's chef, Fenghua chef Wang Pingjie, who was from the same hometown as Jiang Gong, from cooking the local flavor that made him talk about it in detail with the proud small seafood of the East China Sea. From the South China Sea to the East China Sea, many seafood products have had "promotions in academic qualifications" and leaps in value. As a "mountain man" who has lived in Lingnan for a long time, I have been a bystander in the dispute over the flavor of the sea. In fact, it is a consensus in the circle that the hairtail and yellow plum head in the East China Sea are better than those in the South China Sea, but the complex nurtured by the taste always makes people look forward to and watch. I thought that the most magnificent seafood wave in the last century was the fresh seafood led by Cantonese cuisine, but in the new century, the new seafood trend is the small seafood fashion led by Zhejiang catering. After watching the food documentary "Small Seafood" shot by a local TV station, I couldn't help but sigh: It seems that I have to try a new way of eating. Before Master Wang's delicacies were served, the menu alone made me daydream - Grilled cuttlefish, chopped crab, jumping shrimp, monkfish, flower seed fish, hairtail jelly, yellow clam crab, moldy fish, Qianhu snails and sixteen pieces, just the introduction of the ingredients is enough to arouse my imagination, which is completely different from the two sides of the Pearl River where I often linger and drink. I once had a kind of river shrimp with huge claws in Nansha District, Guangzhou. Locals call it "drum shrimp". The cooking method is the common Cantonese cuisine of blanching. This evening, I ate this kind of shrimp again at the Dongqian Lake. It was renamed "jumping shrimp" and the cooking method was home-cooked with rich soup. When the soup was served, I wondered if it was the pepper pork tripe soup common in Cantonese cuisine? After a few sips, I found that the pepper pork tripe soup base was indeed fake, but there was also monkfish fish belly in it. Looking back on the past, the monkfish I ate in Shanwei area was mostly stewed with pickled cabbage. It is also common in Guangdong to steam fresh fish with salted fish, which is called "life and death love" or "human ghost love". There was a saying in the middle and lower reaches of the Yangtze River that "the shad comes and the bream goes". Now that wild shad is nowhere to be found, bream has become a rare commodity. It is hard to say who borrowed from whose method to steam fresh bream with plum-flavored salted fish made by three exposures to the sun. I just think that the ancients thought bream was a low-grade product. It is really not as good as it used to be! The family-inherited dish that Master Wang personally performed in front of the opposite sex is called "flower seed fish". After listening to the introduction, I finally realized that it was actually the horse friend fish that I photographed and tasted many times this year. Shandong Laozhang's Spanish mackerel took advantage of the spring to swim into the Sichuan Wu on the banks of the Huangpu River, and then became pregnant and became a once-in-a-lifetime flower seed fish on the banks of Dongqian Lake. The method of home-cooking should come from Master Wang's muscle memory. The so-called "sixteen pieces" is a kind of bream similar to the golden drum fish on the coast of Guangdong. I have eaten many steamed tangerine peel methods, and it is naturally home-cooked when it falls into Master Wang's hands. This is not "Silent Spring", but a joyous feast. Even Mr. Jin Yong's son and a world-class pianist were invited to the scene. The so-called small seafood is ambitious. I wish Dongqian Lake a fortune.

During the Dragon Boat Festival, I went to Dongqian Lake with my family. We had lunch at Qianhu Pavilion Chinese Restaurant in Hilton Huamao Hotel. It was late when we arrived at the hotel restaurant, and the tables near Dongqian Lake were full. We could only sit in the lobby. The dishes tasted good, but the price was a bit expensive.

I traveled off-peak. The hotel environment is very good, the air is pleasant, there are indoor and outdoor swimming pools, and a children's playground. My daughter had a lot of fun. The breakfast tasted great, and the variety basically met our needs.

Located in the northwest of Leqianyuan, the Hilton is built near the lake. It looks like a separate resort, and it is separated from the famous landscape of Qianhu Lake. The hotel arrived at 6 pm, when the sky was dark, the dark lights, Hilton under the night set off a special charm. Qianhu Pavilion's Chinese food is characterized by authentic Ningbo local dishes, but it is better to select fresh and unique ingredients. Qianhu has eight cold dishes: spicy chicken mixed with Haizhe Qianhu drunk three fresh Parma ham season vegetable salad frost yam strips cheese sauce roast pumpkin salmon stew roast winter stew purple vinegar bud ginger salmon: I am used to eating Japanese salmon with mustard soy sauce. This method refreshes the eyeball. The salmon is drizzled with purple vinegar bud ginger. The whole fish is slightly sour and the sprout ginger is crispy. Surprise! Chef recommended dishes: Xiangxi crab beef beef tujia roast Qianhu fish Fu Nestle asparagus summer fruit popping Australia belt. Radish Silk Seafood Spring Rolls Piaoxiang Fenghua Taro Tungsten Sauce Apricot Bosh Mushroom Fried Songban Meat Home Burn Milk Cabbage Yangzhi Mann Dew with Mung Bean Cake Key recommendation: Home Burn Qianhu River Shrimp Qianhu On the edge of Qianhu Lake, Qianhu Four Treasures must not be less. The freshly fished river shrimps are fragrant with oil. Then take the sauce to fry together, good ingredients do not need to be fancy. Hilton's sauce is slightly different, and the back is a little spicy, making the whole taste more exciting. Jiangnan Wenhuo Xiaopiao: The Australian snowflake beef used, the beef stew has been completely soft, very tasty, and the fragrance of oil with the teeth gently bites the oil will instantly permeate the mouth. Lobster soup - handmade tofu: with lobster boiled soup base plus handmade tofu mellow, the best way to eat is not to drink soup, but to pour the soup into rice, no other dishes, just this bowl of soup rice, you can get the most wonderful tongue enjoyment. Furong flower carving steamed autumn leaf crab: crab is my favorite, eating the steamed, scallion oil white crab, rarely eat autumn leaf crab, autumn leaf crab steamed when adding flower carving, crab meat is very full, and with some wine fragrance, the egg tarts below absorb the crab's fresh taste, fresh and tender, Can't stop eating! Although Hilton is home-cooked Ningbo cuisine, the practice breaks through the tradition, and the innovative taste is very suitable for my stomach. I like it!

The tall Hilton just opened in Ningbo in December, and it is a great honor to experience this tall restaurant more than a month after opening. At the entrance of the hall, the exquisite desserts surprised the sweet-loving girls. Soon, similar to the lightning puffs in the West Point store was robbed. Poorly, I had to fight with others for half. What is the experience of eating our specialties in foreign hotels? Looking at the menu, just looking at the name of the dish makes us intoxicated, and the dishes are even more exciting to us~ Although some of them are traditional Ningbo dishes, there are different characteristics in the familiar taste. The dishes are combined with the name of the dish, and the Ningbo cuisine is made poetic and cultural.

Dongqian Lake Huamao Hilton Chinese Restaurant, 8 cold dishes + hot dishes are recommended by the chef. The most prominent thing in cold dishes should be purple vinegar bud ginger salmon. The plate should give full marks. The color matching is very coordinated. At first glance, it is an exquisite food, which makes people reluctant to start dumplings to eat it. I like it better, I love it, I really like to eat it, there are actually salmon inside, this is an accident. Cheese sauce roast pumpkin, even the skin is super delicious, sweet, if there is still Yuwen, it is better, but unfortunately it is cold; Yamayao, actually made the same as glutinous rice dumplings, really very hearty. 14 hot dishes, each of which is ingenious, can you eat this in the hotel Chinese restaurant is still very good. Hibiscus flower carving steamed autumn leaf crab, can you not be so good-looking? The chef is still very bothered and seriously restores the crab itself. Jiangnan Wenhuo Xiaopiao, this is more exquisite, when it comes up, the purple sand pot is still smoking, Taijiangnan flavor. The steak tastes excellent