Wang Pin Steak( Ningbo Ri Li )

Wangpin, one cow for only six people, must be well known to the gluttons, and I have heard about it for a long time, so I took the opportunity to indulge myself on my birthday. Recommended by a friend, I chose the Shuijie store, booked a seat in advance, and there was a table specially decorated for my birthday, which was worth the long trip. The restaurant is not gorgeously decorated, it looks simple and generous, the waiters speak softly, there are no noisy diners, and the whole environment makes people unconsciously elegant. Appetizer bread with silver cod sauce and Italian diced tomatoes I went a little late, and the appetizer bread was baked for a while before it came up. It was wrapped in a napkin, which can keep warm and look subtle, which is very interesting. The bread was baked crispy, the silver cod sauce tasted very good, and it was paired with refreshing diced tomatoes, which was rich in layers. French pan-fried foie gras salad As soon as it came up, I was conquered by the aroma of foie gras. The outside was fried with a little crispy, and it melted in my mouth. The rich aroma of foie gras filled the whole mouth. The accompanying red wine sauce is a bit sweet and greasy. If you don't like it too greasy, don't add it. Puff pastry seafood soup The waiter will help you remove the puff pastry and cut it. I finally know the correct way to eat puff pastry. The puff pastry is crispy on the outside and soft on the inside. It doesn't stick to your teeth. It tastes salty and delicious. The seafood soup is rich and fresh, but it's too salty. I told the waiter and he immediately changed it for me. Puff pastry beef short rib clear soup It really took a lot of effort to make the broth so clear. The beef short ribs are cut into thin slices and chewy. The soup is full of essence, absorbing the freshness and richness of the beef. Peach liqueur is sweet and sour, very refreshing, and I can't find the photo... Staple food Seafood and land feast (Formosa steak, deep-sea cod, large prawns) Formosa fully cooked steak, claimed to be marinated with dozens of spices for 2 days and 2 nights, and is well-seasoned. Of course, the fully cooked steak is not as tender as the 50-70% one, but it tastes very good when chewed, and it won't become bland and woody after a few chews. My favorite is still the cod. The cod is fresh, the texture of the fish is distinct, and it is fried tender and juicy. It is a level higher than the one made by Xidi under its subsidiary, and it is also the best cod I have eaten so far. The red wine soaked pear in the side dish is even more amazing. The mellow red wine and the sweetness of the pear are not too much as a dessert alone. Hot Melted Chocolate Rava My friend recommended this dessert. The hot bursting chocolate cake, paired with ice cream, is a fusion of ice and fire. Fortunately, the chocolate is not very sweet. Chanson Rose Dew The shape is very fairy. The roses are ground into powder and then brewed. It is sour and sweet, and the aftertaste is full of rose fragrance. The taste is great. It is a very distinctive drink. I like it very much. The birthday blessing surprised me and prepared a small birthday gift. Wangpin’s service is indeed very attentive and thoughtful, giving people a feeling of being at home. Although I don’t like the well-done steak very much, I am quite satisfied with other dishes. The ingredients and methods are exquisite. Some dishes are more distinctive. Such exquisite elegance is very suitable for anniversary tasting.

The French pan-fried foie gras salad was a huge piece, but not too greasy. The seafood puff pastry soup was very three-dimensional, and you had to poke the golden puff pastry on the outside when eating it, and there was a lot of soy sauce inside. Among the desserts, the tiramisu was the best. The chocolate lava cake did not flow out of the chocolate sauce after it was cut, and it was very sweet. When the rose mousse cake was served, dry ice created a cloud effect, and the golden caramel silk was too sweet.

The French lobster and salmon salad was beautifully presented, but the three dishes didn't feel integrated, as if they were three separate dishes that were forced onto one plate. The waiter poured the broth directly into the bowl and blanched the thin slices of beef, which was very tender and the soup was light and delicious.

A perfect date should start with a dinner like this, a selection of steaks, a glass of wine sublimated to each other, and a dish of sweets that impress the girl. Wangpin is born to eat not used to the bloody steak, unique full-cooked taste, fresh and soft, choose the cattle sixth to eighth pair of ribs, "one cow for 6 guests only" precious, only entertain the most important people in the heart. The package is exquisite and delicious from the past dishes, drinks to staples and desserts, and the whole process is accompanied by intimate service. Every romantic holiday will have special arrangements, birthday meals will be sent with birthday songs and small gifts. Recommended dishes: pre-dinner bread, table-plastic steak, sea and land dinner, hot chocolate lava, fragrant rose dew per capita: about 370 yuan

Wangpin steak is most famous for table-plastic steak, known as a cow with only 6 pieces of boutique steak. Although it is fully cooked, the juice is still very full and not very old. Peach sweet wine is like a peach-flavored Sprite, and it is cold when the bread is served before the meal. In terms of service, the speed and rhythm of serving are not controlled well. I was still in the soup when I was eating salad. The main dish was served with drinks and desserts before I finished eating. I couldn't put it on the table. The empty plate was not withdrawn in time. There were only five tables of guests that night, and the three waiters seemed too busy to serve food. This really needs to be improved.