Jiang-Nan Chun

Michelin one star Jiangnan spring Beijing sliced duck, Jiangnan spring main exquisite Cantonese cuisine. Fruit wood stove Beijing sliced duck hanging stove roasted ducks did not pass through open fire roasted, so the roasted duck skin is tightly connected together, and the reserved oil is more, the duck meat to eat in the mouth feeling is also more soft. The only drawback is that his home's noodles are soft and there is not much resilience. There are no shortcomings in roast duck and seasonings. There is also a signature dish nostalgic Hong Kong crab meat brewing crab cover. It is worth recommending. It is fried with Alaska crab meat and onion, butter, milk and fried together, brewed into crab shells. It's sweet and delicious.

The most recommended is his signature [Fruit Mulin Furnace Beijing Pian Leather Duck], which uses high-quality meat Beijing duck, roasted by fruit charcoal fire, the color is rosy, the taste is tender and smooth, and it is fat and not greasy. It is sliced by the chef on the spot and wrapped with different pancakes. You can also add sauces such as onion, cucumber and sweet noodles to enhance your taste, which is not too delicious. [Crab Meat Brewed Crab Cover] The fried crab meat is tender in the outer and the balsamic vinegar tastes more fresh. Crab meat is packed in crab-shaped containers, which is very novel. [Boston Lobster Rice] The huge lobster pliers are cooked together with rice porridge, and each spoonful can taste the fresh fragrance of lobster meat. [Jiangnan Three Pins] includes barbecued pork, roast meat and roast duck. The meat quality and taste are very good, and the dishes are quite exquisite. There are also [pepper and beef slices fried noodles] and [raw fish only soup abalone] are also very good. Dessert [Yangzhi Mann Dew] is also very refreshing, the sweetness of mango and similu iced after the greasy and scraping oil.

The best roast duck in Singapore "Because a friend can't come temporarily" "Interested in everything with A delicious! !" (Inner os: The first meal with A delicious is more expensive and hard to go) It turns out that the four-person meal is 100 per person! ! It’s almost a fruit wood stove Beijing sliced duck cart/the whole roast duck lying on the white porcelain plate and copying the guy/lifting the duck slanting/the knife shutter in the clouds and flowing water danced in the hand in seconds has been vastly sliced and finished eight pieces/put on the table with oily duck skin and jujube red Message three points shocking Mudou tree fruit wood smoked open fire oven to keep the duck meat itself water wood itself fragrance faintly floating in the mat each duck meat is skin thin thin with chopsticks clipped the sticky flesh layer is also thin as a flap, but the duck skin on both sides will be subject to the gravity of the meat Micro-sag, outline the crescent arc, wonderful, take the right amount of sugar, sweet and sweet, not greasy duck skin, thin and crisp, the meat is fine, you can taste the crispness and tenderness of the coexistence, perfect interpretation of the crispy skin, tender and fat, not greasy classic taste, each crispy skin is a rosy and charming color The fat is the same as the meat slices. Each slice is evenly thin without dispersing and adding a spoonful of iced caviar. It shows the refreshing and tender spring onion/cucumber silk of duck meat. It is matched with white original pasta and green spring onion sauce. Both are dense and special. The color is not particularly like the taste of the onion, but it keeps wrapping the onion juice pancakes and stuffing them into the skin of the cakes. The duck meat is delicious.

Jiangnanchun Fruit Wood Gua Oven Peking Duck Push cart/The shiny whole roast duck lies on a white porcelain plate Pick up the tool/Lift the duck diagonally/Wave the knife in your hand smoothly Slice eight pieces in a few seconds/Put on the plate and serve The beautiful and bright duck skin, the red color is eye-catching and stunning Smoked with mesquite fruit wood, open fire Gua Oven to keep the moisture of the duck meat The fragrance of the wood itself floats faintly in the table Each piece of duck meat has skin, sliced ​​thinly and picked up with chopsticks Although the sticky meat layer is also as thin as a cicada's wing, the duck skin on both sides will be slightly drooped by the weight of the meat, outlining a crescent arc, which is wonderful Dip in a proper amount of white sugar and eat it, it is both sweet and fragrant, not greasy The duck skin is thin and crispy, and the meat is tender. You can taste the coexistence of crispy and tender in one bite Perfect interpretation of crispy skin and tender meat The classic taste of fat but not greasy Each crispy skin presents a charming ruddy color The fat is the same as the meat slices, each slice is sliced ​​evenly and thinly Add a small spoonful of iced caviar to further highlight the refreshing and tender duck meat Scallion/cucumber shreds with white original dough and green scallion pancakes Apply a spoonful of sweet noodle sauce/salty sauce, both are thick and have their own characteristics I don’t particularly like the taste of scallions, but I keep wrapping scallion pancakes and stuffing them in The pancake skin is slightly crispy and wrapped with duck meat, it’s so delicious

The whole process was in the mode of "woc is delicious, woc is really delicious, woc woc..." There was also the classic scene of lifting the quilt and then covering it again Sɪɢɴᴀᴛᴜʀᴇ Jɪᴀɴɢ-Nᴀɴ Cʜᴜɴ Pᴇᴋɪɴɢ Dᴜᴄᴋ Fruitwood Gua furnace Peking duck Pushing cart/The shiny whole roast duck lies on the white porcelain plate Pick up the tool/Lift the duck diagonally/Wave the knife in the hand smoothly The shutter has sliced ​​eight pieces in a few seconds/Put on the plate and serve The beautiful and shiny duck skin, the red color is eye-catching and shocking The duck meat is smoked with mesquite fruit wood and the open fire Gua furnace is used to keep the moisture of the duck meat The fragrance of the wood itself is faintly floating in the table Each piece of duck meat has skin and is sliced ​​thinly Pick it up with chopsticks Although the sticky meat layer is also as thin as a cicada's wing, the duck skin on both sides will be slightly drooped by the weight of the meat, outlining the crescent arc, which is wonderful Dip it in a proper amount of white sugar and eat it, it is both sweet and not greasy The duck skin is thin and crispy, and the meat is tender. You can taste the coexistence of crispness and tenderness in one bite Perfect interpretation of the classic taste of crispy skin and tender meat, fat but not greasy Each piece of crispy skin presents a charming rosy color The fat is the same as the meat slices, and each slice is sliced ​​evenly, thin but not scattered Add a small spoonful of chilled caviar to further highlight the refreshing and tender duck meat Scallion shreds/cucumber shreds are paired with white original dough and green scallion juice pancakes Apply a spoonful of sweet noodle sauce/salty sauce, both are thick and unique I don’t particularly like the taste of scallions, but I keep wrapping scallion juice pancakes in The pancake skin is slightly crispy and wrapped with duck meat, it tastes so delicious

Jiangnanchun, which was just awarded one Michelin star this year After three meals of curry in a week This meal was so delicious that I cried Order set: every dish is delicious My friends who were traveling with me these days wanted to eat Chinese food, so we went to Jiangnanchun at the Four Seasons Hotel. The service really kept up with the pace of Michelin. Welcoming guests, changing plates and clearing empty plates were all done in a very timely manner, as were the introductions to each dish when it was served. The small octopus in the appetizer was delicious. The last beef is best with two yellow sides. The roast duck as the appetizer is a bit fishy! Some of the waiters were not familiar enough. Recommend a few dishes! The "Three Jiangnan Pieces" are a platter of barbecued pork, roast duck, and suckling pig. The roast suckling pig is really amazing ~ very crispy ~ "Steamed cod with olives" is well received, tasty, and the cod is very tender. "Bird's Nest and Mushroom Soup" The mushrooms are well-frozen and have thick meat, but the bird's nest is not dense enough. The dumpling skin of "Vegetarian Dumplings" is made of sweet potato flour, which is very chewy, and the mushroom filling is very fragrant. Recommended! "Red Bean Paste" I feel that the red bean paste is more delicious! It is refreshing, and the tangerine peel is very fragrant, which is the finishing touch. Award-winning Cantonese restaurant Jiang Nan Chun is a refined dining experience, with authentic handmade dim sum and delicious, nutritious broth. Highlights: The unique Peking duck roasted with mesquite and served with caviar is my favorite! It is sweet and not greasy, refreshing and smooth, hitting the taste buds directly! The ingredients are all fresh, and the cooking method is also very special~ The taste is authentic, the ingredients are fresh, and the interesting thing is that this shop also uses Italian bottled water to provide customers with white water. recommend. The overall service was good, water was added promptly, and the rhythm of serving dishes was well controlled.