Metrodolitan Restaurant

The ingredients of "Braised Fish Maw" are better than those of more than 90% of the restaurants in Beijing. It has a soft, glutinous and elastic texture, and the sauce is very tasty. Boiled grouper and the ceiling of boiled fish, no one should object to this, it's just delicious, I really want to eat it with a bowl of rice, it's the kind that will last forever.

Checked in at Yanjintang (Longfusi branch), thinking that Xiaopang would come here since he had recently returned to Beijing, but he was not there tonight, which was a bit of a pity. The service was timely and efficient, and the service fee was worth it. The environment of the private room was also quite good. As for the dishes, marinated goose liver, stir-fried abalone with old onions, conger eel with caviar, braised fish maw, stewed soup, Dahongpao chicken wings and a cow with baked rice were all very good, while the other dishes were average.

I heard from a friend that I could find it by following the navigation. Parking is available underground. They are all private rooms. The environment is good, but the private rooms are a bit small. The dishes are very exquisite, with many standard dishes. I like their abalone sauce braised fish maw, which is very thick and tasty, and the ingredients are sufficient. The speed of serving is also relatively fast, the service is in place, and the overall feeling is good.

【Environment】 The entire restaurant is an independent 3-story building There is 1 private room on each of the 2 floors above ground There are 3 private rooms on the 1st floor underground Each private room has a unique style This time we stayed in private room No. 1 on the 1st floor underground Why stay there? Because I don’t want to leave once I enter If there is a bed inside, I will settle down there 【Taste】 "Crispy fried conger eel with Russian sturgeon caviar" The sturgeon is 7 years old The amount of caviar is quite generous A small mountain is piled on the conger eel Unlike some restaurants, where only a little is given "Braised fish maw" The state of the fish maw is like solidified fat, and it is soft and glutinous in the mouth The soup is full of gelatin from the fish maw It is a little sticky, but not greasy It is a sticky taste of happiness "Lanzhou lily fried shrimp chips" The cherry pink shrimp chips are crispy The 9-year-old Lanzhou lily is sweet From the appearance to the taste, everything is in my aesthetic

​​Yanjintang, a famous private banquet place in the imperial capital, has an inconspicuous house with only two private rooms and two tables, which is very private. The wine list includes Riedel Red Bowtie and Zalto. The house is simple. There is a work of Liu Ye hanging behind my seat. I didn't expect the chef Xiaopang to be so young. He was born in the 1990s, energetic, and passionate about food. He is confident and in place in the selection of ingredients, the control of the heat, and the matching of ingredients. He also has an apprentice who is one year younger than him [snickering] The first crayfish was sprinkled with solid Huadiao sauce frozen by liquid nitrogen. The small piece of crayfish meat was fresh and tender, and the sauce with Huadiao as the main flavor was delicious and rich. The fish maw and shark fin were completely stewed from the ingredients themselves to have a thick and rich taste, without thickening, and paired with Italian balsamic vinegar, which was both greasy and lively, and contributed to the balance of taste and a real sense of satisfaction. Then use raspberry ice cream to cleanse the mouth and remove the greasiness, waiting to feel the beauty of the next dish. Hubei pink lotus root stew, comfortable and fresh taste, drink two bowls in a row, the pink lotus root is also interesting. Wild yellow croaker, the heat is just right, one chopstick into the fish belly tender meat, it is worth coming all the way here, the soy sauce soup is also very particular. Ningxia beach mutton, as well as fat and tender hairtail, are all good fresh ingredients, so the cooking method is also light, to maintain the freshness of the ingredients themselves. Stir-fried double swallows, the raw materials are wild goose eggs, bird's nests and edible gold foil, the taste itself is good, but also to make a good start, to please the customers. The chestnut cabbage soup is full of heart and rich and fresh, I like it very much, but I didn't feel embarrassed to serve it a few more times [snickering] Bald butter mixed with rice, just look at the picture, the ingredients are fresh and solid, the aroma of crab roe and rice are intertwined, the oily rice grains are mixed with crab roe grains, every chew can feel the different textures of grains squeezed and blended in the mouth, rich taste and flavor, very good with rice. The last one is the white truffle ice cream, which uses seasonal flaky Italian Alba white truffles, making the ice cream taste no longer monotonous and adding a seasonal flavor.