XINRONGJI

A day before I went there, my friend told me that the seasonal dish, taro, radish and salted pork stewed rice, was delicious, but I forgot to call them to reserve it. When I ordered the dishes that night, I was told that the taro was sold out... As a result, halfway through the meal, the manager probably found out that we were here to celebrate birthdays, and whispered in my ear, "If you really want to eat taro stewed rice, I can make you a portion, and then give you a longevity noodle. You can leave out the rock garlic bean noodles." Taro, radish and salted pork stewed rice, it was fragrant... but I was almost full after eating it (I just finished eating Jiaquan Qifu at 3 pm...) Chestnut ice cream! Seasonal only! Xinrongji is really good at making ice cream... They can make ice cream from anything. The chestnut ice cream tastes great, but the chestnut fragrance is not good. The Hunan sauce turtle is spicier than last time. After eating the turtle, put it in the green vegetables to make a hot dish. It is simply a perfect dish for rice. In addition, Xinrongji is really rich... Birthday noodles come with a super large bowl of yellow croaker noodles!

Today, I finally got to try the famous Xinrongji. The winding path leads to a secluded place. In the unique natural environment of Xixi Wetland, the bamboo forest and the lake complement each other. There are pavilions and terraces inside the wooden courtyard. The dishes are also very exquisite, and the appetizers and fruits are also great. There are also big "strawberries". "Almond slices before meal" are sweet and delicious "Golden hairtail" is fried golden and crispy "Braised three immortals fish" is very fresh "Crispy rich chicken" is very tasty "Yellow croaker fish maw soup" is the most delicious "Rose grain bun" is a bit heavy and greasy

The environment is very good, and the scenery in front of the store is beautiful. The dishes are typical Taizhou style. The crispy pigeon is delicious, with crispy skin, tender meat, juicy and delicious. The flatbread is a big wonton, with thin skin and thick filling, and it tastes good.

Eat here# Xixi is very good. I had some expectations before I came, but I was reluctant to leave when I came. There are two restaurants in Xixi that you must try. Today's Xinrongji and the Mushouxiyin next door are both good in their own way. As a local treasure of Shanghai, Xinrongji is not unfamiliar to me. There are four of them in Shanghai. I guess this seafood restaurant that started in Linhai, Taizhou 20 years ago never thought that one day it would become the synonym of Chinese catering and stand on the world stage. Xixi's Xinrongji is very secluded and very Japanese. After passing through a row of bamboo forests and entering a bamboo fence door, an exquisite Japanese courtyard appears in front of you. The clear pond and flowing water create an atmosphere. Entering the hall, the lighting of the entire interior is just right. The first floor is the lobby area on the east and west sides. The second floor is the private room. The center of the circular building is an inner garden. The pine and cypress shapes and gravel roads are all necessary. |Crispy pigeon^One of the signature dishes. In fact, there are many restaurants that use pigeon as their signature dish, just like many big brands like to promote roast duck. The pigeons here are not big, probably because they are really milky. They are shiny and oily. The moment the dish is served, the aroma is everywhere. When you take a bite, the outside is crispy and the inside is tender, and the juice overflows from your mouth. That's the full feeling, it's a good plate of pigeon |Braised three fresh ingredients^Xinrongji started with seafood and makes authentic Taizhou cuisine. This braised three fresh ingredients requires a lot of skill. Seafood is easy to smell fishy, ​​so it needs to be seasoned, but it can't be too much to cover the freshness of the seafood itself. Especially for this home-cooked stir-fry, the ingredients must be fresh and the taste must be guaranteed while keeping it fresh. Only then can it be considered a good dish. Eat it in one bite and leave a mouthful of freshness. This Xinrongji is OK |Fried seafood chicken^A very filling dish that needs to be eaten while hot. The meat is tender and smooth. As for what seafood seasonings or other things are added, I can't taste it. Everyone can taste it. Anyway, the taste is still good |After-meal fruit^It seems to be called golden fruit or yellow-skinned fruit. I don't remember the details. It's a bit like grapes, but slightly different. It is said that people who like it like it very much. I haven't seen it before If you haven't tried it, I suggest you try it. TIPS 1 The restaurant also has a tea and beverage area and a repair area for diners to rest 2 There is no service charge in the lobby, but a separate service charge is required for the private rooms 3 Most of the time there are no seats available, so it is recommended to make reservations in advance

Michelin restaurant, even though I have heard others praise it too many times, I still haven't tried it. It's obviously a restaurant that can be used as a canteen, why did I go so late! ▹Paper wrapped honey barbecue pork Each piece of meat is clearly layered, the lean meat is tasty and lean but not dry, and the fat meat melts in the mouth without being greasy. Such soft, tender and sweet taste is a one-shot love, and even the slight burnt fragrance on the edge of the barbecue pork is the icing on the cake. (The lean meat accounts for two-thirds, not as fat as others complain.) ▹Black gold lava bun The golden lava filling is reassuring at first glance, and the rich salty and fragrant custard flavor is indeed not disappointing. However, the dough is too soft and not as good as Yubaoxuan, and it can't hold the filling at the end. ▹Signature Wagyu Tart Even after being on the table for a while, the filling is still very hot. The full Wagyu cubes are covered with a thick layer of sour, sweet and smooth salad sauce. The bottom of the tart is so crispy that you don't want to squeeze it hard, and the butter fragrance is just right. I like it very much, but I can understand that some people may find it too greasy. ▹ Crispy Pigeon This is the most amazing pigeon I have eaten this year! The skin is as thin and crispy as a piece of paper, there is no extra fat, the pigeon meat is tender and fragrant, and the gravy is rich. The leader in the pigeon world is really excellent. ▹ Honey Sweet Potato It has been praised too many times as a signature dish. It is so sweet, sticky and soft that even a person in a bad mood will not forget to shout "I want to eat more later." ▹ Taizhou Shredded Eel My friend came to Shanghai and didn't eat fried fried shredded eel, so he said to order some Taizhou shredded eel for his sake. Because it is a new dish, I am also looking forward to it, but it turned out to be the only one who didn't like it. There are more wild rice stems than shredded eels, and it is not fresh, fragrant, and the seasoning is bland. It can't be said to be thunder, but it is quite disappointing.