Ping Shan Yan

In the Song Dynasty, Ouyang Xiu often brought guests to Pingshan Hall for banquets. The literary governor wrote thousands of words and drank thousands of cups of wine. The elegant and beautiful humanistic style of Huaiyang cuisine originated from this and has been popular for many years. Pingshan Banquet was inspired by this and named Pingshan Banquet, which really attracted me. As the intangible cultural heritage inheritance base of Huaiyang cuisine, Pingshan Banquet has been innovating continuously, and the Four Seasons Banquet is full of literati flavor. Only the green lotus and red lotus are opened and closed as the sky is innocent. It is really fortunate that I have met Yangzhou many times in this life, so I didn’t miss this summer banquet of Pingshan Banquet. In June, what kind of innovation will the people of Yangzhou who eat seasonal food bring to Huaiyang cuisine? A plate of exquisite iced lotus roots, lotus seeds, and lotus pods opened the chapter of this summer banquet. It was the rainy season in Yangzhou, so it was a little hot and humid during the day, but the breeze from the Slender West Lake blew gently in the evening. The appetizer in front of me was called "Iced Lotus Fragrance", which was pleasing to the eye and refreshing. The appetizers were very rich, such as jellyfish head with radish, double yellow light shadow fish fillet, pork head with red oil and garlic paste, salmon with crispy chicken, olive wild rice and moringa seedlings, etc. Just from the presentation and shape, they looked like exquisite paintings. The appetizers were so exquisite that I couldn't imagine how the main dishes would control my vision and taste. Huaiyang three-piece duck, three shrimps and sizzling tofu, vinegar-fried East China Sea yellow croaker, pork head with red oil and garlic paste, honeycomb caviar Xishi milk, Dahongpao crispy pig intestines, shrimp roe stewed lion head, etc., every dish made people want to feast on it. There is also the June yellow (crab) surrounded by peppercorns. This dish has a Sichuan flavor, and the Dahongpao crispy pig intestines are also the same. Once this dish was served, it was quickly eaten up by my friends. In addition to the three shrimps, sizzling Mala tofu, I also like the honeycomb caviar and Xishi milk. At this time, drinking a glass of wine and reciting a poem, the delicacies in front of me are so romantic that I seem to have integrated into Ouyang Xiu's banquet.

The soft pocket in late summer, the sweet and sour yellow croaker, everything is just right, paired with this night of Yangzhou University 2020-9-9 September 9, a long and long good day, since you stay in the ancient city of Yangzhou, how can you not come to Pingshan Banquet [Environment] Slowly walk into Yangzhou University, walk along the wall to the end, it is the quaint little building of Pingshan Banquet, the layout of the whole little building, there will be constant surprises jumping into the eyes! Individual guests sit on the first floor, and the private rooms are on the second floor. Different styles will have different enjoyments [Taste] |Huaiyang soft pocket ^98, I have always known that yellow eel in summer is a great tonic (Huaiyang area calls yellow eel soft pocket, probably means soft), rush to the end of summer, come and try this Huaiyang soft pocket! The eel shreds here are not as thin as the Modu version. It should be similar to the size of the eel tube in Shanghai, so it has a unique flavor when eaten, because the thick will wrap the juice, bite It's more satisfying to eat it. The eel itself is also plump, and with the sweet sauce, you can have a bowl of rice. |Vinegar-fried yellow croaker^128, the aunt who took the order strongly recommended it. I was amazed when it was served. I kept screaming and couldn't bear to stretch out my chopsticks😂It was really the first time I ate such an artistic fish, and I was very excited. The yellow croaker is very big. It really takes a good grasp of the heat to fry it until it is crispy on the outside and tender on the inside. The sauce is similar to the sauce of West Lake vinegar fish, which is also a sweet and sour taste that Shanghai people like very much. In a blink of an eye, half of the fish was eaten😝 [Service] The aunt who served is very considerate. She will recommend suitable dishes and remind you not to waste enough according to the amount of dishes. It is absolutely in line with the current spirit of "clear plate". Manual thumbs up If you go early and it's still light, you can also visit the lotus in the garden. If the weather is cool, you can sit outside and enjoy the breeze. Because there are 100 ifs, so I look forward to the next time

Linjiangxian_Autumn Night Banquet A gathering of old friends in a small building A piece of bamboo flute is famous Huaiyang cuisine is amazing Invite you to Pingshan for a banquet The environment here is indeed quite good, it is more suitable to invite friends to dinner here, the most important thing is that although the environment here is very good, the discount is still quite large, and the cost performance is very high.

Located in the Slender West Lake Campus of Yangzhou University, close to the South Gate of the Slender West Lake Scenic Area. Arrived alone at 5pm, and there were seats available. Ordered half a drunken crab, one serving of Wensi tofu, etc. Now supports QR code ordering on the table, and check out at the front desk after eating. [Taste] All are pretty good, Wensi tofu is the most refreshing, the drunken crab is not raw, it is already cooked, the soup is nice, sweet and refreshing, and the crab paste is also rich. The Hangzhou pepper fried goose intestines is also okay, the goose intestines are clean and have no odor, and the Hangzhou pepper is really not spicy. The soup of the lion head is refreshing, and the gravy is locked in the soft and glutinous meat ball, just right. [Service] I didn't feel that the service was particularly good or bad. The bone dish was not actively changed throughout the whole process, but the waiter still worked when asked.

It took a while to wait for the dishes. The first dish served was salted goose. The meat was good, a little salty, and it was smooth to eat. The most recommended dish is mango sago. I didn't expect it to be served with ice. I couldn't stand the sweet and fragrant taste and ate it all by accident... The other dishes were generally good. The ingredients were fresh and delicate, and the sweet and fresh fragrance was so good that I liked it. It was my first time to experience Huaiyang cuisine. Eating in this classical and Jiangnan restaurant made me feel very peaceful. It is true that the best taste in the world is pure joy. .