Fortune Pavilion

Or the so-called small seafood Jiangnan is really the deepest taste of cultural heritage. Before the fishing, I was invited to Ningbo Dongqian Lake Huamao Hilton Hotel on the shore of the East China Sea. Qianhu Pavilion Chinese Restaurant has already prepared a dinner, and the theme is obvious: or the so-called spring. This is a poem by Mr. Yu Guangzhong about Xiamen, but it does not prevent the restaurant chef Yu and Jiang Gong's Fenghua chef Wang Pingjie from the same township, who is proud of the small seafood in the East China Sea, from cooking to let him elaborate on the local taste from scratch. From the South China Sea to the East China Sea, many seafood have "educational promotion" and price leaps. As a long-term "mountain people" in Lingnan, I have a wall view of the sea flavor debate. In fact, the sea's squid and yellow plum head are better than the same in the South China Sea. It is already a consensus in the circle, but the complex of taste breeding. Always look forward to, watch. I thought that the most magnificent seafood wave of the last century was the raw seafood led by Cantonese cuisine, and in the new century, the new seafood style of the waves and thousands of snows was the small seafood fashion led by the Zhejiang Army. Local television filmed the food documentary "Little Seafood" let me see a sigh: it seems that I have to try a new way to eat. Master Wang’s dishes have not been served yet, and the menu alone makes me think about it. Grilled cuttlefish, chopped crabs, jumping shrimp, 𩽾𩾌 fish, flower seed fish, fish with fish frozen, yellow crabs, moldy salmon, Qianhu snails and 16 pieces. The self-reported home of the ingredients alone makes people think about it. This and I often linger on the pearl water two sides can be described as wind and moon different days. I have eaten a pair of huge small river shrimp in Nansha District, Guangzhou, locals commonly known as "drum shrimp", cooking is the common white burning of Cantonese cuisine, and this night in Dongqian Lake, I ate this shrimp, changed the name of Yi surname "jumping shrimp", the cooking method is the soup rich home roast. When the soup was brought up, I suspected that this was not the usual pepper pork belly soup in Cantonese cuisine? After a few mouthfuls, I found that the bottom of the pepper pork belly soup was not fake, but there was also the fish meat and fish belly of 𩽾𩾌 fish in it. I was chasing the past. I ate 𩽾𩾌 fish in the appendix. Most of the fish was cooked with sauerkraut. Salted fish to steam fresh fish is also very common in Guangdong, the name "life and death love" or "people ghosts are not." There was a saying that "come and go" in the middle and lower reaches of the Yangtze River. Now there are no traces of wild salmon, and the salmon has become a strange commodity. It is difficult to say who has borrowed the technique of who, but the ancients thought that the salmon turned out to be the next product. It's not as good as it used to be! Master Wang personally went to the family cookery in front of the opposite sex and was called "flower seed fish". After listening to the introduction, I finally learned that it was actually the Ma Youyu that I filmed and tasted many times this year. Shandong Laozhang's carp took advantage of the spring to swim into the Huangpu River of Sichuan Wu, then the pearl tire darkly knots big belly incarnate Dongqian Lake a period of flower seed fish. The technique of home burning should come from Master Wang's muscle memory. The so-called "sixteen" is a kind of carp similar to the golden drum fish in Guangdong's coastal coast. I have eaten a lot of Chen Pisi steamed, and it is still home burning in Master Wang's hands. This is not a "silent spring", this is a feast of joy, even Mr. Jin Yong's son and world-class pianists have been invited to the scene, or the so-called small seafood ambition, I wish Dongqian Lake a day into the gold.

The Dragon Boat Festival with the family, play Dongqian Lake, Chinese food is at the Qianhu Pavilion Chinese Restaurant at Huamao Hilton Hotel. It is late to the hotel restaurant, and the dining table near Dongqian Lake is full. Can only sit in the lobby inside. The dishes taste good, but the price is too expensive.

I traveled on a staggered peak. The hotel environment is very good, the air is pleasant, there is an indoor and outdoor swimming pool, and there is a children's playground. The daughter has a great time. The breakfast tastes great. The variety basically meets the needs.

Located in the northwest of Leqianyuan, the Hilton is built near the lake. It looks like a separate resort, and it is separated from the famous landscape of Qianhu Lake. The hotel arrived at 6 pm, when the sky was dark, the dark lights, Hilton under the night set off a special charm. Qianhu Pavilion's Chinese food is characterized by authentic Ningbo local dishes, but it is better to select fresh and unique ingredients. Qianhu has eight cold dishes: spicy chicken mixed with Haizhe Qianhu drunk three fresh Parma ham season vegetable salad frost yam strips cheese sauce roast pumpkin salmon stew roast winter stew purple vinegar bud ginger salmon: I am used to eating Japanese salmon with mustard soy sauce. This method refreshes the eyeball. The salmon is drizzled with purple vinegar bud ginger. The whole fish is slightly sour and the sprout ginger is crispy. Surprise! Chef recommended dishes: Xiangxi crab beef beef tujia roast Qianhu fish Fu Nestle asparagus summer fruit popping Australia belt. Radish Silk Seafood Spring Rolls Piaoxiang Fenghua Taro Tungsten Sauce Apricot Bosh Mushroom Fried Songban Meat Home Burn Milk Cabbage Yangzhi Mann Dew with Mung Bean Cake Key recommendation: Home Burn Qianhu River Shrimp Qianhu On the edge of Qianhu Lake, Qianhu Four Treasures must not be less. The freshly fished river shrimps are fragrant with oil. Then take the sauce to fry together, good ingredients do not need to be fancy. Hilton's sauce is slightly different, and the back is a little spicy, making the whole taste more exciting. Jiangnan Wenhuo Xiaopiao: The Australian snowflake beef used, the beef stew has been completely soft, very tasty, and the fragrance of oil with the teeth gently bites the oil will instantly permeate the mouth. Lobster soup - handmade tofu: with lobster boiled soup base plus handmade tofu mellow, the best way to eat is not to drink soup, but to pour the soup into rice, no other dishes, just this bowl of soup rice, you can get the most wonderful tongue enjoyment. Furong flower carving steamed autumn leaf crab: crab is my favorite, eating the steamed, scallion oil white crab, rarely eat autumn leaf crab, autumn leaf crab steamed when adding flower carving, crab meat is very full, and with some wine fragrance, the egg tarts below absorb the crab's fresh taste, fresh and tender, Can't stop eating! Although Hilton is home-cooked Ningbo cuisine, the practice breaks through the tradition, and the innovative taste is very suitable for my stomach. I like it!

The tall Hilton just opened in Ningbo in December, and it is a great honor to experience this tall restaurant more than a month after opening. At the entrance of the hall, the exquisite desserts surprised the sweet-loving girls. Soon, similar to the lightning puffs in the West Point store was robbed. Poorly, I had to fight with others for half. What is the experience of eating our specialties in foreign hotels? Looking at the menu, just looking at the name of the dish makes us intoxicated, and the dishes are even more exciting to us~ Although some of them are traditional Ningbo dishes, there are different characteristics in the familiar taste. The dishes are combined with the name of the dish, and the Ningbo cuisine is made poetic and cultural.

Dongqian Lake Huamao Hilton Chinese Restaurant, 8 cold dishes + hot dishes are recommended by the chef. The most prominent thing in cold dishes should be purple vinegar bud ginger salmon. The plate should give full marks. The color matching is very coordinated. At first glance, it is an exquisite food, which makes people reluctant to start dumplings to eat it. I like it better, I love it, I really like to eat it, there are actually salmon inside, this is an accident. Cheese sauce roast pumpkin, even the skin is super delicious, sweet, if there is still Yuwen, it is better, but unfortunately it is cold; Yamayao, actually made the same as glutinous rice dumplings, really very hearty. 14 hot dishes, each of which is ingenious, can you eat this in the hotel Chinese restaurant is still very good. Hibiscus flower carving steamed autumn leaf crab, can you not be so good-looking? The chef is still very bothered and seriously restores the crab itself. Jiangnan Wenhuo Xiaopiao, this is more exquisite, when it comes up, the purple sand pot is still smoking, Taijiangnan flavor. The steak tastes excellent