NAN XING YUAN

Nanxingyuan is considered the pinnacle of Sichuan cuisine in Shanghai. I finally had the chance to try it. Garlic pork, Sichuan sauce mandarin fish, Kung Pao chicken, boiled cabbage, sweet stewed pork, chopped green onion pork liver, and even green pepper shredded pork were amazing. It was a very happy meal. Of course, Master Deng's personal explanation was a big plus, and I benefited a lot from it.

Nanxingyuan's Sichuan cuisine is probably the only one in Shanghai that doesn't focus on spicy food, but follows the traditional method. The environment is naturally excellent, the dishes are exquisite and authentic, and the different wines paired with the ingredients are constantly improving. Every time I go there, there are new ideas and surprises, and the whole meal is extremely comfortable!

Nanxingyuan was highly recommended by many friends, and I finally had the chance to try it. Dishes such as garlic pork, Kung Pao chicken, Shaocheng steamed buns, kidney slices in clear soup, soft fried rings, green pepper pork shreds, and sweet white stew have changed my inherent impression that Sichuan cuisine is only spicy. It is elegant and exquisite, making Sichuan cuisine high-end, respecting traditional classics, and reviving old kung fu dishes. It can be called the ceiling of Shanghai Sichuan cuisine.

Master Deng's Sichuan cuisine is definitely delicious. I bought the set meal of Trip.com Food Lin Xunweihui. I think it is a good explanation of the concept of a chef. This is the third time I punched in and felt the rigorous service again. The waiter helped to divide the food and sent it to the diner's plate. I just prepared to upgrade the service and asked Master Deng to come up to him to have a drink. The waiter said that it had been arranged. I forgot to take a photo this time and sent an old picture.

Cantonese cuisine Sichuan, may be the improved version of the magic capital Sichuan cuisine, in Cantonese cuisine, the more seen in Xufu Guangdu (flower glue) and Liaoshen are reflected in the form of Sichuan cuisine, but the seasoning is not too much, no ingredients are taken away, boiling water cabbage, Gongbao chicken ding are traditional Sichuan cuisine, caviar with oysters and oysters. The taste is sweet and just neutralizes the fatty feeling of home-cooked sea cucumbers... The garlic mud and white meat in the head plate is absolutely perfect, but unfortunately there is only one bite. Most of the dishes are on the table. There are only three dishes and one plate is served by the waiter. No wonder it is so big. The table, three people sit far away, I chose Mapo tofu with the food, and there is an option for green pepper shredded pork. There is also this dish in Hunan cuisine. There is a girlfriend who is a Hunanese who makes fried pork with chili. It is so delicious, so I still chose the most representative Mapo tofu with rice. It is not spicy but hemp and fragrant. I want to eat and I am afraid of hot. Sure enough, I couldn’t eat hot tofu in a hurry. The dessert was Sichuan cuisine with sweet roasted white, pork and glutinous rice. In addition, I sent an ice powder, which was spicy and good. The store’s fruit plate was the first dish. It was most suitable for eating too spicy to eat a fruit slowly. It started to rain heavily when I went out. What should I do without an umbrella? The handsome guy at the front desk sent a transparent umbrella directly. I suddenly felt that the three people were worth nearly 400 yuan for the service fee.

The ceiling of Shanghai Sichuan cuisine, this time to break my misunderstanding of Sichuan cuisine, the original Sichuan cuisine has 24 flavors, not only spicy. Nanxingyuan pays attention to craftsmanship and kung fu, integrates tradition and innovation, and forms a unique taste. This dish is a beautiful visual enjoyment, which more satisfys the imagination of taste buds.

In the list of selection of Shanghai Sichuan cuisine, after discussion with the old people, Nanxingyuan was finally implemented. Sichuan cuisine is roughly divided into two categories, Guanfu cuisine and market cuisine. The latter is too spicy to stand, and the former has a promise to eat traditional Sichuan cuisine. I went to the book about Deng Gong, and I also made an appointment for the designated soup. It is said that there are two levels of liver paste soup higher than boiled water cabbage. It is difficult to find. It is indeed amazing. The boiled water is high-quality, and the liver paste is more slippery than bean curd. The liver is fragrant and tastes excellent. This is to thank the master's intentions and time. It is hard work to use three ingredients, to make a pot of fast fried, the texture is like snowflakes, the flavor is a bit like fried protein, the taste and flavor far better than fried protein, it is indeed a magical dish, amazing. Garlic mud white meat, this dish was eaten when I was studying, I liked it very much, but I didn't find a delicious restaurant later. This time I was looking forward to having the opportunity to try Deng Gong's unusual craftsmanship. There are five-color platters, joy, and taste. The flavor is very good. Back to the nest meat is sweet and white, the meat slices are fried with flour in the partition like the seasoning of red bean paste, and a handmade dessert that is inspiring and harmless is absolutely beautiful. Each dish has its heritage, Sichuan cuisine flavor and cooking skills, different flavor combinations ⋯ are not detailed. Need to improve: the fruit treatment before the meal is not ideal, the ice is over, the texture of the lychee skin is reduced, the flavor of the fruit is lost, so it becomes not delicious. The asparagus flavor is not enough, and there is a lack of fragrance.