Nanjing Impressions (Kaide Jingpin) Review

|Spring fresh four treasures ^ Spring moss + green vegetable moss + broad beans + sauce meat + shrimp seed sauce, full of spring taste, very delicious, that is, the vegetable moss eats a bitter piece, did not eat shrimp seed flavor, overall OK. |Qingxuan tofu bag ^ rot skin wrapped with old tofu + chrysanthemum brain + meat foam, through the clear fragrance of chrysanthemum leaves, very innovative spring vegetables! |Bite spring ^ fried, inside the aromatherapy + old tofu + skin egg, fennel sauce, it is said that just fried out should be very crisp, the result is half crisp and half skin, I don't know if it is fried in advance and reheated, affecting the taste. |Baguazhou green carp ^ Smelly carp prepared in advance should be heated before the table, the fish meat is still relatively tender, but the fish skin is a bit hard and not easy to clamp. The green carp and dried beans are covered with it, the soup is very salty, especially when the fish is too salty when turned to the other side. |^ egg yolk meat stuffing, tastes not bad, is a bit tired to eat too much.

I took my children to the zoo on the weekend and came here to eat at noon. There were a lot of people. I waited for a long time to go in. The ribs I ordered felt particularly bad and couldn't bite hard. Other spring rolls and fried dumplings tasted OK, and the Jiangbai fish was OK and delicious. There were a lot of people when I went, so the service could not keep up, and the environmental sanitation was also general. The overall feeling of this store was general, and all aspects needed to be improved.

The decoration is very interesting, there is also a small stage, there is a Pingtan performance, and the waiter is enthusiastic. Jinling roast duck bag, Republic of China Meiling porridge, wine red bean Lantern Festival, ordered a few signature dishes, all good.

Specialties include ancient sugar taro seedlings, wine red cardamom, duck blood fans, lion first, etc., all delicious. Nanjing big-name stalls have more than 20 Jiangnan small pavilions, the lamps can be seen everywhere, and the ancient costume halls shuttled between tables and tables, filled with Chinese traditional folk customs, ancient charm, and reproduced the old appearance of the teahouse and wine shop in the late Qing Dynasty and early Minchu.

In the position of the fifth floor, the aunt banquet and then walked into the door with traditional characteristics of the staff to guide, the order is also very active, the food is very fast, the payment is paid with WeChat to have a discount, but the payment is very troublesome, even calling a few waiters will not. In terms of dishes, I ordered the lion's head, which is bigger than expected, relatively light, meat Q bullet, not loose, and a few green vegetables. The salted duck is not salty, very fragrant, very delicious, and a small portion is wiped out. The duck king bag, the meat inside is full, it is a little bit oily, there is no taste of duck at all, the strong meat fragrance is still possible. Duck blood vermicelli soup is still one of my favorites. The chili sauce I didn't stain is already very flavorful. The duck blood is relatively small and there is a small amount of duck intestines. The fan volume is very large, salty, I like it very much. Gold medal dumplings are very recommended. Every filling is special. I think the stew pork is very full and fragrant. I personally like it very much. Sugar taro seedlings, as a sweet food lover, eat super satisfied, sweet-scented osmanthus accompanied by the thick sweet fragrance of oyster powder, the taro is very soft and tender, and each mouth is very satisfied. Finally, I also had a fried screw, looking at the small portion, the amount was quite enough. A little spicy, will give the gloves to eat, personally feel more general.

[Taste] Huaiyang tastes authentic, especially the lion head, which is comparable to the Yangzhou lion head. The chef is finely made and the taste is suitable for the public. Worth tasting. [Environment] The environment is elegant. [Service] The service is in place.