The first course was "Golden Lobster vermicelli", which looked good at first. Lobster is considered as a part of food, with lobster meat decorated with gold foil next to it, which is refreshing and delicious. This specially recommended homemade sesame paste also adds to the taste. I like sesame sauce very much, so I think it is very good, and it goes well with lobster meat. The vermicelli and shredded cucumber at the bottom are very refreshing. The texture of vermicelli is better than usual, with moderate hardness and paste.
As an appetizer, this dish is very suitable for summer. The taste is not shocking, but it is very suitable for this season. On the contrary, the appearance is more memorable than the actual taste. Perhaps it is to impress the diners visually with the lobster that looks a little cute first.
The second way is "like a duck to water". When food was provided, all the friends present showed the expression of "unwilling to eat", because China restaurants outside rarely had the opportunity to try such China food, and they always thought that only famous stars could eat it in photos or TV programs, so everyone was very excited, so they asked the cameras in the park to keep taking pictures of their friends and shoot the "lotus pond" one by one.
Probably I have seen and eaten the most exquisite Chinese food with my own eyes in my next life, and the appearance can almost get full marks, so the manager also said that this dish should participate in the "Best Food Award". Speaking of the ingredients themselves, the manager stressed that everything in this dish can be eaten. These two kinds of fish are shrimp dumplings and slate jiaozi, and the lotus flower is made of Xiaotang cuisine. The lotus root in the middle is pork crisp and fried lotus root, and even the lotus leaf at the bottom is carved with winter melon skin. All this can only be described as "wonderful workmanship". According to chef Liang, the master can only cook these two fish every hour. & ltbr & gt& ltbr & gt In terms of taste, lotus dishes in Xiaotang are even more surprising. I don't have a good impression of this dish, but it's crisp. As "pond water", broth is also fresh and sweet, and all foods are stained with less broth, which also increases the umami flavor. According to the chef, this soup also took a lot of thought to make. It must have a strong taste and a texture like "water", and it should not be too sticky. & ltbr & gt& ltbr & gt As for the main courses, shrimp dumplings and slate jiaozi, we can see that they are still intact after being picked up with chopsticks. We know that the skill of wrapping jiaozi is quite good, and shrimp dumplings and slate are both big and delicious. However, after the "post-match comments" with friends, everyone has a question, that is, jiaozi's skin is a little thick and tough, which was specifically raised in the "real dialogue" with Chef Liang after dinner.
I know very well that the skin of shrimp dumplings is not as delicate as that of goldfish, and even if it is, it will fall apart when it is pinched. However, the taste of eating it makes us all doubt about "solving the problem", so we bring out the discussion of "the appearance and taste of food" Obviously, soft skin and goldfish are in a dilemma. Should a dish pursue the ultimate appearance or the taste first? We feel that this "like a duck to water" seems to take precedence over appearance.
Those lotus flowers and lotus flowers are obviously decorative and delicious, even if they are not delicious, it will not affect the overall score. However, it is doubtful whether the "fish" as the main course should be accommodated with the dumpling skin because of its appearance. Personally, I think that if we can make more efforts on this contradiction, for example, using dumpling wrappers that will deform when clamped but will not come loose (they will not deform when clamped now), we should be able to increase the chances of winning this dish.
The third kind is "stewed chicken with coconut shell", which uses coconut shell to make a stew, mainly for soup and fresh chicken. However, the first thing that catches our eye is Mickey's head made of wax gourd, while carrots are brewed in mice's ears, while the middle mouse's face is primitive scallops. This ingenious "design" taught the two ladies present to shout "so cute" and immediately put Mickey away with a spoon.
When it comes to the stew itself, all the ingredients are stewed just right. Yaozhu, which often drinks soup at home, will be tough, but this one remains soft, while wax gourd is as soft as wax gourd, but the price is that it is not easy to keep the shape of Mickey Mouse. In fact, in the process of taking pictures of Mickey Mouse, a part of the "mouse chin" was scattered, so the next photo should be rich.
The fresh meat of the new chicken is tender and smooth. J Jun appreciates that this soup not only tastes of scallops and chicken, but also smells of coconut. In addition, the soup is clear in appearance, but rich and not greasy. It is a good choice for friends who like strong flavor in summer. I have always liked this kind of soup, clear soup, a clear soup with French cuisine, and I have a similar feeling. I didn't expect this feeling to reappear in China Old Fire Soup, which is usually rich and dark. Very rare.
We think that compared with the first two courses, this "Stewed Chicken with Coconut Emperor and Yuanbei" is a dish with better balance in "appearance VS taste", which is also the first choice for boys B to serve all night.
The fourth course is "fried pumpkin and crab cover", which is also very eye-catching when serving. The golden crab dish is very delicate, and everything in it is pre-calculated. The square white plate is just suitable for putting crab plates and sauces. The crab cover in the middle of the crab plate is specially selected and placed in the middle, which is just enough to bear the weight. Then you can close the golden crab cover. Even the spoon is deliberately placed in the middle of the golden crab pliers, which feels integrated. I can hardly see the spoon in the next room. Simply put, it is the feeling of "tailor-made".
Is it a waste to use such decorations just for this dish? When I asked the manager, he said that all dishes with crabs are useful, such as fried rice with crab meat, and this golden crab will also be provided. Speaking of food itself, Mr. V is not very sensitive to seafood, but she wants to eat it very much. She said that her body told her that there was really a lot of crab meat in it, instead of filling the crab cover with other materials, which was widely circulated. Pumpkin wasn't my favorite, but it didn't weigh much. Some small melons couldn't resist the taste and accidentally caught crab meat.
The frying technology is also quite good, and the skin is thin and crisp, which makes me try to compare it with the fried pork chops I ate in Tokyo, but it is really difficult to do so. Because it is rich in flavor and brewed with quite a lot of materials, there is no need to eat too much delicious crab meat itself. However, because of its excellent appearance and high standard of food handling, and I like rich food and fried food, it has become the first choice for the next night. However, fried food is not everyone's favorite. The girl in the same trade, V Jun, only thinks this dish is special because it is not suitable for frying things.
Then the fifth course is "Braised Pork with Pear Fragrance", which is another dish that will take part in the competition. The appearance can be described as "simple and peculiar", that is, first, the bottom of the pear is perforated, the middle is hollowed out, and then Dongpo meat is stewed. I feel that pears and Dongpo meat are irrelevant things. How can we cooperate? Because I have eaten dishes made of fruit in the kitchen, the taste of fruit is too strong, and the sour and sweet taste overshadows the taste of other materials.
First of all, on the whole, it is very soft and doesn't look like a pear at all. The manager reminded us to eat pears with Dongpo meat. When we eat it, we find it interesting. The sour and sweet feeling of pear is almost gone, only the taste of fruit and the sweetness of pear are left, which makes me feel a bit like eating melon, and even joked that I was eating some vegetables, ha!
Dongpo meat is obviously too thin, and there is not much fat. What is this for? It should be to take care of the healthy diners now. Many girls have natural resistance to the texture of fat meat. This change is understandable. In fact, this dish has become the best recommendation of two girls in the same industry, V Jun and J Jun, which proves that this change is successful.
Of course, this kind of pear is very kung fu, creating an amazing taste and texture. I believe this "I don't think you can get it" element is the reason why two girls voted. However, the focus is on the sauce on the outer layer, because the sauce used to eat Dongpo meat is different. Although the color is the same and the taste of soy sauce is still there, there is a sour feeling, which is very interesting. The sour taste also increases the desire of diners, especially girls with thin appetites. To this end, I also specially consulted chef Liang.
He said this sauce has two main points. The first is not to use soy sauce commonly used in the market, because only soy sauce will not turn sour. The second is to use Shaoxing wine instead of water to obtain this unique taste. Because the evaporation rate of wine is much faster, Liang Shichuan said with a smile, the sauce of our table can only be cooked with two sticks of Shaoxing wine, and the cost of Shaoxing wine is more expensive than pears and pork!
If "like a duck to water" wins by appearance, this "pear-flavored braised pork" wins by wisdom and skill. The unexpected ingredients, unforgettable texture and taste, and even the sauce have to spend a lot of effort to match the ingredients. It feels sour and salty, so it can be said that it is a perfect score. It's just that people who have always accepted pears and Dongpo meat are not the public. For example, Mr. B, who is also a boy, will not comment, because he is not interested in fat meat, so it really depends on personal taste to decide whether a dish is delicious or not.
The last main course is "Fried Rice with Oyster King and Abalone", which looks outstanding. Usually, fried rice "fried and buried" becomes 10%, which is equivalent to spaghetti being piled high on the plate, which is very positive for appearance and taking pictures. The oyster sauce outside makes people think it is wet fried, but it is really only available outside. There is dry fried rice, which is not sticky, and there are plenty of seafood ingredients, such as crab meat and scallops, which are quite standard fried rice.
However, my friend Mr. V is very sensitive to Bao Bei, so the kind manager took the initiative to fry another bowl for her, mainly beef jerky and pineapple, and ate it secretly, which is the same dry body. Moreover, it should be considered that this dish was temporarily changed by us. The chef and manager can fully consider the needs of diners and use sour pineapple to match the whole "summer" feeling, which is thoughtful and commendable.
After eating here, chef BLACKPINK appeared to discuss the dishes with you, and I also took the opportunity to ask the above questions, which opened my eyes. Master Liang felt very approachable, answered questions and showed confidence in technology in the conversation. He is really the chef of the Oriental Hotel mentioned above. He also pointed out that only the big kitchen, excellent working environment and staff here can make such complicated and innovative dishes, which will make us more aware of the expensive and unforgettable dinner.
After taking a photo with Master Liang, we are going to eat the dessert "milky yellow sweet mango glutinous rice roll" that has been on the table for a long time. Generally speaking, it is still excellent, but the glutinous rice skin seems to be a little thick. If you like sweets very much, you will feel that the milky yellow, the main source of sweetness in the middle, is not sweet enough. Maybe to accommodate girls who like "not so sweet"? In fact, my friend V Jun said that she was full at first and gave her boyfriend B Jun one, but she regretted it after eating the first one. ......
What is worth mentioning is the service. Of course, the manager and chef Liang are very good, but the waiter is also very good. Their strength is not to ask questions, but to start with details and send intimate services. For example, when adding tea, their gestures are steady and steady, but more importantly, the temperature of the tea they provide is deliberately adjusted, so that we can pick it up immediately without burning our mouths.
Generally speaking, this is an advanced Chinese food that has never been tried in the world. I have always liked western food, because it is exquisitely made and has a beautiful appearance. Jinghexuan obviously combines the advantages of western food with Chinese food to create unforgettable works, which can be said to be a good attempt for Hong Kong people.