This tasting was certainly something to look forward to. In the words of Xiao Hong, other activities, all to the side. I'm not sure if I'm going to be able to make it, but I'm sure I'm going to be able to make it, and I'm sure I'm going to be able to make it. When I arrived at the box, the sisters had already arrived. Jiang Bin's two bosses and the original food promotion association of Jiang, president, have long been seated, accompanied us to eat. Such high specification, really a little flattered. On the table, has been brushed set a circle of dishes, I think Auntie Jin must have taken a picture of each dish, I do not need to pull out the phone, directly open to eat.
Four small plates of fruit, respectively, strawberries, kumquats, green dates, Chelsea, red, yellow, green, purple, color collocation is extremely harmonious, a fruit crystal clear, full of flesh, absolutely fruit in the boutique. Next to each fruit plate, surrounded by two small hand dish, respectively, candied fruit and dried fruit, kumquat cake, plums, prunes, copying flat olives, as well as sugar fried chestnuts, five spice beans, air-dried hairy bean knots, honey crispy peanuts. This assortment of fruits, candied fruits and dried fruits, together with a cup of mulberry bud tea, had the feeling of a tea party. As we sipped the tea and chatted, it was very lively. These candied fruits are full of childhood memories. When I was a student, those plums and prunes, wrapped in a three-cornered bag, three cents and five cents a packet, buy a packet, you can quench your appetite for an afternoon. Unfortunately, even if it was three cents, five cents, then the pocket is not often. The days when I didn't have pocket money, I could only gather around the granny selling snacks to relieve my cravings, or pick up some plum cores and crack them with a brick to eat the almonds inside. Air-dried soybean knots, but also caused most people's **** Ming, the neighbor's sun in the dojo on the soybean knots, passing, grab a handful of put in the pocket, chewing especially fragrant. Nowadays, but it is difficult to eat this flavor, Jiangbin's this air-drying Mao Bean knot, our thoughts immediately back to childhood.
Seven appetizers, each with a surprise. Jiangbin's main dish, the rose amber raw drunken crab, is expected to be done quite well. The side of Mr. Wu highly recommended, always do not eat raw drunken crab I also took the unprecedented taste of a small piece, with the fragrance of roses, the crab yolk is soft and sticky soft, a little bit without the fishy flavor of the crab, if you do not tell you that this is a crab, you must think that you are eating some kind of dessert. Drunken sirloin, black caviar Jiangnan three white salad, cooked drunken lake shrimp, Fu Zhen wine cucumber, Jiangnan goose ...... just listen to the name, has been intoxicated. For example, Jiangnan Goose is a Jiangbin special, and I have previously written an article dedicated to the practice of Goose. Each dish is like a work of art, the delicate plating, the color combinations, so that people can not bear to put down.
The hot dishes come up, and each one is stunning. Four treasures in thick soup, using the best Liao ginseng, Australian scallops, abalone, mackerel, mushrooms simmered, the freshness needless to say, that the nutritional value is also quite high. When the waiter served in front of the time, hesitated for a moment, in the end to eat, and ultimately natural can not resist the temptation of food, a bowl of thick soup treasure all eaten.
Rose salt plate cooking flower perch willow, on the soup first Brunswick flower perch sashimi, delicately arranged in a tray, served up, the salt plate is boiling hot rolling hot, the small plate of sashimi on it, positive and negative frying to the discoloration can be eaten, the salt plate is real salt, so do not add any seasoning can be eaten, of course, like to seasoning friends can be sprinkled with their own pepper. In a small teapot is the stock, pour it over the Brasenia schrebergeri fillets and serve. Brasenia schreberi is turquoise, the fish fillet is white, and with the yellow soup, it is very beautiful. Take a sip of this delicious soup. If it's too hot for you, you can eat siu mai and ting sheng pao while you wait. This one tray actually contains two dishes and two dim sums, the names of which we say are a bit too long to remember, but I prefer to call it "Brasenia schrebergeri", which is easy to remember.
Nutty Dongpo Mutton Square, abandon the traditional practice of mutton white dukkha red braised, with Dongpo meat roasted mutton, adding red currant powder, very creative, meat is crispy, fat but not greasy.
Bad fried rolled sea bass, honeycomb shrimp balls, also two dishes made a platter. The main ingredient of bad fried rolled sea bass is of course sea bass, and the honeycomb shrimp ball is very creative, the oil tofu is turned upside down, put in shrimp, deep fried, crispy and delicious.
Steamed hairy crabs, Ming Oven ecological guppies, Wu County fragrant greens, cranberry fried silver teeth, eyebrows pot stickers ...... when the waiter a dish served up, what weight loss, what control of the diet are thrown to the back of the mind.
The final finale is a bowl of Jiangbin bad meat noodles, at first glance and the general stewed meat noodles no difference, taste the flavor only to find that there is something inside, the meat is bad, in addition to the stewed meat of the crunchy, there is also a Jiangbin unique taste of the bad halogen. It is not an exaggeration to say that it is the best noodle in China. Obviously the stomach is already very full, a bowl of stewed meat noodles or all eaten. Everyone said that this bowl of noodles should be the first to be served. Mr. Wu said, if the first end up, to fill everyone's belly first, after the dishes are not used on, so it seems that we are too cheap, to invite everyone to eat a bowl of noodles. The first thing you need to do is to get the best out of your guests, and you can't really eat that much.
Finally, there is a dessert to finish - passion fruit sweet potato grain, sweet and sour, appetizing and refreshing.
When we left the table, we all said that it was a waste to eat so much of such a good dish. The organizer immediately understood and told us to pack up all the food and take it away. We are really not polite, one by one, all the boxes, you a plate and I a plate, except for a plate of aromatic green vegetables, all the other take away.
Each of us carried a few boxes of packed food, and we walked home with our sisters, laughing and joking all the way. The early winter winds blew, the wind is cold, but we are warm.
Note: Pictures are from Auntie Jin's food public number!
Note: Pictures are from Auntie Jin's food public website!