Xinyue: Jinjiang Ma Ge Luo Luo Hotel Banquet Autumn and Winter dishes experience evaluation
BY small company 9999
The Han and Tang Dynasties feast is an important brand of Jinjiang Xinyue Catering Management Company, and it can be called" flagship ".The venue is spacious and the environment is happy, which is very in line with the traditional aesthetics of southern Fujian, so it is also the head choice for locals to arrange various festive banquets.I dare not say that the environment alone is enough to make the elderly happily. I can be very sure.
I was fortunate to be invited to the weekend to participate in the hotels autumn and winter dishes.Feel the inheritance and innovation of this catering company after three generations.
Topic: Yuexiang Four Seasons Fresh, Banquet welcomes eight -party guests.
To make me slightly surprised, except for the traditional large round tables in the dozen boxes on the third floor.It can also provide Western -style long table feasts, and it is actually used in flowers, with a fashionable and trendy atmosphere. Obviously, the young helmsman of the restaurant also attaches great importance to the psychological expectations of young consumer groups and new dinner models.
Now this says such a sentence on the Internet: Chinese wine mats look at Fujian.
In the unlikely experience cognition, in the regional division, Fujian does prefer to eat and be reluctant to eat.In addition, Fujian thanks to the complex geographical environment and warm climate, and its products are rich.Jinjiangs private enterprises have developed well and strong strength. They have stabilized the "Eight Min Models" all year round. Therefore, if the conditions of good conditions are held, the dishes are more abundant.
Big yellow croakers like this specification, if it is a wild sea catch, is worth not to mention, you can still be impossible.
Fortunately, the quality of ecological breeding is also good today.Like the "Mumin East One Fish" above, the stable supply of four seasons can satisfy many peoples wishes.
Exquisite Xiaodie: Pomegranate and Laver Bakery, Aya frozen trotters, osmanthus stains of honey potato, Longyanhe field chicken, color pepper west tongue.Each small portion is installed in the Ge Ge Ge Ge Jincin Porcelain plate, which not only reflects the rich characteristics of Fujian ingredients, but also awaken the taste buds.
Blackson Lusheng mixing Xiaoqinglong: I have eaten all the lobsters on the market, I have a soft spot for Xiao Qinglong.Its shrimp has a light fishy smell, crispy and tender in meat, fresh and sweet, and is widely adapted to various Chinese and Western practices such as steaming, cooking, roasted, and baked.The style, a little more smooth, feels that the new ascending looks good.
Qiu Li Eucommia Stewnose Ginseng: The soup flavor is flat and clear.The interesting thing is that the chef obviously deliberately chosen the small spines and the Q bombs and solid, which greatly improved the regrets that could not be eaten in the soup.
Kunbu salt baked hairy crabs, move in a timely manner, from time to time, it is the tradition of Chinese food.Now this season is fat, which is the best season to hold Aojin.
Wrap the crab rough salt with the kelp, which is perfectly locked the delicious juice of the crab meat, open the crab cover, the red convex jade Run Run Run, Slowly bite, and experience the five tastes of crabs.When the fragrant mouth is full of mouth, a sip of "酩 酩 酩" Bailan land, the taste of the umami is easy to enjoy with the softness of the softness.
The lemongrass wood ginger baked yellow croaker: There is no muscle thorns in the garlic of the big yellow croaker, the texture is tender, and it is delicious.The chef is cooked with lemongrass and wooden ginger, and the effect of adding fragrance and color is of course even more exciting.
Crab yellow steamed Yaozhu: The light Yao pillars use fish seeds sauce and crab yellow flavor, and then assisted spinach juice neutrality. This traditionChinese food combines the ingenuity of inheritance and innovation.Let me eat more and more satisfied, I cant shout: "Come again!"
Quinoa Baked Crab Fight:High degree, mixing ham after picking, the practice of vegetables to unite them by cheese has been popular for a long time.Here, the crab is sprinkled with a layer of crispy quinoa, which is very good to enrich the taste and alleviate the weakness of cheese.
Fish sheep, sandworm fresh: pictures posted in the WeChat circle of friends, causing other food friends to admire: "Fish sheep fresh with sand teaIts so special!eat!
dried oyster radish mustard rice: radish rice and mustard rice are the excellent representatives of southern Fujian rice.I guess the chef may hope that the diners and the beauty of the two can be collected at one time, and each of them is quite proud to be paired with a roasted golden oyster.In fact, too complicated is often difficult to control, the taste of rice is rotten, and the dried oysters are simply dry and fishy. The overall presentation is slightly regrettable.
dried oyster radish and mustard rice: radish rice and mustard rice are the excellent representatives of southern Fujian rice.I guess the chef may hope that the diners and the beauty of the two can be collected at one time, and each of them is quite proud to be paired with a roasted golden oyster.In fact, too complicated is often difficult to control, the taste of rice is rotten, and the dried oysters are simply dry and fishy. The overall presentation is slightly regrettable.
Overall, Jinjiang this weekend is on its own, because the autumn and winter feast of Xinyue Catering looks particularly fulfilling and satisfied.The atmosphere of the hotel and the delicate dishes of the service made me fully understand why the locals have a wedding banquet, a life banquet, and a full moon wine and other festivals like here: Faces and inside!
