[2025 Nanjing Restaurant] Travel Guide for FONG SENSE (Updated Aug)

After returning to Nanjing, I rushed to Nanjing Marriott with my suitcase in hand🧳just to witness a wonderful night😏 China's fine dining industry is becoming more and more popular. Many people and things shine like shooting stars and then fade away. However, Zhou Songzhu's special feature is that he has completed a profound transformation in twenty years. From an apprentice who was busy carving lion heads, to a young man who amazed everyone with his "Black Truffle Pig Face Buddha Jumping Over the Wall", to now a player who has set off a wave in the Michelin Guide😎 If you say, it takes ten years to sharpen a sword🗡️ Then, a mountain can be opened in 20 years⛰️ Describe ✍🏻Jiangnan Jialidi✨ in the language of global taste This time, Zhou Songzhu 👨🏻‍🍳joined hands with his master Alan Yu to fight for three days (4.18-4.20) to give everyone a dazzling starry night😊 Three kinds of wine, nine dishes, layer upon layer, wrapping the heart of foodies❤️ The dense bubbles of Dom Pérignon vintage champagne🍾 jump on the tip of your tongue, the sea urchin seaweed tower appears in a glamorous manner, and the acidification of champagne turns into invisible waves🌊, lifting the sweetness of sea urchin to the top of your head🔝 The puffer fish sashimi is as thin as a cicada's wing, and the accompanying sauce (perilla leaves, yuzu pepper, yuzu sauce, mustard oil) is like the water of the Yangtze River colliding with the Seine. French snails 🐌 are braised and wrapped in puff pastry and baked until crispy, served with classic vanilla butter. Every bite is heart-pounding 💗Wenwu duck soup 🦆 with geoduck and chrysanthemum brain, the soup is clear and rich in flavor, it is the most exquisite. Roasted brown mushrooms 🍄 Alan joked that it was a cost-saving ingredient, but I think he was in Versailles 😏 Steak mushrooms are indeed not expensive, but now is the time to test the kitchen's skills! Parsley and caper puree, roasted thyme, rosemary and truffle mushroom sauce penetrate the mist of oil and burst with aroma on your lips and teeth. After soaking the king crab for 12 hours using the traditional Huaiyang drunken crab method, the crab meat is torn into pieces, and water chestnut apples are added to increase the crisp taste. Caviar and drunken plum jelly are then used to perform a "trio". The charcoal-grilled Mozambique lobsters are like a sea rhapsody, with a sweet and long aftertaste. I've never seen eel 🐟 grilled rice cake look so delicate! Handmade rice cake at the bottom, slow-roasted eel in the middle, and quinoa, sesame and coriander sprouts on top. Every bite is rich and makes you sigh how beautiful the world is. Australian M9 sirloin 🥩 is beautifully matched with Pinot Noir red wine 🍷. This is a four-hand piano dinner with clinking glasses, and also a taste experiment with infinite possibilities to interpret the Huaiyang terroir🥰

Combination of Huaiyang cuisine and French cuisine The dishes are very creative Located on the first floor of Jingfeng Marriott Hotel ✨Highlights The restaurant is decorated like an art space, with black walls and dim lights, creating a romantic and elegant atmosphere. The chef participated in the variety show "The Glory of the Chef" The store's facade is super low-key and hidden, and indoor dining feels very private, whether in the lobby, in front of the board, or in a private room. The waiter will explain each dish one by one when it comes, and there will also be a set menu on the table. 🌶 Name of the dish 💕Drunken salmon with preserved plum wine 💞Chrysanthemum Tofu Mushroom Soup 💕Foie gras caramel brulee 💞East China Sea Yellow Croaker Mousse Roll 💕Wellington Abalone 💞Eight Treasure Duck Roll 💕Australian M9 steak 💞 Huaiyang Soft Claypot Rice 💕Chef's Dessert There are basically no disappointing dishes. Looks good and tastes good.

My friend notified me to come to this restaurant for dinner on the weekend. It was a feast for both taste and vision. It was a fusion of Huaiyang cuisine and French cuisine. Every dish was so exquisite. · When I walked in, I felt fresh and high-end. There were bamboo shadows on the ground. The light and shadow next to it really set off the beauty. There were also large and small private rooms inside. The privacy was quite good. ✔️ Boston lobster｜bean salad｜smoked shrimp sauce. The lobster meat here is more delicious and delicate. The unique smoked sauce has a sweet aftertaste. ✔️ French oysters｜orange｜water drop pepper. The oysters are all from France. The smooth and delicate taste is plump and rich. The combination of orange and chili sauce is really special. ✔️ A5 Wagyu｜fermented sour soup｜tomato｜kimchi. It is sour and refreshing. It is quite enjoyable. The Wagyu is well-balanced in fat and lean. Soft and delicate. There is also a light aroma of oil👍 ✔️ New Zealand Black Gold Abalone｜Agastache Each slice is cut thinly. The knife skills are really amazing The crisp and chewy texture has a sweet taste when you taste it carefully 🏠 Feng·Songzhu #foodphotography #美食指南 #trip