荣苑荟馆(印象城店)

Rongyuanhuiguan〖Impression City Store〗 Address: 📍A building in the middle of Impression City Outer Street, East Gongnong South Road 🔅 I had a dinner with my sisters and chose this high-end hot pot restaurant directly Elegant and quiet dining environment, one-to-one butler service, you don’t even have to peel the shrimp yourself, it’s really enjoyable❗ 🔅 ① Signature free-range chicken fish maw soup base: The uncooked chicken looks golden, I really love it, the soup base is very thick, the large pieces of fish maw are beautiful and nourishing, I drank two bowls in a row 🔅 ② Seafood platter: tiger prawns/Dalian abalone/sea cucumber/gentian, the seafood is really great! The ingredients are all very fresh 🔅 ③ Beef platter: The quality of the beef is great, and the platter satisfies the choice phobia. It is cooked after a few dips in the hot pot, and the taste is super tender 🔅 Caviar stinky tofu, pepper and salt bullfrog legs, are also recommended must-orders, as well as four-treasure balls and luncheon meat. The quantity is really large. The four girls didn't finish it, and finally ended with dessert. The mandarin duck milk jelly and mango sago are delicious. Both the environment and the taste are the ceiling of the Nantong hot pot industry❗Friends gathering, couples dating is also perfect #Nantong Exploration #Nantong Food #Hong Kong-style Hot Pot #Want to go again after going

Could that all-glass curtain wall possess magical superpowers?! It somehow absorbed the winter sunshine, the blue sky, and the lush greenery of the surrounding vegetation. Though the midday sun was so weak and the sky a murky gray, the building before me shone with light. The tranquil blue, the clear lake green, the vibrant orange, the dazzling gold, the seemingly calm yet captivatingly saturated Forbidden City red... so many contrasting colors burst into view the moment the gilded sensor door opened. The massive, intangible cultural heritage embroidery, the orange-blue vintage floor tiles, the result of countless iterations, the hand-painted reliefs of gold foil and shells on the walls, each seemingly telling a vivid story... The contrasting colors intertwined, extended, and overlapped within the lines, creating a palette that ranged from simple to complex. Gentle to intense. A touch of Chinese retro to a Western chic. Once so different, they met in the same space, their tacit understanding seemingly made in heaven. The entire mall consisted of a single, single-story Western-style building, its opulence astonishing. The tablecloths were pristine white, German SchottZwiesel wine glasses were laid out, and the wine cabinet was filled with wines from all over the world. If it weren't for the Italian RUFFONI cookware, etched with a dazzling gold logo, I'd have been scratching for the burners on the tables. Who would have believed this was a hot pot restaurant?! And a popular one, so popular it's hard to get a table. If I hadn't seen it with my own eyes that day, I wouldn't have believed there was such a place as "Rongyuan" in Nantong, a place that directly challenged the hot pot world. Alas, the two of us rushed over unprepared and sat down by the window in the lobby. Sunlight filtered through the soft curtains, filtering everything on the table in our phone camera with a translucent blue. My entire mood was dyed that blue, as if cleansed. The single-page menu was clear and easy to understand, and I wanted to try everything. Unfortunately, with so few people, the dishes were limited. "Waiter, can I order a half portion of the small pot?" Autumn Chrysanthemum Drunken Crab The sign on the table featured this drunken crab dish. It must be a seasonal special this season, so it's definitely not to be missed. A single leaf of perilla cushioned the vibrant female crab, split in half. The orange-red roe and yellow crab fat filled the shell, seemingly overflowing. I took a deep sip and it flowed down my throat, the deep intoxication spreading between my teeth. It had the mellow sweetness of rice wine aged at least five years, and the aftertaste seemed to linger with the rich aroma of Wuliangye baijiu. Even after eating just half a crab, I couldn't get enough. Salt and Pepper Bullfrog Legs Each piece was a pure frog leg, deep-fried to a brilliant golden brown, with a soft, delicate coating. The batter was incredibly light, and the bite was truly crispy on the outside and tender on the inside, with the delicate, smooth texture only freshly caught fish can have, without a trace of fiber. The oil-absorbing paper underneath kept away any excess oil, and a thick layer of shrimp crackers was also added. The attention to detail is truly commendable. Spicy Conch with Spicy Wine It wasn't as intensely spicy as I'd expected, but rather had a gentle, savory spiciness within the fresh aroma, with a slight intoxicating kick. Don't assume the unopened snails are difficult to chew. The thoughtful young man handed over a small fork and bamboo skewer. He inserted the bamboo skewer into the snail's eye, and with a simple flick of the fork, he effortlessly rolled out the meat. It was indeed easier and faster than usual, hahaha. Conch, Fish Maw and Wings Hot Pot It turns out these wings aren't those wings. These wings are from local free-range chickens. Half a whole white-cut chicken, along with the fish maw, was poured right into the pot. The broth, already a light golden hue, seethed with bubbles, bubbling and swirling. It takes at least six hours to achieve this rich, dense broth. I drank two bowls of the first broth in a row, and even in my light clothing, I was sweating all over. I even ate several pieces of the chicken in the soup. It wasn't tender and refreshing, but rather had a firm, chewy texture that grew more fragrant and flavorful with each chew. I almost forgot about it when I noticed the nearly melted fish maw. The sticky, glutinous texture melted with a simple sip. Dipping it in soy sauce and vinegar made it feel less greasy. Angus Beef Trio Roast rib, eye rib, short rib...each with its own beautifully patterned patterns. I thought it was just entry-level beef, but after a few briskets in the broth, the pink flesh bloomed and the juices flew between my teeth, I realized the quality was exceptional. No wonder they didn't even need ice to serve it directly in the pot. Plum Blossom Pork The pork was crispy and remained tender even after long cooking. Hahaha. Actually, I didn't have time to eat it, but the waiter followed the timer and reminded me frequently. The service was orderly, the explanations were clear, and the instructions were expertly executed. He was so attentive that I felt embarrassed not to follow the pace. What were the vegetables they cooked at the end called? I think they were milk lettuce. With their soft and sweet texture, I thought they were naturally coated in a light milky aroma, but I forgot that it was the essence of the broth. Who says hot pot, with its smoky atmosphere, can't have the elegant and artistic flair? In Rongyuan's orange and blue contrasts, in the swirl of steam from the pot, time is filled with a gentle smile. #Starry Taste Nantong #Hot Pot You Must Wait For