醉玖兰亭·精细绍兴菜

I found a magical Shaoxing restaurant - Zuijiulanting! This foodie declares that this may be the best Shaoxing cuisine I have ever eaten! From the dishes to the atmosphere, they have captured my heart. Now my mind is full of that deliciousness. I drool while writing. I must recommend it to you! ! 🍖 Zuijiu Dried Vegetables Braised Meat Help! This dish is directly enshrined in the gods! The moment the lid of the casserole is opened, the aroma of dried plums mixed with pork belly goes straight into your nose! The pork belly is stewed super soft and rotten. It trembles and falls apart with a light pinch. It melts in your mouth. It is fat but not greasy. The lean meat part is full of the salty fragrance of the dried plums, and the more you chew, the more fragrant it is. Eating it with the yellow corn steamed buns and green vegetable steamed buns is really too addictive! The taste level is directly full! Who understands the double happiness of carbon water and meat! ! 🥣 Guyue Chicken Soup (Remember to book in advance!) Promise me! You must book this bowl of soup in advance when you come to this restaurant! When it is served, you can see the golden chicken soup. Gently scoop a spoonful and the soup is clear and transparent. The moment you put it in your mouth, it tastes like the chicken soup of your childhood. The rich and mellow freshness explodes on the tip of your tongue, full of the essence of the old hen that has been boiled for a long time! The chicken is stewed until it is tender and the bones fall off with a light sip. The meat is tender and chewy. You can taste it without any technology or hard work. It is just the freshness of the ingredients. After drinking a bowl, you will feel warm all over and your stomach will feel super comfortable~ 🦀 Steamed Huangge Crab It is a good time to eat crabs. I must praise the steamed Huangge crab in this restaurant! The crab is super big, the shell is shiny, and it looks super fresh at first glance! After steaming, it is red, and the appearance alone makes people drool~ Break open the crab shell, the crab roe is so much that it is about to overflow, the orange and yellow are shiny, and the entrance is dense and fresh, with a light salty taste of sea water, so satisfying! The crab meat is also super full, a little bit, sweet and chewy. 🍶Kuaijishan Ten Years Old Of course, Shaoxing dishes should be paired with rice wine. I declare that I have fallen in love with Shaoxing rice wine from now on! I always thought that rice wine tasted strange before, but this Kuaijishan Ten Years Old directly overturned my perception! It is super smooth, and the full sweetness spreads in the mouth, with a faint rice aroma and the mellow aroma of aging. It warms up from the throat to the stomach when you drink it~ It is paired with meat dishes, which can relieve greasiness and enhance the flavor. The feeling of being slightly tipsy is so wonderful~ This restaurant is full of Jiangnan charm in both the dishes and the environment, and the waiters are also very considerate! Hurry up, my dears, come back to me if it doesn’t taste good! !

A new chapter of ancient Yue flavor, Lanting Creative Sharing Space What amazes you is not Zuijiu, but the cultural heritage of thousands of years Shaoxing cuisine, which began in the Spring and Autumn Period, flourished in the Southern Song Dynasty, and prospered in the Ming and Qing Dynasties, has many creations that can leave a mark in the history of food, such as fresh flavors of mold and wine-drunk delicacies. The essence of cooking, crispy, soft and glutinous, and original soup, has also evolved in the wisdom of the ancestors of Yue, and paired with "Yue wine" and "Yue kiln", to achieve a harmonious symbiosis of food, drink and utensils. The restaurant's dishes are designed by Jiangnan chef Yu Bin. His "creative Chinese cuisine" collides with "traditional Shaoxing cuisine" to give birth to Zuijiu's new five flavors. "Zuijiang Zaochou Mo" is given a refined interpretation and expression. The ingredients are no longer confined to the local area, and there are breakthroughs and transcendence in the form of production, with unique color, fragrance and taste. Zuijiu Box is named after the four seasons landscape of Shaoxing, which makes you feel close to it; the lobby is designed with the scenery of Lanting Liushang and Qushui, which makes you feel like you are in a wonderland; you may as well wander under the starry sky, surrounded by a 180° scroll, among the elegant bamboo and strange stones, water paintings and ink calligraphy, and the flow of light and shadow, and enjoy the rare poetic and picturesque time and this perfect meal.

A hidden gem of a Shanghai restaurant! A glimpse into the nostalgic Jiangnan region 💖 Hey guys! Today, I have to tell you about a stunning restaurant hidden away on the 6th floor of the Hengji Celebrity Shopping Center on Nanjing East Road—Zuijiu Lanting! It's a perfect fusion of delicious food and traditional aesthetics. Stepping in feels like stepping back into the days of Jiangnan, yet with modern twists that will have you snapping away like crazy! 1. Modern Little Happiness in a Classical Flavor Walking into Zuijiu Lanting is like opening a living collection of Jiangnan poetry and paintings. The restaurant's decor is breathtaking, with antique elements everywhere—the wooden tables and chairs, carved window frames, and hanging lanterns—every detail exudes a rich, classical charm. But a closer look reveals a host of modern touches, such as soft lighting and minimalist decorative lines. It retains traditional elegance while adding a touch of modern comfort. The wait staff are truly delightful. They are all courteous and attentive. From the moment you enter, they greet you like old friends, show you to your seat, and patiently explain the dishes. This attentive service truly warms your heart, making you feel like you've returned home. II. A Jiangnan Feast on the Tip of Your Tongue Zuijiu Braised Pork with Dried Vegetables: A classic you'll love at first bite This dish is undoubtedly one of Zuijiu Lanting's signature dishes! The moment it arrives, the rich aroma instantly fills your nose, making you salivate. The pork is braised to tender, rich yet not greasy, and every bite is filled with a rich, meaty aroma. The accompanying pickled mustard greens are the perfect finishing touch, their fragrance overflowing and blending perfectly with the savory flavor of the pork. Then take a bite of the soft, glutinous steamed bread. The sweetness of the steamed bread complements the aroma of the meat, creating a rich, layered flavor experience that's like a feast for your taste buds—so delicious you can't stop! Steamed Pork with Molded Thousand-knife Rice Cake: A Bibimbap Masterpiece Here, my dears, if you're a fan of bibimbap, this steamed pork with moldy thousand-knife rice cake is a must-try! The savory aroma of moldy thousand-knife rice cakes and the richness of the pork blend seamlessly, creating a magical chemical reaction. When you mix this dish with rice, every grain of rice is coated in the rich sauce and delicious ingredients. With every bite, your mouth bursts with a sense of bliss, leaving you with an unforgettable aftertaste. A bowl of rice simply won't be enough! Mud Snails: A Classic Flavor of Shaoxing Cuisine Mud snails are a classic example of Shaoxing cuisine, and you can savor their authentic flavor at Zuijiulanting. The mud snail's flesh is tender and brims with the freshness of the sea. With a gentle sip, the smooth, tender meat slips into your mouth, creating a truly unique texture. Paired with the restaurant's special sauce, the flavor is incredibly delicious, making you want to devour bite after bite. 3. Nearby Travel Tips After visiting Zuijiulanting, don't rush to leave. Nanjing East Road is one of Shanghai's bustling commercial streets, and the surrounding area offers numerous attractions. You can browse the nearby shopping malls for clothes and cosmetics, or stroll along the Bund to admire the beautiful scenery along the Huangpu River and experience the unique charm of Shanghai. If you have more time, you can also visit Chenghuang Temple, sample various local snacks, and experience Shanghai's traditional folk culture. 4. Useful Information 📍Address: 6th Floor, Hengji Celebrity Shopping Center, Nanjing East Road 💰Average Cost: Approximately 150-200 RMB, depending on your order. However, for such delicious Jiangnan cuisine, this price is a great value. ⏰Opening Hours: Generally 11:00 AM - 2:00 PM and 5:00 PM - 9:00 PM. It's best to call ahead to confirm your reservation to avoid disappointment. Hey everyone, what are you waiting for with such a fantastic restaurant? Grab your friends and family and head to Zuijiulanting for a delicious Jiangnan experience! #Zuijiulanting #NanjingEastRoadFood #JiangnanFood #AncientStyleRestaurant #ShanghaiFoodGuide

When the plums turn yellow, the rain in the south of the Yangtze River weaves a layer of gauze, making the water city of Shaoxing even warmer and more blurred. Walking on the wet bluestone road, entering the "Zuijiulanting" is like stepping into an ink painting. The eaves drip with water to form a curtain, and the banana trees in the courtyard receive dew. The chef's summer hidden menu here is a deep dialogue about the terroir of Shaoxing and the soul of aged wine. A cup of clear tea opens the prologue of the aged wine gene In the fine porcelain cup, "Nian Gao Pang" appears in a slightly sweet and crispy rustic posture, which is a warm memory of the alley of childhood, quietly awakening the taste buds' expectation for the taste of the land. The cold dishes are like a sketch of a water town: the lid of the drunken crab is opened, and the rich and yellow crab meat is immersed in the mellow fragrance of the ten-year-old Huadiao. The wine is long-lasting, which is the "aging gene" that is deeply rooted in Shaoxing; the "Guyue Zao Pin" is filled with the rich and slightly intoxicating fragrance of the lees, and the aroma of the lees is like an old dream, gently wrapping the ingredients, and the taste is the sweetness of time; a dish of "first-water seaweed pea tips" is like freshly picked after the rain, the seaweed is fresh and crisp like the sea breeze, and the pea tips are so tender that water can be squeezed out, which is the lively vitality nourished by the water of Jianhu Lake. A bowl of clear soup reflects the clear temperament of the water town "Guyue Clear Chicken Soup" is served, the soup is clear like the first clear day of Jianhu Lake, without a trace of oil. The essence is slowly cooked, but it is fresh and fresh when you eat it, just like the temperament of Shaoxing people, who are soft on the outside and strong on the inside - seemingly gentle, but with a deep and long foundation. Beat a local egg and hit the soul of the taste buds. Fireworks during the banquet, interpreting the symphony of rivers, lakes and seas The hot dishes are gradually spread out, like unfolding a vivid and fragrant Jiangnan food list: "Steamed river shrimp with old tea, tangerine peel and salt" is the exquisite elegance of the water town. The subtle fragrance of old tea and tangerine peel penetrates into the tight texture of river shrimp with the steam, the shrimp shell is translucent like amber, the shrimp meat is tender and sweet, and the tea flavor is long. "Steamed crab" does not need to be embellished, just with a cavity of full yellow cream and sweet meat, telling the most generous gift of rivers, lakes and seas. "Spicy pepper stinky tofu and abalone" is a wonderful collision! The "bad reputation" of the deep alley and the deep sea delicacies are wonderfully embraced in the strong sauce, the "market soul" of stinky tofu is domineering and ostentatious, and the richness and sweetness of abalone are set off to be more luxurious, and the taste buds usher in a hearty harmony in the extreme conflict. "Chicken oil and honey beans boiled Yilian" is like a clear song. The soft and glutinous Yilian is soaked in golden chicken oil, and the sweet honey beans are embellished in between. The fat fragrance and the sweetness are intertwined, soothing the excitement of the previous dish. "Meicai gentang simmered rice fish" brings Shaoxing's "mold fresh" philosophy to a climax. The unique fermented aroma of Meicai stalks and the rich gelatin of rice fish instantly blend in the boiling stone pot. The overbearing sour fragrance and surging freshness are the local imprints engraved into the bone marrow. "Zuijiu dried vegetables braised meat" is the finale of the bold and colorful. The dark and mellow dried vegetables are full of meat fat essence, the pork belly is crispy and not greasy, and the aroma of Huadiao wine is in the stewing process. One spoonful of sauce can mix three bowls of white rice! "Molded fish and pepper steamed crescent bone" is another climax. The signature strong salty and fresh taste of the moldy croaker, with the numbing aroma of Sichuan pepper, has miraculously tamed its wildness, leaving only a long and deep fermented salty aroma, wrapped in the soft and glutinous crescent bone, which can be called the pinnacle of the "mold and fresh" flavor. A trace of fairyland, the leisurely ending of the ice-infused rain alley The "Fairy Leaf Ice Powder" at the end is just like a cool breeze at the end of the rain alley. The clear ice powder is soaked in the fragrance of plants and trees, slightly bitter and sweet, instantly washing away all the heaviness, leaving only the clear aftertaste of the rain-moistened Jiangnan. This "Zuijiu" summer banquet is far more than a list of delicacies. The chef uses "drunk" as a guide to blend the mellowness of Huadiao, the fragrance of wine lees, the aging of dried vegetables, and the strong flavor of mold and freshness, these most unique taste codes of Shaoxing, into the seasonal scenery. The soul of the traditional "three moldy and three smelly" is reborn in a more exquisite combination of ingredients and balanced techniques, which not only preserves the true nature of fireworks deep in the water lane, but also creates an elegant artistic conception on the banquet. Misty rain enters the banquet, and the old fragrance enters the soul - among the cups and bowls of Zuijiulanting, I tasted the most mellow and freshest Jiangnan flavor in the hazy style of Shaoxing. #美食寻味记 #地方可以吃的美食 #少兴美食 #少兴探店 #月科计划

Meishan Square subway station actually hides such an exquisite and authentic Shaoxing restaurant 🍃New Chinese style decoration looks good in every shot The LED screen seems to have brought the lush forests and bamboos of Lanting to the scene There is also a glittering starry sky overhead, which is unique, elegant and very stylish - 🐟Steamed grouper with chopped pepper and double stinky A delicacy that only Shaoxing people can understand The traditional Shaoxing steamed double stinky has been improved and steamed with grouper, the fish meat is tender and fresh After adding chopped pepper, the taste of double stinky is not very strong, but has a unique Flavor - 🐷Zuijiu Dried Vegetables Braised Meat Use Jinhua black pork, stewed with fat and lean meat, soft and glutinous, salty and light, wrapped in steamed bread and eaten oily and tasty - 🦀Drunk Crab The raw drunken crab that Shaoxing people like, marinated and flavored with rich wine aroma, as sweet and smooth as eating jelly - 🍲Yelanhua•Guyue Clear Chicken Soup Pour the egg liquid into the chicken soup, the seemingly light chicken soup tastes delicious, you can drink several bowls in a row - 🌟Zuijiu Lanting. Exquisite Shaoxing cuisine 📍Room 102, Building 20, Jiayuan Yuecheng, Liberation Army Avenue