Mao Ge, who has been learning from Master Wang Yong of Jinsha Restaurant in Hangzhou for 20 years, brought Jinsha Restaurant's exquisite ingredients and exquisite cooking methods to Shenzhen. Xigongguan settled in Ping An Financial Center in December last year.
The dishes that night were "exaggerated".
The cold dish started with the secret Sanmen drunken crab, which was marinated raw and made into drunken crab with rich fat. Just when I wrote this line, I was salivating.
Add thick sliced braised ox tongue, sour and spicy lotus root with clams, full of Jiangnan flavor.
The appetizer was so delicious,
When my favorite mayonnaise cherry tomatoes stuffed with Lin'an walnuts came up, I didn't dare to eat more,
because I looked at the menu and the main dishes were still behind!
Baked pine crab with dried mushrooms, lobster mapo tofu, and East China Sea yellow croaker with fresh peppers were served one after another amid the exclamations of the crowd. They were spicy and addictive. I learned a lot from eating with a group of famous gourmets. When the wine was hot, the spicy cabbage sauce and shark fin rice arrived. The best way for Cantonese people to describe their success is "shark fin rice". This is the most luxurious thing. It is really very appropriate! But I used to feel a little greasy with shark fin rice and didn't eat much. But the spicy, crisp, sour and sweet spicy cabbage juice is very appetizing. It is not greasy at all when used to stew shark fin. In the end, I even felt that I had a little less rice. Another unforgettable dish is the black truffle catfish belly, which is stuffed with meat and bamboo shoots. The catfish belly has a soft and chewy texture, which complements the crisp and refreshing bamboo shoots. Every bite is full of juice and flavor. The famous Gongguan crispy chicken and salt and pepper turtle with Cantonese flavors are my favorites! I ate salt and pepper turtle for the first time, and I was a little nervous, but after taking a bite of the skirt, it was fragrant and tender, and the springy meat was full of pepper flavor. I couldn't stop eating~
The diced peas and the signature abalone braised pork are all here. The food map of the north and south of the Yangtze River is all in Xigongguan.
I was very picky when I was a child. After growing up, I went to many places and tasted sweet, sour, bitter and spicy. Gradually, I realized that the north and south of the Yangtze River have beautiful scenery everywhere, and greedy and greedy is also a blessing.