KFC (ningboliansheng)

Before coming, the impression of the seafood family is a good high-end Ningbo cuisine. After coming, you must change to a single-family building of &quot;excellent&quot; Mingzhouli store. It is a low-key luxury everywhere. The Maotai on the wall of the collection is already worth a lot. The cold plate on the table is quite exquisite. Although this is a cold dish with low appearance, but it can&#39;t stop the taste, the texture of the beef is clear, the taste of the sauce roast is also seeped into the beef, very delicious [only garlic crab willow frozen] a little creative, crab willow frozen to eat very refreshing [Mixed bamboo shoots] Change the way of eating bamboo shoots in general, Cut into small segments, add seasoning, easy to enter, shape is also good-looking salmon sashimi, seafood red paste salty crab, seafood crab block quite noodles cold dishes, Ningbo people&#39;s table, no salty crab is not a table, 2 different crabs, one plate is traditional taste, one plate is sweet, They are very good crab French foie gras, the document beef blinds are quite attractive, the foie gras is made into a mousse taste, the beef blinds taste good hot dishes are the main play [Minglu Wild Yellow Fish] is not only earning eyeballs, 3 pounds of wild yellow yellow croakers are already very rare, With boiled fish bone soup and traditional pickles cooked, it is indescribable delicious, and it is even more unforgettable. I hope to inherit [wine-brew salmon] squid with scales steamed, the juice underneath is rich in taste, and wine is added. Very interesting [crab bone sauce, Boiling East Star Spot] In recent years, many restaurants in Ningbo can see these 2 dishes, and the seafood family is the first to make, but it is the original version [Honey Juice Sweet Potato] sweet potato at first glance is a bit like the enlarged version of red date core, sweet potato itself is very sweet, there is honey sweet, oily tofu barbecue, the tradition is still not lost, The choice of Ninghai oil tofu oil residue tartar, is also a familiar old taste of a mu, flower pot soil planted small green vegetables, choose the most tender part in the middle, sweet and crispy, understand these, 98 yuan a &quot;fried green vegetables&quot; is still reasonable glutinous rice block, the first time to eat such glutinous rice block, The lard sesame stuffing is so amazing that it&#39;s hard to resist

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Top 6 Fine Dining 

Counting it, the court is already four brushes! The first time Mingzhouli store came, it was in the villa area at the back. I made an appointment one day in advance. The service was as good as ever. The bread was crispy and soft. The butter was delicious. The crispy cow frog legs were served with parsley sauce. The smoked mayonnaise color matching was pretty good, the outer skin was crispy. Crispy, frog legs are tight Iberian ham plate Salted and fragrant, if you pair it with melon, it would be great Excellent grade beef with bone and naked eye The steak is very large, we can&#39;t finish it, we have seven cooked, butter fried, delicious!

The Japanese-style barbecue restaurant under Oedo must have a strange pattern of quality. The eyes are more attracted by the big red bull in the middle. The meat [name yak small row] Japanese barbecue has high requirements for meat. Seeing the color and fat distribution, it is a good meat. Just roast a little, the time is too long, it is a desecration of the meat, the tender and rich flesh, the whole piece when roasting, lock the juice in the middle, superb [sink fish sausage] I have eaten many Japanese barbecues and Izakaya in the ink fish sausage, the taste of the famous meat is really special, the oily meat is more than the general, More soft [thick cut beef tongue] The beef tongue is OK, this plate of beef tongue is not very tender, I feel that the beef tongue is close to the second half of the part, it is not so crisp and tender, but it is OK [Matsusaka pork] No work, pig neck meat is still delicious in Thai restaurant, The single roast here can&#39;t reflect its taste [cold noodles]. Friends strongly recommend it. The soup of cold noodles is made with seafood soup and watermelon juice. It seems to be a two-level combination of style, but it collides with a different taste. Fresh and sweet, super delicious, just drink soup can be very satisfying, The ingredients also cut some watermelon and apple shredded, the whole cold noodles highlight the fruit flavor, buckwheat noodles are also good [pork kimchi cake] kimchi cake is thin and crisp, fried but not greasy to eat, kimchi&#39;s sour and hot taste can relieve greasy, very good, kimchi cake because of flour oil, afraid of making wet and soft, It is easy to sticky and greasy. The famous kimchi cakes have a feeling of eating a thin-bottomed pizza [Kimchi platter] Three kinds of celery taste good. The radish and kimchi are delicious. The last plate [roasted wild vegetable platter], there are complimentary honey melon and pudding after the meat oil meal. The Traditional Traditional of Oedo

Pinjingxin cuisine, thinking in Oedo. Ancient Edo, today Tokyo, the epitome of the irreplaceable development history of Japan. Oedo, Japanese food store, is no exaggeration of Ningbo Japanese food industry. &quot;Huainanzi&quot;: Long Yin and Jingyun, Tiger Xiao and Valley Feng. This Longyin Daegu, located in the first light luxury trend art shopping center in Ala Ningbo, along with the brothers&#39; store names of roast meat and Gangyuan aquatic products, with large Japanese billboards, large crab models, and the air only faintly filled with a strong Japanese atmosphere. Created &quot;Ningbo&#39;s Dotonbori&quot;. When the door hangs a white flag curtain, the black shop sign is elegant, the curtain door is opened, there is Japanese greeting, and the shoes are changed. The structure of the upper and lower two floors, the bar and tea position on the first floor, the square on the second floor, the middle atrium, surrounded by boxes named after Japanese names such as Kyoto and Osaka, and designed for sizes according to the demand for introverted, rustic and dining privacy of Japanese-style home. The embedded tatami box suitable for 2-10 people to eat. The whole feeling of the restaurant in terms of soft and hard decoration, a lot of use in natural materials, the interior layout is elegant and luxurious, perfect to show the elegant festival, deep Zen artistic conception, and the spatial level and three-dimensional sense are clear and not obvious. As we all know, かいせき originated from Kyoto, also known as Jingkaishi, and is admired by the world for its pursuit of natural flavor. On the same day, I tasted Lu Yuwu&#39;s Kaiseki &quot;Matsu&quot; set meal, by Ito Mao from Chiba Prefecture cuisine family, ha, I know the first person to study Japanese food culture, people send Ya No. &quot;Big Food&quot; Shimao straight road is also Chiba Prefecture yo! The fore dish consists of sea cucumber, sea urchin, 𩽾𩾌 fish liver, duck breast stew, persimmon, mushroom, jing onion, konjac silk, almond slices and other vegetarian ingredients. The disc is packed and the seasoning is light. I like the sweet and greasy persimmon cured, and the sea cucumber is soaked. The steamed bowl is a salmon soup, as the existence of &quot;a juice&quot; in &quot;いちじゅうさんさい&quot;, with radish mud, white onion and hazelnut silk flavor, neutralizing the strong sea smell of salmon, drinking, warm stomach god. Chibei, tuna, peony shrimp, salmon, salmon constitute the payment, the loquat leaf pad, ice residue insulation, the overall shape is harmonious, fresh taste, the most representative of kaiseki cuisine pursues the purpose of the natural taste of food. Cooking things, recently, Ala Ningbo food circle popularized the puffer dolphin style, the restaurant can not avoid the introduction of puffer dolphin wild vegetable steaming, Phnom Penh engraved pineapple glass cups, chic to the extreme, the beauty of the puffer dolphin, no wonder the people of Beida Road Lushan sighed: &quot;Life is not as good as eight or nine, eat the puffer dolphin, I know that it is worth being a person. &quot;Meat cuisine, the beef thin roast as a strong dish, very Japanese representative, black Japanese-style text stove, and beef skewers roast, reasonable fire, lock juice, matched asparagus both color and detox. Meeting the body is not enough, but also to have the soul.Dorothy Day(20 the most influential American human rightsist of the century, one of the founders of the Catholic Workers&#39; Movement.) I think I found...

The party wants to eat rice, and I want to eat naturally and think of oak trees. There are shadows of bamboo shoots. It is also a favorite restaurant in Ningbo that has not come for a long time. The menu is changed to a tall one, and the decoration has kept up. The atmosphere of the bistro is full of a lot of new dishes. The beef soup is delicious. It&rsquo;s not a borscht soup, a little sour, beef mellow Spanish shrimp, a little oil, maybe not like shrimp, it feels normal, Yunnan black truffle rice, always eat bovine liver fungus is too new, change the taste, although it is not the season of black truffles, The aroma is still spread, there are cloud legs in the rice, and the meat fragrance of the ham is also released into the rice. It is great. It is also a combination of Chinese and Western. The dry rice people have dried the fruit soda and gave a red wine glass. It is too ritual. It is best to have ice. I didn&rsquo;t ask. The ice is cooler.

From Fenghua&#39;s authentic Fenghua beef dry noodles, Ningbo Tianyi store has opened a new store, now trial operation, there are not many people in the store, hurry up to make beef dry noodles is Fenghua&#39;s traditional characteristics, a bit like fans, after ordering, beef is really delicious, a lot of meat, and beef belly, beef dry noodles soup is also very fresh, After eating the aroma of butter on the mouth, you can also order some white cut beef, burdock, beef tongue, beef shutters, etc. The beef tongue is very tender, and there is no fishy smell, delicious, seasoning self-service, pickled soy sauce is very good

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