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New Century Grand Hotel Ningbo

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Atour S Hotel  Ningbo Zhou shu ye jiang

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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

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!

大江户旗下的日式烤肉店，想必品质一定不差有点奇怪的格局，目光更多的被正中的大红牛吸引不废话，上肉【名炙牛小排】日式烤肉对肉的要求高，看这颜色和油脂分布，就是一品好肉，稍微烤一下就好，时间太长简直是对肉的亵渎，柔嫩丰腴的肉感，烤的时候整块，锁住中部的汁水，超棒【墨鱼肠】吃过很多家日式烤肉和居酒屋的墨鱼肠，名炙的味道确实特别，油肉比一般的多些，更软【厚切牛舌】牛舌还可以吧，这盘牛舌不是很嫩，感觉牛舌是靠近后半部的部分，就没有那么脆嫩了，但也OK【松阪猪肉】无功无过吧，猪颈肉还是泰国餐厅里做的好吃些，这边单烤有点没法体现它的味道【冷面】朋友强烈推荐的，冷面的汤是用海鲜汤和西瓜汁调的，看似风格两级的搭配，却碰撞出别样的味道，鲜甜鲜甜，超好喝，光喝汤就能很满足了，配料也切了一些西瓜和苹果丝，整个冷面凸显的是水果味，荞麦面也不错【猪肉泡菜饼】泡菜饼做的薄脆，油煎却吃起来不腻，泡菜的酸辣味又能解腻，非常棒，泡菜饼因面粉吸油，就怕做的湿软，很容易黏糊糊的腻，名炙的泡菜饼简直有种在吃薄底披萨的感觉【泡菜拼盘】三种腌菜味道都不错呢，萝卜和泡菜好吃最后上一盘【烤野菜拼盘】，解解肉油餐后有赠送的蜜瓜和布丁，大江户的一贯传统

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...

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