Chaoshan Flavored Seafood Restaurant (Jinlin Building Branch)

This dish is launched in the creative form of &quot;tea banquet&quot;. The owner, Mr. Zhang Xinmin, pointed out that in addition to Longjing shrimp and tea duck, there are very few successful cases of direct tea use for cooking. He personally believes that using tea soup to match the meal, is more able to experience the charm of tea than directly cooking tea. So in one breath launched more than ten tea dishes with a dining combination experience. Among a series of innovative dishes, I was most impressed by the thin salted mantis shrimp mushroom that did not use soy sauce. This is called the &quot;tidal poison&quot; oyster delicious. After removing the dyeing substances such as soy sauce, the shrimp mushrooms became crystal clear, like water hibiscus, the concubine bathed, the taste was light. Unlike traditional oysters, this set of menus called &quot;meeting communiques&quot; by Mr. Chen Xiaoqing poured into Mr. Zhang&#39;s creation, and also gathered the aspirations of the fans of Chaocai to unite and become a city. Some people like to focus on the &quot;returning spring soup&quot; in the middle, I thought it was just a demonstration of Mr. Zhang&#39;s positive revolutionary optimism. A bowl of god soup fell down, the five middle schools are hot, energetic, can not help but learn teacher Zhang shouting slogans - the world&#39;s trendy food lovers unite! The world food capital must be realized!

Trip Gourmet Awards 2023

It seems that being in a European town is too sensational. 🏘🏤 European villas are the background of Shantou Inner Bay as scattered fishing boats and the egrets that come into the mirror at any time. They are all blockbuster movies. 📍 Jinye Island Jinhe Park 🚗 Parking on the roadside P: 20, 31 📸: It is recommended to be after 3 pm, Sunset light is mild and beautiful #Shantou Travel #International Garden #Good place to relax #Pretend in Europe #Where to go on the weekend

Safflower crab is good. Raw hairy crab is also very good.

Trip Gourmet Awards

Eat delicious and then stick to exercise. No matter when you start, it is important not to stop after starting. [Taste] Good drop, delicious, good brine. [Service] Good. [Environment] Good

The impact of the epidemic on the food industry in the past year is really not small. In the face of the crisis, Fang showed his true color. Many old food shops in Shantou responded well. Basically, they can overcome this difficulties. Fujinci is one of them. At lunch, I came to the restaurant. The lobby on the fifth floor was already sitting. We arranged in the box on the 6th floor. The box was quite large and the environment was beautiful. There was a small garden outside, which was very comfortable. In addition to the denim bones, private tofu, roasted pigeons and other dishes that must be ordered by the example card, this time I also tasted a few new dishes. The flower glue black garlic soup is rich in nutrition. It often drinks to increase the body resistance. The soup is sweet and sweet. The lily is quite special. The whole lily and garlic are cooked together in a casserole. Lily is refreshing and refreshing, the taste of glue, and also ordered shrimp dumplings and chicken feet. A meal tastes a variety of flavors, which is really good.

delicious and fresh beef parts, the mushroom beef soup was a class on its own - light, fragrant and refreshing! the beef balls, beef tongue and fatty beef were our favourite!

这次的菜肴是以&ldquo;茶宴&rdquo;的创意形式推出，主人张新民老师指出，除了龙井虾仁和樟茶鸭，直接把茶叶用来烹饪的成功案例非常少，他个人认为用茶汤来搭配用餐，比直接烹饪茶叶更能体会茶叶的神韵，所以一口气推出了十多道茶菜搭配的用餐组合体验。在一系列创新菜肴当中，我印象最深的是那一道没有使用酱油的薄盐生腌虾菇，这是被称作&ldquo;潮汕毒药&rdquo;的生腌美味，在去除了酱油等染色物质之后，虾菇变得晶莹剔透，宛如出水芙蓉，贵妃出浴，滋味轻盈，不像传统生腌那么妖艳妩媚，有着冰莹的清甜质感。这一套被陈晓卿老师称作&ldquo;会议公报&rdquo;的菜单倾注了张老师创作的心血，也凝聚了潮菜爱好者们团结一致众志成城的心愿。有些人喜欢把注意力放在当中那一款&ldquo;势不低头的回春汤&rdquo;上，我以为这只是表现了张老师积极向上的革命乐观精神。一碗神汤落肚，五中俱热，朝气蓬勃，忍不住也要学张老师喊喊口号&mdash;&mdash;&mdash;&mdash;全世界潮菜爱好者团结起来！世界美食之都就一定要实现！

低温慢卤烟熏鹅肝很好吃！肥而不腻。金不换汆响锣没想到罗勒叶和螺肉搭配完全不违合。焗脆皮婆参以为是在吃猪肉皮[调皮]酥炸金钩翅是一个惊喜。巴浪鱼饭太好吃了！肉质细嫩，配自制黄豆酱绝了。苦瓜花肉煲主要吃苦瓜。狮头鹅肠今天吃了才知道过往为浮云。生腌膏蟹反而在一众美食中显得平常了。吃到现在，猪骨煮芥菜实在突出了菜比肉香。泉水煮白粥，以此收尾堪称完美，太爱吃潮州的白粥了，米刚好开花，粒粒分明，米油醇厚香糯，我要了两碗！

Low temperature slow brine smoked foie gras is delicious! Fat but not greasy. Gold does not change the sound~ I didn&#39;t expect the basil leaves and snail meat to match completely. Crispy skin Pocan thought that he was eating pork skin [naughty] fried golden hook wings was a surprise. Balang fish rice is so delicious! The meat is fine and tender, with homemade soy sauce. Bitter melon flower meat is mainly bitter melon. Lionhead goose sausage today to know that the past is a floating cloud. Raw oyster crab is more common in a variety of cuisines. Eat now, pork bone cooking stew really highlights the taste of the dish than meat. The spring water boils white porridge, which is perfect at the end. I love the white porridge in Chaozhou. The rice just blooms, the grains are clear, the rice oil is mellow and aromatic, I want two bowls!

海鲜好好吃啊，好喜欢吃虾，肉很多，是真的很新鲜，真好吃！还有皮皮虾也是我的最爱，吃了好多！生腌大闸蟹是招牌，味道很好，就是价格有一点高。

The seafood is delicious, I really like to eat shrimp, there are a lot of meat, it is really fresh, really delicious! And Pippi shrimp is also my favorite, eat a lot! Raw oyster hairy crab is a signboard, tastes very good, the price is a bit high.

[One]《潮汕味道煮海餐厅》由著名美食家张新民老师创办，前身是汕头市潮菜研究所，主打新派融合潮菜。据张老师介绍，餐厅20几位主厨团队都由他亲自在烹饪学校挑选并培训，最大主厨生于89年，最年轻则是20后。&ldquo;年轻人有创意也有热情&rdquo;，张老师说。这些厨师和他一同研究出品潮菜，将潮菜在传统的基础上一步步推广。[Two]而餐厅🍴，更注重&ldquo;美食之旅&rdquo;的&ldquo;旅&rdquo;之感，不单是吃的味道，而是整个体验，从预定开始，就为食客开启&ldquo;旅程&rdquo;，首先是专门的客服小姐姐会与顾客通过微信沟通时间和人数，因为餐厅也是目前最流行的&ldquo;Omakse&rdquo;无菜单形式，然后客服小姐姐就会询问顾客的人均预算 (低消人均1200)，并询问喜好和忌口，最后在当日会由厨师安排应当日食材的菜看。[Three]序曲~《养生暖胃汤》西红柿🍅，薯仔🍟，红萝卜🥕一起熬制，暖暖而酸甜的口味十分开胃，且用茶杯的容器让食客好似喝一杯 welcome tea，很窝心前菜《南姜咸菜口》《沙茶猪颈肉》《低温慢卤烟熏肥鹅肝》看似互不相搭的三道菜，却用&ldquo;咸辣，甘&rdquo;的奇妙搭配再次高胃口;[Four]主菜:炭烧响螺片;堂灼警鱼公肚: 不得不说，《煮海》把新一代食客的趋势理解得明明白白，把主菜让客人&ldquo;看&rdquo;到 (食材直接呈现，强调当日的鲜活)&ldquo;听&rdquo;到 (每个食材来自当地哪里，多么稀缺，且待会主厨会如何制作)，&ldquo;拍&rdquo;到 (留下打卡的瞬间，记录wow的一刻)。同时整个过程厨师就在顾客旁边，serve on the table 也加强了互动性。但菜肴真的上桌，的确吃多了一层&ldquo;故事感&rdquo;。再次突出了&ldquo;不只是味道 而是全方位体验&rdquo;。同时，餐厅还特地搭配几种自制酱料，鼓励顾客先品原味，再感受沾料。季节精华:《鸡汁蒸白蟹鱼》《菜脯煮沙芦虾》《龙穿虎肚(鱼猪肠)》《元贝醉菇汤》《生腌成隆行金蟹》《猪油渣炒芥蓝》从季节精华菜开始，整个体验开始结合&ldquo;传统&rdquo;和&ldquo;现代&rdquo;的碰撞。所有的食物都是本季度最应景特色的，同时搭配别出心意的手法，其中特别深刻的就是:- 龙穿虎肚 (鱼猪肠)，这道传统菜已经很少有餐厅在做，因为选材和工序都很复杂，蟹鱼需要选取特地的最嫩部分，再一点点包进清洗好的猪肠内，听说整个过程需耗3位师傅共同完成。但出来的口感的确舒脆入味-生酶成隆行金蟹。来潮汕不能不识生酶，这里的处理方法则是放入零下65度的冰箱杀菌，保证卫生，又同时保留食物最本质的口感。 #美食旬味会 #夏日美食探店 #927就爱吃美食林 #美味Brunch #当地才能吃到的美食

[One] &quot;Chaoshan taste cooking sea restaurant&quot; was founded by the famous food teacher Zhang Xinmin, formerly Shantou Chaocai Institute, mainly focusing on new style integration of Chaocai. According to Zhang, the restaurant&#39;s 20 chef teams were personally selected and trained at the cooking school, the largest chef was born in 89, the youngest is 20 years old. &quot;Young people are creative and enthusiastic,&quot; Zhang said. Together with him, these chefs studied the trendy dishes, and promoted them step by step on a traditional basis. [Two] And the restaurant 🍴 pays more attention to the sense of &quot;travel&quot; of &quot;food trip&quot;, not only the taste of eating, but the whole experience. From the beginning of the reservation, it will start a &quot;trip&quot; for diners. First of all, the special customer service lady will communicate time and number of customers through WeChat. Because the restaurant is also the most popular &quot;Omakse&quot; without menu form, then the customer service lady will ask the customer&#39;s per capita budget (low consumption per capita 1200), and ask about preferences and taboos, and finally arrange the dishes that should be eaten by the chef on the same day. [Three] Overture~ &quot;Health Warm Stomach Soup&quot; Tomato 🍅, Potato 🍟, Red Radish 🥕, warm and sweet taste is very appetizing, and the container of tea cups makes the diners like a cup of welcome tea, very heartwarming pre-vegetable &quot;South Ginger pickles&quot; &quot;Shacha Pig Neck Meat&quot; &quot;Low temperature slow brine smoke fat foie gras&quot; seems to be not matched by three dishes, but with &quot;salty and spicy&quot; wonderful combination again high appetite; [Four] main course: charcoal burning snail slices; Tang burning police fish public belly: I have to say, &quot;Cooking the sea&quot; understands the trend of the new generation of diners clearly, Let the main course guests &quot;see&quot; (the ingredients are presented directly, emphasizing the freshness of the day) &quot;listen&quot; (where each ingredients come from, how scarce, and how the chef will make it later), &quot;take&quot; (leave the moment of punching in, record the moment of wow). At the same time, the chef is next to the customer, and serve on the table also strengthens the interaction. But the dishes are really on the table, and they really eat an extra layer of &quot;story sense&quot;. Again, it highlights &quot;not just the taste but the all-round experience&quot;. At the same time, the restaurant also specially paired with several homemade sauces, encouraging customers to taste the original taste, and then feel the dip. Seasonal essence: &quot;Chicken Juice Steamed White Crab Fish&quot; &quot;Caiyubobo Shrimp&quot; &quot;Dragon Wearing Tiger Belly (Fish Pig Intestines)&quot; &quot;Yuanbei Zui Mushroom Soup&quot; &quot;Raw oysters into Longxing Golden Crab&quot; &quot;Lard Residue Fried Indigo&quot; From the season essence of the dish, the whole experience began to combine &quot;traditional&quot; and &quot;modern&quot; collision. All the food is the most suitable feature of the quarter, and at the same time with the unintentional technique, which is particularly profound:- Dragon wear tiger belly (fish pig intestine), this traditional dish has been rarely made in restaurants, because the selection and process are very complicated, crab fish need to choose the most tender part, A little more into the cleaned pig intestines, I heard that the whole process takes 3 masters to complete. But the taste is really crispy and tasteful - the enzyme is formed into Longxing Golden Crab. You can&#39;t ignore the enzymes in Chaoshan. The treatment here is to put it in a refrigerator of minus 65 degrees to kill bacteria, ensure hygiene, and retain the most essential taste of food. #Food Xunweihui #Summer Food Exploration Shop #927 Love food forest #DeliciousBrunch #Local food to eat

 今天来吃蔡澜先生撰写的死前必吃清单上榜菜品：🐚炭烧响螺。选择了汕头连续5⃣️年唯一的黑珍珠二钻的煮海餐厅。外面环境真的艰苦，大堂只有四个圆桌，建议早点定位。🍽️是套餐制度，少有的中餐omakase，感觉老板很有自信。🌟一些比较有意思的菜品：🦢低温慢卤烟熏肥鹅肝肥而不腻，但我们一桌都不爱吃。🐟堂灼鳘鱼公肚（四头）我喜欢这个~汤汁温热稍稠，鲜味十足。禽类和海鲜的口感非常融合。🐚炭烧响螺片今晚的主角登场。海螺个头很大，片得极薄。海螺内脏配了海螺汁，原汤化原食。海螺片配虾酱，整体偏淡口，鲜甜的滋味也是极淡的。要说这味道足够惊艳吗？对我来说倒没有。🦀生腌成珑行金蟹冰淇淋口感的生腌蟹，有独特的魅力。有意思~🥬猪油渣炒芥兰最近的菜心都很嫩，这一道是尤其。含在嘴里怕化了的水润。收尾的⚪️杏仁豆腐花和🍚矿泉水白粥配杂咸我都蛮喜欢的。可能我最近在迷恋中式甜品。🎊最后，有能够一起吃饭的姐妹是幸福的事。📍店铺信息店名：潮汕味道煮海餐厅（金麟大厦店）地址：汕头市长平东路868号金麟大厦16楼（今夜岛前）交通：金叶岛公交站90米🕐营业时间：周一至周日 11:30 -14:00 17:30-21:30#当地才能吃到的美食 #浪漫约会餐厅 #吃一顿海鲜大餐 #当地特色小吃

 Today, I came to eat the dishes on the list before I died written by Mr. Cai Lan: 🐚 charcoal burning snails. I chose the only black pearl two-diamond boiling sea restaurant with steamed buns for 5 consecutive years. The outside environment is really difficult. There are only four round tables in the lobby. It is recommended to locate it early. 🍽️ is a set meal system, a rare Chinese meal makase, I feel that the boss is very confident. 🌟 Some interesting dishes: 🦢 Low temperature slow-halogen smoked fat foie gras fat and not greasy, but we don&#39;t like to eat at one table. 🐟 Tang burning salmon belly (four heads) I like this~ The soup is warm and slightly thicker and full of delicious. The taste of poultry and seafood is very mixed. 🐚 charcoal burning snails will appear tonight. The conch is very large and the slices are extremely thin. The internal organs of the conch are equipped with conch juice, and the original soup is raw. Conch slices are equipped with shrimp sauce, the whole is light, and the sweet taste is also very light. Want to say that this taste is amazing enough? Not for me. 🦀 Raw crabs that make golden crab ice cream taste have a unique charm. Interesting~🥬 The recent vegetable heart of the lard residue fried mole orchid is very tender, this one is especially. Including in the mouth is afraid of the water. I like the finishing ⚪️ almond tofu flower and 🍚 mineral water white porridge with mixed salty. Maybe I&#39;m obsessed with Chinese desserts recently. 🎊 Finally, it is a happy thing to have sisters who can eat together. 📍 Store Information Store Name: Chaoshan Taste Cook Sea Restaurant (Jinxuan Building) Address: 16th Floor, Jinxuan Building, No. 868 Changping East Road, Shantou Transportation: 90 meters from Jinye Island Bus Station 🕐 Business Hours: Monday to Sunday 11:30 -14:00 17:30-21:30# Local food #Romantic dating restaurant #Eat a Sea Fresh Meals #Local Specialty Snacks

Chaoshan Flavored Seafood Restaurant (Jinlin Building Branch)

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