JIN House

Michelin restaurants are different. The environment is elegant, the dishes are rich, and the service is first-class. The restaurant is dominated by Cantonese, which makes people salivate, can't stop and feel a little impulsive. Three-layered meat, roast goose, crispy pigeon, fried scallops with amber shrimp dry sauce, bamboo shrimp, morel mushroom stewed bamboo fungus. The name is extraordinary and makes people appetite and salivate. It is indeed a gluttonous feast worthy of praise. The price is a bit impulsive, and there is a 15% service charge. But the value for money is very good.

What is a must-visit hotel and restaurant in the local area must be selected and recognized by consumers. I was in Tianjin for a business trip in June, and it happened to be near Tianjin Fifth Avenue, so I booked this hotel. This hotel is a very cost-effective hotel in the local area, very suitable for business travel or tourist residence. It is located in the city center, close to Tianjin Fifth Avenue Tourist Area, Haihe Binhe Viewing Area, Tianjin Station, and the intersection of the two subways. The hotel's service facilities are all available, and the sanitary condition inside the room is very good, especially the high floor overlooking the scenery of Jinmen, which is very good! In addition, the restaurant in this hotel is also very good, both western and Chinese food, and they do very well.

环境优雅，适合小资情调的生活。

环境和服务都不错，但价格偏高，菜量应该增加。

【环境】❣️天津的五星级酒店之一，服务环境都没话说~周末中午的中餐厅几乎满位，但丝毫不嘈杂，氛围很棒~之前每次都吃自助，第一次拔草中餐厅刚好有团购，很适合少量多样地尝鲜~ 【服务】❣️上菜的形式有点像法餐，前面的菜吃的差不多，刚好后面的菜端上来，既不会空等，菜又不容易冷掉，用餐感受非常赞~【口味】❣️至于菜品，吃起来能感受到食材的精良和烹饪的用心，很精致~看着量不大，实际两个人吃起来超级撑~套餐的菜品都是“几选几”的模式，特别推荐西湖牛肉羹 口蘑牛肉粒 虾籽雪菌焖伊面 凤梨叉烧酥 杨枝甘露 湘莲红豆沙 哦~

装修很豪华，饭菜味道很好吃，下次还会再来光顾

不时不食，春味最鲜莫辜负❤亲探四季酒店·津韵中餐厅春季新菜，其融合了淮扬菜、粤菜和东南亚菜。前菜选了两款：⭐黑蒜白肉：发酵黑蒜调制酱汁，淋在肥瘦相间的白肉和菜菘薄片上，开胃解腻。⭐金枪鱼牛油果春卷 ： 鲜嫩金枪鱼粒、牛油果粒和芥末卷入迷你蛋筒，味道跳跃。摆盘展现出雨后春笋生长之意。汤品选的是位上餐：⭐花胶腌笃鲜：咸肉酥，鲜肉烂，春笋嫩，汤浓黏唇，惊艳非常。特别是加入了大块鲜花胶十分滋补，令人回味无穷 。热菜选了三款：⭐龙虾叻沙： 整只波士顿龙虾淋上叻沙汁，鲜韧肉质与酱汁完美搭配。⭐虾子油焖春笋小豌豆：用虾子低温烹制的酱汁，配上春意盎然的当季食材，诱人食欲。⭐澳洲和牛叉烧：肥瘦互相渗透，油花丰富均匀，入口肉质幼嫩细腻、丰腴软腍。表皮少许微焦，保留了叉烧特有的口感。主食选了两款：⭐红甜菜海鲜饺：虾仁、带子、芦笋，裹入Q弹甜菜汁澄皮中，趁热享用，更加鲜香。⭐黄酒蟹肉稻庭面：蛋白为底，酱汁是用上汤加入黄酒熬制的，稻庭面覆上新鲜手拆蟹肉和切丝的嫩嫩荷兰豆，令人惊艳的清鲜爽口。

春日寻鲜新菜 系列，由顾问名厨卢怿明监制，津韵厨师长蔡钢阳主理，秉承不惜时间精力的匠心功夫菜特色，金枪鱼牛油果春卷、黑蒜白肉、花胶春笋腌笃鲜、澳洲和牛叉烧、虾籽油焖春笋小豌豆、红甜菜海鲜饺、黄酒蟹肉稻庭面……

津韵中餐厅似乎每一季新菜都没失望过，为家庭亲友团聚而设计的【包间隐藏菜单】，更是由拥有米其林中餐经验的邓师傅，圣培露亚洲50强餐厅中国唯一上榜餐厅福和慧总厨卢怿名联合推出！将创新灵感与纯正地道的“怀旧粤菜”相结合！特别推荐南乳香酥黑豚肉伴薄饼！[馋嘴]

环境宽敞明亮，很有星级酒店的感觉。超爱杏仁豆腐，浓郁的杏仁味，甜度适中。另一道让我惊喜的是鹅掌炒河粉，不是那种油腻的感觉，口感味道很赞。滑蛋不错，中规中矩。