Man Ho

I came to Nanjing from Shanghai just for food, so I had to be selective! I have been to Nanjing several times, and I have new understandings every time. The restaurant is located in a five-star hotel with modern supporting facilities. The scenery is unique on the 27th floor! The overall environment is great! Dishes: [Color] Crab Roe, Chicken Head, Rice and Fish Maw: The ingredients are exquisite, the crab roe has a strong flavor, and the fish maw is soft and delicious! Eel Red Soup Noodles: My favorite as a northerner. It is rare to be able to eat such authentic noodles in the south. The light taste of chili makes people have more aftertaste! Spicy and Spicy Pork Intestines, spicy and delicious, using the most classic rectal position of pig large intestine, without any peculiar smell, the product is grand! Zaoxiang Four Treasures, a very southern dish, good taste, abalone processing taste is great!

Marriott is generally very good, with a wide variety of dishes and exquisite dishes. Chinese dishes are generally boneless, and broccoli is just right. There are also many kinds of Western dishes, and the bread and cakes are very good. The espresso coffee machine is placed in a relatively remote location. Sometimes the waiter helps to make it, but the waiter is busy and depressed, and it is not convenient to make it yourself.

The location of the hotel is not advantageous. It is just next to the largest lake in Jiangning, Baijia Lake. The lake water is relatively clear. There is Phoenix Square by the lake. The overall environment is OK. Because it is next to the lake, although it is separated from the hotel by a road, you can see the panoramic view of Phoenix Square in Baijia Lake because of the high floor. There is night lighting at night, which is quite beautiful. It's just that the lights flicker and it's a bit polluted. The hotel facilities are average. The restaurant dishes are standard. The Nanjing flavor is not obvious, and the emphasis is on the plating effect.

The service here is totally different from Marriott, and the experience is very poor. The taste is very average and no different from Little Chef!

For my first meal back in Nanjing, I didn't rush home, but headed straight to the Nanjing Marriott Hotel 🏨 for a "tasting of autumn 🍂." 🥂 This meal was a private feast for my taste buds. Brought together by a Michelin-rated restaurant and a century-old Burgundy winery, the food and wine, like a perfect match, lit up the night from the first glass of Ruggeri sparkling wine. 🍽️ This meal was a respite from my roots. No matter how adventurous my life has been, my stomach always remembers home. A bite of the fresh, matsutake-filled yellow croaker lion's head, a chopstick of the rich, soft-crusted river prawns, the Huaiyang flavors soothed my stomach, and any sense of wandering instantly vanished. Nanjing is my home. 👨🏻‍🍳 This meal witnessed the brilliant growth of Songzhu 👨🏻‍🍳. His dishes are seriously getting better and better! The wider my travels, the more I can discern his ever-increasing techniques and perspectives in interpreting dishes. As a role model for the younger generation of chefs, his reputation and his dishes are well-known, and I'm often asked about them everywhere. Three dishes from the Autumnal Equinox Banquet remain etched in my memory. ↓ 🦀 Braised Swimming Crab with Stinky Tofu During the season, I've experienced the most exquisite "freshness" of swimming crabs in Yongtai and Wenzhou. This one was a true taste bud bomb! The rich, fermented aroma of the stinky tofu doesn't overpower the crab, but rather lends it a unique, fresh, and unique flavor. 🐖 Braised Pig's Face with Shrimp Roe and Sea Cucumber As a foodie who lives in a world of rich flavors year-round, my threshold for deliciousness is already high. But this dish, ever since I first encountered it two years ago, has always captivated me! The thick, gelatinous texture and soft, glutinous texture always make me exclaim in my heart how wonderful it is as I eat it. 🐑 Bottomless Lamb with Perilla and Radish The autumn winds pick up, and it's not just the crab legs that feel itchy, but also the Nanjing residents' stomachs, which are full of nourishment. Two-thirds of the way through the feast, and slightly tipsy with wine, this pot of beach lamb braised with perilla and yellow peppercorns makes its perfect debut. The lamb is tender and not smelly, and the spicy and warm broth is like the cold light meeting the blazing sun, transforming the coolness of the autumn night and the hearty feast into a warm and cozy warmth. #RomanticDateRestaurant #LocalFood #Must-TryClassicHuaiyangCooking #HotelAddicted #TheseHotelsAreSoDelicious