云上·别苑

I had dinner at the hotel and tried afternoon tea. It was beyond my expectations! The price is not high, but it is worth it! The cakes and creams used in this restaurant are very good! The shape is beautiful and photogenic, and the taste is also very good I have eaten recently! I wanted to eat less, but I didn't expect to finish it all! I also packed an Oreo-flavored ice cream cake before leaving! #高颜好吃的蛋糕 #四处游安心好去处

Nantong, located by the river and the sea, is known as the "China's River and Sea Food Capital" and is famous for its collection of river and sea delicacies. When we arrived in Nantong, a group of us went straight to Yunshang Villa, which is No. 1 on the Nantong Private Kitchen Popularity List, ordered a table of good dishes, and slowly savored the river and river flavors that lingered on our lips and teeth. Walking into Yunshang Villa, it's like walking into a private mansion of a Jiangnan family. It is a single-pile villa with its own terrace. The decoration style that blends ancient and modern is very textured. Eating here is a kind of "elegance". Aged Huadiao drunken crab: For crabs, no matter how advanced the cooking skills are, they are not worth mentioning in front of the sweetness of eating raw. When the aged Huadiao drunken crab in Yunshang Villa is served, the aroma of Huadiao wine brings the rich meat aroma to diffuse in the air, the extreme sweetness dances in the mouth, the freshness of the crab roe and the elasticity of the crab meat seem to dance waltz on the taste buds, and this "ice cream" in the seafood world is indeed well-deserved. Raw red shrimp: The red shrimp looks like it is drunk. Peel off a shrimp shell to reveal the red and white tender shrimp meat. The rich aroma of wine hits your nose. Put a whole piece of shrimp meat into your mouth. The wine and shrimp flavors are enough to make people linger. Taizhou bean noodles with sea urchin: The bean noodles that have been cooked for a long time and absorbed the rich soup, together with the sweet sea urchin, not only enhance the exquisiteness of the dish, but also have a kind of "original and ultimate deliciousness". One chopstick slurps it into your mouth, leaving only the delicious fragrance in your mouth, and a happy satisfaction in your stomach. Steamed saury with chicken oil: The saury seasoned with chicken oil shimmers in the yellow soup, and it is tempting before you even start eating. The tip of your tongue touches the soft and tender saury meat, and the slight fragrance comes. The ultimate freshness instantly hits the taste buds, and the fish slowly melts on the tip of your tongue. At this moment, you feel completely selfless and extremely satisfied. Bean paste low-temperature grouper: Compared with steamed grouper, the low-temperature slow-cooked grouper has a firmer and more chewy texture. Puning bean paste brings out the sweet taste of grouper, setting off waves of taste buds. The amber on the cloud is intoxicating, the candlelight on the moon night is in full bloom, the best private dishes in Nantong are waiting for you to taste them in person. #Don't miss this fresh taste of spring #Local food #Have a seafood feast

Awesome Black Pearl private dishes, a must-visit when you come to Nantong. The design and layout of the restaurant are very thoughtful, with gorgeous red roses in the lobby, grand private rooms, paintings on the wall, and elegant tunes that fully reflect the Jiangnan sentiment... The dishes created by the Black Pearl team are delicious and fragrant. Aged Huadiao drunken crab roe As soon as the dish comes up, you can smell its flavor first, and the smell of aged Huadiao has slowly spread. The crab roe has red shells and white crab roe, which complement each other. The crab meat is full, with the fragrance of aged rice wine, and a hint of sweetness. Red mushroom stewed Tang ribs The unique fragrance of mushrooms and the deliciousness of ribs are intertwined, and the entrance is rich in layers~ The ribs are super fragrant, and the mushrooms are full of juice, exuding the original flavor in the mouth~ Mustard avocado lobster crispy cup The lobster meat is firm, superimposed with the silky fruity aroma of avocado, and a little spicy mustard. The multiple flavors in the mouth give the taste buds a high enjoyment, and you can also eat some crispy feelings and rich taste. Low-temperature grouper with bean paste The cooking method of slow cooking at low temperature; the fish meat of the grouper is firm and thick, salty and fresh. Caviar wild rice The characteristic wild rice in Jiangnan looks green and tender, and tastes clean and refreshing. That is the taste of spring, plus caviar, it has a unique flavor. 🏠 Yunshang · Villa 2, Henglong International Building, 58 Century Avenue, Nantong

Yunshang Villa, a picturesque landscape where you can savor delicious food; a poetic space that captures the essence of Eastern and Western cultures, a space that captures Eastern and Western stories. The red walls of the first-floor lobby now feature a polka-dot pumpkin by the renowned Japanese artist Yayoi Kusama. Under the guise of "artistic private cuisine," this fusion of Eastern and Western cultures blends seamlessly within the lyrical landscape of vast rivers and mountains. The romantic charm of a fireplace rose and the modernity of Kusama's red walls blend seamlessly, creating an eye-catching, modern and sophisticated atmosphere. Immerse yourself in the atmosphere of an art gallery. Nantong, formerly known as Tongzhou, is located in southeastern Jiangsu. Two stars conjunct in the sky, spring arrives in February; all four seasons are delightful, but the beginning of spring is the most beautiful. North of the Yangtze River, Tongzhou was once a place of longevity, a place where the weather is breathtaking in July. Yunshang Villa, from Wolf Mountain, gaze upon the boundless sea, the Milky Way flowing from the sky. Half the river rustles, half red, sunlight and cloud shadows beckon. A spontaneous and magnificent dinner above Nantong Port. Helmed by the Black Pearl chef team, the restaurant blends the aesthetics of the Song Dynasty with Western design. A turquoise wooden screen, inspired by the verdant landscapes of Song Dynasty paintings, evokes the space's mood, extending to the lobby murals and seating. The exquisite paintings on the walls complement the elegant dishes and utensils, blending the setting with the food, transforming life into a graceful and lingering feast of Eastern spirit and Western form. Embrace the rare Jiangnan landscape and savor Nantong's elegant cuisine. Experience the unwavering elegance and meticulous service as you savor this springtime feast above the clouds... The weather is beautiful now, and the local climate and soil nurture the people—a truly blessed little blessing. Departing from the rich, oily sauces of traditional local cuisine, Tongbang cuisine, rooted in Huaiyang, Tongbang, and Jianghai cuisine, emphasizes freshness, incorporating the strengths of Jiangsu and Zhejiang cuisines and imbuing it with local flavor. The seafood here is even more exceptional. A lingering, intoxicating seafood experience. The clouds are meant to be enchanting, and the scenery at the Villa heralds the arrival of early spring. It's early spring in February, and a vibrant array of blossoms graces the table! Frosted leaves are redder than February flowers. Drive to charming Nantong, experience the urban atmosphere, and savor the exquisite spring banquets at the Villa on the Cloud. Surrounded by lush greenery, the Villa offers a breathtaking view. Amidst the hazy drizzle, listen to the crisp chirping of birds and breathe in the scent of spring. A break from the pace of life in Shanghai, come to the Villa, and experience the wonders of life on the Cloud! New Spring Products Red Shrimp with White Fermented Tofu: A spring favorite, unforgettable, and a Shanghainese favorite. The Nantong version is a unique take, using strong baijiu, ginger, scallions, and garlic. The sauce, made with white fermented tofu, blends the aroma of wine with a sweetness that's truly enticing. The naturally sweet flavor of red-haired shrimp is a Nantong specialty. Selected fresh red-haired shrimp deliver a delicate, smooth, and heavenly flavor, allowing layered flavors to intertwine on the tongue, leaving a delightful aftertaste of spring. Alaskan King Crab: Innovative and flavorful preparation! King crab meat is shredded and served in two dishes: pan-fried crab cakes and steamed egg white in lobster broth. The oversized king crab, with its claws bared, exudes both command and grace. The chef's masterful interpretation of "one crab, two ways to enjoy" delivers a dual flavor experience. A touch of red amidst the vibrant yellow: the Alaskan king crab meets the delicate, smooth custard egg, creating a tender and delicious feast. The crab cakes, crispy yet fragrant, are made with Alaskan king crab meat, allowing you to savor the charm of the harbor in the tightly locked crab broth. Aged Huadiao Drunken Crab: A well-honed tradition, leaving a fragrant aftertaste on your lips and teeth! Nantong's uniquely savory and intoxicating stew features 10-year-old Huadiao wine, brandy, and aged tangerine peel. The crab's roe is rich, red, and fragrant, while the Huadiao wine is fragrant. The presentation and aesthetic appeal of the dish tantalize the taste buds, bringing springtime to a head. Steamed Saury in Chicken Oil: The prized Nantong Harbor saury is truly extraordinary! Steamed sea saury in old hen oil and aged Huadiao wine. Nantong seafood is legendary, and much of Shanghai's sea saury originates from Nantong Port. This year's first and most complete saury was caught in Nantong. The bright yellow chicken oil, framing the metallic sheen of the saury, is a truly stunning sight. The freshness of the saury is truly captivating, and the delicate flesh is exceptional. A subtle hint of chicken juice perfectly blends into the incredibly delicious saury. Savor the delicate beauty of the saury amidst the dense bones. Toona sinensis sprouts with broad beans: Toona sinensis sprouts are mixed with seasonings and green broad beans. The broad beans are also vibrantly green, and the toona sinensis blend creates a unique flavor. Enjoy seasonal dishes whenever they are available; they are always the best. Crispy Toona sinensis Head Roll: Discover the flavors of Nantong and experience the freshness of toona sinensis. Minced toona sinensis heads are added with cuttlefish glue and pan-fried in Malaysian spring roll wrappers. This creative twist offers a greater taste experience, and the crispy toona sinensis heads capture the flavors of the changing seasons. Low-temperature Grouper with Bean Paste: Marinate with celery, cilantro, and other seasonings, then slow-cook at low temperature and garnish with Puning fermented black beans. This innovative recipe is practically a fish meal using grouper, using only the best belly cuts and slow-cooking at low temperature to achieve such a delicate, ocean-like flavor. Braised duck over a wood fire, using over a dozen secret seasonings, features nearly 2 pounds of duck. The sauce is fragrant and slightly spicy, evoking the smoky aroma of cooking in a clay pot. The duck is firm, tender, and juicy, radiating a vibrant hue. Absolutely delicious! This is the ultimate way to braise duck, and you'll never tire of it. Yunshang Villa offers a special afternoon tea (coffee and dessert), offering a relaxed and comfortable atmosphere. The air is filled with the aroma of coffee, and the elegant piano music lingers in the lobby. Enjoy a modern French-style afternoon tea on low stools. Whether it's a classic Earl Grey tea or a romantic cappuccino, you'll be captivated by the delicate aroma of the dessert, letting you forget the hustle and bustle of the city. Handcrafted by a renowned Japanese pastry chef, the dish is made in limited quantities daily and is available exclusively. #Insta-famous shop that's trending on social media #Places you want to visit again #Spring is here #Romantic date restaurant #Food Forest Restaurant Check-in

#A private treasure around the city Zhongnan CBD Hang Lung Plaza single-family villa, three-story building, private and elegant, very suitable for dating, lazy and casual afternoon tea with low-legged pedals and high-legged cups. 🌳Environment introduction: East-West artistic conception, there are paintings that travel through time, and even more beautiful modern paintings. There is a coffee shop on the first floor, a piano bar, a flower shop, and Yimeiji Japanese handmade cake shop. 🏠Layout/Room type: There are two gates, one is a dessert shop as soon as you enter, and the other is a flower shop as soon as you enter. The busy flower room staff will hand-make a bouquet of flowers and send it to your relatives and family. There is also the fashionable "Yang Le Ge Yang", which is also very avant-garde and keeps pace with the times. 💁 Facilities and services: There are many choices, handmade coffee, we have a car for five people, from Shanghai to Nantong, we ordered iced Americano, hot latte, and bubble iced latte, a pot of tea, and various salty snacks and desserts. Honeydew melon 5J ham is a surprise, and there are champagne and handmade desserts. The afternoon tea tableware used is all retro and elegant ancient porcelain, very tasteful and artistic, as if you are in the movie scene of "In the Mood for Love". 🏝 TIPS for surrounding tours: Nearby are Langshan Scenic Area and Binjiang Park. Binjiang InterContinental Hotel is 2 kilometers away. Due to full rooms, we can only go back and forth on the same day. The autumn tiger has returned a little, and the weather is quite hot. We sat indoors, with a terrace and a yard. At present, there is no toll from Shanghai to Nantong during holidays, and the journey takes about 90 minutes. Parking is free. The nucleic acid report within 48 hours, two tests in three days, is relatively safe, and scan the code at the door. The service is in place, the environment is stylish and very comfortable. Perrier and Voss water can be seen everywhere. The fragrance of flowers is everywhere. Giving flowers to others will leave a lingering fragrance on your hands. We also brought cherry durian cake, coffee cake and rose dark chocolate 🍰 as souvenirs. The price-performance ratio is good. The key is that "white sugar" is not used. It is a Japanese light handmade. A pleasant afternoon time, compose a song "In the Mood for Love" #Follow the food Lin Quedan to check in