Amazing Chinese Cuisine (Changning)

🔸36-month-old goose head🔸 The secret marinated goose head is highly recommended, full of gelatinous texture, Q-elastic! 🐟Beihai fish skirt🐟 It was fried so crispy, and the sauce is sweet and sour, very delicious and appetizing! 🔸Refreshing Zhangqiu abalone🔸 The abalone in Zhangqiu, Shandong has a strong aroma. The tenderest part of the celery is selected, and the taste is very refreshing and especially crispy. As a cold dish, it instantly neutralizes the greasy feeling of other dishes. 🔸Cleverly mixed crispy three shreds🔸 It is made of vegetarian tripe, jellyfish shreds and dried eggs. This dish is more "clever". The ratio of the three shreds is very pleasing. It is not only delicious and refreshing, but also slightly surprising. 🫑Sweet onion and Hangzhou pepper fried wagyu🫑 I changed it because I don't eat Hangzhou pepper. Stir-fried wagyu beef can not only stimulate the aroma, but also preserve the melt-in-your-mouth texture of wagyu beef. 🔸20-year-old tangerine peel steamed sea bream🔸 The fish is tender and plump, and the aroma of 20-year-old tangerine peel is integrated into the fish, which is fragrant and not greasy! 🧆Black truffle stuffed morels🧆 The black pork mince is stuffed into the morels, and then simmered with black truffle broth, making the taste of the morels richer and fuller. This fusion is very complementary. 🔸Crispy golden sand ginseng🔸 The signature dish of his family. The outer layer is light and crispy, and the better wrapping makes it more flavorful! 🫕Signature conch soup🫕 The stewed soup is very clear and delicious. A super large scallop + conch slices! 🍢Soup with Chinese cabbage and cuttlefish balls🍢 The whole soup is made of real ingredients, with cuttlefish balls added, the Chinese cabbage is very tasty, and the soup is delicious! 🍠Teochew ginger potato🍠 Ginger potato is a specialty of Teochew. The soup is slightly sticky and smooth, especially refreshing. End with this sweet soup😋Satisfying

The new-style Teochew cuisine is particularly exquisite. It is created and improved based on the cooking and pairing of traditional Teochew cuisine, and incorporates international perspectives and ingredients, reopening people's new taste perception of Teochew cuisine.

Jing Xi Hui is a restaurant that is included in the Ctrip Food Forest list of flavor restaurants. My best friend who brought me here said that this restaurant is also a Michelin-starred restaurant. We went to the restaurant in Hongqiao.

Jingxihui specializes in modern Chaozhou cuisine. It is located in a small villa near Star Plaza and has 5 private rooms. It is a popular restaurant type for business banquets. Chaozhou cuisine is a branch of Cantonese cuisine, mainly seafood dishes. Must-order dishes include braised goose, oyster omelette, and various seafood dishes. The more distinctive seasonings include vegetable radish and plum juice; as well as various raw pickled and chilled seafood. Unfortunately, the seafood appetizers ordered that day included the cold dish frozen mackerel recommended by the service staff themselves, without mantis shrimp and flower crab. It felt that the ingredients were not fully prepared, and the service staff were not very professional. Not only did they not understand the ingredients of the day in the kitchen, but they were also not familiar with the introduction of the dishes and the origin of the ingredients. Dishes of the day: 1. Braised goose: braised with Chaozhou lion head goose, the marinade is cooked for a long time, and the goose neck is still chewy, which is quite delicious. However, the presentation is a bit simple. 2. Pea sprout salad: Pea sprouts have a bitter taste. The whole bowl of salad would taste better if it were served with other lettuces. Unfortunately, the whole bowl was filled with bean sprouts, which made it a bit bitter and greasy. 3. Cold dish - garlic sliced ​​abalone: ​​The abalone is fresh and tastes good. 4. Conch soup: Cantonese soup has always been quite sweet, and conch soup is a famous dish in Chaozhou banquets. It is cooked with scallops and has a sweet taste. 5. Jinsha sea cucumber: This is a more interesting combination. The skin is crispy and the sea cucumber wrapped inside is quite soft and glutinous. The taste contrast is amazing. 6. Oyster omelette: Using large oysters as a dish, it is a more expensive way to make oyster omelette, but the overall taste is average. 7. Plum juice fish: Fish is more common in the southern coastal areas. It is a fish species with more fat and the fish meat is quite fresh. Salted plum is a famous Chaozhou seasoning, but it may be too sour for diners who are not used to it. The taste is still very good. Overall, the seafood is still very fresh, and it is also a relatively exquisite Chaozhou cuisine, but the taste is not amazing, neither good nor bad. Unfortunately, the service is not good enough, the location is relatively remote, and the private room is a bit small. Compared with the spacious private room and old house of Fu 1015, the environment is too different, but the price is similar, it seems to be less cost-effective

The most delicious Chaozhou cuisine in Shanghai gives me the illusion of being back in Guangzhou. In addition to the marinated goose head, frozen Nagasaki mackerel, conch slices, and preserved radish fried Nagasaki red grouper, which are all delicious dishes that I never get tired of ordering, it was the first time I ate Australian cod belly. The thickness, gelatinous texture, and fish maw of Jing Xi Hui have always been the best in Shanghai in my heart.

#精禧汇# Hot dishes of the Fish Maw Beauty Bureau… The second and third fish maw dishes are fish maw stewed with matsutake mushrooms and fish maw stewed with June yellow. Don’t talk to me, my lips are already stuck to the spoon [sly smile] The lobster in the second picture weighs four and a half pounds, and the unique floral and fruity aroma of red pepper makes the lobster meat more fresh and sweet. The fourth picture is the three knives I saw for the first time today. It is said that it got its name because of the scar-like lines on its body. It sounds like a fish that has been dominating the rivers and lakes for a long time. [Hey ha] The 15-year-old preserved radish fried rice may seem unremarkable, but it is a masterpiece that can make people who are full can’t help but have another bowl! The old preserved radish that has been sealed for 15 years is already soft and crispy, with a strong sauce flavor. So far, the fish maw banquet is still missing a dish with fish maw in the dish. I never thought that fish maw can also be made into desserts. Let’s listen to the analysis next time… [wit]

The location is right next to the Starry Sky Plaza and close to the Xijiao Hotel. There is no dining room in this restaurant, only 5 private rooms. Because it is a single-family building, the private rooms are not spacious, but the privacy is very good. We booked a private room for 6 people. In terms of service, it may be because it was noon, and the waiter did not feel very familiar with the dishes. There is still room for improvement. In terms of dishes, the seafood is very fresh, which also guarantees the quality. The sea cucumber is a surprise, and the soup is also very authentic. Overall, the taste is excellent. This restaurant is very suitable for private business banquets. The oranges sent before the meal, although the appearance is average, are very sweet.