ZI YU XUAN ZHONG CAN TING

This is one of the top restaurants in Nanchang. It is located in the Shangri-La Hotel. The environment of the restaurant is really luxurious. The chef's cooking skills are also very good.

Ziyuxuan My foodie friend came to Nanchang. After thinking and struggling for many times, I decided to go to Ziyuxuan. This is my favorite restaurant in Nanchang. I discussed the menu with Master Wan Yizhi of Ziyuxuan in advance. I changed it countless times due to my obsessive-compulsive disorder... I was late that day. When I arrived, the meal had already started. I was very surprised that this group of people who swept the leaves like a whirlwind still left me a chopstick. I quickly took a bite of the Buddha's hand cheese shrimp ball that was still hot. The skin was crispy and the shrimp was elastic. The runny cheese could be pulled and played for a long time. It was not bad. Shenfu Qianniu Xia Reservoir is a special dish, and it is not on the menu paper in the hall: a huge fish head boiling soup, a large pot of beef shabu-shabu served on the table. The fish head is a surprise, the quality is very high, it is cooked soft and smooth, and the soup is naturally rich and sweet; if the beef has marbled, it is of course better. This lean version should be careful not to stay in the "reservoir" for a long time and become hard. The spicy roast suckling pig in red robe is served on the table - Ziyuxuan is the first Chinese restaurant in a five-star hotel in China to roast suckling pig in the hall, and only in Nanchang can you find spicy suckling pig. This thing has always been my favorite, with crispy skin, tender meat, and a slight spiciness. The product of the day is actually different from what I had eaten the last few times - the private room is far from the kitchen, and the air conditioning is sufficient. When it was served, it was not as crispy and crispy as when it was just roasted, but it was still good, and the meat was still perfect. The Hong Kong-style roast suckling duck served at the same time was much smaller than the plate, and each person had one piece to share, but in my knowledge, this is definitely one of the best roast meats that can be eaten in Nanchang, with thin and crispy skin, and juice will spurt out when bitten - after all, the roast meat chef is a master chef from Lei Garden, and he has no problem with the local climate in Nanchang. The Nanchang old duck belly slices on the pot are very down-to-earth. The duck meat is firm and chewy, and the belly slices are crispy and have a sound. The seasoning is accurate and the salty, fresh and spicy taste is very good. The fried green carp with fried eggs on the light is well received by everyone - the seasoning is also accurate and balanced, which is simply amazing. If I have to say that the only small flaw is that if the fried eggs are fried on high heat until bubbles appear before the fish is cooked, it will undoubtedly be more absorbent and more flavorful. The simple Yugan pepper stir-fried pork uses the Yugan green pepper, which is getting more expensive. The size is not big, the skin is thick and the meat is crispy. The market price is now higher than pork - but here the pork neck is used, which is chewy and juicy. The peppers are first baked in an empty pot, and the pork neck is also fried first, and then fried together - two days later, the diners are still thinking about this thing, and it goes well with rice. I like Ziyuxuan's skillful pineapple buns the most. I was stunned when I ate it for the first time. This time it was still a matter of time. The puff pastry was not as crispy and fluffy as the first time, but it was still great. Everyone bought one and it was sold out. I also ordered a basket of the signature lava custard buns. The dough was fluffy and the filling was lava but not sweet or salty. It was of a high standard: after all, the dim sum supervisor was also from Guangzhou Lei Garden. The overall evaluation of the diners was: overall delicious, amazing, stable and accurate seasoning, and the price-performance ratio was undoubtedly unbeatable. Well, this is the best canteen in Nanchang in my mind - it's rare to be proud of being in Nanchang - I can eat that plate of fried pork with peppers anytime.

As a Nanjing native who grew up eating Huaiyang cuisine, I went to Nanchang, Jiangxi with great enthusiasm, looking forward to confronting Jiangxi spiciness head-on🌶️ I imagined myself to be a brave hero😂 In reality, I was so spicy that my head flew off🤣 In Nanchang, Jiangxi spiciness opened my Ren and Du meridians, and the spiciness danced on the tip of my tongue. It felt so sour and refreshing! I fully understand that the way contemporary young people relieve stress is not only to have sex in the morning and have sex in the evening, but also to eat spicy food😍🥰😘 ‼ ️Blood duck🦆Warning⚠️ Pingxiang blood duck🦆 is indeed a classic signature. You can enjoy three bowls of rice while snorting🍚 Unlike Nanjing people who eat duck in large pieces, the duck here is chopped into very small pieces, and each grain is covered with salty, fresh and spicy. The fragrant perilla leaves are even more interesting when stir-fried. ‼ ️Mixed noodles🍜Clay pot soup🍲 On the way to the hotel after taking a taxi from the high-speed rail station, the local driver learned that it was my first time in Nanchang and started to recommend it like crazy. He said that this is the breakfast, lunch, dinner and midnight snack for locals. The oily and spicy mixed noodles are so delicious that you can't stop eating them. The dried radish inside is crunchy. The preserved egg and meat pie clay pot soup is simply amazing for outsiders (me🙋🏻‍♀️). Later, I learned that there are also preserved egg rice dumplings, preserved egg wontons, fried preserved eggs, fried preserved eggs, etc., and I was relieved🌚 The unfinished Gan cuisine🥢 makes people keep savoring❤️‍🔥 #The most asked place in the circle of friends #Where to go on weekends #Local food #Experience spicy food #Nanchang food

Nanchang Shangri-La, Ziyuxuan Chinese Restaurant. Dining here for two consecutive days, I was really satisfied! For the previously unfamiliar Gan cuisine, I also have a perceptual understanding. The taste is strong, salty, fresh and spicy. It is called the "ninth major cuisine". Master Cao Wanzhou has been in charge of cooking for more than 20 years, and his skills are really amazing. I especially like this Gan-style braised three treasures, soft-shelled turtle, bullfrog, eel, the rich aroma is so fragrant and vivid!

This restaurant is located in the local Shangri-La Hotel. The environment of this restaurant is really luxurious and high-end. The chef's skills are also very good. This time it was a team activity of the company, and then we dined and lived here.