I gathered together with alumni of the university last night and experienced the newly opened persimmon bond in IFC. It is a fusion of Beijing cuisine. It was created by Weng Yongjun, the founder of Yongfu, and the new generation chef Duan Yu , the founder of Xinjing cuisine. As a diners, we basically tried the representative dishes of Beijing cuisine and the signature dishes of the restaurant.
5J ham salad; scallion crystal chicken, using Hainanese sunflower seed chicken as the raw material, the skin is thin and crisp, the chicken is tender, the bottom half of the golden broth is actually a bit redundant, especially the chopsticks It is also very easy to fall off; the presentation of the old Beijing sesame sauce spinach is a bit creative; scallion roasted sea cucumber is a typical Beijing dish, originated from Shandong cuisine, well-established; firewood Liugou tofu, braised tofu tastes very prominent, and other heavier flavors The dishes are well balanced together.
octopus in black vinegar is his specialty. The fried octopus rolls are dry and crispy after air-drying, and the sauce blended with balsamic vinegar is full and round. At first glance, they think it is nine-turn large intestine , entrance Sour, salty and sweet, it is a good cold dish.
4 heads of abalone in northern braised sauce. The abalone is steamed and then marinated in marinade. The mouth is tender and resilient. The braised taste is reminiscent of .
Spicy chicken noodles, this is a combination of Beijing cuisine and Sichuan cuisine, thick sesame sauce and red oil together, can be used as a staple food in summer, sesame sauce is also the protagonist in Shanghai cold noodles.
The following 6 combinations are completely Beijing cuisine, crispy beef short ribs; roasted lamb; dry croquettes ; smashed large intestines; homemade beans; Qingdao prawns and cabbage, this source is Lu vegetable,But the taste of Shandong cuisine is much better.
segment style fish head, choose Tianmuhu 8 catty bighead, take 4-5 catty oversized fish head, and then an oversized one that is thicker than a beautiful arm The deep-fried dough sticks were cut into sections and soaked in the fish soup. After being soaked in the soup, the deep fragrant, crisp and delicious, the inspiration should come from the fish head in the puff pastry.
Yuan Mei's pear-bumped shrimp comes from " Suiyuan Food List". The black tiger prawns are added with pear chunks. If you don't experience any pear flavor, it is just a prawn. The taste, I don’t know what it was like in the ancient population.
I think this big yellow croaker with vinegar and pepper is the highlight of this table. A pound of big yellow croaker is divided into 22 equal parts of maw, body, tail and head. Cooked on the table according to the maturity time in turn, yellow croaker is quickly cooked, then seasoned and distributed to everyone’s bowl. The fish is fresh and tender, and the hot and sour soup is very refreshing, which can be said to be hot and sour soup. Hermes too.
The last dessert is the classic Beijing dessert almond tofu , lightly crushed white chocolate peach crust, soft and creamy almond tofu is hidden in it. In addition, the Chianti brought by Mr. Yu is very harmonious with the dishes from the north. Everyone was eating and chatting, and it was time for the mall to close before they knew it. In general, this restaurant is still very successful. The traditional Beijing cuisine is also carefully prepared, and several fusion dishes are also good. The diners at the table have a new understanding of Beijing cuisine. As a relatively rare Beijing restaurant on the beach, it is worth a try.
.
