Xiao Nanyang belongs to the Kapok Hotel of China Resources Group, and its cuisine is not absolutely pure, but the taste is good, and the environment and service are obviously better than other Northeast restaurants, and it is the best in Shenzhen.
Located on the 21st floor of the hotel, Xiao Nanyang can enjoy a panoramic view of Shenzhen Bay, and the mountains of Hong Kong's Tai Lam Country Park can be seen when the weather is clear. The interior of the room is elegant, with a semi-open kitchen and warm dim lighting. The box is spacious, and the lobby layout is a little tighter, but fortunately it is quiet enough in the evening, and the table by the window is the most popular, which is a great date spot, and you can enjoy the scenery while quietly eating a meal of Northeast cuisine.
The sample menu is highly consistent with the real thing, and there are not many minefields in Xiaonanyang, but the quality control of the sauerkraut category is not too stable, and sometimes it deviates from the local flavor of Northeast China. Sauerkraut pork dumplings are worth avoiding, and the fennel pork filling is outstanding, but the taste of this plant that grows in the north is too special for those with profound writing skills to describe its taste, and the cabbage pork filling is more acceptable. The dumplings are all made on site, and you need to wait for 20 minutes before they can be served. The wrappers are moderately elastic and just the right thickness, 15 per plate, which is the most suitable for the main dish.
Strictly speaking, this small dish cannot be regarded as a Northeast dish, but the pot is full of gas, and the rapeseed oil is very flavorful. The pot fried meat is decorated with yang orchid and French incense, the sauce has increased, the visual experience is not bad, the taste is also outstanding, the sweetness is obvious, the taste of white vinegar is not covered, and the crispy taste is full of happiness.
Silk dishes may be classified as Shandong cuisine, but they are also popular in the Northeast. The smell of bananas is contributed by lipids and aldehydes, and heating will make them volatilize, but the banana can be used to promote its strengths and avoid its weaknesses, under the protection of the sugar coating, the characteristic flavor of bananas not only will not dissipate, but it will be more intense, and the northern technology and southern ingredients collide and fuse, although the viscosity of the sugar silk is sometimes weak, but the taste is consistent, even if it is a southern diner, do not miss this dessert.
Northeast China not only has forests, but also rich marine resources, and Northeast braised seafood has landed in Shenzhen. Hairtail fish is rarely eaten in southern Guangdong, this kind of sea fish has few bones and delicate meat, and the fiber texture is obvious, but the fishy smell is heavy, and the braised way covers up the fishy taste, which is unique, and Northeast diners can try it. The sauce of braised dish head fish is similar to that of roasted hairtail, both of which are salty and sweet, and flounder, also known as flounder, is more popular in southern China, and consumers can choose according to their preferences.
Xiao Nanyang is characterized by polarized dishes, with typical Northeast dishes such as sauce skeleton and pork knuckle being smaller than those of mid-range restaurants and higher prices, but the quality control is stable, the taste is commendable, and the cost performance is not low. Liao-style seafood such as abalone and ginseng taste decent, and the cost performance is lower than that of high-end seafood restaurants, which is suitable for business occasions. The smiling service of the staff will definitely make you feel comfortable, and the 15% service charge is worth the money.
