The more intimate the private food, the more interested people are. In the era of the prevalence of self-media, those private dishes, a single-family building with only five private rooms, are named nine compartments, which shows that the owner is very confident.
Jiuxiang is in charge of Jiangsu and Zhejiang cuisine, taking into account tradition and improvement, many dishes are creative, and the side dishes are more integrated, but not abrupt. In the short time since it opened, its reputation has gradually spread. Nine compartments are served by position, and the dishes of 588 yuan are relatively rich, and you can taste high-quality classic dishes, as well as two grades of 788 and 1088 yuan, you can choose.
Chef Hu Binbin once had a village banquet in Ningbo, and later met someone who knew how to be introduced to a Shanghai restaurant as a chef, and he had a lot of experience in ingredients and seasoning. Now in the nine chambers, cooking is very magnanimous, no matter how the form changes, it is still simple, not pretentious, and can eat a solid taste. Take sand garlic as an example, there are not many people in Ningbo who eat it, think sand garlic is not good-looking, and don't know how to do it. Later, the famous Xin Rong Ji launched a dish of sand garlic rice noodles, and people began to change their views and eat them one after another. Chef Hu has higher requirements for making this sand garlic rice noodles, the ingredients are more ruthless, and the seafood broth is added to enhance the freshness and lard to enhance the flavor, and the whole process is made with fierce fire, and the taste is better than that of Xin Rong Ji. In order to ensure the best taste, Chef Hu insists that the guests only start making it after ordering, and it only takes 1 minute and 30 seconds to serve the table, and he also strongly recommends that the guests eat it as soon as possible while it is hot, otherwise the rice noodles will gradually condense and become a "mess". This is also one of the benefits of eating private dishes, knowing which chef is cooking for you and reminding you what is the best way to eat is a very luxurious thing.
Steamed large yellow croaker with chicken sauce and matsutake mushroom is a big dish in Jiuxiang's town, and the ingredients are selected from deep-sea large yellow croaker, Yunnan wild matsutake mushrooms and Yunnan plateau chicken, just listening to the combination of these three "fresh goods", it has been coveted, but when the general practice is thinking about how to remove the fishy, Master Hu actually tried his best to maintain the fishy umami of the fish, so that the umami taste is more pure. He used the method of making "mackerel" in his hometown, washed the fish, lightly salted it with salt, and dried it a little to dry naturally, but not for too long, and there should be a little blood, so as to retain the umami of the fish to the greatest extent. After drying, wash it, and the fishy smell of the fish body is taken away. When you go to the restaurant, you usually eat yellow croaker with a whitish tail, which means that it was caught in the morning, which verifies the restaurant's statement that "seafood is brought from Zhoushan every morning". Served with matsutake mushrooms and high-quality chicken soup, it is extremely fresh and thick, and the product even surpasses Yongfu.
There are a lot of such strict requirements in Jiuxiang and make their own personalized dishes, focusing on the fisherman's crab bone sauce, aged Taidiao steamed white crab, inverted crab, lotus pond stir-fry, Yongwei taro sauce, home-roasted pomfret, don't look at all home-cooked dishes, this dish is a test of chef's skills, these dishes basically have to be handled by Master Hu himself, and his eldest apprentice can't make the ideal taste.
Cooking fusion dishes is also a highlight of the nine chambers. Porcini mushroom rice and fish soup, chilled rose dew, honeydew melon ham, volcanic rock wagyu beef, sea grapes, and sea-caught silk shrimp are very representative, and these dishes are very small, and if the number of people ordering a meal is less than four, you can divide the meal and serve it, which is very exquisite. Especially the volcanic rock wagyu beef, the restaurant is grilled by the guests themselves, which is more interesting, and it is not recommended to order this dish if there are many people, and it is smoky and uncomfortable in the large private room after eating.
The most noteworthy thing to taste is the "landing peanuts" in the appetizer, which has a lifelike shape and looks like an ingredient. The mouth is very cold, and then the rich and long flavor of the foie gras spreads, and the diners realize that it is a molecular dish frozen with liquid nitrogen. No matter how foie gras is cooked, it must be used with ingredients to relieve greasyness, but the molecular cooking method with precise parameters perfectly maintains the original flavor of foie gras, and because of the temperature, there is no greasy feeling, which fully reflects the charm of scientific cooking, so you must not miss it.
Whether you prefer a new approach or pursue the essence of tradition, you can find a dish that will make you feel comfortable in the nine chambers. The chef's side dishes are relatively balanced, and for consumers who set up banquets, there is no need to worry about taste here, and the guests and hosts enjoy a meal. The slight disadvantage is that the dessert at the end of the meal needs to be improved, and it is even better to be able to clear the mouth and relieve the greasy.
The shop sign of the nine-compartment is very magnificent, and the exterior wall of the three-story building is red, so it is easy to see it when passing by. Walking through the small courtyard of Jiangnan style, you can see two tables of open-air seats, suitable for sunny autumn dining. There are only private rooms in the room, and the decoration is integrated with European style and bright colors, which is the Internet celebrity style that girls like. There are five private rooms for 4 to 16 people. The service reception is warm and unremarkable.
