When it comes to tasting small seafood, the first reaction of many Hangzhou people must be Qingjing Restaurant, which has been open for more than 12 years. In 2006, Wang Junjie, the head of the brand, partnered with several chefs to take down the old Qingjing Restaurant, which was on the verge of bankruptcy. With its low and affordable prices and delicious seafood dishes, it is a cost-effective choice for seafood tasting.
Cooking seafood in the same way as Hangzhou cuisine is Qingjing's housekeeping skill. Traditional Hangzhou cuisine is good at cooking poultry and vegetables, and rarely dabbles in seafood. Qingjing's ingenious use of traditional Hangzhou cooking techniques such as steaming, stewing, and boiling seafood has won the favor of diners. In order to ensure the supply of ingredients, the store chartered 6 fishing boats in Xiangshan, Ningbo, to provide a stable supply of fresh goods.
Steamed pork patties with yellow croaker and razor clams with scallion oil are popular dishes of Qingjing. Xiang, generally refers to a piece of pickled food, and yellow croaker, is a fresh yellow croaker belly salted and dried flavor ingredients, mostly produced in the coastal areas of Jiangsu and Zhejiang. The three-point flavor of the fish is translucent in color, oily and shiny, and seasoned with cooking wine and a little sugar, and simmered with the bottom of the meatloaf. The saltiness of the fish and the looseness of the meatloaf are both accomplished, and the taste is full. The thick and round shelled clam meat is cooked in white water and mixed with scallion oil, minced garlic and other seasonings, which is fragrant and tender, and the green onion is fragrant and rich, but occasionally the undrained sand grains add to the diaphragm and affect the taste.
Dried seafood fried noodles are the popular stir-fried dishes of Qingjing, dried shrimp, squid, and flower nail meat are full of ingredients, the dried garlic is fragrant and flavorful, and the wok is full, but it is a pity that the chef's oil and salt are sometimes heavy, and the food is greasy. Sashimi dishes such as salmon and geoduck are selling well, and the crushed ice base is tempting, and the mustard soy sauce is moisturizing. Salt and pepper shrimp, scallop steamed vermicelli, fried rice cake with pike crab, boiled snails, etc., have no merit and are qualified.
Compared with the street restaurants on Hedong Road, Qingjing's environment is excellent. Elegant glazed partitions, exquisite wrought iron chandeliers, and neat fish pond stalls make the interior of the store stylish. The correspondingly slow service and noisy and cramped environment are slightly out of the question, and the sufficient supply of private rooms and booths can meet the needs of banquets and gatherings. It should be noted that there is no large parking lot around the restaurant, and parking along the street is easy to be copied, so it is recommended that passengers who drive to the store park their vehicles in the nearby streets and alleys.
