Zaoyuan Ji is a few hundred meters away from Tingxiangtang, the door is close to the street, very inconspicuous, walking through may not be able to see that this is a restaurant. Zaogenji's mix-and-match style is quite impressive, and it is often promoted by the media, so there is no business in the store.
Regardless of the specific dishes, just looking at the overall setting of the banquet and the coherence and transition of the flavors between each dish, the stove source and the companion garden are more similar. Opened with salty and sweet smoked fish and spicy and sour pickled cucumbers, the appetite was whetted by lively and jumping side dishes; The following several hot dishes involve stewing, frying, frying, stir-frying, simmering and other dishes, trying to balance the taste, one by one, without feeling monotonous; This is followed by the Cantonese-style Liao Shen Cup or the Fujian Buddha jumping over the wall table; Finally, it ends with a warm Soviet-style dessert, and the stomach is comforted.
The dishes of the Zaogen period are quite highlight. The kitchen is good at preparing sauces, from appetizing cucumbers, smoked fish, Sichuan pepper sea bass, hand-peeled shrimp, Tibetan tea pork ribs and other dishes to taste the flavors of each region. Among them, the hand-peeled shrimp is particularly prominent, the kitchen only does the simple processing of thin shell and shrimp line, and the seasoning effort is put in the vinegar sauce with restraint, if you eat the shrimp alone, you can really taste the freshness and deliciousness of the river shrimp, dip it in the vinegar sauce to eat it is sour and appetizing, and the pink and tender small shrimp look like it can be broken, and the taste is excellent. Now most of the hand-peeled shrimp in Hangzhou, Suzhou, Shanghai and other places only retain the Q bomb taste of the shrimp, poured sesame oil to increase the fragrance, but in fact, there is no umami, no matter how good the plate is, it is not interesting to taste. The boss is in charge of the spoon himself, and he is constantly developing new flavors, which is worthy of recognition, but it is inevitable that there will be failures, such as mustard phoenix feet, which are not quite to everyone's appetite.
The reason why Zaogenji ranks low is because it has obvious shortcomings. First of all, its per capita is divided into 200 yuan, 300 yuan, 400 yuan three grades, the main difference is hot dishes and stew cups, and the steak taste is not good, Cantonese Liao Shen Cup, Buddha jumping over the wall taste is bland, obviously not the kitchen is good at the category, these relatively more expensive dishes have been reduced to "ear meals", it sounds graded, but it is not done well, even if the side dishes are delicious, it is easy to cause dissatisfaction among guests, and the cost performance is not high. Secondly, the hygiene of the restaurant is not satisfactory, and sometimes the flower branches used for plating are wet on one side, which is very poor; And the hair and the smell of the toilet that are occasionally eaten in the dishes are even more deductible. In addition, the classical decoration of the restaurant is good, but the layout is not very reasonable, a large round table and a long table are placed in the large box, if two tables of unknown guests eat together, the angle and distance between the tables and chairs may be uncomfortable; The only restroom is located in one of the private rooms, and people pass through the hall, and guests who eat in the private rooms will be disturbed and the experience will be poor.
The service of Zaoyuan Ji is good, the waiter is humble and respectful, responds in a timely manner, can adjust the serving time according to the speed of the guest's meal, and the flexible handling makes people comfortable.
The restaurant is built on Pingjiang Road, and if you drive, you can only park in the alley in the distance, which is not very convenient. Tourists who live a kilometer or two nearby can consider walking, and the scenery of the old streets along the way is worth a visit.
