Traditional Subang cuisine is heavy on oil and sugar, it is difficult to be delicate at all, and now it is in great strides, and Xinjufeng can win the championship in a number of Subang restaurants, relying on the foil of peers. The predecessor of the restaurant, Jufeng Garden, was founded in the Guangxu period, and has a history of 100 years, and today's new Jufeng is located in the eunuch lane of Guanqian Street, and the two big brands of Songhe Tower and Deyue Building live next to each other, and there has always been no lack of sought after and praise.
Xin Ju Feng is famous for its old-school Su Bang dishes, such as fish fillet from the pond, duck from the mother oil tank, and mandarin fish from Xianglong, which are extremely rare in Su Bang restaurants on the market, and if you are interested in tasting this kind of dish, Xin Ju Feng will be the best choice. Fish fillet is the restaurant's signature dish, which is not only a precious ingredient, but also requires a chef's knife skills. This dish needs to choose fresh pond snakehead fish, now kill the meat, this kind of fish is petite, a fish can only pull out two small pieces of fish meat in the middle, a bad pond fish fillet can use up thirty or forty pond snakehead, the cost is naturally high, and the price of each copy is close to 400 yuan. The fish fillet in the bad pond pays attention to the fast hand out of the pot, the old bad oil is seasoned, the meat is delicate, fresh as steamed fish, the whole week is not broken, there is a bad fragrance but not salty and greasy. Pond snakehead is best in spring, so it is recommended to book this dish in advance. In addition, the less expensive hot choking fillet is often seen as an affordable version of the sloppy snakehead, which is tender and smooth, but has more bone spurs, a salty mouth, and a sweet aftertaste.
Three pieces and five pieces are the classics of the old Suzhou New Year cuisine, the oversized casserole is filled with all kinds of ingredients, three pieces are for the old chicken, the old duck and the whole pig's trotters, and the five pieces are for the chickens and ducks, hooves, ham and pigeon eggs, simmered slowly in the same pot. If you want to eat three or five pieces in Xinjufeng, be sure to book in advance; However, Xinjufeng's three pieces and five pieces of fire are too hasty, the soup is cloudy, the fat is scarce, and the soup is insufficient.
Xinjufeng's Xianglong Mandarin Fish is also a rare specialty in other places, inherited from the squirrel mandarin fish and different from the squirrel mandarin fish, the fish body is changed to a knife-like shape like an auspicious dragon, and the sauce is a fruity sweet and sour juice from lemon and orange juice. The mother oil boat duck is also a long-established hard dish of Xinjufeng, which originates from a boat dish of Taihu Lake, and the whole duck is cooked in a clay pot, and the "mother oil" used refers to soy sauce. The duck of the mother oil boat is black and red, and the scallion oil is thick, but in fact, it is mainly soup, and if the diner is new to this dish, it is inevitable to be frightened; The soup is covered by oily noodles, and it doesn't seem to be hot, but it's actually hot, and the meat is rotten and the soup is fresh. If you don't have a high acceptance of soups with heavy oil and meat, more refreshing Ulva soup and whitebait soup are more sensible choices.
Stir-fried shrimp, eel paste and other Subang classics, Xinjufeng have good performance. Shrimp is an old-fashioned practice, hand-peeled shrimp is still fresh and fishy, salt and egg white starching, slightly crispy, smooth taste, the method is authentic, but for non-local diners, Subang shrimp is still slightly oily and salty; In early summer, shrimp, shrimp and shrimp brain are in season, and the fresh breeze three shrimps of Xinjufeng are also famous in Wudi Shencheng, attracting many diners from near and far to make a special trip here to seek taste, soft and glutinous, thick, and less yellow brain. The eel paste is poured with bright oil on the table, the eel segment is thick and tender, the body is thick, the oil and sugar are heavy, and the standard Subang taste. The Suzhou-style crispy eel is deep-fried, the portion is a lot, the taste is sweet, crisp and dry, and it is easy to get greasy if you eat more. Cherry meat is also the restaurant's signature dish, the oil is bright red, the fat meat is soft and not greasy, the entrance is sweet, and the mouth is sweet and salty. Among the desserts, jujube paste cake is Xinjufeng's specialty, soft and glutinous and sweet, worth a try.
Xinjufeng Restaurant is located in the downtown of Guanqian Street, and the restaurant is located on the second floor of the street. The small façade on the first floor, up the stairs, on the left and right sides are the two Subang restaurants of Xinjufeng and Lao Zhengxing, and the popularity of Xinjufeng is much higher than that of Lao Zhengxing. The screen at the main entrance is in the center, and the interior decoration is simple and bright, and it is very lively. The third floor is a private room, so please make sure to book in advance. The restaurant service is decent, the standard "more than the top is less than the bottom", the waiter's attitude is quite correct, but the enthusiasm is not enough, and the hospitality is cold. Restaurants often need to wait in line, but they do not take the number or call the number, and only enter the venue in the order of queuing seats at the door, and the diners in line also need to keep an eye on the queue and automatically follow up the seats.
