Opened in 2010, Duozuo is a senior brand of Nanjing buffet. In the early days of its opening, it was well received for its high-quality dining environment and a large number of dishes such as Japanese style and seafood, which was in the limelight for a while. With the passage of time, the restaurant environment has a certain aging phenomenon, but the quality of the food is still strong compared with other restaurants, and is favored by local citizens.
The restaurant implements an à la carte system, providing 188, 259, 328 yuan (dinner) and other multi-level meals, and the dishes are ordered according to the menu after being seated, and the richness increases with the price. For night dining, Buddha jumping over the wall, baked shrimp with mayonnaise sauce and steamed matsutake mushroom clay bottle are worth paying attention to, Buddha jumping over the wall is a classic Fujian dish, mushrooms, abalone and other ingredients fall into a small cup and simmer slowly, the soup is golden in color, and the entrance is fresh and smooth. Baked shrimp with mayonnaise is filled with minced garlic and egg yolk to make it salty, fragrant, umami and fragrant. Matsutake mushroom is steamed in a Japanese style dish, made by simmering mushrooms and broth, and dripping with lemon juice to remove the smell and freshness when eating, and the taste is clear. At 368 yuan, the restaurant also provides seafood ingredients such as small green dragon and crab legs, so diners may wish to pay attention.
The sashimi category performed steadily, with sashimi platters at all price points, including salmon, arctic shellfish, sweet shrimp and sea urchin, all served on an ice cube backing to ensure a fresh and sweet taste. For meat, you can try French lamb chops and sizzling beef, the lamb chops are served on a plate with ribs, which are generous and fragrant, and the beef is cut into large pieces and poured with black pepper sauce. For dessert, we recommend patches and cheeses, all of which are creamy and mellow. The rest of the meals are relatively mediocre, with oysters and shellfish being small and lacking umami, fish grilled meat being woody and slightly fishy, and cakes having a cold and hard taste and poor cream.
The restaurant environment adheres to the old-fashioned fashion style, and chooses to decorate the atmosphere with reticulated, wood and stone building materials, which has a slight sense of age. In addition to the square tables and booths in the hall, there are also several private rooms for 8-20 people to match different dining needs. In terms of service, it is better during peak hours and non-holiday periods, when there is a relative shortage of manpower, and the efficiency of food serving and ordering has slowed down significantly, requiring more urging from diners.
