There are many seafood restaurants in Nanjing, and there is no shortage of fresh and precious seafood, but most of them are in the form of hot pot, which is simple and has a single flavor, which cannot satisfy the seafood gluttony. The coastal areas of Guangdong are rich in aquatic products, and the strength of Cantonese cuisine is that different preparation methods are adopted according to the characteristics of seafood, highlighting the freshness and sweetness of the ingredients. Dongjun Seafood Restaurant is affiliated to Guangzhou Hongxing Restaurant, inheriting the model of Cantonese restaurant, with diverse seafood and rich flavors.
The seafood pond is lined up, displaying dozens of aquatic products, and the variety is very rich, including fish, shrimp, crab shellfish, abalone and cucumber wings. Each seafood offers three or more processing options, with boiled and sashimi options showing the original flavor, and salt and pepper and spicy stir-fry being relatively strong. After the diners choose, they will be weighed immediately, and the amount and taste will be immediately sent to the back kitchen for cooking.
There are a variety of seafood, and there are many other dishes, such as cold dishes, roasted meat and lo-mei, stir-fried, snacks, stewed soups, etc., all of which are orders for dishes. Roasted meat and lo mei are shown as the finished product, while vegetables and bacon are displayed directly with the ingredients, and other dishes are displayed with pictures. Compared with many Cantonese restaurants with a single cuisine in Nanjing, Dongjun Seafood Restaurant is closer to the orthodox Cantonese restaurant.
The steaming method can often maximize the original flavor of the seafood, and it is also the most test of the freshness of the ingredients. After cutting the eastern star grouper, it is steamed with shredded green onion and soy sauce, and the taste is good. The steaming heat and time control are beneficial, the fish meat is soft and delicate, not broken or old, and the entrance can feel rich and sweet. The turbot fish is also fresh and creamy, and it is served with a savory sauce for a sweet and savory taste. Some seafood hotpot restaurants also offer high-quality ingredients, but diners are not as skilled as professional chefs, and it is difficult to accurately grasp the cooking time, and overcooking will destroy the quality of the meat. You may also want to pay attention to the boiled shrimp, steamed king crab with garlic, and salted river mussel tofu, which also taste good.
One of the characteristics of Cantonese cuisine is that it does not eat seasonal ingredients, even if it is eaten, and the same is true for seafood, which is the fattest time of the year for different species. For example, eat oysters in winter, crabs in autumn, clams in summer, and shrimp crickets in spring. Dongjun Seafood Restaurant does not make too many adjustments to the seafood supply according to the season, and the staff does not remind customers of the seasonal factors when assisting in the selection of seafood. From time to time, diners "encounter" shriveled seafood, which also leaves the impression of unstable production. In addition to seafood, dishes such as stewed soup and roasted meat and lo-mei are decent, without too many highlights, and it is not as good as water to produce color.
Dongjun, which has a wide variety of dishes and a large scale, was once a smash hit Cantonese restaurant in Nanjing. In 2012, due to the impact of policies, coupled with the still high pricing, the passenger flow decreased, and even the meals were deserted. At the same time, the decoration is aging and outdated, the service level has declined, and it is no longer as glorious as it used to be. Adjacent to Xi'anmen Park, Dongjun has a good surrounding environment, while the interior is Chinese-style with an outdated and old-fashioned style. The service was also criticized, with a small number of staff, a casual attitude, slow serving, and no timely removal of excess utensils and changing plates, which required the urging of diners.
