Xiyue No.1 is a new and popular Cantonese restaurant in Nanjing, focusing on publicity and marketing. The management team of the restaurant is from Guangdong, and the overall taste is relatively authentic, and the dishes are relatively complete.
There are many restaurants in Nanjing that specialize in Cantonese morning tea, but there are few outstanding ones, and most of them are deficient in terms of ingredients and seasoning. The production of Xiyue No. 1 is acceptable, but the level of dishes is different. The shrimp dumpling king is the first recommendation, the crystal skin is thin but not rotten, the filling materials are solid, and the two whole prawns are full of meat. The durian crisp has a crispy outer skin and a fruity filling with durian pulp. The phoenix claws are soft and rotten, and they will be deboned with a light sip, but they are not flavorful enough. The money belly is too thick and tough, not easy to bite open, and the taste is slightly sweet. Many of the pastries in the store are sold with unique shapes, but most of them are not as good as they seem. The rabbit coconut milk cake is thick but too sweet, the custard quicksand of the Minion Flowing Yellow Bun is too thin, and the Shar Pei dog mousse has a realistic appearance, but the taste is average.
Roast meat is also the main attraction of the restaurant, and the standard is also uneven. The crispy pigeon is salty, but even so, it still can't completely hide the fishy smell. Fortunately, the taste is good, the skin is crispy and the meat is firm, the outside is crispy and the inside is tender after a bite, and the meat juice overflows, which is quite fragrant. The daily production of young pigeons is limited, and it is recommended to book in advance for a visit to the holiday dinner market. The level of roast duck, barbecued pork and other roasted meat is acceptable, basically the same as the medium level in the industry.
Morning tea and roast dishes still have merit, but seafood dishes have no highlights. There is a seafood pool in the lobby, where fresh seafood is displayed, and customers can directly choose and order. Although the ingredients are fresh, the processing skills are mediocre. The lamb and crab pot is not a traditional Cantonese dish, but a restaurant creation. The taste of mutton and crab is not very suitable, and the combination of the two reduces the aroma and sweetness of their respective meats. Even the meat and crab pot with crabs as the only protagonist is not highly evaluated, the heat is not properly controlled, the garlic is charred and slightly bitter, the amount of crabs is too small, and the crab shells are hard.
The design of the store is stylish, with uneven stone walls and gray-green tones and European-style lamps, which are simple and elegant. Large floor-to-ceiling windows let in plenty of natural light. However, the seating space is too dense, which affects the dining experience. If customers prefer a private dining environment, choose a private room. Most of the cooks and waiters are Cantonese. The staff is gentle and polite, and will introduce the dishes in Cantonese and Mandarin respectively when serving, and can also add water and remove the dishes in time. However, during peak hours, there is a shortage of manpower, and the speed of serving food is slow, and there are occasional cases of missing orders and serving the wrong dishes, which makes diners dissatisfied. In addition, the name of Xi Yue No. 1 is similar to that of the Michelin Cantonese restaurant Xi Yue No. 8 in Shanghai, but it is not related.
