Red lobster is a brand of the state-owned Star Lake Hotel, which can be regarded as a typical official representative in the crayfish industry in Nanjing. In 2009, Xinghu Hotel won the award at the first China Lobster Food and Culture Festival, and its wheat lobster level is amazing. The restaurant also has a very good position in the industry, and the lobster chefs of many famous restaurants have been trained in Xinghu, and Jiang Hui, the founder of Red Lobster, has repeatedly tasted Xinghu Hotel before starting his business. However, today, Xinghu looks old, and the most competitive is only the quality of lobster.
The lobsters in the restaurant are all from Hongze Lake, divided into two specifications: 50g and 70g, and their quality is stable, and there is no shortage of catties or two, which often attracts diners to marvel after being tabled. The flavor is not as good as before, in previous years, the lobster in the wheat field was amazing, and Xinghu even applied for a patent for this, its cooking feature is the combination of cheese and butter, and the use of Western-style oven cooking, often before seeing its dish, the first to smell its taste. Nowadays, it is a matter of luck to be able to eat lobster at the wheat farm, and not every chef is proficient in the art of cooking lobster. Clear water lobster is also an exclusive dish of Xinghu, but its amazing sense is far less than the wheat field grilled shrimp, a shallow taste is not impossible, the store is boiled in salt water, relying on the quality of the shrimp source is outstanding, if you throw away the defect of salty taste, its level is still worthy of recognition.
The menu of Xinghu is changeable, with occasional new flavors such as mustard and ice drunk, but the main flavor types are frankincense, thirteen spices, garlic, braised flavors, garlic aroma and plum fragrance. Among them, frankincense refers to the flavor of fermented bean curd, not butter yogurt. Plum aroma, garlic aroma, and spicy flavor have their own flaws, and the so-called plum fragrance actually refers to dried plum vegetables, but the sugar gravel on the shrimp shell contributes more to the flavor, and its sweetness is even stronger than the sauce aroma. Garlic and spicy also have similar drawbacks, the garlic only floats on the surface, and the two dishes are not deep, so choose carefully when dining. In contrast, thirteen spices are decent, but suitable for tasting.
On the whole, there is no fancy approach to Xinghu, and each meal has the same main flavor, unlike other restaurants. If you are interested in dining, it is recommended to call first to inquire about the change of cuisine. There is no need to worry about the meat quality and water standards of lobster, and in this regard, the store has exceptionally robust quality control.
The environment and service are failures, and the restaurant is decorated with old decoration, showing signs of an old state-run store. The embarrassment lies in the lack of popularity, the lobby often seems empty, and the dining experience loses both the hustle and bustle of the philistine and the privacy of business. The level of service also lowers the experience, and the waiter's attitude is indifferent, compared to the booths on the 4th floor of the restaurant, the takeaway stall on the 1st floor is more attractive.
