Founded in 1946, Jiangsu Restaurant is a representative restaurant in Nanjing, and has been named "China-Nanjing Republic of China Cuisine Experimental Base" by the Nanjing government. Jiangsu Restaurant, formerly known as Yi Ji Fuxing Restaurant, has a brilliant and dazzling development history. In the 70s of the last century, Hu Changling, known as the "King of Jinling Chefs", began to take charge of Jiangsu Restaurant, and is now taken over by Hu Changling's disciples. For the older generation of Nanjing people, Jiangsu Restaurant represents the memory of the past years, the experience, and the feelings.
Jiangsu restaurant has a rich menu and a complete variety, in addition to the Beijing and Suzhou cuisine, which occupies the majority, the restaurant also provides a small part of Sichuan cuisine and Hunan cuisine. Squirrel fish is the signature dish of Jiangsu restaurant. The essence of the squirrel osmanthus fish lies in the crispy taste of the fish and the vivid and vivid shape, in these two aspects, the performance of Jiangsu restaurant is unsatisfactory, the fish is tender, the sauce is sweet and sour, but it is not suitable to eat more, otherwise it is easy to get greasy.
In contrast, shredded hibiscus fish is not as popular as squirrel fish, but it is more worth tasting. Shredded hibiscus fish is made by shredding grass carp slices and stir-frying with diced ham, egg whites, shiitake mushrooms and green peppers. The overall taste of the dishes is light, the cake is smooth and tender, fresh and salty. Diners who do not eat shiitake mushrooms can inform the restaurant in advance.
The eel paste has a high selection rate, and the dish belongs to the Subang cuisine, which is named after the oil crackling on the plate after the eel paste is served. In order for the eel paste to be delicious, it is necessary to ensure that the eel is fresh and that the ratio of soy sauce to sugar in the sauce is just right. The products of Jiangsu restaurants are relatively average, with some obvious shortcomings, such as too much oil and a fishy smell of eel. However, a little pepper is added to the dish to add highlights and enhance the flavor.
The environment of Jiangsu restaurant is rough, far inferior to the restaurant in Nanjing star hotel, the service level is not high, and the service is not thoughtful and considerate enough. The restaurant has three floors, the first floor is the lobby with scattered seats, and the second and third floors are large and small private rooms, which are suitable for banquets. Some Jingsu specialties require reservations, so diners are advised to call in advance. The quality of the products produced by Jiangsu Restaurant is not as good as before, and its popularity has also declined, but for diners who pay attention to cost performance and want to taste authentic Beijing and Suzhou cuisine, Jiangsu Restaurant is worth considering.
