Nanjing is not adjacent to the ocean, but it has convenient transportation and high consumption capacity. Whether it's a fish market, a fresh supermarket or a seafood restaurant, fresh seafood is quite common. In addition to domestic varieties of seafood, seafood from Canada, New Zealand and other places is not uncommon in Nanjing. There are a large number of seafood restaurants, and the high-end seafood hot pot is endless.
Yu Huan is a seafood hot pot brand jointly launched by Shiwangfu Restaurant and Nanjing Jing Cai Restaurant, which was known as the seafood restaurant with the highest consumption in Nanjing at the beginning of its establishment, and was later overtaken by Guanye Bungalow (NO.4). The consumption of the two is similar, but in terms of menu richness, environment, and service, Yu Huan is better.
The name of the store is derived from the phrase "a pot of turbid wine is full of joy", and the environment is also antique. The restaurant has an antique design with dark tones and a wooden structure, whether it is chandeliers, ornaments or tableware, all exude ancient charm. The walls are concave and convex with three layers, using wave curves and paintings to simulate fish swimming. The fluorescent light strip on the ceiling is based on the flow of water, and the ink paintings are also all fish, shrimp and crab themes, which shows the design intentions. Both simple and elegant, but also without losing the sense of modern design, Yu Huan's environment can be described as the best Nanjing seafood hot pot restaurant. In addition, the store has a strong sense of privacy, so pedestrians cannot peek into the interior of the restaurant from the door, so it can remain quiet even if it is opened in a noisy shopping mall.
A lot of effort has been put into the design of the environment, and the presentation is also exquisite. After the king crab is decomposed, it is still inserted into the ice cube according to its original shape, and it seems that it is still "vigorous". Shellfish, meat slices, hairy tripe and other shabu-shabu products are also neatly and orderly, and decorations such as fruits and small mushroom crickets are added, which are ingenious. There are more than 30 kinds of seafood, including shellfish, shrimp and crab, fresh fish, lobster, etc. Both affordable domestic species and rarer foreign species are available. Compared with Guanya and Hai Hongchang (NO.5), there are more choices of ingredients. A lot of seafood is current, so in addition to the menu, the restaurant will also provide a price list. Among them, some seafood such as Napoleon wrasse need to be booked 1-2 days in advance.
There are many fresh fish in the restaurant, and its Middle East star grouper and tiger grouper are not uncommon in Nanjing seafood restaurant, while Napoleon wrasse and mouse grouper are the most rare, because of their delicious taste, they are among the four major fish kings in Hong Kong. The biggest feature of Napoleon wrasse is that it has a smooth taste, and the fish meat will melt away without chewing with teeth, making it very tender. Because of its low fat content and extremely tender and smooth meat, rat grouper is also known as the "star of the spot", which is the best among groupers. These two have a low order rate, and the restaurant does not stock up every day, so diners are advised to book in advance.
Fish are basically sold whole and in large portions, while shellfish are sold individually and in a variety of varieties, which is more suitable for small group dinners. King shells, scallop kings, and king shells are large and full of flesh. Arctic shellfish and red shellfish are used as sashimi, which is sweet and crisp, which is better than many Japanese restaurants. The smaller golden shellfish are also thick and delicious, and have a good taste. In addition, the giant shrimp are skewered with bamboo skewers and still writhing when served. The same is true for the eastern star spot, even if it has been sliced, the nerve has not been deactivated, and the tail is still active. Although it is a little uncomfortable to look at, it also confirms that the ingredients are fresh.
The beef section was pleasantly surprised. M12 is the highest grade of Australian Wagyu, and the grade is directly proportional to the proportion of snowflakes that are fat. M12 sirloin beef fat is evenly distributed, the entrance is very oily, fat but not greasy, the meat is fragrant, and has a faint milky taste. Customers can choose to eat it raw as sashimi, and the low temperature makes the beef taste like ice cream, or it can be boiled for a few seconds for a more mellow flavor. The beef platter has a variety of flavors, including beef tongue, snowflake, beef loin, etc., and the taste is acceptable. Other side dishes are also quite diverse, such as duck blood, shrimp slippery, hairy tripe, beef tongue, Huaishan, etc., as well as snacks such as sushi, wagyu beef rolls, and chicken feet. Overall, Yu Huan's dishes are balanced in all sections, and the choices are rich enough.
Yu Huan's pot base includes matsutake mushroom soup, chicken soup, pork belly soup, etc., and the soup base of Guan Ye is the same Cantonese soup, the former has a shorter boiling time and is lighter. There are more types of seasonings than official sauces, among which beef sauce, hoisin sauce, and fish paste are homemade in the restaurant, and the flavor is stronger and more fragrant than wholesale dipping sauces. By default, the staff prepares the dipping sauce for diners, and customers can also request their own mixing.
The restaurants are all private rooms, there is no hall, and the names of the private rooms are Fengtai, Yongjin and other ancient Nanjing place names, ranging in size, covering the dining scale of two people to fifteen people. The compartments are clearly separated to ensure a sense of privacy, but some of them are poorly insulated and sometimes disturbed by noise. The service is impeccable, the staff is obviously systematically trained, the attitude is warm and courteous, familiar with the dishes, and can also add soup and remove dishes in time. In addition, the waiter will assist in peeling the shell and extracting the meat, but the customers will basically cook it by themselves, so as not to disturb the diners.
