Jiangsu is located in the middle and lower reaches of the Yangtze River, and the river is rich in fresh aquatic products, including catfish, saury, pufferfish, anchovy and other excellent varieties. Nanjing people have always liked to cook fresh fish in the river, and in the local Jiangsu and Zhejiang restaurants, the figure of Jiang Xian is common, especially in spring, when Jiang Xian plays an important role. However, compared with Yangzhou, Wuxi and Zhenjiang, Nanjing's local production of Jiangxian is low, and there are not many restaurants specializing in Jiangxian. If you want to taste the rich variety and outstanding taste of river fresh, Lakeside river fresh is undoubtedly the first choice. The exquisite and elegant environment makes the lakeside river fresh a suitable place for banquets and business gatherings. Overall, Lakeside River Fresh has a balanced performance in various dishes, environment, and convenient service, and there are no shortcomings.

The restaurant is located in the 1912 block of Baijiahu, adjacent to the lake, and some of the private rooms can see the view of the lake. The interior is decorated in a European classical style, with plaster statues and flowers in the corridors. The private rooms are particularly sophisticated, with cobalt blue walls complementing Western furniture, marble imitation fireplaces and porcelain murals, making them spacious, bright and comfortable. Each private room is far apart, with good sound insulation and strong privacy, suitable for business negotiations and private gatherings. The restaurant has a total of 9 private rooms, with only a few scattered tables. The private rooms are similar in style, but different in size and view, some have a living room and a washroom, and are divided into rooms with lake view and street view. The private rooms are all catering, and the waiter will determine the per capita consumption according to the grade of the private room, arrange the dishes, and adjust the details according to the customer's requirements and tastes.

The environment is good and the quality of the dishes is quite high. Anchovy, together with puffer fish and saury, is listed as one of the three fresh fish in the Yangtze River, with high fat content, both fresh fish and meat texture, the fish meat is smooth and delicate, and fat and mellow, which can be described as the best product in fish. However, in recent years, wild anchovy has become endangered due to overfishing and water conservancy projects, and fishing has been banned. The anchovies on the market are artificially farmed, and the flavor is not far apart. The excellent quality makes people expect more from the anchovy dishes, and the secret drunken anchovy made by the lakeside is impressive.

The anchovy is flushed for a long time to remove impurities and fishy smells, and then fried to increase the flavor and fix the shape. It is then steamed twice, first with water discarded from the plate, and the second with homemade sauce, chicken fat, ham slices, and sake brewed or mash. The first steaming is to prevent the fish from diluting the sauce, and the second steaming allows the flavor of various condiments to penetrate into the fish. The well-proportioned anchovy is served in a bright sauce and topped with goose yellow wine, crimson ham and shredded green onions. Diners may wish to taste the fish scales first, and after chewing, the fat under the scales will be in the mouth, which is moist and fragrant. Taste the fish again, the meat is dense and smooth, the sweetness of the fish is mixed with a light wine flavor and the salty aroma of ham, the taste is fresh and hanging, and it makes people eat the aftertaste. Finally, you can eat ham and wine, which has a fresh fish flavor and a unique taste.

White fish is also a large river fresh, its quality is not as good as anchovies, it is more common in restaurants, and the price is lower, but it is still delicious. The restaurant uses large white fish that grows for 3-4 years, with a length of about 80 cm, which is quite classy. Only half of each serving of white fish is served, and the overall portion is not large, which is more intimate. A common cooking method is to marinate the white fish and steam it with chicken fat. The restaurant has slightly adjusted, adding a large amount of leek segments and soy sauce when steaming, which is more flavorful, but the reviews are mixed. Preference people think that this will better remove the fishy smell and make it more fragrant, and some diners think that the leek flavor affects the original taste of white fish. Taste controversy aside, the fish is soft and tender, with few bone spurs, full of freshness, and the chicken fat not only enhances the freshness, but also enhances the smooth taste. Another popular Jiangxi fresh shrimp is made by the most primitive method--- the salt water is boiled, the shrimp meat is full, and the original taste of salty and fresh is highlighted, which is quite refreshing.

Hubinjiang Xian belongs to Nanjing's old Huaiyang cuisine brand Little Chef. Most of the Jiangxian restaurants perform mediocre in non-aquatic dishes, while Lakeside Jiangxian has a good production, continuing the high standard of the little chef. The preserved frying pan is made of Thai glutinous rice, half soft and glutinous, half fragrant, and then paired with homemade cured meat, which is crispy and salty, and has a rich taste. If you prefer a light taste, it is recommended to try stir-fried shrimp, the shrimp meat is smooth and firm, less oil and less salt, and it is very fragrant. However, another signature dish, snowflake beef, is not outstanding, and the taste is not much different from that of a slightly better hot pot restaurant, but the price is several times more expensive, and the cost performance is not high.

Service is the focus of banquet-style restaurants, and the staff of Lakeside River Fresh have received systematic training and have a high level of business. The restaurant is located on the second floor and has an exclusive elevator, and the staff will greet guests as soon as they enter the restaurant with a hot towel to wipe their hands. In addition, each private room is equipped with a butler, who is thoughtful and generous, uses honorifics throughout the process, and is also diligent and quick. When the dish is served, the butler will introduce the dish and give the diners a word of blessing, which is satisfying.