Located in a 5-storey building at the foot of the Jiangsu Science and Technology Museum, Pintang Aesthetics is a private restaurant specializing in fusion cuisine. The restaurant opened at the end of 2017 and has gained a lot of popularity since its opening. The owner, Huang Pintang, is from Taiwan, and was awarded the Le Cordon Bleu by the French International Gastronomy Association in 2013, one of the "Top Ten Famous Chefs in China's Yangtze River Delta" in 2014, and the champion of the Milan World Fashion Food Competition in 2015. Because it often appears in variety shows in Taiwan and Jiangsu, such as Taiwan's "Big Star Little Follower", Jiangsu "Taste", etc., the popularity of Pintang aesthetics has also increased.

Pintang Aesthetics implements a reservation set meal system, which is 398, 688 and 988 yuan respectively, and is served in the order of "appetizer-main dish-soup-dessert". The restaurant focuses on creative Chinese cuisine, which Chef Huang Pintang calls "the first cuisine in Huayang", which is based on Chinese cuisine and combined with transoceanic Western cooking techniques, which not only avoids the loss of nutrients when Chinese food is cooked on high fire, but also retains the deliciousness of Chinese food itself, killing two birds with one stone. Huang Pintang is good at molecular cooking, which changes the inherent form of ingredients, such as the transformation of solid state into gaseous state, or liquid state into solid state, the preparation process is more complicated, but the taste is not much different from ordinary cuisine. In the appetizer "Raw Scallops with Avocado Sauce Durian Macaron", the durian stuffing of macarons adopts molecular cooking techniques, combining durian and foie gras to make mousse, the rich smell of durian is neutralized by foie gras and macarons, the smell is no longer pungent, but the entrance remains original, so that many guests who refuse to eat durian due to the smell can also taste it.

Sovide cooking is also one of the methods that Huang Pintang likes to use when developing dishes. Vacuum-sealed food is heated in a pot of thermostatic water, and the water envelops the food, which is conducive to the food to obtain heat evenly and efficiently. This cooking method not only better controls the degree of food cooking, but also prevents the loss of umami and the evaporation of water, ensuring that the meat does not grow old and hairy. The Angus steak in the main meal is cooked at a low temperature, resulting in a juicy, tender meat and excellent taste.

The menu and menu are changed regularly to keep the restaurant fresh. In addition to being a restaurant, Pintang Aesthetics also regularly teaches cooking classes and provides product planning services for some hotels and restaurants. The restaurant undertakes all kinds of private menu customization and creates their own dishes for customers.

Pintang aesthetics is located at the foot of the TV tower, adjacent to the Jiangsu Science and Technology Museum, and backed by the Qinhuai River, quiet in the middle of noisy, with an elegant environment. The restaurant covers an area of about 1,000 square meters, with a lobby, private rooms and terraces, but there are not many locations, and the tables are scattered and have a strong sense of privacy. The terrace is lush with greenery and has plenty of open space for large-scale events such as marriage proposals, birthdays, and parties. The waiters in the restaurant know the dishes well, can skillfully introduce and explain the story and production process of the dishes, and are willing to have more communication and interaction with the guests, warm and caring, so that the guests feel at home.