When it comes to Nanjing crayfish, we have to talk about Jinling Yige Lobster Museum. Jinling is a leading enterprise in the crayfish industry in Nanjing, and is the favorite of most Nanjing citizens. The crayfish of Jinling Yige has a good taste and a high table turnover rate, ranking second in the "Best Crayfish Recommendation List in Nanjing". There are many branches in Jinling, and the Jiuding Banquet branch is the most special. Jiuding Banquet was originally an independent private restaurant, which opened in 2011, one year before the establishment of Jinling Yige Lobster Restaurant. In 2017, Jinling Yige acquired Jiuding Banquet, and Jiuding Banquet became the only private restaurant under Jinling Yige.
The starting point of Jiuding banquet private cuisine is very high, the original owner and head chef Yang Bo once served as the head chef of the time-honored brand Luliuju, set the tone for the Jiuding banquet menu to specialize in Huaiyang cuisine, the taste is light, and has restored some of the dishes in the book "Suiyuan Food List" written by the Qing Dynasty scholar Yuan Mei, such as the barley yam duck porridge "duck mush" invented to commemorate the friendship between Yuan Mei and the painter Zheng Banqiao. After the Jiuding banquet was brought under the command of the first brother of Jinling, the menu was slightly changed, crayfish and Huaiyang cuisine each lived in half of the country, and some dishes such as "duck confused" were withdrawn from the stage, and it was difficult to taste again.
One of the staple foods of the restaurant, Ao Stove Noodles originated from Kunshan, Suzhou, mainly there are two categories of red oil fried fish noodles and white soup braised duck noodles. Braised pork in Baihua wine is also a kind of Huaiyang cuisine, which is one of the famous dishes in Jiangsu. The Jiuding banquet replaced the Baihua wine with osmanthus wine, and the taste was lighter. The stewed meat in wine is extremely fragrant, covering the earthy smell of the meat itself, and it tastes a few points; The meat is cooked so well that it melts in your mouth. Osmanthus coconut water yam is also one of the characteristics, and the cooking method is different from others. The restaurant abandoned the practice of steaming yams and chose to fry them to a crisp; The thick coconut milk is drizzled, and each piece of yam is coated with coconut milk, which is sweet and crispy, and amazing.
As one of the branches of Jinling Yige, most of the diners who patronize the Jiuding Banquet are also mostly for crayfish. Maixiang grilled lobster is a specialty dish of Jinling Yige store, with a novel taste. The crayfish is large and tender, and the quality is good; Roasted with condensed milk and butter, the milky aroma is mixed with wheat aroma, and the flavor is full. Grilled lobster sells out quickly and has long waiting times, so if you want to try it, you can call in advance to make a reservation, just in case you miss it.
Jiudingyan Restaurant was originally renovated as a roadside residence on the rich road, and the signboard with red letters on a yellow background is very eye-catching. The restaurant is small but spacious with six private rooms, making it an intimate setting for business meetings or large family gatherings. The interior of the store is mainly in Chinese style, with red lanterns and wooden furniture everywhere. There are many calligraphy, paintings and classical furnishings, which look elegant and leisurely. Today's Jiuding Banquet is no longer than at the beginning, and it has declined a lot in terms of variety and taste, and the production fluctuates greatly. However, as a private restaurant under the crayfish restaurant, when the crayfish full of fireworks appears in the elegant private restaurant, the Jiuding banquet is unique.
