Although the number of Hunan restaurants in Wuhan is considerable, few restaurants can be called "the door is like a market", among them, Dongting Spring seems to be only a handful. Dongtingchun is a well-known local Hunan cuisine brand in Wuhan, since its establishment, Dongtingchun has opened four stores in Wuhan within three years, and gradually expanded its territory to other provinces and cities.
Compared with other Hunan restaurants, the decoration design of Dongting Spring is unique. The restaurant borrows the concept of Dongting Lake to create a simple and elegant courtyard image, and has set up rockeries and pools in the lobby, and uses many design elements such as wooden plaques, garden arches, peach blossom window carvings, and Chinese chandeliers. The restaurant has a private room, which is in the style of a hexagonal pavilion with gauze curtains on six sides. Dong Tingchun also pays attention to detail, and the restaurant staff are uniformly dressed in traditional clothes; The tableware is all green glazed texture; The tables are separated by wooden bars to ensure both aesthetics and privacy.
Environmental factors are important, but the quality of the products can measure the core level of the restaurant's quality and return to the dishes themselves. Throughout the Wuhan Hunan restaurant, nine times out of ten, chopped pepper and fish head are the signature, and Dongting Chun has launched nearly 10 additional main dishes, including river fresh, chicken and duck meat and snacks, giving diners more room to choose.
In the selection of materials, the head of the chopped pepper fish is recommended for bighead carp (also known as silver carp), and the head of bighead carp is large, so it has the nickname of "fathead fish". The bighead carp selected in Dongting Spring is quite fat, only the head of the fish weighs two and a half catties, the fish meat is plump, and the taste is delicate and smooth. The surface of the fish head is covered with wild pepper chopped pepper, which is produced in Hunan, with high spiciness, strong spiciness, and the auxiliary materials well make up for the disadvantage of the heavy fishy smell of bighead carp. Depending on the number of diners, there are two options: whole and half chopped pepper fish head. Diners can also order a hot dry noodle and toss the noodles in the soup with chopped pepper fish head.
If you are accustomed to chopping pepper fish head, you may wish to choose a pot of fresh fish in Dongting. It is also fish, the fish head with chopped pepper tastes spicy, and the Dongting pot is more sour and spicy. A pot of fresh is to stew yellow bone fish, mandarin fish, bream together, and add autumn ear vegetables and yellow peppers, the fish body is less thorny, the fish soup is delicious and rich, and there is no fishy smell. Diners can also try the soup for rice, and the sour and spicy fish soup is easier to eat. Fish soup can be refilled, but the taste is relatively bland compared to the first soup. Compared with a pot of fresh, the pumpkin shrimp is more fresh, which can be said to be suitable for all ages, and the dish is to boil the pumpkin into a paste and then garnish it with shrimp. The pumpkin paste has a thick texture and a slightly sweet taste, and the shrimp are fresh and crispy.
There is a snack stall in the restaurant, where diners can watch some of the dishes being prepared with their own eyes. There are four major stalls in the snack stalls, providing soups, braised vegetables and other delicacies, most of which are Hunan classic snacks, and the snacks have the highest order rate of stinky tofu and sugar and oil baba. Dongting Chun's stinky tofu is freshly fried, the tofu is covered with sauce, crispy on the outside, tender on the inside, and the stinky tofu cools quickly, so it tastes better when eaten hot. Sugar and oil baba is a traditional famous food in Changsha, and the main raw materials are glutinous rice flour and sugar. Dongting Chun's sugar and oil baba has a soft and glutinous taste, but it is easy to make people feel greasy, and it is more suitable for people who love sweetness.
Chef Dong Tingchun is from Hunan, and the other chefs are all from Hubei, and with the exception of a few traditional dishes, the restaurant has reduced the spiciness of the rest of the dishes to better suit the taste preferences of locals. The amount of dishes has been criticized, and the dishes in the restaurant are particularly "exquisite" and even the portions are particularly "exquisite". The service attitude of the restaurant clerk is average, and the diners are not enthusiastic enough, but fortunately, they are quick with their hands and feet, and they clean up and clean up in time.
Xixiang Ji and Dongting Chun are both Hunan cuisine brands under the same company, many people think that Xixiang Ji is an upgraded version of Dongting Chun, in fact, the two are not much different in terms of decoration environment and menu content, and from the perspective of production stability, Dongting Chun is better. The level between the stores in Dongting Chun is comparable, and diners can choose nearby.
