This is one of the top restaurants in Nanchang. It is inside the local Shangri-La Hotel. The environment of the entire restaurant is really luxurious. The chef&#39;s craftsmanship is also great.

ZI YU XUAN ZHONG CAN TING

这个在南昌当地是属于最顶尖的餐厅之一。是在当地的香格里拉大酒店的里面。整个餐厅的环境真的是特别的奢华。大厨的手艺也是特别棒的。

紫玉轩食友来昌，思考纠结了N遍，还是决定去紫玉轩&mdash;&mdash;这是我自己在南昌最喜欢最愿意去的餐厅。又提前和紫玉轩万义志师傅商量菜单，强迫症上来改了无数次&hellip;&hellip;那天迟到了，抵达时早已开餐，非常意外这群狂风扫落叶的人还给我一样留了一筷子&mdash;&mdash;赶紧把还烫嘴的佛手芝士虾球咬一口，皮脆虾弹，流心cheese可拉丝可玩好久，还不错的。神夫牵牛下水库是妥妥的特色菜，而且大厅菜单纸上还没有：硕大鱼头滚汤，一大煲上桌涮牛肉。鱼头有惊喜，质量很高，煮得软嫩滑润，汤头是自然的浓郁的鲜甜；牛肉如果有雪花当然更好，这样偏瘦的版本更要小心在&ldquo;水库&rdquo;里呆久了变硬。红袍香辣烤乳猪上桌&mdash;&mdash;紫玉轩是全国第一家五星酒店中餐厅里堂烧乳猪的，也只有在南昌才会有辣味的乳猪。这玩意一直是我的至爱，皮脆肉嫩脂滑，兼有一抹轻微的辣。当天的出品其实和我前几次吃到的还有差距&mdash;&mdash;包厢离厨房远，空调又给得够够的，上桌时已不如刚刚烤出来那样酥香松脆，不过也还是不错，肉的部分还是完美。同时上桌的港式香烧乳鸭仔相比碟子小了很多，一人一块就分完，但是，在我的认知范围内，这绝对是南昌能吃到最好的烧腊之一，皮薄脆，咬开后会飙汁儿&mdash;&mdash;毕竟烧腊师傅可是来自利苑的老师傅，而且在南昌没有半点水土不服。连煲上的南昌老鸭烧肚片算是非常非常接地气的做法，这里有在精致化，鸭肉紧致弹牙，更喜欢肚片脆得有声音，调味精准到位，咸鲜兼辣非常OK。灯火荷包蛋烧青鲩是大家一致好评的&mdash;&mdash;调味同样精准到位拿捏平衡，简直绝了。非要说唯一一点小不足就是，荷包蛋如果是大火煎老煎起泡后再烧鱼，毫无疑问会更吸昨儿更入味。简简单单的余干椒炒爽肉用上价格水涨船高的余干青辣椒，个头不大，皮厚肉脆，如今市价要超过猪肉&mdash;&mdash;不过这儿用上猪颈肉，弹牙多汁。辣椒先空锅炕，猪颈肉也先煎，最后再炒一起&mdash;&mdash;两天后食友还在回想这玩意，想想都下饭。最最喜欢紫玉轩的巧手菠萝包，第一次吃的时候简直是惊呆了。这次还是时间问题，起酥已不如第一时间那样酥脆松化，不过仍是很棒，一人一个一抢而空。另外还要了一笼招牌的流沙奶黄包，面皮喧腾，内馅够流沙不过甜不过咸，有够水准：after all，点心主管也是广州利苑的啊。食友们整体评价是：总体好吃部分惊艳，发挥稳定调味精确，性价比毫无疑问是无敌的。嗯，这本就是我心目中的南昌最佳饭堂&mdash;&mdash;也难得为身在南昌得意了一回&mdash;&mdash;我可是可以随时吃到那碟辣椒炒肉的。

Ziyu Yu food friends came to Chang, thinking about N times, or decided to go to Ziyu Yu this is my favorite restaurant in Nanchang. I discussed the menu with Master Ziyu Wanyizhi in advance, and the obsessive-compulsive disorder has been changed countless times... I was late that day, and I had already opened the meal when I arrived. I was very surprised that this group of people who swept the fallen leaves also left me a dumpling. I quickly took a bite of the bergamot cheese shrimp ball that was still hot, and the skin crispy shrimp ball was popped. Fluent cheese can be played for a long time, not bad. Shenfu Morning Niu Xia Reservoir is a proper specialty, and there is no menu paper in the hall: huge fish head rolling soup, a large stew on the table yak beef. The fish head has surprises, the quality is very high, the cooking is soft and smooth, the soup head is natural and rich and sweet; Beef is certainly better if there is snowflakes, so the thin version should be careful to stay in the &quot;reservoir&quot; for a long time and harden. Red robe spicy roast suckling pig on the table - Ziyu - is the first five-star hotel Chinese restaurant in the country, and only in Nanchang will have spicy suckling pigs. This thing has always been my favorite, crispy, tender and smooth, with a touch of spicy spicy. The product of the day was actually different from what I had eaten a few times before~ the box was far from the kitchen, the air conditioner was enough, and the table was not as crispy as just baked out, but it was still good, and the meat part was perfect. At the same time, the Hong Kong-style incense roasted milk duck on the table is much smaller than the dishes. One person will be divided. However, in my cognitive range, this is definitely one of the best roasted pork in Nanchang. The skin is thin and crisp. After biting, the juice will be sizzled. After all, the roasted pork master is an old master from Liyuan. And there is no water and soil in Nanchang. Nanchang old duck roasted belly slices on the flail are very, very grounded practices. There is refinement here, duck meat is compact and bullet teeth, I prefer the belly slices crispy and sound, the seasoning is accurate, and the salty and spicy is very OK. Lighted poached eggs roasted greens are the same well-received seasoning is also accurate in place to pinch the balance, it is absolutely. The only small shortcoming is that poached eggs are fried in a fire and fried in a bubble before burning fish, and there is no doubt that they will be more delicious yesterday. Simple Yu dry pepper fried fresh meat with the price of the boat high Yu dry green pepper, small head, thick skin and crispy meat, now the market price to exceed pork, but here with pig neck meat, bullet teeth juicy. Chili peppers are first empty pot, pig neck meat is also fried first, and finally fried together for two days. After eating, friends are still thinking about this thing, thinking about eating. I like Ziyu&#39;s clever hand pineapple bag the most. I was shocked when I first ate it. This time it is still a matter of time, the starting is not as crisp and loose as the first time, but it is still great, one person and one grab. In addition, there is a cage of signature quicksand milky yellow bags, the noodles are noisy, the filling is enough quicksand but sweet but salty, and there is enough level: after all, the dim sum supervisor is also Guangzhou Liyuan. The overall evaluation of the food friends is: the overall delicious part is amazing, the stability and accuracy of the seasoning is accurate, and the price/performance ratio is undoubtedly invincible. Well, this is the best dining hall in Nanchang in my mind. It is also rare to be proud of being in Nanchang. I can eat the fried meat with chili at any time.

南昌香格里拉，紫玉轩中餐厅。连续两天在这里用餐，真是大饱口福！对于之前陌生的赣菜，也有了感性的认识。口味浓厚，咸鲜兼辣。被称为&ldquo;第九大菜系&rdquo;。曹万舟师傅掌勺二十多年，果然功夫了得。尤其喜欢这道赣味烧三宝，甲鱼，牛蛙，鳝鱼，浓香扑鼻，淋漓尽致！

Nanchang Shangri-La, Ziyuxuan Chinese Restaurant. Dining here for two consecutive days is really a great feast! I also have a sensual understanding of the previously unfamiliar leeks. The taste is strong, salty and spicy. It is called the &quot;ninth major cuisine&quot;. Master Cao Wanzhou has been in the hands of Master Cao for more than 20 years, and he has worked hard. Especially like this stew-flavored roast three treasures, turtle, bullfrog, salmon, strong fragrance, incisive!

这个餐厅是在当地的香格里拉酒店里面。这个餐厅的环境真的是特别的奢华高档。大厨的手艺也非常的棒。这次是公司的团队活动，然后在这里就餐以及居住。

This restaurant is in the local Shangri-La hotel. The environment of this restaurant is really luxurious and upscale. The chef&#39;s craftsmanship is also very good. This is the company&#39;s team event, then eat and live here.

 紫玉轩(香格里拉大酒店) 香格里拉酒店二楼，以粤菜为主，融合了赣菜，湘菜，川菜，部分菜品，定位中高端，环境雅致，味道正宗。

 Ziyuxuan (Shangri-La Hotel) The second floor of Shangri-La Hotel is mainly Cantonese cuisine, which combines leeks, Hunan cuisine, Sichuan cuisine, some dishes, positioning mid-to-high-end, elegant environment and authentic taste.

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