Seafood House

The restaurant is in a very good environment, very clean and tidy, the food is not only beautiful in appearance, but also the taste is very good and the color is good. The practice retains the original taste of the ingredients, fresh and refreshing. And there are many choices of dishes, the price is not high, suitable for taking the family together. The taste is awesome! Attentive service and warm heart!

I think I have a little fate with crabs, and I also feel that I have a little fate with Ningbo. I lived in the mountains in the mainland from a young age, and theoretically I couldn't eat any decent crabs, whether it was hairy crabs or sea crabs, it was an unreachable dream for me, but because I was born delicious, I have been coveted for the delicious crabs of "frost pre-hold". The ancient books record that crabs have five flavors, different parts can eat different tastes, can not help but feel very much, after years, it is also counted as eating crabs countless. My chance with Ningbo also stems from this yearning for the sea. The first time I came to Ningbo was because of the fate of Shen Hongfei Shen Ye, the guide, Shen Ye and I said: The shuttle crabs in the East China Sea are coming, I am too embarrassed! So I came to Ningbo Park Hyatt Hotel and ate crabs that shocked me. The manager was Mr. Peter Zhou Hongbin, the general manager at the time. White clothes, the years, in a blink of an eye, come to Ningbo Park Hyatt Hotel has no scenery, Peter has been promoted, the most beautiful Park Hyatt hotel in China is the Guangzhou girl nora sister. Because of the chance of a crab banquet. Good friends from all over the world gathered at Dongqian Lake again. Park Hyatt's crab banquet is classical and elegant, grand and wonderful, the host has poured a lot of effort to design such a beautiful banquet, from Ningbo, Hangzhou, Suzhou and Shanghai four Park Hyatt hotels executive chef eight hands, brought "crabs can be reached", "impeccable" exquisite banquet. The ancient Chinese have "Yaji" said that the crab banquet at Park Hyatt Ningbo is the excellent Yaji I have experienced. The hotel was remodeled on the basis of an old village. Brother Peter had a unique eye and retained an ancient temple in the village. It was transformed into a "red" bar. The crab banquet was opened here. It has a leisurely ancient style and can also experience the fun of Jiangnan literati eating crabs for thousands of years. There are Tsing Yi, there is the joy of perseverance, and there is Dongqian Lake with a sparkling water and sky. This is a good place on earth. The beautiful opportunity comes from the excitement of the crab. This is the grace of fate. The old lady nora in the costume is a drink, a tribute to the past, thank you for the present, and a message to the future. No love in the past, no fear in the future. There is no better life than this!

Qianhu Fishing Port sits on the high-end farmhouse onion oil steaming Qianhu Pengyu, a must. Dongqian Lake farmed pengyu can also solve the fresh salmon during the fishing ban period. The practice of steaming Cantonese onion oil is called textbook-level sauce roasted rice cake eggplant and signature yellow croaker noodles. Ningbo these two are really not easy to step on thunder. The soup head of the noodles is really good. The ham juice, snow-cai yellowfish, lion head, the best in the whole field! The fish meat has not been scattered. It is pinched into a lion's head in small pieces. The ham soup is infiltrated into it. The fresh and tender lily asparagus fully reflects the first-class vegetarian fried power. The crispy degree is just right. The braised yellow croaker rice is a new dish in summer. This small bowl of braised meat is enough to debut alone, although there is more oil.

Finally had the opportunity to come to Ningbo's only #black pearl three diamond restaurant #weeding, today happened to be the first day of spring food in Qianhu Fishing Port, it was really delicious, #crew cans Fresh Weed Chaichang local chicken #a whole pot was eaten by three of us, and the baby even drank five bowls. There is also #Spring Vegetable Cooking Jinhua Ham Yellow Lion Head# with fried tofu skin, and another bite of Yellow Meat Lion Head with fish soup. It is really fresh and the eyebrows are lost. Now think about it. The spring dishes in 2018 are worthy of being the only three-diamond restaurant in Ningbo.

The long-awaited Qianhu Fishing Port finally got the hotel design, elegant and full of high-end sense. If you can live here for a day, it is an excellent eight-course cold dish wine soaked in double fresh. The impression is particularly deep. Double fresh is abalone and shrimp. The juice wine is rich and refreshing, except for delicious. It is even more aftertaste of endless wild fungus pomegranate wrapped bovine fungus white sauce, the shape is very catching, the vegetarian green tea aroma squid, the softness of squid is just right, not dry wood and a little bit of chewing pepper squid, is a very high acceptance of a cold dish, slightly spicy feeling, rattan pepper is refreshing spicy, The main mushroom series in summer with vegetarian dishes is very good. There are more mushrooms in cold dishes and hot dishes. However, this year, Yunnan is dry and less rain. The quality and type of mushrooms may not be comparable to previous years. The time of listing will also delay the fungus sauce. Cafe-flower chicken, dried shellfish-oil chicken, Yunnan black truffles colorful seasonal vegetable salad, chicken stew, black truffle, are precious fungi, chicken stew silk strips eat like small snacks, not to mention can not eat fungi, salad with dumpling oil vinegar juice seasoning, detox and appetizer beef sesame peel, more like flavor snacks hot dishes on the table, It is even more lively gold buckle meat. This signature dish is also heart-warming. The whole piece of pork is sliced into thin pieces and built into a pagoda type. The following is dried bamboo shoots and vegetable hearts. Eat the buckle meat sauce with a strong fragrance, not fatty, and you can also eat it with dried bamboo shoots. The homemade chestnut cake is fragrant and pine. It is also very good. The onion fungus sauce Qianhu Pengyu. The anti-fishing period can only be fished from the river and lake. The advantage of the water platform is that the pengyu is naturally fresh, the sauce is well seasoned, and the garlic is quite rich. Fried shrimp, prawns open their backs to go to the shrimp line, kung fu is enough, big but the meat is not powdered, or Q-pop, Delicious black truffle sauce crispy skin bb duck, this bb duck is still quite delicious, itself is not very like to eat duck meat people, the duck is relatively young, so not fat, and the meat is also very tender, the skin is crispy a pot of good soup, Yunnan bacon fried bovine liver fungus, is still a mushroom series, a pot of good soup is not a false name, A variety of mushrooms are made into a pot of soup, which is abnormally delicious. Yunnan bacon fried bovine fungus is very Yunnan flavor, dilutes some Yunnan flavors. Jiangsu and Zhejiang people are also more acceptable to red bean stewed sea scallops, hand-striped shrimp dried white, garlic fragrant fried seasonal vegetables. There is no bad dish Yongkang foie gras wild fungus sauce sesame sesame biscuits. I have been imagining what kind of biscuits will be before I see it. It turned out to be a crispy cake. It was cushioned on honey melon. It was put on foie gras sauce and freeze-dried strawberries. It was very interesting to have a coconut 2.0. The dessert was upgraded on the previously well-received coconut, changed to a small single portion, more refined, and all you see are edible. The coconut is frozen and sweet and delicious. The Qianhu fishing port has won many honors. The quality has always been guaranteed, and there are new menus every year in all seasons. The dining environment is not said. The lakes and mountains are in the eye, and the excellent hotel design is also worth visiting. If you have money and leisure, it is a great enjoyment to come to Park Hyatt on weekends or small holidays.

Qianhu Fishing Port Ningbo's most famous restaurant is not one of the kind. Unlike many gorgeous western restaurants, Qianhu Fishing Port is low-key and restrained. It is not a few minutes before and after crossing a small stone bridge from the hotel village we live in. But it took me a while to be sure. I decided where the main entrance of the hotel is really too low-key. The interior decoration is also the simple style of the fishing village. There is no too much fancy decoration of Ningbo cuisine. The so-called "no food from time to time"|Fishing port special cold vegetable platter^Frozen meat ~ herrings are seasonal fresh goods. Large but good-looking and delicious snails have been processed to the tail. It is also very convenient to eat.|Orange crab powder crispy shrimp ball ^ a piece of bright orange orange shrimp is very big shrimp meat is tight with the sour and sweet taste of oranges. It feels good|Scallion oil steamed Qianhu Pengyu ^ Ningbo people have always "winter summer peng" The saying that winter salmon is fat and summer is a good time to eat peng fish. The peng fish that Ningbo people say is actually the white fish we usually say at this time. There is no need to process too much. Only steaming onion oil is the best way to retain the original flavor of the river. The meat is fresh and tender. Delicious. | Osmanthus cypress Yue handmade dumplings ^ Of course, you still have to taste Ningbo dumplings, but the sugar of black sesame stuffing is relatively high. It is a bit sweet. I personally think that you can taste one. Of course, you can eat a few more if you like sweet taste.

The taste is very good, I ordered punk fish, a large pot, steamed, very fresh. We ordered 2 cold dishes and 1 punk fish for lunch, and the two couldn't finish it at all. For dinner, we want to drink white porridge, with some dry points and side dishes. These requirements are not ready on the menu. The waiter made an idea for us to sell the cakes with oily meat and cakes, and the white porridge that was originally prepared to make seafood porridge for us. We were very satisfied with the food.