Wuzhen is the venue for the World Internet Congress Conference. And when President Xi Jinping opened the inaugural conference, he hosted the dignitaries at this Jiangsu restaurant in 2015.
Video that gave a good intro of the restaurant.
Four Happiness baked gluten 四喜烤麸 – This is a very popular appetiser in Shanghai and Jiangzhe cuisine. The main ingredient is a baked gluten cooked in a sweet, sticky, savoury soy sauce. Acquired taste.
White button mushroom with Chinese Choysum 手抓菜蘑菇 – simple stir-fry with fresh button mushroom and choysum.
Signature drunken crab 招牌醉蟹 – Take a hairy crab and soaked in Huadiao yellow wine and you have the signature drunken crab.
It was October when we had this meal, so it was almost the best time to have hairy crab. Fantastic taste on the back of the shell that packed a lot of complex flavour and umami.
“Prosperity” chicken wrapped in lotus leaf 江南荷香富贵鸡 – Because it was served by the President, it cannot be called “Beggar’s chicken”. But the “prosperity” chicken was made in the same style – clay-baked chicken wrapped in lotus leaf that locked in all the juicy. The flesh slid off the bones and it had all the flavours of the lotus leaf infused into the sauce.
Seasonal vegetables with dried mushrooms and winter bamboo shoots 时蔬花菇焖冬笋 – Classic dish that borrowed the intense flavour from the dried mushroom and the woodiness of the bamboo shoot to complement a totally bland bakchoy.
River shrimps cooked in brine 盐水河虾 – Classic dish from the waterways of Jiangsu, river shrimps have a delicate taste that was actuated by the brine liquid.
Soaked rice in seafood broth 海鲜泡饭 – a savoury porridge dish.
Wine braised marbled beef 乌酒雪花牛肉 – marbled beef slow cooked in yellow wine from the region. The beef melted in the mouth with very complex flavours. Visually beautifully presented on a bed of dry ice and the small portion made it not so jelat.
Braised pomfrets 红烧鲳鱼 – the worst dish for the evening.
Seasonal vegetable in conpoy stock 干贝上汤时素 – Bakchoy was the only vegetable at this time of the year. So it had to borrow the taste from the stock and conpoy.
Osmanthus flavoured rice cake 桂花糖年糕 – the dessert of the evening made of rice cakes and a sweet molasses made from a fragrant flower. Simple pleasure.
The food was well executed, but it was overhyped.
Dated Visited : Oct 2017
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