1877·黔

1877·Guizhou, Spring Scenery Elegant Banquet, Artemisia and Bamboo Shoots Try Spring Plate. A pot of wild vegetable rice cooked with charcoal makes all the delicacies from the mountains and the sea pale in comparison. The strong aroma of charcoal, lard and vegetables. Mr. Li said that in the winter when he was a child, every house in Guiyang had charcoal fire. If he grew up in Yunnan, Guizhou and Sichuan and experienced the era of material scarcity, this pot of bacon and wild vegetable rice would probably make him cry. Like the Shanghainese's love for vegetable rice, the restaurant can't cook better than my mother, and my mother can never cook better than my grandmother. I still don't know whether it's because of the pot, the stewing, the frying, or the love. Thanks to Qianxiang Pavilion, we can taste the wildness of the mountains in Guizhou in the old house in 1877.

Drink spring tea, spring wine, and eat spring vegetables for one night. This restaurant is the originator of Guizhou cuisine in Shanghai and is also No.1. The spring menu uses wild vegetables that emerge from the soil in Guizhou in spring. It is so good that it can be different for three months~ Guizhou Zhenyuan thorny buds mixed with dried shreds The thorny vines on the mountain will grow tender buds in spring, turning from tender red to tender green. It only takes two days. Pick them at the right time and arrive in Shanghai on the same day. Use them to mix with dried tofu, which is very chewy~ Double-flavor Guizhou small broad beans, natural broad beans grow in different sizes and lengths. The key is that they are not ripened by chemical fertilizers, and they are soft and glutinous when eaten. One with salted pickled cabbage, the other with Chinese toon, so delicious~ Oil-splashed Luodian grilled fish Guizhou Luodian also has a Qiandao Lake, which is naturally formed and rich in fish species. The fish is brave by nature. Those who eat more will always show it in their physique. If they catch a big one, they will be shipped to Shanghai and cooked in Guizhou style oil. It is crispy on the outside and tender on the inside. I always have to eat two bowls of this fish Huaxi free-range black-legged chicken steamed Tianzhu morel, Huaxi in the southern suburbs of Guiyang has excellent natural conditions. The black-legged chickens raised there are not only fed with grains, but also free to forage for insects and wild grasses and drink mountain spring dew, so the freshness is pure. Small broad beans and yam eggs are stuffed in the morels. Ten black-legged chickens are stewed in a bowl of delicious soup~ Puding yam eggs fried with crispy whistle fermented black bean oil residue, yam eggs, Guizhou mountains, taste like yam, soft and glutinous in the mouth. With fragrant crispy whistle Although I haven't seen my friends today for a long time, we got along very well. Life is wonderful. Let's have another drink to celebrate our meeting tonight🍻

I have always liked Qianxiang Pavilion. It happened that the spring dishes were new, so I hurried to try them. The waiter said that all the dishes were airlifted from Guizhou every day! This bite was also very fresh! "Moutai wine jar Yelang pot" is a famous intangible cultural heritage dish. I was lucky to taste it today. The Maotai wine old jar soup has a strong wine aroma and delicious soup. "Kaili Miaojia Sour Soup Fish" I have eaten a lot of sour soup fish in Shanghai, and the taste of Qianxiang Pavilion is a must! Very authentic Guizhou flavor, rich taste, and tender fish! Needless to say, the other dishes are authentic, Bijie Chinese toon fried duck eggs, goose liver, crispy braised pork and mint are eaten together! The environment is very simple. The waiter said that it is a lot of old buildings in the ancient city, a real "architectural history museum". Many celebrities come here to eat and leave signatures. How many of them have you seen [snickering]

You may regret it if you don't have a business banquet here! ! The decoration inside the store is really smart. I heard that the boss here is an architectural designer. There are many decorations inside, including pillars and beams. They are all from a long history. It's like eating in a museum. Hahahaha, and the key is that every dish is delicious, especially the beef noodles are super amazing! The last dish is a non-legacy Anshun Dao dish, which is light and refreshing. In short, it is really worth it. It's great to come here for banquets and activities!

I have heard of this restaurant a long time ago. The first feeling when I came in was like entering a museum. I could clearly feel the accumulation and charm left by time. The waiter introduced that this building was built during the Guangxu period, but it can be felt that it is very well preserved! Every handicraft inside is very exquisite. [Taste] Moutai wine koji moistened goose liver: Moutai sauce stewed conch: Moutai is paired with goose liver, and the acidity just neutralizes the fatness of goose liver South African eight-headed soft-boiled dried abalone: ​​soft and glutinous, with Moutai sauce Black truffle prawn balls: the meat is very tender and refreshing Kung Pao Australian Wagyu: a very authentic Kung Pao method, which is a taste that many restaurants can't make now Anshun Daocai: It is said that this is a non-legacy dish, without any seasoning, boiled in plain water, it tastes good