Seafood House

This restaurant has a great environment, very clean and tidy. The food is not only beautiful in appearance, but also tastes great. The cooking method retains the original taste of the ingredients, which is fresh and refreshing. There are many choices of dishes, and the price is not high, so it is suitable for taking the family. The taste is amazing! The service is thoughtful and warm!

I think I have a certain fate with crabs, and I also think I have a certain fate with Ningbo. I have lived in the mountains in the mainland since I was a child. In theory, I could not eat any decent crabs. Whether it is hairy crabs or sea crabs, it is an unattainable dream for me. However, because it is naturally delicious, I am attracted to "Frost Claws". "The crabs are so delicious that I have been salivating. Ancient books record that crabs have five flavors, and different parts can have different flavors. I can’t help but think about it. Over the years, I have eaten countless crabs. The opportunity between me and Ningbo also stems from this yearning for the sea. The first time I came to Ningbo was because of Shen Hongfei, Mr. Shen, who was the guide. Mr. Shen told me: The swimming crabs from the East China Sea are coming, and I am so greedy! So we went to the Ningbo Park Hyatt Hotel together and ate choking crabs that shocked me. The person in charge was Mr. Peter Zhou Hongbin, the general manager at the time. Time flies like a dog in white clothes. In the blink of an eye, Ningbo Park Hyatt Hotel has its own unique scenery. Brother Peter has been promoted. The person who sits in the most beautiful Park Hyatt Hotel in China is Sister Nora, a girl from Guangzhou. Because of the opportunity of a crab feast. Good friends from all over the world gathered again at Dongqian Lake. The crab feast at Park Hyatt is classic, elegant, grand and exciting. The host put a lot of effort into designing such a magnificent feast. Executive chefs from the four major Park Hyatt hotels in Ningbo, Hangzhou, Suzhou and Shanghai, Ba Shou Lian The bomb has brought an exquisite feast that is "reachable" and "impeccable". Ancient Chinese people had a saying about "elegant gatherings", and the crab banquet at Park Hyatt Ningbo was the best elegant gathering I have ever experienced. The hotel was renovated on the basis of an old village. At that time, Peter had a unique vision and preserved an ancient temple in the village and transformed it into a "red" bar. The crab banquet was held here, with a leisurely ancient style. , and you can also experience the taste of crab-eating by Jiangnan literati for thousands of years. There are curls of green clothes, the joy of holding pincers, and Dongqian Lake with rippling water and sky. This is a beautiful place on earth. Good opportunities come from appreciating crabs. This is the grace of fate. Sister Nora, who is handsome in ancient costume, drank and gave a speech, paying respect to the past, thanking the present, and paying tribute to the future. If you don’t love the past, don’t be afraid of the future. There is nothing more wonderful than this in life!

Qianhu Fishing Port is a high-end farmhouse Qianhu Pengyu steamed with scallion oil, a must-order. Dongqian Lake farmed Pengyu can satisfy your craving for fresh fish during the fishing ban period. I chose the Cantonese-style scallion oil steaming method, which is textbook-level Roasted rice cake eggplant and signature yellow croaker noodles, a double kill of carbon water. Ningbo is really not prone to these two thunders. The soup of the noodles is really good Ham sauce pickled mustard yellow croaker lion head, the best of the show! The fish meat is not broken up. It is pinched into small pieces to form lion heads. The ham broth penetrates into it, which is extremely tender Lily and asparagus fully demonstrate the first-class stir-frying skills. The crispness and tenderness are just right Stir-fried meat and yellow croaker glutinous rice, a new summer dish. This small bowl of stewed meat is enough to debut alone, although it is a bit oily.

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.