I'm afraid no Chinese will have no idea about Chinese food hotpot in winter. The hotpot restaurant is full of excitement. The greasy traditional hotpot is no longer suitable for the modern lifestyle. The emergence of Seafood hot-pot has solved the above pain points and become the mainstream way to eat hotpot.

When Seafood hot-pot is encountered in the cold winter months, and fresh ingredients are encountered by gourmets, it is not only the taste buds that are warm and moist, but also the thoughts that heal the soul. The Seafood hot-pot in Nanyuan, No.1 in the western suburbs, makes this winter not too cold.

[Store name] Nanyuan Seafood hot-pot, No.1 West Suburb

[Address] No. 8, Lane 1829, Hongqiao Road

【 Transportation 】 Take Line 10 of the subway to Shuicheng Road Station, exit Exit 1, and walk 670 meters to reach the destination.

【 Features 】 The original Macau Association Kitchen Team. The Dim sum chef is a Michelin consultant. Free parking.

[Business] 11:00-22:00

[Payment] Cash, WeChat, Alipay and credit card.

[Per capita] 600 yuan.

environment

A three story garden villa of a century old excellent historical building, hidden among the lush green leaves. Pulling out layers of green leaves, Nanyuan Seafood hot-pot, No.1 West Suburb, is located here. Entering the dining area on the third floor feels like breaking into an old wealthy family, with elegant and interesting views in every corner, creating a comfortable dining environment. A pot of seafood, forgetting the existence of the cold, only the clouds can hear the whispers of winter, as if Richard Clayderman is playing "Winter Love Song", quietly enjoying the gradually changing food in every note.

Above and below: 10 person private room. This is a suite with a kitchen, restroom, wardrobe, and a smoking area.

Above: A private room for four people.

Above: A private room for six people. Below: A private room for eight people.

[Service]

There are a total of 11 private rooms in the entire restaurant, without a lobby. Advance reservations are required, with a minimum consumption and a 10% service fee. Each private room varies in size and the minimum cost also varies. The minimum cost for the largest private room is 6800 yuan, and it can accommodate 10 people. Throughout the process, there is thoughtful service: helping lazy people peel shrimp, brush food, skim soup film, change plates, pour tea, etc. The waiter will inform the food name when serving each dish, and brushing for a few seconds is the best taste. Image below: Waiter skimming soup film.

[Food]

#Maogen Bamboo Cane Water # My favorite beverage to drink when paired with hot pot, it clears heat, detoxifies, nourishes yin and moistens dryness, and is reliable enough to be consumed in one gulp.

#The appetizers include black skinned peanuts (rich aroma), cold mixed mushrooms (crispy and crisp), and spicy cabbage (slightly spicy). Warm up dishes before eating.

#Golden Tofu Pillow # Full and plump golden pillows dance with jumping elasticity between teeth, making the tofu smooth and ready to flow out, sliding into the rhythm of the throat. However, once the tongue is opened and melted, it doesn't make people feel like it's fried food at all.

Opening the lid of the pot, the bottom of the clam shaped shark fin soup that has been cooked for several hours is filled with the soul penetrating aroma unique to fungi. Delicious thick soup is placed in exquisite tableware, and one sip brings a sense of healing satisfaction. After drinking a small bowl, one's heart is still full.

The protagonist of the hot pot dish chooses fresh seafood that comes by air, just to ensure freshness. As long as you dare to think, there is nothing good that you cannot eat. Live kill on the table, the meat is fresh and visible to the naked eye. Canadian elephant clams, Australian abalone (brush for 5 seconds for best taste), spotted shrimp (brush for 3 minutes for best taste), Dongxing Ban No. 8 (20 seconds), Japanese red hairy crabs (2 minutes), yellow throats (15 seconds), fresh snow fungus (3 seconds), etc. are incredibly abundant and can be eaten raw or blanched to meet different needs. Full of ingredients, incredibly fresh and tender, every bite can feel the fresh and sweet seafood.

#Snow Ear # is what I call a beauty and health preserving snow ear. After rinsing, it not only has a crisp taste, but also absorbs the aroma of soup and mushrooms such as cordyceps.

#The signature beef platter # is also stunning, consisting of diced beef and sliced beef, with beautiful snowflake patterns and a soft meat texture that melts upon entry, leaving an endless aftertaste of rich fat aroma. Boil the beef cubes in the pot for 5 minutes, and brush the beef slices in the pot for 15 seconds. As soon as they change color, they are eagerly served to the mouth. The soft and greasy meat instantly melts into the mouth, carrying a sweet taste of beef itself.

Dessert after dinner: # Pistachio Jade Lake # Calm down and gaze, pure yet so seductive. I can't wait to take a sip, the walnut flavor paired with small round balls, washing away all the distractions and dirt on my tongue. I greedily feast on it, and the taste buds fly comfortably in my mouth.