What are the specialties of Jinghexuan Restaurant in Hong Kong Disneyland?

Jinghexuan is located on the second floor of Disneyland Hotel. This hotel adopts Victorian architecture and opens a Chinese restaurant in an English-style place, which feels very special. Because it is called Hyun Jung hwa, it is also the theme of lotus. According to the data, there are 2238 lotus flowers on the glass wall at the door, but it is the lotus crystal chandelier on the ceiling that attracts the next shot.

The first course is "gold foil lobster vermicelli", which looks good at first. Lobster is considered as a part of food, with lobster meat decorated with gold foil next to it, which is refreshing and delicious. This specially recommended homemade sesame paste also adds to the taste. I like sesame sauce very much, so I think it's very good. It goes well with lobster meat. The bottom vermicelli and shredded cucumber are very refreshing. The texture of vermicelli is better than usual, with moderate hardness and paste.

As an appetizer, this dish is suitable for summer. The taste is not shocking, but it is suitable for the season. On the contrary, the appearance is more memorable than the actual taste. Perhaps it is to impress the diners visually with the lobster that looks a little cute first.

The second way is "like a duck to water". When serving food, all the friends present showed a look of "reluctant to eat", because Chinese restaurants outside rarely had the opportunity to try such Chinese food, and they always thought that only famous stars could eat it in photos or TV programs, so everyone was very excited, so they asked the camera in the park to take pictures of their friends and take pictures of this "lotus pond" one by one.

Probably the most exquisite Chinese food I have seen and eaten with my own eyes in my next life, and I can almost get full marks in appearance, so the manager also said that this dish will participate in the "Best Food Award". Speaking of the ingredients themselves, the manager stressed that everything can be eaten in this dish. These two fish are shrimp dumplings and slate dumplings, and the lotus is made of Xiaotang cuisine. The lotus root in the middle is fried with pork crisp, and even the lotus leaf under it is carved with winter melon skin. All this can only be described as "wonderful workmanship". According to chef Liang, the master can only cook these two fish in an hour. & ltbr & gt& ltbr & gt As far as taste is concerned, Xiaotang lotus is even more surprising. I don't have a good impression of this dish, it's just crisp. As "pool water", clear soup is also fresh and sweet, and all foods are stained with less clear soup, which also increases the umami flavor. According to the chef, this soup is also carefully made. It must have a strong taste and a texture similar to "water", and it must not be too sticky. & ltbr & gt& ltbr & gt As for the main course, shrimp dumplings and slate dumplings, we can see that they are still intact after being picked up with chopsticks, and we know that the skill of wrapping jiaozi is quite equivalent, while shrimp dumplings and slate dumplings are both big and delicious. However, after the "post-match review" with friends, everyone has a problem, that is, jiaozi's skin is a little thick and tough, which was specially put forward during the "true dialogue" with Chef Liang after dinner.

I know very well that the skin of shrimp dumplings is not as delicate as that of goldfish, and even if it is, it will fall apart when it is pinched. But the taste of eating it makes us all doubt about "solving the problem", which leads to the discussion of "the appearance of food vs. taste" Obviously, soft skin and goldfish are in a dilemma. Should a dish pursue the ultimate appearance or the taste first? We feel that this kind of "like a duck to water" seems to be based on appearance.

Those lotus flowers and lotus flowers are obviously decorative and delicious, even if they are not delicious, it will not affect the overall score. However, it is doubtful whether the "fish" as the main course should adapt to the dumpling skin because of its appearance. Personally, I think that if we can make more efforts on this contradiction, for example, we can increase the chances of winning this dish by using dumpling wrappers that will deform but will not disperse (they will not deform now).

The third way is "Stewed Chicken with Coconut Shell", which is made of coconut shell and mainly contains soup and fresh chicken. However, the first thing that caught our eye was Mickey Mouse's head made of wax gourd. Carrots were brewing in the mouse's ears, while the mouse's face in the middle was authentic scallops. This ingenious "design" taught the two ladies present to shout "so cute" and immediately put Mickey away with a spoon.

Speaking of the stew itself, all the ingredients are stewed just right. Yaozhu, which often drinks soup at home, will be tough, but this one remains soft, while wax gourd is as soft as wax gourd, but the price is that it is not easy to keep the shape of Mickey Mouse. In fact, in the process of taking pictures of Mickey Mouse, a part of the "mouse chin" was scattered, so the next photo should be rich.

The fresh meat of the new chicken is tender and smooth, and J Jun appreciates that this soup not only tastes of scallops and chicken, but also smells of coconut. In addition, this soup has a clear appearance, but it is rich and not greasy. It is a good choice for friends who like strong flavor in summer. I've always admired this kind of soup. Clear soup has a similar feeling with French food. I didn't expect this kind of feeling to reappear in China's old fire soup, which is usually full of colors. Very rare.

In our opinion, compared with the first two dishes, this "Stewed Chicken with Coconut Emperor and Yuanbei" is a dish with better balance of "appearance VS taste", and it is also the first choice for boy B to serve all night.

The fourth course is "fried pumpkin and crab cover", which is also very eye-catching when serving. The golden crab dish is exquisite, and everything in it is pre-calculated. The square white plate can just hold the crab plate and sauce, and the crab cover in the middle of the crab plate is specially selected and placed in the middle, just enough to bear the weight, and then the golden crab cover can be closed. Even the spoon is deliberately placed in the middle of the golden crab pliers, which feels integrated. I can hardly see the spoon in the next room. Simply put, it is the feeling of "tailor-made".

Is it a waste to use such decorations just for this dish? I asked the manager, and he said that all dishes with crabs are useful, such as fried rice with crab meat, which will also be found in this golden crab. Speaking of food itself, Mr. V is not so sensitive to seafood, but she is desperate to eat it. She said that her body told her that there was really a lot of crab meat in it, which was not the practice of stuffing the crab cover with other materials. Pumpkin wasn't my favorite, but it didn't weigh much. Some small melons couldn't resist the taste and accidentally caught crab meat.

The frying skill is also quite good, and the skin is thin and crisp. Let me try to compare it with the fried pork chop I ate in Tokyo, but it is really difficult to cook. Because it is rich in flavor and contains a lot of materials, it is not required to eat too much salty crab meat itself. But because of its excellent appearance and high standard of food handling, and I like rich food and fried things, it became the first choice for the next night. However, fried food is not everyone's favorite, and fellow girl V Jun just thinks this dish is special because it is not suitable for fried things.

Then the fifth dish is "pear-flavored braised pork", which is another dish to participate in the competition. Selling photos can be described as "simple and peculiar", that is, first punch holes in the bottom of pears, hollow them out in the middle, and then stew them in Dongpo meat. I feel that pears and Dongpo meat are irrelevant things. How can we cooperate? Because I have eaten dishes made of fruit in the kitchen, the taste of fruit is too strong, and the sour and sweet taste overshadows the taste of other materials.

First of all, across the board, very soft, not like pears at all. The manager reminded us to eat pears with Dongpo meat. When we eat it, we find it very interesting. The sour and sweet feeling of pear is almost gone, only the taste of fruit and the sweetness of pear are left, which makes me feel like eating melon. I even joked that I was eating some vegetables, ha!

Dongpo meat is obviously too thin, and there is not much fat. What is this for? It should be to take care of the healthy diners now. Many girls are naturally resistant to the texture of fat meat. This change is understandable. In fact, this dish has become the best recommendation of two girls in the same industry, V Jun and J Jun, which proves that this change is successful.

Of course, this kind of pear is very kung fu, creating amazing taste and texture. I believe this "I don't think you can get it" element is the reason why two girls voted. However, the focus is on the sauce on the outer layer, because the sauce for eating Dongpo meat in peacetime is different. Although the color is the same, the taste of soy sauce is still there, but there is a sour feeling, which is very interesting. The sour taste also increases the desire of diners, especially girls with thin appetites. Therefore, I also specifically asked Chef Liang for this sauce.

He said that the sauce has two main points. The first is not to use soy sauce commonly used in the market, because only soy sauce will not turn sour, and the second is to use Shaoxing wine instead of water to get this unique taste. Because the evaporation rate of wine is much faster, Liang Shichuan said with a smile, the sauce at our table can only be cooked with two sticks of Shaoxing wine, which is more expensive than pears and pork!

If "like a duck to water" wins by appearance, this "pear-flavored braised pork" wins by wisdom and skill. The unexpected ingredients, unforgettable texture and taste, and even the sauce have spent a lot of effort to match the ingredients. It feels sour and salty, and it can be said that it is a perfect score. It's just that people who have always accepted pears and Dongpo meat are not the public. For example, Mr. B, who is also a boy, doesn't comment because he is not interested in fat meat, so it really depends on personal taste to decide whether a dish is delicious or not.

The last main course is "Fried Rice with Oyster King and Abalone", which looks outstanding. Usually, the fried rice that is "fried and buried in a dish" becomes 10%, which is equivalent to the Italian powder piled high on the plate, which is very positive for appearance and photo taking. The oyster sauce outside makes people think it is wet fried, but it is really only available outside. There is dry fried rice in it, which is not sticky, and there are plenty of seafood ingredients, such as crab meat and scallops, which are quite standard fried rice.

But my friend Mr. V is sensitive to Bob, so the kind manager took the initiative to fry a bowl for her, mainly beef jerky and pineapple, and ate it secretly, which was the same dry body. Moreover, considering that this dish was temporarily changed by us, the chef and manager can fully consider the needs of diners and use sour pineapple to match the whole "summer" feeling, which is thoughtful and commendable.

After dinner here, Chef BLACKPINK appeared to discuss the dishes with you, and I also took the opportunity to ask the above questions, which opened my eyes. Master Liang felt very approachable, answered questions and showed confidence in technology during the conversation. He is really the chef of the Oriental Hotel mentioned above. He also pointed out that only the big kitchen, excellent working environment and staff here can make such complicated and innovative dishes, which will make us more aware of the expensive and unforgettable dinner.

After taking a photo with Master Liang, we are going to eat the dessert "milky yellow sweet mango glutinous rice roll" that has been on the table for a long time. Generally speaking, it's excellent, but the glutinous rice skin seems a little thick, and if you like sweets very much, you will feel that the milk yellow, the main sweet source in the middle, is not sweet enough. Maybe to accommodate girls who like "not so sweet"? In fact, my friend V Jun said that she was full at the beginning and gave her boyfriend B Jun one, but she regretted eating the first one. ......

What is worth mentioning is the service. Of course, the manager and chef Liang are both very good, but the waiters are also quite good. Their strength is not to ask questions, but to start from the details and send intimate services. For example, when adding tea, their gestures are steady and steady, but more importantly, the temperature of the tea they serve is deliberately adjusted, so that we can pick it up immediately without burning our mouths.

Generally speaking, this is an advanced Chinese food that has never been tried in the world. I've always liked western food because of its fine production and exquisite appearance. Jinghexuan obviously combines the advantages of western food with Chinese food to create unforgettable works, which can be said to be a good attempt for Hong Kong people.