How about Howard Johnson Overseas Chinese Hotel?

There are two most popular food places in Ningbo, and the most amazing thing is that they are all related to chef Liang Weixian. First of all, let me share with you the five-star Howard Johnson Overseas Chinese Hotel in Ningbo. Chef Liang personally makes special dishes, which are very good. It combines the characteristics of several major cuisines in China, and even adopts foreign elements. The most popular Supreme Hall in the hotel has only three luxury private rooms, but its monthly income exceeds one million. Ning style two dishes-vinegar cucumber. Small cucumber, crisp, sweet and slightly sour, is a necessary appetizer before meals. Ningshi two dishes-osmanthus and yam. The other is sweet and smooth fragrance. I like the fragrance of osmanthus and the sweetness of honey best, which is not only smooth but also nourishing. Guanhua wild rice ginseng soup. Sea cucumber is warm and sweet, and has the effects of tonifying kidney and essence, nourishing blood and moistening dryness. Drinking soup before meals is the first step of dietotherapy. The selected wild rice is imported from the United States, which tastes like black glutinous rice and is larger than black glutinous rice. Roasted pork hands with salt. It is the first time to cook pork hands with roasted salt, which is more refreshing than other cooking methods. The taste presents a unique salt flavor. Great! Stir-fried white shrimp with pearl horseshoe. Jiangbai shrimp is a specialty in Jiangsu and Zhejiang provinces. June and July of the lunar calendar is the season to eat white shrimp. How could I miss such a good opportunity? First-class pepper is selected as the pepper ring, which is matched with mini pearl horseshoe to neutralize the heat of pepper and achieve the effect of color, fragrance and taste. Roasted goose in cantonese style. Goose from Chaozhou, Guangdong Province, is cooked in an ancient way with two special dipping sauces. Personally, I like sour plum dip. Another dipping sauce seems to be peanut butter, I forgot. Stewed melon with garlic gum. Flower glue is actually fish maw, which is a dried product of swim bladder and rich in gum, so it is called flower glue. The main components are high-grade collagen, multivitamins and trace elements such as calcium, zinc, iron and selenium. It is a food with high protein and low fat. Flower gum is very nourishing. In summer, coupled with the coolness of cold melon, it is a tonic diet. The gum of this dish is not fishy, gurgling and insoluble, smooth and refreshing. You can tell from the appearance that it is a first-class melon. Great! Salted bone, milk and cabbage pot. When the broth is cooked, the unique bacon flavor of salty bones is blended into the milk cabbage, and the feeling of melting at the entrance is instant. So simple ingredients are not simple and high! Baked pumpkin with foreign wine sauce. Generally, the boiled pumpkins are continuous. The special feature of this dish is that it tastes like a solid chocolate cake, and the pumpkin tastes slightly fragrant. I wonder if this is a pumpkin. Great! Ning fried noodles. The entrance is fresh and tough enough. The shredded egg is elaborately made. It tastes a little mild. You can add Chili sauce. Papaya Lan Mei fruit bowl. The most seasonal fruits are Shandong cherries and American blueberries. They are all my favorite fruits. Blueberries, in particular, have the smell of fields, which reminds me of my childhood.