[Evaluation of Da Lao Ye’s Private Kitchen] Fresh ingredients are delivered directly on the same day, a Nanjing Fuxing Dining Restaurant that only foodies know about

Da Laoye Private Kitchen is located on Changchun Road, a 1-minute walk from Exit 4 of Nanjing Fuxing Station. It is close to Changchun Market. The transportation location is very convenient. It is a famous restaurant on the list of Nanjing Fuxing Dining Restaurants.

There is a whole piece of floor-to-ceiling glass at the entrance of the store, and three round tables and one square table are placed inside, creating a clean, bright and comfortable atmosphere.

The seafood in Da Lao Ye’s Private Kitchen is delivered directly from the market every day, avoiding the use of frozen seafood ingredients to ensure the ultimate freshness. If you want to eat fresh and delicious food, you must make a reservation first!

This Nanjing Fuxing cuisine restaurant also has a hidden menu hanging on the wall, which is not on the regular menu. You need to make a reservation with the store in advance when making a reservation to eat.

The restaurant also provides a variety of alcoholic drinks and soft drinks, each of which is carefully selected by the owner, from gold medal, classic Heineken, Canli beer, Budweiser Gold, Korean shochu and Thai Tiger beer, to Various spirits to meet the wine tasting needs of different customers.

The small roll crystal crystal is a dish inspired by the boss after traveling to Thailand. The small roll will be put into Thai sweet and sour sauce to make jelly slices, and then sprinkled with fish roe. The boss recommends eating it alone and then eating it with wasabi rice. .

Yuna feels that when eating the small rolls of crystal crystals alone, they can enjoy the sweet and sour taste of the jelly made from Thai sauce. After dipping it with wasabi, it has a different flavor, which is super amazing!

Da Lao Ye's red barbecue fish uses the whole sea bass to cook, first fried, then grilled and then marinated. Finally, zucchini, baby cabbage, fried dough sticks, garlic and black and white sesame are added to enhance the flavor. It is very labor-intensive to make.

The multi-layered seabass absorbs the essence of the sauce, making it super tender and tasty. It pairs perfectly with zucchini and baby cabbage.

As soon as the Ma Xiang Dongpo Pork is served, it exudes a strong peppery and sesame aroma. Different from the overly sweet flavor in the general market, the numbing aroma of Da Laoye’s private cooking elevates the taste of Dongpo Pork to another level.

This Nanjing Fuxing dinner restaurant uses a semi-air-dried method to naturally shape the Dongpo meat. Although this method is labor-intensive and time-consuming, it can make the Dongpo meat more flavorful and softer, allowing Yuna, who usually does not eat fatty meat, to eat it directly. Fall in love with the melt-in-your-mouth texture of this fat meat.

Fish head with chopped pepper is a dish that inherits the Hunan family's secret recipe and combines unique cooking techniques.

The fish head has been specially processed to make it fresh and delicious. It is paired with homemade chopped pepper, which is spicy with a hint of sweet and sour, adding a layer of texture. It does not use Sichuan peppercorns or oyster sauce, highlighting the pure Hunan flavor.

Formosa Beef Short Ribs are made from a whole piece of beef short ribs and topped with delicious gravy. The short ribs can be eaten in three unique ways:

• Served with classic homemade mashed potato sauce to relieve fatigue
• Served with special garlic crisps to add texture
• Dip in sea salt to bring out the umami flavor of the beef

Zucchini and corn shoots are used as side dishes, which not only adds color but also enriches the taste. It is the best beef short rib Yuna has ever eaten.

Inspired by the classic white meat with garlic paste, it has been boldly improved in terms of taste and layer. It uses tender black pork and is topped with chopped onions and garlic. It adds layers and subtly incorporates sweetness. .

You can feel the fresh aroma of onions and garlic in every bite, complementing each other with the black pork. The sweet and crispy onions bring unexpected surprises, leaving Yuna with endless aftertaste.

This dish is derived from the well-received lion's head in New Year dishes. It is improved and added with abalone to enrich the layers. It is stewed with baby cabbage as the base and chicken bone soup as the soup base.

Yuna feels that the tender and juicy meat of the lion head perfectly blends with the delicate taste of abalone, and the sweetness of baby cabbage complements the richness of chicken bone soup, creating a dish that is rich in traditional flavor and is unforgettable.

The Kumamoto oysters served in Grandpa's private kitchen are topped with precious caviar and gold foil, giving it a luxurious and exquisite feel.

Yuna feels that the red wine vinegar seasoning used in this Nanjing Fuxing Dining Restaurant is just right and enhances the overall flavor level.

This dish is true to the essence of Sichuan cuisine, using minced pork, fried dough sticks, tofu and green onions. It also uses old fried dough sticks to enhance the flavor, adding a unique layer and aroma.

The moment you open the lid, the steam fills your nose, and the aroma of pepper and sesame comes out, which is very tempting.