Xu Ji Seafood can also be regarded as an old chain brand of seafood in Changsha
There used to be a house in front of it
Because it couldn't survive in the narrow space between the nearby Xin Changfu and some fine Cantonese restaurants, it eventually gave up (or rather, it collapsed)…
So I have never been interested in the other stores of Xu Ji
I'd rather go to Xin Changfu, which is a bit more expensive
This time, my elder sister invited me to "Xu Ji Seafood (Gaosheng Branch)".
It feels like the quality of the seafood has improved to a higher level than before
The quality of the bolong is fresh. A layer of fine round flour is spread at the bottom, which has absorbed the soup. Several children rushed to eat it, and in the blink of an eye, it was all divided up
The salmon sashimi was not served in an ideal cut, but the freshness was fine. The portion was also sufficient, thickly sliced. A little kid sitting next to me picked up five slices in no time. My wife and I shook our heads, indicating that one slice was enough
The freshness of the oysters is fine, but they are a bit small. In terms of seasoning, the garlic flavor is not strong and there is a small amount of salt missing. This needs to be given a medium or bad review.
The freshness and flavor of "Deep Well Roast Goose King" are both above the qualified line. It's fine to eat it with plum sauce. If you just eat it, you can taste that it slightly retains a bit of the earthy smell of the goose meat itself, but there is still room for improvement
The "Stir-fried Lily Bulbs with Scallion and Dried Shrimp" has a decent flavor. When it was taken out of the pot, the heat was a little too high, probably within two seconds, and a few pieces were burnt. If you cook it at home, it's not a big deal. But in restaurants, it's a bit too high
"Cold Mixed Fern Root Noodles" Fern root noodles have always been a good cold dish at Xu Ji. I always order them. The noodles rise easily and are easy to cook. It's very delicious with just light soy sauce, vinegar, sesame oil and small chili peppers
But the Hunan cuisine part was a bit disappointing…
The "Steamed Pork Knuckle with Salt Vegetables" had a very dry pork knuckle overall. When the young waiter tried to break it down with a knife and fork, it was obvious that it was quite difficult. The skin part is still acceptable, but the lean meat part is rather tough… I blindly guessed that it was frozen goods and the thawing wasn't done very well.
"Xu Ji Oil Tofu Braised Pork" is really salty… Oil tofu is naturally very flavorful, so when cooking it, the soup base must not be too salty; otherwise, you won't be able to taste the original freshness and aroma of the oil tofu… Making this is far more than just adding a little more salt… It gives me the feeling that the amount of salt can be halved…
"Homemade Steamed sausage with Chopped Chili Peppers" The dried sausage must be soaked in water to regain a little moisture. Otherwise, it will be as dry and salty as this plate… If the water has flown and it still tastes salty like this… It can be considered to change the supply channel.
Some of the snacks served later, such as scallion pancakes and corn rice cakes, were neither good nor bad
There are still some other dishes whose characteristics are not very obvious
Overall, compared with the Xu Ji Seafood I had eaten at before, this restaurant
The quality of seafood has improved
The quality of Cantonese cuisine is about the same
③ The shortcomings of Hunan cuisine are somewhat obvious
Personally, I think "Xin Changfu (Chinatown Store)" is still more appealing