The River House Western Restaurant & Lounge

[Environment] I like the Zhizhi restaurant of Lushan Hotel the most. The most praised is given to it. It also specially opened up a children&#39;s play area. It is really suitable for young children and a family to go out to eat. The baby can throw it in it to play for himself.

Trip.Gourmet 2024

Wangpin steak is very famous in Chengdu, the decoration is OK, the weekend lunch is not particularly many people, the order is a set meal nature, after ordering a steak with a fixed price, other appetizers, soup, desserts are a few choices, choose a low-priced package of about 400, table-plastic steak with bones, Mushroom foreclosure, bran soup, complimentary aperitifs and a smoked freshly squeezed drink are enough in weight.

The decoration outside looks stylish, and I think most of the decoration inside is similar, and the service is okay. Maybe I have eaten too much Japanese food, and it is hard to feel fresh now. For more than two hours, I ate more than ten or twenty items in batches, including sea urchin, abalone, caviar, premium beef, snow crab and other ingredients. It is also a duty to use some good ingredients. There is no big surprise, nor disappointment. It is a visit.

Nantang is the return to the north, and fusion can consolidate the foundation

Several years ago, the concept of fusion cuisine became popular in coastal areas. According to the understanding at that time, the so-called fusion cuisine is the mixing of techniques and ingredients between different cuisines. This way of thinking gradually became a system, and people no longer regarded it as a game of Guan Gong and Qin Qiong, but regarded it as an innovative marketing plan. Everyone also agreed to call this &quot;borderless&quot; and &quot;boundaryless&quot; mix-and-match style fusion cuisine.

Is fusion really just a sudden whim to meet market demand?

I came to Nantang Pavilion for the second stop of the Phoenix Network Golden Wutong Food Festival Sichuan and Chongqing Station. When I was browsing the menu, I thought of the concept of fusion cuisine again. As the most entertaining and marketing-planning cuisine in China, does Sichuan cuisine also view its own fusion in this way?

Mr. Wang, the owner of Nantang Pavilion, explained to me the origin of the name. The origin of modern Sichuan cuisine or modern Sichuan food fashion can be traced back to the earlier development of Sichuan. Some foreign noble families mostly lived in the south of the city. At that time, going to a restaurant in the south of the city was a synonym for respectability and fashion. Nantang Restaurant wanted to inherit this well-documented and well-regulated ancient fashion.

It reminds me that people in the northern Central Plains and even in southern China all called local specialties from Jiangsu and Zhejiang as southern goods, such as buying a jar of Huadiao wine or dried bamboo shoots and Jinhua ham. According to the research of Dr. Zhou Songfang of Sun Yat-sen University in Guangzhou, the origin of modern Cantonese cuisine was also greatly nourished by Huaiyang cuisine.

Speaking of this, can we think that the once rebellious fusion and innovation is actually a continuation of ancient fashion? The origin of human civilization is both multi-point concurrent and mutually integrated and inspired.

The dishes of Nantang Restaurant are very high-end and fashionable from plating to material selection and cooking methods, which is in line with the consumption desire of going to a restaurant in the south of the city back then.

When cooking sea cucumbers in the Bashu Basin, of course, the abalone sauce used in Cantonese cuisine is no longer used. According to Mr. Wang, this sauce with a fish-flavored pork shreds style is made with fish pickles unique to Sichuan. The famous fish pickles are made by putting a live crucian carp in the pickles to increase the aroma of the pickles. The flavor of this cooking pickle is very harmonious and appropriate to the deep-sea sea cucumbers. It is the same as the method of making steamed buns in Cantonese cuisine, which is very suitable for drinking. It also makes people want to find a bowl of rice to fish it out. The &quot;fish and spicy Liao sea cucumber&quot; is really amazing.

The barbecued pork in the Cantonese roast meat stall is very famous, but the Sichuan cuisine does not use plum meat but pork belly instead. The smoky style reminds people of the Sichuan bacon, which is also a long-standing flavor.

According to the different ingredients of the four seasons, the four-season fish head launched is very similar to the popular casserole fish head in Beijing, Shanghai and Guangzhou, and the fish noodles added in it. It makes Guangdong diners very familiar. In fact, if you go back to the source, many famous Chinese dishes may not be able to find their ancestral home.

The basis for determining the cuisine is the abstract taste aesthetics, rather than a specific list of ingredients, such as roasted pepper sauce with snail slices and green tribute pepper with pigeon.

Sichuan cuisine&#39;s chicken tofu pudding has a long-standing reputation, and fish tofu pudding, Jiangnan fish balls and Lingnan fish tofu seem to be the same kind of fish cooking pleasure.

Chaimentou soup is freshly boiled white rice porridge, Ba Shi, and some rice oil is floating on the skin. For an old man, the beautiful porridge is the coolest food. Other dishes of Chaimentou soup are also good, fruit fragrant golden melon is mango and coconut milk; rice jelly powder burn sea cucumber in winter heat and; The porridge under mustard is king; the refreshing grains are added with a little bacon grains; the rattan pepper belly silk is quite satisfactory; more than 200 per capita, suitable for a casual meal.

Passing by the Lushan Hotel, I saw a coffee shop. There are very few coffee shops nearby, and this store is still very good at business here. Pushing the door in, the heating is very good. Ordered a cup of latte. Find a corner to sit down. Basically full, mostly white collars with computers for coffee. Call a few English words from time to time.

As an old fan of Ding Hai Ji Yulin Branch, I saw that Dongmen, which is closer to home, also opened a branch! I went there to check in despite the heavy rain. [Hey ha] The dishes are exactly the same as the Yulin branch, but my friend and I both think the taste is a little different. The roasted chicken feels a little salty, and the skin is not crispy. The clay pot rice is good in portion and has a lot of spare ribs, but it doesn&#39;t taste as good as the clay pot rice in Yulin Branch. It always tastes greasy and a bit greasy [poor] The garlic baby cabbage is delicious, the eel is also delicious, and the marinated platter is also very fragrant [happy] In general, I feel that it doesn&#39;t taste as good as the Yulin branch, and the Dongmen branch is smaller, and the environment is not as good as the Yulin branch. I would rather go a little further to the Yulin branch in the future.

[Environment]
I like Zhizhi Restaurant in Minshan Hotel the most.
The best review is given to the special children&#39;s play area.
It is really suitable for young children and family dining out.
You can leave your child in the play area to play by himself.

【环境】最喜欢岷山饭店的芝芝餐厅了最最好评给到里面还专门开辟了儿童游乐区域真的很适合低龄儿童和一家人外出就餐娃可以扔在里面自己玩儿

总体不错，老牌酒店了，吃起来肯定跟新的中高端餐饮不一样，不过位置好风景好，中餐业做得好，值得前来一是。看到也有很多来这里过纪念日的不错不错

Overall it&#39;s good, it&#39;s an old hotel, the food is definitely different from the new mid- to high-end restaurants, but the location is good, the scenery is good, the Chinese restaurant business is good, it&#39;s worth coming. I saw that there are also many people who come here to celebrate their anniversaries. Not bad.

拥有24年历史的岷山饭店，经过新装改造后，富含巴蜀文化元素的设计与国际视野融合有致，富丽堂皇的大堂，细致温馨的服务，地道美食，深得民众喜爱，特别是新人举办婚礼的不二之选，您瞧，今儿又一对情侣在此共结连理。酒店位于人民南路二段，临近地铁一号线锦江宾馆站。

The 24-year-old Minshan Hotel has undergone a new renovation. Its design is rich in Bashu cultural elements and has an international perspective. Its magnificent lobby, meticulous and warm service, and authentic cuisine are deeply loved by the public, especially for newlyweds to hold weddings. Look, another couple got married here today.
The hotel is located on Section 2 of Renmin South Road, close to Jinjiang Hotel Station on Metro Line 1.

The river house餐厅的环境跟岷山基本一个调调，也是稍微老旧了一线，虽然身处21楼层高，视野开阔，巨大的玻璃窗通透，但是光线总是觉得欠了那么一点点的感觉。整洁程度还是挺好的，餐桌餐具也被打理的一丝不苟。我们选择了2个398.餐前面包：手工全麦面包，面包皮酥脆有韧劲，口感不错。前菜：凯撒沙拉配现烤大虾：视觉上这个前菜沙拉卖相不错，翠绿的罗马生菜配合芝士和面包丁，在加上一个烤的色泽诱人的大虾。口味上新鲜脆嫩，沙拉酱带有淡淡的酸豆酸味很开胃。美中不足是大虾肉质松散绵老，不够精致弹性！低温澳洲牛肉：这款是用牛肉作为前菜，低温烹制保持了澳洲牛肉的细嫩多汁，搭配的是特调川味意大利油醋，中西结合的感觉很接地气，蔬菜用的芝麻菜，淡淡的苦味。 味觉上还是非常开胃的。汤品：奶油蘑菇汤：加入了黑松茸碎片，香气浓郁，营业价值也高。味道上朋友觉得太过浓郁，尤其是回口带有一股类似胡椒的刺激感！  我个人却比较喜欢这个味道，浓郁的奶油蘑菇香味让人食欲大开。牛清汤：颜值高，牛肉略带嚼劲，不过也不会费劲，汤看似清淡吃起来依旧香浓。上主菜之前上了2款冰淇淋清口，作为这家知名的当家花旦：花椒冰淇淋！其表现过于平庸。首先摆盘普通其次冰淇淋品质普通，冰渣颗粒感极其的明显，和细腻2字无法搭边。再次花椒冰淇淋只是回口略带麻味，不够浓郁，感觉形式大于内容。作为398套餐配的冰淇淋这个品质实在让人失望。主菜：煎烤银鳕鱼配时令海鲜：银鳕鱼搭配的青口和芦笋，作为主食摆盘漂亮，这款的份量较为普通，适合女生。整体来说这道主食略微油腻，银鳕鱼肉质不够细嫩。最扯的是青口味道怪怪的，当然不是变质味道，感觉像是处理不到位，略带的一点点海腥味。碳烤菲力牛肉：这道主菜我觉得是全餐颜值巅峰，在这一点上还是值回票价。5成熟牛肉，锁住了牛肉的充足汁水，肉质的细嫩程度也非常好。搭配的红酒汁和薯泥给牛肉增加风味和层次。 份量精致。拿破仑：经典，酥皮酥脆有韧性，坚果核桃香味浓郁。这个挺喜欢的。柠檬塔：据说每天限量5份。摆盘的颜值太低了，，，柠檬整棵挖空，表面柠檬皮用糖渍过，内里加的是奶油和西柚肉和柠檬酱！  这道甜品给我的感觉就是酸！喜欢酸的人可以试试，其余慎入。餐厅整体来说，服务做的非常到位，细节感人，可圈可点。上菜的速度略慢了一些

The river house The environment of the restaurant is basically a tone with Lushan, and it is also a little old. Although it is on the 21st floor, with a wide view and large glass windows, the light always feels like a little bit. The cleanliness is still very good, and the tableware is also meticulously taken care of. We chose 2 398 pre-dinner breads: handmade whole wheat bread, the bread skin is crisp and tough, and the taste is good. Foreclosure: Caesar salad with freshly baked prawns: visually this foreclosure salad looks good, with green romaine lettuce paired with cheese and bread diced, plus a roasted prawn with a tangy color. It&#39;s fresh and crisp, and the salad dressing has a faint sour sour taste. The fly in the ointment is the shrimp meat loose and old, not exquisite and elastic enough! Low temperature Australian beef: This is using beef as a fore dish. The low temperature cooking keeps the tender and juicy Australian beef. It is matched with special Sichuan-flavored Italian oil and vinegar. The combination of Chinese and Western feels very grounded. The sesame vegetables for vegetables are lightly bitter. The taste is still very appetizing. Soup: Cream mushroom soup: Added black pine scorpion fragments, strong aroma, high business value. The taste friends feel too strong, especially the back with a pepper-like stimulation! I personally like this taste, the strong cream mushroom flavor makes people appetite. Niu Qingtang: high value, beef slightly chewy, but it will not be hard, the soup seems to be light and still fragrant. Before the main dish, I put 2 ice cream clears, as this well-known home flower Dan: pepper ice cream! Its performance is too mediocre. First of all, the plate is ordinary and secondly, the quality of ice cream is ordinary, the ice residue particles are extremely obvious, and the delicate 2 words cannot be tied. Once again, the pepper ice cream is just a little numb in the back, not strong enough, and the form is greater than the content. The quality of ice cream as a 398 set meal is really disappointing. Main course: fried and grilled silver carp with seasonal seafood: silver carp with green mouth and asparagus, as a staple food, this portion is more ordinary, suitable for girls. Overall, this staple food is slightly greasy, and the meat of silver carp is not tender enough. The most ripping is the strange taste of the green mouth, of course, not the spoiled taste, it feels like the processing is not in place, with a little bit of sea smell. Carbon roasted Philip beef: I think this main dish is the peak value of the whole meal, and it is still worth the fare at this point. 5 ripe beef, locked beef with sufficient juice, the meat is also very delicate. The combination of red wine juice and potato mashed adds flavor and layer to the beef. The portion is exquisite. Napoleon: Classic, crispy and tough, nutty walnut flavor. This is quite like. Lemon Tower: It is said that the limit is 5 servings per day. The appearance of the plate is too low. The whole lemon is hollowed out. The surface of the lemon peel is stained with sugar. The inside is cream and grapefruit meat and lemon sauce! This dessert gives me the feeling of acid! People who like acid can try it, and the rest are cautious. Overall, the service is very good, the details are touching and remarkable. The speed of serving is slightly slower

岷山饭店上的一家西餐厅，环境很好，很适合约会或者聚会！喜欢这里是因为这里的西餐和甜品口味一直很稳定，味道都是那么好！强烈推荐他家的鹅肝，本人很讨厌吃鹅肝，但是他家的鹅肝是每次必点！肉眼，澳牛以及甜品也很棒，甜品每一道都值得一试（花椒冰淇淋、焦糖布丁、拿破仑）

A western restaurant on the Lushan Hotel, the environment is very good, very suitable for dating or gatherings! I like it because the western food and dessert taste here has been very stable and the taste is so good! I highly recommend his foie gras. I hate to eat foie gras, but his foie gras is a must every time! The naked eye, the Australian cows and desserts are great, and each dessert is worth a try (pepper ice cream, caramel pudding, Napoleon)

花椒冰淇淋，淡淡的花椒味，解腻口感又很独特。菲力牛排和肉眼五分熟都烤得刚好，肉眼尤其赞，肉香醉人。龙虾为泰式料理的味道，还行。分量十足，还有餐后甜点，吃的最后都扶墙出来。

Pepper ice cream, a faint pepper flavor, greasy taste and unique. Filli steak and the naked eye are roasted just right, especially for the naked eye, the meat is intoxicating. The lobster is a taste of Thai cuisine, okay. The portion is full, and there is dessert after the meal, and the last thing to eat is to help the wall.

The River House Western Restaurant & Lounge

Attractions Near The River House Western Restaurant & Lounge

Restaurants Near The River House Western Restaurant & Lounge

Hotels Near The River House Western Restaurant & Lounge

Contact Us

About

Other Services