Five flavors are reconciled, which is based on taste -Changchun shop in Qiaojiang South is one year old!

Entering the Changchun store of Qiaojiangnan, the magnificent environment is fascinating. There are forests in the store and shops in the forest. The four seasons are like a rainbow and vitality. The spring is charming in summer, and the autumn is beautiful and winter. In the flower room surrounded by the green cave and the reckless forest and sea, the gestational buds and the clivia of Tingting Yuli are humble, dignified, elegant, and poured in the cuff, which makes you unbearable. It lives in winter and knows the spring to the north of the toughness. The so -called: a pot of Liuxia drunk. Gao friends are full of mellow.

The private room is named after the word card. Each word card tells a history or story, with video studio, physical display, and the same style furniture and tableware. Being in it, one step at a time, one scene and one story. These important carriers are not only watching the wisdom of the ancient kingdom of the Northeast, but also show the core ideas of Qiaojiangnan, which is to continue the urban cultural heritage unique to Changchun today, ancient and modern. During the meal every day and night, I perceived heavy, perceived new life, and enlightened modern life.

Changchun Store is located at the 3rd and 4th floors of Jingyue Middle East Art Exhibition Center, No. 985 Ecological West Street, Jingyue Development Zone. A total of 8 people (4) have 8 people and 32 meals. 15 rooms in the private room, 136 meals.

There are many private rooms with different word cards on the three floors. 16 people in Yu Meiren, 6 people drunk flowers, 4 people in Manjiang, 10 people in Xijiangyue, 8 people in Xianghuan, 8 people in Man Tingfang, 6 people in Linjiangxian, 10 people in Rumeng Ling, 8 people in Yijiangnan, rain There are 12 people in Linling, a total of 88 meals.

10 people in the four floors, 10 people with love flowers, 10 people in Huanxi Sand, Qinyuanchun 10, 8 people in Jiangchengzi, a total of 48 meals.

Master Qiaojiangnan Masters

Qiaojiangnan draws nutrition from the excellent traditional culture of China, holds up the banner of Chinese service, can be comprehensively improved in terms of environment, vegetables, and services, creating the characteristic of "deliciousness on the tongue+banquet private customization+word card culture+opera culture" characteristics "." New image of the brand.

Delicious on the tip of the tongue

In order to satisfy the discerning taste buds of the majority of diners and create a more quality tongue tongue, Qiao Jiangnan In 2019, Sichuan cuisine master Lanming Road was invited to serve as chief product officer to lead the chef team to explore the ingredients, choose utensils, and study dishes. With the form of matching and presentation, inheriting the traditional Sichuan cuisine culture, the fresh inspiration of the Quartet, and finally launched a new dish series- [Qiaojiangnan · Master flavor].

Create a "one dish, one grid, a hundred dishes and a hundred flavors" with twenty -four flavors, continuing the essence of traditional Sichuan cuisine and opening a new tongue experience.

Twenty -four flavors introduction

Sichuan cuisine, "five flavors of harmony", "taste -based". "Seven flavors": sweet, sour, hemp, spicy, bitter, fragrant, salty. "Badzi": dry roasted, sour, spicy, fish aroma, dried, strange flavor, pepper hemp, red oil, and evolved the rich and varied twenty -four flavors.

Qiaojiangnan main push vegetables

Qiaojiang Nanmaowang

Qiaojiangnan inherits the classics, and improves the innovative Mao Huangwang. The bottom of the pot made of 24 -flavors through three days of slow heat, and the shortcomings of Sichuan cuisine "spicy and easy to get angry" are not delicious and spicy. Manjiang Hong · Tang made Moshi Herbalwong cooked with a variety of ingredients. Sichuan ingredients are selected, and a variety of fresh and high -quality ingredients such as wool belly, catfish, kiosai shrimp, fresh goose intestines, and other fresh and high -quality ingredients are selected in turn. When boiling, the fish comes in, splashing red oil, the soup is red and bright, the taste is strong, spicy and fragrant, everyone is suitable for everyone.

【Manjiang Hong · Hall of Maoxuewang】

Tianfu is beautiful, Shu Road is difficult, and Chuanxiang is far away.

Lip and teeth are leaving, fresh and mellow, spicy and sweet.

Full of materials and materials along the way, all efforts to keep fresh and fresh.

In the same day, the Sichuan people came out of the Sichuan flavor and ingenious.

Innovate again, before cooking;

Blood, trace the source.

Accessories, noodle shrimp belly intestine.

The red oil boiled up and down, and his hands were busy.

As soon as I got the table, stopped the cup, no one said.

Thumb

Shengzhuo originated in Shanghai in 1920, and is a snack of the soil. After the innovative improvement of Qiaojiangnan, Qiaojiangnan Thumb's frying buns, each with only the size of the thumb, plump filling, mellow and juicy, adding Sichuan cuisine elements, the spicy garlic vinegar juice with fresh sweet fried buns, each mouth is extremely extreme. Taste enjoyment.

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