瀛桥花园餐厅
Nestled in the enchanting Nanxun old town (南浔古镇), the experience of dining at the river's edge was an irresistible allure. As luck would have it, our group was led upstairs to a private room that offered captivating views of the gently flowing waters - a tranquil backdrop to a meal that would become the highlight of our journey.
The feast unfolded with long vegetable spring rolls (野菜春卷), each a crispy prelude of the delights to come. The steamed silver carp (太湖白鱼) arrived next, its flesh tender and infused with the subtle heat of ginger and spring onion - a taste of the river itself. Dongpo pork (瀛桥东坡肉), with its melt-in-your-mouth richness, followed, a glistening tribute to the time-honoured methods of the region. The braised lamb (红烧羊肉) was next, each bite a tender echo of pastoral fields, and the braised duck (瀛桥酱鸭), rich with history in its depths of flavour. A delicate whitebait omelette (银鱼炒蛋) offered a soft contrast, its simplicity a testament to the understated elegance of local cuisine.
Dessert was a dance of fragrant osmanthus and sweet rice dumplings (桂花酒酿圆子), a soft punctuation to a symphony of tastes. And what better way to accompany such a meal than with a local liquor (江南小镇白酒), potent and proud at 52% alcohol, toasting to the spirit of Nanxun.
This meal, with its blend of impeccable flavours and surprisingly modest prices, was not just a dining experience but a tapestry of culinary storytelling, deeply woven into the fabric of this tourist-loved town. It was clear why this became my favourite meal of this trip.
瀛桥花园餐厅
