Changshu's located in Jiangsu, 2.5 hours from Shanghai. Comparatively, Changshu's less cluttered and more leisurely. Lunch was at Yu's Cuisine at Crowne Plaza Hotel, one of those hotels located far and away from the city proper. Zilch shopping.
The entrance of the Cantonese restaurant.
Loving the modern-traditional setup. Apologies for the blurry pictures, I tried to be as discreet =P.
The point of all chinese business lunches is, they fill the table with appetizers even before you arrive. Think 10 appetizers at least.
If the memory does not fail me, all these were appetizers. Chilled Enoki mushrooms, Jellyfish and black fungus that served as interesting chinese appetizers.
Sashimi served on a boat. Fresh sliver of raw fish with that squirt of wasabi which I underestimated.
Smoked duck that was fragrant. Reminded me of preserved meat, those that we eat during CNY.
Stir fried venison with leeks was very familiar, no different from those we eat here.
Braised hotpot tofu, the flavours of the gravy fully soaked into the tofu..giving this ordinary dish a full bodied taste.
Jellied pork is similar to the Jellied Wild Boar that can be found in Chinatown locally. The savoury jelly melts in your mouth leaving the marinated wedge of meat that is equally delicious.
Cashew nuts with seaweed, fried so dry with a hint of seaweed..I liked it.
Seafood handmade noodles was not a personal favourite though the rest cleaned their bowls. The noodles are silken but I left them soaking too long, it became soggy. I found the prawn too artificially crunchy.
Steamed egg tofu with prawns was blatantly oversalted but I liked the runny texture of the egg tofu.
Cucumber soup was too oily.
Scallion pancake reminded me of Chinese breakfast. Chewy pancake peppered with scallions proved to be light enough for me to gobble at least 3 slices.
Steamed root vegetables arrived in the most traditional forms, in a bamboo basket. On it was a variety of steamed vegetables ranging from peanuts, baby yams and chestnuts. The chinese took to it like dessert. The baby yam was quite tasteless and starchy. The chestnut was too dry.
Hairy Crab soup that I had despite feeling so full. The soup was a milky yellow from the rich roe of the crab, slightly on the salty side. The meat was somewhat soft here.
Fruits that I was most pleased seeing, it signalled the end of the meal!
It was an eye and appetite opening experience to see how the Chinese do business lunches. Chinese food in general was too salty for me, at this particular restaurant at least.
The entrance of the Cantonese restaurant.
Loving the modern-traditional setup. Apologies for the blurry pictures, I tried to be as discreet =P.
The point of all chinese business lunches is, they fill the table with appetizers even before you arrive. Think 10 appetizers at least.
If the memory does not fail me, all these were appetizers. Chilled Enoki mushrooms, Jellyfish and black fungus that served as interesting chinese appetizers.
Sashimi served on a boat. Fresh sliver of raw fish with that squirt of wasabi which I underestimated.
Smoked duck that was fragrant. Reminded me of preserved meat, those that we eat during CNY.
Stir fried venison with leeks was very familiar, no different from those we eat here.
Braised hotpot tofu, the flavours of the gravy fully soaked into the tofu..giving this ordinary dish a full bodied taste.
Jellied pork is similar to the Jellied Wild Boar that can be found in Chinatown locally. The savoury jelly melts in your mouth leaving the marinated wedge of meat that is equally delicious.
Cashew nuts with seaweed, fried so dry with a hint of seaweed..I liked it.
Seafood handmade noodles was not a personal favourite though the rest cleaned their bowls. The noodles are silken but I left them soaking too long, it became soggy. I found the prawn too artificially crunchy.
Steamed egg tofu with prawns was blatantly oversalted but I liked the runny texture of the egg tofu.
Cucumber soup was too oily.
Scallion pancake reminded me of Chinese breakfast. Chewy pancake peppered with scallions proved to be light enough for me to gobble at least 3 slices.
Steamed root vegetables arrived in the most traditional forms, in a bamboo basket. On it was a variety of steamed vegetables ranging from peanuts, baby yams and chestnuts. The chinese took to it like dessert. The baby yam was quite tasteless and starchy. The chestnut was too dry.
Hairy Crab soup that I had despite feeling so full. The soup was a milky yellow from the rich roe of the crab, slightly on the salty side. The meat was somewhat soft here.
Fruits that I was most pleased seeing, it signalled the end of the meal!
It was an eye and appetite opening experience to see how the Chinese do business lunches. Chinese food in general was too salty for me, at this particular restaurant at least.
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