Peony: This was our first visit to Jiang Nan Chun. The style of the food is Jiangzhe (Jiangsu / Zhejiang) style according to an interview with the chef (in Chinese), which is reflected in the restaurant’s name. I grew up in this area and am very happy to know Jiangzhe dishes are becoming more recognized. For example, one of the three Michelin starred restaurants in Beijing is Jiangzhe style (Xin Rong Ji). It was interesting to see they make it very clear they are a Michelin Bib Gourmand restaurant, as there are banners outside the restaurant announcing that plus several posters inside the restaurant. This was a contrast to Lao Xi Er, whose owner did not know about this award until some customers told them (according to one of our conversations with the owner). I feel all the dishes were good quality and used fresh ingredients, particularly the seafood. Unlike Sichuan, I can see their focus is on tenderness, freshness, and natural flavors—key characteristics of Jiangzhe dishes. My favorite dish was the Greenland halibut with crispy hot bean.
Warrior: I liked this restaurant’s light cooking style and good ingredient quality. (I complained about ingredient quality in a delivery order from this restaurant, but have no such complaint for our in-person meal.) My favorite dish was the halibut with fried ground bean crisps. This has always been a favorite Shanghai / Jiangzhe dish of mine, and Jiang Nan Spring’s rendition was better than average (albeit light in flavor). I also really liked the winter melon and clam soup.
