returning to this old school Hangzhou restaurant after 11 years. I stayed away after receiving feedback that standards have gone downhill, and this dinner kinda confirmed it. It hasn't gotten to the point where the food is terrible, but it seems clear that the old chefs have been retiring and they haven't been able to get younger chefs to cook at the same level.
Full post on dinner is here:
https://www.diarygrowingboy.com/2022/11/moms-hk-michelin-tour-day-7-back-to.html
"Crab alcoholic (醉蟹)" - drunken crab, raw Shanghainese hairy crabs marinated in soy sauce and Chinese wine
Chopped Indian aster and tofu (馬蘭頭)
Deep fried sliced eels (生炮鱔背)
Fried frog's legs (炸田雞腿)
Smoke yellow croaker (燻新鮮黃魚)
Stir-fried cured pork with rosette bok choy (咸肉塔古菜)
Fried crab meat with noodles (炒蟹粉拌麵)
