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Zhenjiang Old Banquet Spring Restaurant

I have been in Zhenjiang for a few days, and today I have time to come and see the Yanchun Restaurant where I traveled to the Wedding Banquet for guests on my 1984 New Year's Day trip, and time flies, and thirty-six years have passed. The thing is not human, the shop is still the same, but we are already two sideburns and sixty years old man.

Crab yellow bun is still the same as before, that is, the service attitude of the clerk is really not flattering. I didn't come here for a simple meal, but for a feeling and aftertaste. It is sad that the bad attitude of the clerk has led to the loss of interest from everyone.

Zhenjiang Old Banquet Spring Restaurant
Zhenjiang Old Banquet Spring Restaurant
Zhenjiang Old Banquet Spring Restaurant
Zhenjiang Old Banquet Spring Restaurant
Zhenjiang Old Banquet Spring Restaurant
Zhenjiang Old Banquet Spring Restaurant
Zhenjiang Old Banquet Spring Restaurant
Zhenjiang Old Banquet Spring Restaurant
Zhenjiang Old Banquet Spring Restaurant
Zhenjiang Old Banquet Spring Restaurant
Zhenjiang Old Banquet Spring Restaurant
Zhenjiang Old Banquet Spring Restaurant
Zhenjiang Old Banquet Spring Restaurant
Zhenjiang Old Banquet Spring Restaurant
Feast spring Yanchun Restaurant
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Next: The magical "bubble oil cake", as thin as a cicada wing, crisp and sweet, mastery of the skill zero failure. 1. The hot noodles must be blanched in strict proportion with cooked lard. 2. The requirements of oil temperature are very strict, when the oil cake is put into a certain temperature oil pot, the internal water vapor is formed in large quantities, the gas rises sharply at the same time, the protein properties change and expand, the starch expands and coking, the bubbles gradually form, and are fixed in a high temperature environment.

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