When I arrived in Macau, I suffered a bit of wind chills, and the attentive Master Tam's lunch of "Dora Love Dream" was all about yin and yin xuan lungs, especially a bowl of wild kudzu raw fish stew pork soup (raw fish is a black fish in Cantonese), and after drinking it, I felt that I had recovered most of the time.
The quality of this meal of crab is undoubtedly the best I have eaten this year! This virgin crab is "dying" (Cantonese: picky), and the pea princess has a fight: the sea is too salty, the meat is rough; the sea is too light, and the crab meat is loose. If the temperature is too low, it will be stunted; if it is too high, it will rise to immortality. Master Tan's version is steamed with ginger, chicken fat, and chicken juice, and there is lemon black tea to clean your hands after eating. Chicken soup has an anti-inflammatory effect, not to mention the next chicken soup amaranth, there are 36 months of Iberian black hair pig ham to taste, I drank it all.
In the cool and wet winter melon soup, the flower gum, egg shreds, ear shreds and lettuce shreds, as soon as I smelled the green night flowers on the soup, I was full of fresh fragrance, and the sensitivity of the nose was reopened. The yellow-skinned tiger spot was harvested early in the morning by Chef Tan at the fresh market, with the addition of traditional olive horn steaming into the flavor, and the bottom is Japanese eggplant, which is also a moisturizing good.
The heartiness of Chinese food can also be finely integrated. A bowl of lobster noodles is fully owned by the classic lychee wood black pork char siu, tooth stripe fish, Japanese fresh squid, sativa and bolong. If you can't help yourself from the dim sum, the egg boy ginger crisp, abalone chicken crisp, cherry blossom shrimp salted dumplings, purple potato bamboo fruit and roast sauce and beef intestine powder, are all impressive tongue "delicate", a set of satisfaction, I made up the body but did not support at all. The dessert is Chef Tan's new Brada cheese ice cream and red bean jelly, on top of which are southern milk chips, the taste is the musical fountain in front of you, the milky Pavarotti soaring high pitch, after eating I came over again.
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