Introduced a lot of friends to the meal, basically quite satisfied
In particular, the restaurant on the top floor terrace of Baolong City has an invincible view of 7 meters high
Sit in the shop and enjoy the delicious food, looking out the window at the traffic flow slowly,
I always unconsciously want to be grateful for life, and what a happy thing to be able to meet with this century-old world
Summer rhyme new products, I heard that there is no new summer series, the first time to ask friends to taste the fresh
Cold dishes
Old vinegar colorful peanuts Vinegar bubble peanuts are common, but there are not many colorful peanuts selected from the high mountains of Yunnan. The texture is beautiful, the particles are full, soft and sticky with the aftertaste after chewing, which is good.
Crispy pancakes foie gras Flat crispy pancakes with an unusually awkward foie gras in the middle. After a crispy and crisp bite, it is a delicate and silky texture like foie gras cream, a double taste bud experience. The finest French foie gras is crushed with fresh blueberries, soaked in homemade milk and red wine juice, and then shaped, and infused with ingenuity.
The table wine FOTO sparkling rice wine originated from Shaoxing, 580ml, 5 °c, light body, with cheese aromas, mild and pure taste, and cold vegetables, salads and steamed refreshing seafood.
Hot dish
Puff pastry sea cucumber green beans refreshing South American ginseng wrapped in powder crispy, a bit of tempura method, crispy in the mouth, fat Q bomb. The crisp layer is evenly honeycomb-shaped, and it is cool with smooth green beans, which is very summery.
Don't read abalone drip duck An upgraded version of the traditional drip duck. After more than a dozen rounds of debugging, a plate of specific 8, more than one grabs the umami taste of duck meat, and one less misses the charm of seafood. Switching to Fujian self-brewed old wine with a slightly higher alcohol content, the wine aroma is more intense, and the effect of removing fishy freshness is stronger. Without adding a drop of water, steam for 2 hours, first a mouthful of golden and clear duck sauce, followed by crispy duck meat, tender duck blood, elastic abalone, and finally scoop a spoonful of duck sauce bibimbap to satisfy.
Daejeon mountain spring water tofu tofu with dried scallops, dried shrimp, simmered with homemade shrimp sauce, soup golden brown, extremely fresh taste, tofu texture deep into the taste, excellent taste.
Table wine French Mouton Cadet Red Wine 750ml, 14 °C, round and full-bodied taste, fruity aroma. Ideal for dishes prepared with black truffles, seafood, and braised food with soy sauce.
Ningde handmade yellow kway teow braised cinnamon fish Ningde handmade yellow kway teow is simmered with freshwater cinnamon fish, cooked in rice soup broth, garnished with green thread pepper; handmade fresh yellow kueh has a smooth taste and fragrant rice; after cooking, the soup is milky white and fragrant, and the cinnamon fish is tender, less thorny and fresh in taste.
Sea melon seed meat lettuce package Xiamen restaurant common lettuce sea mountain bone, here changed to shelled to take the meat of the Dongshan sea melon seeds, added zhao'an season of fresh leek flowers, the two chopped and mixed, put into the chef's homemade xo sauce stir-frying plate, with vegetable leaves wrapped in seafood melon seed meat, the taste level is exquisite, refreshing and comfortable.
The taste of houttuynia cordata stewed in northern Fujian may not be used to some people, but it is common to pair it with tendon meat and then add yellow fin fish, which has become a very interesting combination. The three stew for a total of two hours, the essence into the soup, clear and delicious, heat and detoxification, summer cooling soup is preferred.
Perilla seedling horseshoe fish fried Fish glue mixed with horseshoe, deer antler mushrooms beaten into a delicate paste, fried on high heat until golden brown on both sides, lock the umami taste of the ingredients, perilla seedlings add color embellishment, eye fish tight and sweet, tender taste.
Dinner wine XiaTong Me honey traditional craft semi-dry high-foam wine produced in Ningxia Winery, China, 750ml, alcohol content 12.5 °C, slightly acidic, citrus and tropical fruits, honey and floral flavor, suitable for [collocation] cold vegetables, salads, seafood, cooking vegetables and fruits and light soup dishes, can also be used for sour and spicy flavor of the dish collocation, greasy, to the mouth to bring refreshment.
Roasted fat loofah with gelatin sauce Produced from longyan high-quality ecological base, the fat loofah grows naturally for 180 days, with a wide body and a lot of fat juice. XO sauce and Yong'an yellow pepper sauce are mixed into a secret sauce and cooked in a casserole dish. Sweet and juicy, fragrant, salty and delicious.
Low-fat yogurt Jianning lotus seed Selected Chinese national geographical indication products of Jianning lotus seed, steamed and seasoned and pressed into a puree, combined with low-fat yogurt before the meal, the entrance is honey, mellow and refreshing, after the meal, refreshing and greasy.
A table of 10 people, with three wines, the meal label is in the early 2000s, remove the wine less than 1500, comprehensive environment, service, production, cost performance is still quite good.