OCT TOWER downstairs of the newly opened boutique Sichuan restaurant, friends have been nagging for a long time and finally have a chance to find out. Overall, the dishes have a certain level, the spicyness of the dishes is not high, the seasoning does not hide the taste of the ingredients themselves, and they will go again. How about the specific dishes, I will slowly experience.
88 yuan a tree of boiling water cabbage.
"Boiling water cabbage", 88 yuan a tree, send a photo to a friend, friends laughed out, said what is this? I said this is powerful, it looks like a light soup, the entrance is very fresh, with the unique sweetness of cabbage, the presence of a sense of high-grade layering. I lamented that cabbage is actually the role of the "sweeping monk", which I understand.
"Matsutake chicken bean blossom" is a relatively light and healthy dish, the egg aroma is obvious, and the presence of matsutake mushroom is weak.
Red oil dumplings.
"White meat with garlic paste" and "red oil dumplings" are probably the same kind of mixture, which is as good as the essence of Sichuan flavor, and the spicy hemp is slightly sweet. The staple food of Rongchuan cuisine is also remarkable, praise "Dan Dan noodles", the texture of the noodles is just right, the amount of two or three bites is very good for us, taste the staple food, eat more vegetables.
Beef shortbread.
Boutique Blood Boom.
The ingredients of "Fine Blood Wang" are fresh and rich, the yellow throat hair belly is crisp and delicious, and the lotus slice potatoes are cut into square slices to echo the duck blood. Duck blood is also tender and flavorless. The same praise is also given to the "husband and wife lung pieces", which are crisp and crisp.
Taste authentic slobbering chicken.
Couple lung slices are a traditional snack.
Old Chengdu brine duck.
Back to the pot of meat.
Friends said that coming to a high-end Sichuan restaurant is to order some home-cooked dishes to see the skills of the master. The Chenghua pig back pot meat that I had eaten in Chengdu before made me unforgettable, and the "back pot meat" of Rongchuan cuisine was also good, the taste was very authentic, and the portion size was sufficient.
Rongpin Minotaur Fang.
"Rongpin Niutou Fang" is the store's signature dish, which is soft and sticky, and can even be pulled out of the silk. The taste of soy sauce is obvious, and the bull's head itself has a slightly alkaline water flavor, which I personally don't like.