Chongqing Xiexin Starlight Plaza, probably the least shining of all the Starlight Squares, is in a corner of the Jiefangbei CBD, no different from the surrounding business buildings, but it is difficult to see a few customers in the mall.
The Starbucks at the door should be the best business, at least the surrounding office workers have the need to drink coffee, and every time they arrive at the meal, the most lively is the camellia inside.
In fact, Youpin Xiaoxu has always known that camellia is a brand under the "Shunfeng 123" catering in Chongqing, making Sichuan cuisine and Chongqing Jianghu cuisine. But compared to the general stir-fry restaurants on the streets of Chongqing, it is still the Black Pearl Restaurant in 2018.
How can it be considered "tall"? Let's go with the tour!
The décor of The Camellia Restaurant is very similar to many Western restaurants, with black and gold dominated, creating a low-key and luxurious atmosphere, but also incorporating Chinese characteristics.
A large number of bamboo and wood decorations are used in the private rooms, and the name of each private room is the color of camellia flowers, and there is a blooming phalaenopsis orchid next to it.
The waiter patiently guided us to our seats and spoke softly: How many diners please? Sit outside or in a private room? Order food and scan the QR code on the table.
When Youpin Xiaoxu saw the "light shadow beef" on the menu, his eyes lit up at once, because it is very common in supermarkets, the kind of snack packed in plastic bags, but in the Chinese restaurants in Chongqing, it is really difficult to see this dish.
And camellia light shadow beef does have a few brushes, beef is as thin as cicada wings, the fibers and grain on it are also very clear, clipped up, light through the thin slice, it looks transparent.
This is indeed authentic light shadow beef, after marinating, drying, steaming, frying and other processes, it is spicy and sweet, especially chewy, and the taste of beef and sesame seeds is evocative.
It's just that the sweet potato shreds piled up under this plate are a bit redundant, not the icing on the cake, but a bit of a snake, it is recommended that the restaurant cancel or replace it, which can highlight the original taste of the light shadow beef.
Their family's lychee burnt white, although it is also called burnt white, but there is a big difference from ordinary burnt white, the key is in the word "lychee".
Lychee is actually a flavor type, made with salt, vinegar, sugar, soy sauce and other spices, adding green onion, ginger, garlic unique fragrance and spicy. Because the taste is very similar to lychee, people call this flavor type lychee flavor.
Camellia's lychee roasted white is closer to the sand meat in Chongqing, and some people call it Xisha, in the middle of the pork belly slices, sandwiched by a layer of red bean paste, the bottom is not sprouts, pickles, but glutinous rice.
The lychee roasted white that You Pin Xiao Xu ate in Shacha is very unique, and the fat and thin slices of meat are evenly wrapped in the shape of a flower. Surrounded by well-adjusted sticky rice, each bite can eat the feeling of sweet and sour, salty and spicy "three flavors of true fire", soft and sticky sweet, endless aftertaste.
Let's try the most important slice of meat again, the lychee roasted white after steaming, so that the fibers in the fat become thinner, gradually become grease flowing out, the whole meat slice looks transparent crystalline, just look at it is going to drool.
Because each slice is very thin, only a small piece after rolling up, you can put it into your mouth at one time, chew it gently, you can feel the delicacy of the bean paste and the soft glutinousness of the pork, and the combination is just right, absolutely!
In addition, recommend their signature sauerkraut fish, a portion of 78 yuan, the portion is particularly sufficient, oversized a basin.
Sea bass basically has no spines, so everyone can eat it with confidence, the taste of sauerkraut is very strong, but it is very gentle, no irritation, and it is easier to accept.
Boiled beef, roasted pepper slices, shredded chicken noodles, matsutake chicken soup are also very good, in the dozens of Chinese restaurants in Chongqing where Youpin Xiaoxu has eaten, it is considered to be the upper middle level.
Finally, there was a snack - jasmine fresh custard, which is similar to the taste of double skin milk, full of milk flavor, with a little jasmine fragrance, as an after-dinner dessert just right, very greasy.
Moreover, this dessert is still packed in a bowl of tea, which is very characteristic of Chongqing.
In general, camellia blends Sichuan cuisine and Chongqing jianghu cuisine well, and makes it more exquisite, and the positioning is different from that of ordinary restaurants, slightly high-end, suitable for some intimate appointments and important dinners.
We ate this meal, the average person spent about 100 yuan, some small expensive, but with the light shadow beef, you pin Xiao Xu also felt worth it.
Do you know where this authentic light shadow beef is still? Please let me know in the comments.