Autumn winds, crab feet itch; chrysanthemums bloom, smell crabs come
The joy of autumn is always accompanied by the joy of harvest
The golden crab should also be in harmony with the autumn atmosphere
"The fatness of the crab is worthy of the beauty of the country"
Think of the plump and mellow crab yellow
I would love to pounce on hairy crabs this Golden Week
The first batch of hairy crabs in Yangcheng Lake landed in Dongguan by the autumn wind
The autumn taste that people have longed for has finally arrived
The fat and fragrant of crabs, fresh and beautiful
Everywhere, it's unique
Hairy crabs from Yangcheng Lake farm
Absorb the essence of Suzhou's 2500-year-old water charm day and night
Only the body is fat, green shell white belly, golden claw yellow hair
Direct source fishing, cold chain direct delivery
Hairy crabs
I waited 365 days
Just for the peak of hairy crabs in September and October every year
Gourmets who pursue the best taste
How can you miss just over 60 days of the year?
Taste hairy crabs such a grand thing
The itinerary has been arranged early
dingfeng private home cuisine
Steamed hairy crab
The true meaning of cooking hairy crabs
It is still steamed without any seasoning
The purest umami taste will not be hidden
Don't look at the steaming, it seems simple, and there are many exquisite
The front fire is fierce, the medium fire is slow, and the fire is closed quickly
When steaming, it must be turned upside down with the feet facing the sky
Otherwise, the essence inside will be greatly wasted
Lifting the crab shell, the golden crab yellow poured out
Fresh and fat, sweet and greasy
White like jade, yellow like gold
Bring the color, aroma and taste to the extreme
Take a sip of crab yellow, which is mellow and rich
It's like being addicted and can't keep your mouth shut
The "taste of autumn" is hidden in the "glass castle"
Dingfeng is committed to the perfection of taste
On the original Flavor of Cantonese Cuisine
Fresh and refreshing fusion of Jiangsu and Zhejiang cuisine
Condenses the mellow aroma of this dish
The combination of the three cuisines gives a completely new taste experience
A mind devoted to the development of authentic private dishes
The team of Chef Dingfeng made a special trip to Jiangsu, Zhejiang, Shanghai and other places
Learn through continuous and in-depth communication
Find the subtlety and inspiration of cooking
Incorporate the essence of your taste buds into your own dishes
Every dish is designed for excellence
Good ingredients are a guarantee of deliciousness
Green ingredients and high-quality mountain spring water are used as raw materials
Awaken the true flavor of food under careful cooking
Recommended by diners
No delicacy can escape their tongues
After the special features of the dishes, cooking techniques, delicious taste, etc
Think about it all the time
Selected the top ten "must-eat list"
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Abalone juice has organic black bean fu
The most popular dish, must be ordered at every table
The reason why black tofu is so popular
It is inseparable from the complex process behind it
Soak the black beans in water to soften
It is then hand ground into black bean juice
Add the eggs and stir and filter several times
The bean juice is silky smooth
There is also a layer of "green grassland" on the condensed tofu?
It turned out to be chopped spinach
Spinach has the effect of detoxifying heat, passing through the blood veins, and benefiting the stomach and intestines
Delicious and healthy, both pronged
In order to give black tofu a golden coat
Chefs must grasp the time to fry the tofu
One more second less than one second is not enough
The skin of the fried black tofu is caramelized and refreshing
Inside, it's as smooth and delicate as a baby's skin
Top with abalone sauce made with fresh abalone
Abalone juice makes a nuisance sound on the iron plate
The aroma is instantly and wantonly emitted
A perfect piece of organic black tofu with abalone juice is a gift
Culture Fire Australian Beef
Selected Australian beef ribs topped with secret brine juice
Simmer for 3.5 hours
After a long period of boiling, the beef becomes soft as a cloud
The crispy aroma of the meat fully absorbs the rich marinade
The "cow flavor" is full of melting in the mouth at the same time
It's like stepping into a cloud
Happiness exploded
Salt baked hand tear chicken
Want to eat boneless chicken with meat?
Salt-baked hand-torn chicken must be in the middle
The chicken is salty and delicious, and the meat is smooth
And it's particularly flavorful
As a chic cold dish
The taste is new and tender, and it is not greasy or hard to chew
Every intimate contact with the tip of the tongue
The sweet gravy makes it tremble with excitement
The rich and umami flavor of the nine-section shrimp baked with vanilla butter
The light silk of the steamed yellow croaker in snow vegetables softens
The sweetness and moisture of snow lotus seed stewed gravy
Every dish is a combination of deliciousness and care
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Deliciousness is the basic of the dish
Food safety is particularly important
Hygiene and functioning of the kitchen
It's all unfolding through a transparent kitchen without reservation
Let diners see at a glance and eat with confidence
There is not only the innovation of the dishes
The decoration of the restaurant is also ingenious
Continue the texture and color of Lingnan culture
Join the modern light industrial wind
Metallic and nostalgic
It's like being in a lazy slow time
ding feng
More interesting old objects embellished
They are all treasures that the boss has brought back from all over the world
In the evening, there is also a resident singing scene to apply for performance
The melodious singing has nourished the hearts of many diners
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To say that here is the eye-catching punch card holy land
This three-storey wooden ladder is the only one
The fully transparent glass refracts the sunny days outside
Stepping on the ladder is quite a feeling of soaring up three thousand miles
Dingfeng has never stopped innovating
Newly built Thai casual restaurant - Ding Tai Kitchen
There will be a gust of Southeast Asian winds
Experience Thai style and taste sour, spicy, salty and sweet
What kind of surprises will we bring?