SanLe SiChuan Hot Pot Review

According to the taste and taste of the ingredients, it is usually processed into different sizes. Chinese food is "slice with silk, strips and strips", while Western food pays attention to multi-layered mixing, but each treatment requires relatively uniform. For the treatment of meat, the bone removal of the fascia must be thorough, the knife surface is flat, the overall shape is evenly proportioned to pay attention to; and for seafood, the thorns of fish meat should be removed all, the shellfish sand must be very clean, the green mouth shellfish into the dish, the surface also needs to be brushed clean

Sanle Sichuan hot pot, in Jingwei Street, very easy to find, it is an old store, the main Sichuan hot pot, there are also stir-fried dishes, the environment is good, the service is very warm, the meat is fresh and tender, the seasoning tastes good.

After 20 years of operation, one of the earliest Sichuan hot pot restaurants in the local area. Recommended mahtuan, the big mahtuan is cut and the black sesame sugar filling slowly flows out, and the skin of sesame is bitten crispy, and the happiness is bursting in an instant. Hand-cut fresh lamb chops, the meat is tight, the fresh lamb chops have no frozen smell, the taste is more delicious. Fried bean skin is also a must every time, after fried bean skin is more easy to taste. Green hair belly is iced, crisp and fresh.

在开发区里面，是哈尔滨最早引进的川味火锅，非常火爆

味道好极了，环境卫生也很好！！！！