From dozens to hundreds of different sea cucumbers, I ordered a medium price of 198 per person, the taste and soup are impeccable, I still think this one is the best sea cucumber onion, other dishes have nothing to do with the big problem, that is, there is nothing to remember the characteristics of living, The stability of the chef team is the gold signboard, I hope to make persistent efforts.

Fengzeyuan Restaurant (yayuncun)

Come to this place for birthday, ha, sent a bottle of wine, longevity noodles did not say, no matter, eat very full, order a chocolate with avocado is delicious, squirrel squirrel squid has no work, in short, it is a good place to party ～ There are so many people (ᵒ̤̑₀̑ᵒ̤̑) Oh

Trip Gourmet Awards

Autumn fairy tales, one-meter sushi 🍣, Yu Manor, Leap CBD...Their name of the dish is quite interesting. It will be too good to be an old-fashioned store, and the taste and ingredients are still as old. Salmon sashimi must be ordered, and the ingredients are fresh.

Yanbian flavor skewers, the taste of my hometown! I really love this one! The taste is very good, the ingredients are very fresh, the waiter is very warm, the environment is clean and tidy, I like it very much! Five-star recommendation! Fengmao is really the ancestor of the skewers store!

Xiangxiang Building&middot;Smelly Mandarin Fish Changsha Hotel is near Hunan cuisine gathering place. My friends want to eat stinky mandarin fish again. Then come on. Xiangxiang Building Xiangxiang is a county-level city in Hunan. It must taste bad. The portion of the two &quot;signature stinky mandarin fish&quot; is not fighting. It is hot for a while. It is more delicious. Su&#39;s addition is just right &quot;farmhouse fried meat&quot; This is a meal of food for a long time I haven&#39;t eaten a whole bowl of rice. The CD is on this dish. The &quot;seasonal vegetables&quot; seasonal vegetables are Changsha airlifted. Freshness is very satisfied. The fried is just right.

Hahahahahahahaha and good good good good good good good good good good good good good good good good good good good good good good good good good good good good good good good good good good good good good good good good good good good good good good good good good

Fresh and sweet coconut juice and white meat beautiful Wenchang chicken together is the original coco coconut chicken hot pot! Meeting with friends in Beijing Asian Games Village, first came a fresh Thai coconut green to quench thirst, and then a soft coconut milk frozen to quench ～～ The dishes here are all organic fresh ingredients, and the mushroom trolley stunned a group of diners; Wild pine pine, Vietnamese tiger shrimp, European fresh beef and coconut sauce pot are very matched, plus Shanghai South characteristics of small ingredients, secret oyster oil, sand ginger, finger Tianjiao, and the lime that will be cut open, fresh hot and sweet, taste stimulation, more exciting also count his home&#39;s sauerkraut side dishes, snails, Crab tongs are full of taste! Super five-star recommendation!

葱烧海参从几十到几百不同的海参，我点了个中等价位每位198的，口感和汤汁无可挑剔，我还是觉得这一家是最棒的葱烧海参，其他菜都没啥大毛病，就是没啥记得住的特点，厨师队伍的稳定才是金字招牌，希望再接再厉。

丰泽园是北京中外驰名的老字号餐饮企业。经营正宗山东菜，是旧京城老字号;八大楼之一，创办于1930年。菜肴特点是;清、鲜、香、脆、嫩，尤以鲜为最。亚运村这家店在中奥马哥孛罗大厦一层，位置很好，环境不错。推荐特色菜九转大肠。

Fengzeyuan is a famous old-fashioned catering enterprise in Beijing. It operates authentic Shandong cuisine, which is an old-fashioned name in the old Beijing city; one of the eight buildings, founded in 1930. The dishes are characterized by: clear, fresh, fragrant, crisp and tender, especially fresh. Asian Games Village This store is on the first floor of the Central Omargo Siam Building, the location is very good, the environment is good. Recommend specialties nine to the large intestine.

听闻丰泽园在亚运村开了新店，和小伙伴相约去拔拔草。丰泽园饭庄是北京著名的鲁菜老字号，以胶东和济南风味为主，擅长烹制山珍海味，注重清、香、鲜、嫩、脆，和印象中的鲁菜并不一样，实际吃起来也可以发现这一点。店铺位置在地铁安立路附近的中奥马哥孛罗大酒店内一楼南侧，对外没有招牌，只有&ldquo;烤鸭&rdquo;二字，大门也打不开，只能走酒店的大门。店内人也很少，整晚上只有三桌吧，装修风格比较朴实，有些老字号的影子。服务是减分项，毕竟还在试营业，很多东西还得摸索。菜单制作精良，看着都很有食欲，但是一些见功夫的赛螃蟹都还没有。盐水鸭肝鸭肝冰冰凉凉的，口感绵密，没有苦腥味，盐水对于提升鸭肝本味有一定帮助。拇指生煎包这道菜挺一般的，特点是小。。。但是并不是很香，第一次端上来底部烤的都不到位。复烤之后有所改善，但是肉馅还是没什么滋味。京味小酥肉与重庆小酥肉相比面糊与肉的可分离程度更高一些，但是味道上总感觉小酥肉炸完之后放的时间有点长，不习惯这种味道。汤本身很正常，比较鲜。老厨白菜和我这几天在家做的形式差不多，比醋溜白菜少放了一道醋，比较适合大众口味。酸咸口，整体味道统一，有点类似乱炖，有肉有菜有粉条。葱烧海参这个应该算是今天的重头戏了，以泡发海参和葱段为主要原料制作的菜肴，是鲁菜里的经典&ldquo;古今八珍&rdquo;之一。浇汁很浓厚但不腻，海参口感脆韧，调味偏咸香，吃起来很舒服。酸辣乌鱼蛋汤这个汤整体就是豫菜和鲁菜里的酸辣汤的感觉，但是感觉过于追求粘稠感放勾芡稍重。乌鱼蛋是墨鱼身上的腺体，非常的提鲜。九转大肠这道菜也是鲁菜经典菜系，起源于红烧大肠，味型单一，后经过不断改进变成了集&ldquo;酸、甜、香、辣、咸&rdquo;为一身的特色菜肴。但是今天这道菜算是&ldquo;又&rdquo;改良了一下，无辣不咸，整体是酸甜口，重甜轻酸，感觉吃多了会腻。肥肠里保留了大肠内壁的油脂，正是我喜欢的味道，口感也不错，有些许嚼头。拔丝苹果我还是比较喜欢拔丝地瓜，外脆内绵才好吃嘛。苹果的话咬开之后的果香味太重，不喜欢这种搭配。而且这次的拔丝苹果倒了太多的糖稀，最后都剩在了盘子里。整体来说，由于是新店所以服务和菜品上都略显不足，3.5-4分之间，店内现在是88折，想要冒险的朋友可以去试一哈。2018.3.16体验 2018.3.24记录

Heard that Fengzeyuan opened a new store in the Asian Games Village, and met with friends to pull grass. Fengzeyuan Restaurant is a famous old-fashioned Lucai in Beijing, with Jiaodong and Jinan flavors as the mainstay, good at cooking mountain and seafood, pay attention to clear, fragrant, fresh, tender and crisp, and the impression of Lu cuisine is not the same, you can actually eat it can also find this. The store is located on the south side of the first floor of the Zhong&#39;ao Marco Polo Hotel near the subway Anli Road. There is no signboard outside, only the word &quot;roast duck&quot;, the door can not be opened, you can only walk to the hotel&#39;s door. There are very few people in the store. There are only three tables all night. The decoration style is relatively simple and some old-fashioned shadows. The service is a sub-item. After all, it is still in trial operation, and many things have to be explored. The menu is well-made and looks very appetizing, but some crabs who see Kung Fu have not yet. Salt water duck liver duck liver ice cold, dense taste, no bitter taste, salt water for improving the original taste of duck liver is a certain help. Thumb fried bun this dish is quite general, the characteristics are small. . . But it is not very fragrant, the first time it is served on the bottom, the roast is not in place. After re-roasting, it has improved, but the meat filling is still tasteless. Beijing-flavored small stew is more separate from the batter and meat than Chongqing small stew, but the taste always feels that the time after the small stew is fried is a bit long, and I am not used to this taste. The soup itself is normal and fresh. The old chef cabbage is similar to the form I have made at home these days. It has less vinegar than vinegar cabbage, which is more suitable for popular taste. The salty mouth, the overall taste is unified, a bit similar to messy stew, there are meat, vegetables and noodles. This should be regarded as today&#39;s heavy drama, with foamed sea cucumber and spring onion section as the main raw materials to make dishes, is one of the classic &quot;old and present eight treasures&quot; in Lu cuisine. The juice is very thick but not greasy, the sea cucumber taste is crisp and tough, the seasoning is salty, and it is very comfortable to eat. The soup of hot and sour ankle egg soup is the feeling of hot and sour soup in Yu cuisine and Lu cuisine, but it feels too viscous to put the hook slightly heavier. Ankle egg is a gland on the inkfish, very fresh. Nine-turned intestines this dish is also a classic dish of Lu cuisine, originated from braised intestines, the taste is single, and after continuous improvement, it has become a special dish that combines &quot;sour, sweet, fragrant, spicy and salty&quot;. But today this dish is &quot;again&quot; improved, no spicy or salty, the whole is sour and sweet, heavy and sweet, I feel tired after eating too much. The fat intestine retains the oil of the inner wall of the large intestine. It is the taste I like, the taste is also good, and some chewy heads. I still prefer to pull the silk sweet potato, the crispy outside and the sponge is delicious. The fruit fragrance after the apple is bitten is too heavy, I don&#39;t like this combination. And this time the silk apple poured too much sugar thin, and finally left it on the plate. Overall, because it is a new store, the service and dishes are slightly insufficient. Between 3.5-4 points, the store is now 12% off. Friends who want to take risks can try it. 2018.3.16 Experience 2018.3.24 Records

想要吃到正宗的鲁菜，上这里来。

If you want to eat authentic Lu cuisine, come here.

以前就知道丰泽园了，这次才知道他们家以鲁菜为主。鲁菜，以&ldquo;咸鲜&rdquo;为基本特色，具体的烹饪技巧方面，以爆、炒、烧、炸、扒、塌等技巧最具特色，有名的菜品有二三百之多。清人袁牧在《随园食单》中记载：&ldquo;滚油爆炒，加料起锅，以极脆为佳。此北人法也。&rdquo;烧有红烧、白烧等不同做法，鲁菜代表作&ldquo;九转大肠&rdquo;即为烧菜代表。芫爆肚丝，是山东省传统的地方名菜，属于鲁菜系。白绿相间的肚丝和香菜梗炒在一起，口味鲜咸微辣。肚丝有一点儿柔韧，香菜味浓。葱烧海参，山东那边近海，所以也比较盛产海参，这道菜虽然只是使用大葱和海参作为食材，但是炒出来的菜味道十分浓郁，尤其是大葱的味道，而且营养也比较丰富。贝勒烤肉，烤好的羊肉在铁板上滋滋冒着气儿，有一种葱爆羊肉的既视感。火爆腰花，头一次见到这么大一片儿的腰花，麦穗刀切起来还挺均匀的啊。腥臊味道尚可吧。香酥鸡王，一整只鸡被分切以后，摆放的姿势有点儿要飞起来啦的节奏啊，鸡皮酥脆，鸡肉嫩滑。烧二冬，冬菇冬笋烧起来，冬笋清爽脆口，冬菇绵软柔韧，两者在一起，营养成分也挺高哇。清炒鳝糊，这个汁儿紧裹鳝肉，鲜嫩滑软，味道香浓，营养丰富哦。小炒龙须笋，第一次吃这样的笋，鲜香细嫩，被挂的很是丝儿状的东西。酥皮蒜香虾，大虾和虾片儿的结合。虾肉被炸制的酥脆，也吃不出蒜味儿，虾片在底下铺垫。黄焖汁烩绣球菌，第一次吃这种菌类，像绣球一样，吃起来肉质脆嫩，搭配枸杞和蔬菜叶子颜色红黄绿在一起挺好看呢。干炸丸子，大家都知道了，这里一盘儿炸的还不错，有三种酱料搭配。糖醋大黄鱼，浇汁的时候还有一个讲究，三张三翘，三张：嘴张，腮张，肚张。三翘：头翘，鳍翘，尾翘，活灵活现，酷似鲤鱼跃龙门，听起来还挺酷的啊。介绍的全面，鱼肉被炸制的酥脆，浇汁后微甜。炝炒红薯叶，绿色蔬菜吃一点儿，要不光吃肉也腻。

I knew Fengze Garden before, but this time I knew that their family is mainly Lu cuisine. Lu cuisine, with &quot;salty fresh&quot; as the basic feature, specific cooking skills, with explosion, fried, roasted, fried, squash, collapse and other skills, the most distinctive, famous dishes have more than two or three hundred. Qingren Yumu in &quot;Suiyuan Food List&quot; recorded: &quot;Rolling oil fried, adding ingredients to the pot, to the extremely crispy. This northerner method is also.&quot; There are different practices such as braised and white roasting, Lucai representative &quot;Nine-turn large intestine&quot; is the representative of cooking. The belly silk is a traditional local dish in Shandong Province, belonging to Lu cuisine. The white and green belly silk and the coriander stalk are fried together, the taste is fresh and salty and spicy. The belly silk is a little flexible and the coriander is strong. Sea cucumbers roasted onion, Shandong is offshore, so it is also more abundant sea cucumbers. Although this dish only uses green onion and sea cucumber as ingredients, the fried dishes taste very rich, especially the taste of green onion, and the nutrition is also rich. Baylor barbecue, roasted lamb on the iron plate, there is a sense of sight of onion lamb. Hot waist flower, the first time I saw such a large waist flower, the wheat ears knife cut quite evenly. The fishy taste is OK. Chicken King, after a whole chicken is cut, the posture is a bit of a rhythm to fly, the chicken skin is crispy, the chicken is tender. Burn the second winter, the winter mushrooms are burned, the winter mushrooms are refreshing and crisp, the mushrooms are soft and flexible, the two are together, and the nutritional ingredients are quite high. Fried stew paste, this juice is wrapped tightly in stew meat, fresh and soft, delicious and nutritious. Small fried dragon mustard stew, the first time I eat such stew, fresh and tender, it is hung very silky. The combination of bran garlic shrimp, prawns and shrimp slices. The shrimp meat is fried and crispy, and there is no garlic. The shrimp slices are laid under the bottom. Astragalus sauvignonis, the first time I eat this fungus, like a hydrangea, it tastes crispy and tender, and it looks good with the color of wolfberry and vegetable leaves red, yellow and green. Dry fried balls, everyone knows, here a plate of fried is not bad, there are three sauces. Sugar and sour rhubarb, when the juice is poured, there is a particular, three three-swing, three: mouth, mouth, belly. Three-fold: head, squat, tail, lively, similar to the carp Yuelongmen, sounds quite cool. The introduction is comprehensive, the fish is fried crispy, and the juice is slightly sweet. Fried sweet potato leaves, green vegetables to eat a little, or not just meat is tired.

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