金锁子巫山纸包鱼(万象城店)

The reason why this store opened by Hao Ke Lai here has become a chain operation model is mainly because the unique flavor from the plateau makes it attractive, and friends who like food will naturally not miss it.

The restaurant still maintains its original quality, which is also my favorite taste. Tuotuo chicken, oil-bottomed meat, and kimchi tilapia are the three kings, and sandworms, salt-edged beef and various wild vegetables are the icing on the cake. Freshly squeezed drinks from Dendrobium officinale seem to be rare in other places. A big table, and a great time.

Xinjiang braised pork in a steamed bun tastes very good. The soft baked bun with meat is very soft and sticky with garlic flavor. The small yellow croaker is relatively large and fried very crispy. It is delicious to eat while hot. The country mixed vegetable is my favorite. I feel that it is much better than salad dressing when I mix it with fried pepper. I don&#39;t recommend raw bean curd because it doesn&#39;t have the sweet taste of beans.

This restaurant is a must-eat place every time. Fortunately, the soup for rice noodles is not boiled enough, so you need to add seasonings to the rice noodles. This is generally the case in Panxi area. If you don&rsquo;t add seasonings, you will miss your bowl of noodles. It is recommended to add more salt to show its &quot;freshness&quot;. In addition, there are green pepper powder and burnt chili peppers, which basically complete the basis of deliciousness. If you like to try, you can blanch fresh mint leaves at the bottom of the bowl, which will have another flavor.
Sheep blood and sheep feet come with dipping saucers, which are relatively fresh and spicy. This old restaurant can be the first choice for local rice noodles.

金锁子巫山纸包鱼(万象城店)

Reviews of 金锁子巫山纸包鱼(万象城店)