This is a restaurant on the Upper East Side, the main Qingkou. The Qingkou here can be made into more than a dozen different flavors. The blending of these flavors actually basically means different soups. The lobster soup in the signboard must be tasted. A plate of green mouth, with a large pot on the table, hot in front of you. The fire of Qingkou itself is very good, very tender. The soup is not strong, with the acid of tomato and the strong green mouth taste, very delicious, with bread, it almost grabbed more than half of the wind. The octopus is roasted in place, there is some char on the outside, but the taste is tender and Q. It is well matched with Spanish sausage chorizo, tomato-cooked cloud beans, cloud beans powder, sausage smoky smell and chewy and octopus. I don’t like their service attitude very much, I like to urge.

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