The steak is thickly cut and one steak is divided into 5 slices. Although the steak itself has 3 sauces, I prefer sea salt + pepper and can also eat the original steak. The grilled steak is dark brown on the surface, but it is still pink and tender. The grease is very full. It tastes very soft and tender.

Trip Gourmet Awards 2023

Stone Sal

Located on Shanghai&#39;s Donghu Lu, Liquid Laundry is a long-established gastropub that combines the charm of traditional pub favorites with a modern twist. Following a slight refurbishment, it continues to be farly popular. The highlight is its 2 for 1 steak night, appealing to meat lovers. What truly distinguishes Liquid Laundry is its outstanding alcohol selection, especially the creatively crafted cocktails and superior gin and tonics, making it a standout destination for those seeking quality drinks in the city.

Trip Gourmet Awards

A chocolate store from Switzerland, the store brand decoration color is very appropriate chocolate theme. There are many chocolate products, and there are various gift boxes, rows, gems, bulk chocolate and some handmade snacks on the shelf. Chocolate flavors are also very numerous with blackberry, grapefruit, mixed nuts, milk, tonsils, sandwiches, truffles, white chocolate, sugar-free, chocolate sauce and so on. I bought a Swiss fresh nut series mixed nut sailboat for 299 yuan. There are more than a dozen small pieces with different flavors. The taste is different but the overall sweetness, including black Qiao is also sweet, and the milk taste is not very strong. The reception service is very polite and kind, and it is recommended to add members to send two love chocolates. The price is equivalent to 453 yuan a catty.

This western restaurant and art showroom are integrated, the environment is quite stylish, the lighting is adjusted to confusion, let the candlelight on the table shine more. Angus beef willow: The beef willow is five points ripe, the center is full of attractive dark red, faint to the epitaxial into a dark coffee color, the overall meat is very tender, the knife and fork are easily cut into small pieces, the lips and teeth are fragrant, and the price is very high. Black truffle fries: The fries are fried golden and sprinkled with black truffles, adding a touch of splendor to the crispy snack. Chocolate mud cake: It is said to be muddy, in fact, super hard, chocolate biased black and clever, the taste is extremely rich, with the soft sponge of original ice cream, just right.

There is a quiet courtyard bistro hidden between Donghu Road. It is a private collection restaurant I have brushed several times. Every time I go, I can meet a lot of foreigners... I prefer the atmosphere of summer and autumn. I can sit in the courtyard and drink a little wine to blow the evening breeze, but when I went a few days ago, I found an extra &quot;star room&quot;. It&#39;s a bit interesting, it&#39;s really suitable for splitting emotions. (Mainly sitting inside to enjoy the outdoor romance and not cold...) But to be honest, the environment is really not their characteristic, &quot;vegetable&quot; is. More recommended Spanish red pepper, there are crab meat and potatoes inside? Their pigeons are a bit special, and the Chinese-style pigeons are not the same taste. A bit wild. Others like duck legs, snails, pork pies, sardines... It is also an eye-opener to eat with foreigners. The staple food has to put the iron pot rice out and say, your name &quot;iron pot stew&quot; makes my people in the northeast trembling, you know? I still use sushi rice, really 6. The foie gras with garlic slices is fragrant, and there is a pot at the bottom? What a oyster rice plus... Shop name: Cella To Table! #Gourmet Xunweihui #Romantic Dating Restaurant

Longfeng Building, this Hong Kong-style tea restaurant has been patronized many times. The location is on the ninth floor of the Lujiazui Center. Compared with the surrounding restaurants, it is the most popular and cost-effective. Today, the Goddess&#39; Day, go to the collar early at noon, the first dial into the seat, the dragon and chicken shrimp, the barbecued pork, the lobster soup must be ordered every time. Today&#39;s special dessert for the goddess &quot;Strawberry Yangzhi Mannose&quot; is super delicious.

The clear soup burdock is really the ceiling of Shanghai. The beef is super tender and the elderly are not burdened. The soup is very pure and fresh. It is the original flavor of the beef. The radish absorbs the soup and is soft. The skin of the sandy chicken in Miaojie is really crispy, super crisp, the chicken is very tender and not firewood. The rice is fragrant and the ingredients are sufficient. 100 per capita can eat very comfortably.

牛排是厚切的，一份牛排被分成5片。虽然牛排本身有搭配3个酱，但我更喜欢海盐+胡椒，还能吃到原汁原味的牛排。烤完的牛排表面是黑褐色的，但是里面还是粉粉嫩嫩。油脂非常饱满。吃起来不柴反而非常软嫩。

stone salt，意指喜马拉雅山脉600米深矿开采出来的高纯度矿物盐，产量极稀少。餐厅凭借资深大厨对牛排独到的处理方式，成为全国领先获得美国肉类出口协会认证机构

stone salt, which means high purity mineral salts extracted from 600 meters deep in the Himalayas, yield is very scarce. The restaurant has become the leading certification body of the American Meat Export Association with the unique treatment of steak by senior chefs.

【口味】大口吃肉🥩🥩，这里食材真的不错，肉的质量不错。【服务】不错滴，对他们的出品很了解，有问题都能帮助解决。【环境】赞

[Taste] Big stutter meat 🥩🥩, the ingredients here are really good, the quality of the meat is good. [Service] Good drop, I know their products very well, and I can help solve problems. [Environment] Like

以本伤人说的就是Chef Ling，按他的话说，研发产品时一不小心就把最好的原材料用了上去，想砍预算就是怎么也下不了手，好在还是有那么多吃得懂的人，愿意为这份真诚与味道买单。人均1千多的餐厅，周日晚上都是满座，了不起。开场的墨鱼汁佛卡夏140%含水量，用店里自己培养的天然酵母制作，低温发酵24小时，内心柔软，贵州的酸浆番茄和自制的番茄粉是灵魂，用15年陈皮巴萨米克醋和PGI认证橄榄油搭配一起吃。有人番茄过敏，就换了一个手工一个半小时炒干的鸡松做的酥类面包，一桌人都没忍住，又炫了个高油脂面包。这次off menu中的牛骨髓罗宋汤是最令人期待的。用盐包裹后的红菜头烤箱内烤到纤维断裂，多余的水份蒸发后，擦成丝，与番茄牛肉蔬菜等一起熬汤，出菜前加入烟熏过的牛骨髓，溧阳的水芹末与小葱，酸奶油，古老的技法中带着言盐自身的味道。这道菜反响不错，即将进入大菜单。黄狮鱼佐鱼籽酱清酒奶油酱，刺身的黄狮鱼蘸着清酒做的奶油酱，利用鱼籽酱自身的咸度调味，几滴莳萝做的香草汁另这道菜特别的香。此时真想来一片面包扫干净盘中剩余的奶油酱。自制腌制的酸甜口独头蒜搭配刺身鲜贝，黑蒜熬酱，一起入口，滑嫩且酸爽。芒果螺炖咖喱金钱肚牛筋白云豆，很东南亚的味道，创新之处就是加了南洋沙爹和泰国虾酱，复合型的味道，层次也多元。不过这道需要配一份主食，否则有点偏咸。整根带骨的牛腱子应该是低温慢煮过，透着一点点香料的香气。法国酸奶油酱另牛肉更滋润，包着麦饼吃，一口一口的又被消灭完。油浸的蚕豆，切成薄片的牛舌尖，手工剥的小甜豆，一起焖饭，最后一点牛油和脆米另这碗饭香气扑鼻。甜品一直就是言盐的强项，烟熏巧克力做的拿破仑，撒上黑松露，酥皮香脆，黑巧克力的奶油馅细滑，要不是晚上，如果中午用餐，再来一杯红茶配都是极好的。这些菜，目前需要预订，如何预订可以先电话确认。

Injury to say is the Chef Ling, according to his words, when developing products, accidentally used the best raw materials, want to cut the budget is how can not be done, but there are still so many people who can understand, willing to pay for this sincerity and taste. More than 1,000 restaurants per capita, full on Sunday night, are amazing. The opening ink sauce Fokasha 140% water content, made with the store&#39;s own natural yeast, low temperature fermentation for 24 hours, soft heart, Guizhou sour tomato and homemade tomato powder are soul, with 15 years old Pibasamik vinegar and PGI certified olive oil to eat together. Some people were allergic to tomatoes, so they changed to a braised fern bread made by hand for an hour and a half. A table of people didn&#39;t hold back, and they dazzled a high-greasy bread. The beef bone marrow borscht in the off menu is the most anticipated. After the salt wrapped in the red vegetable head oven roasted to the fiber break, the excess water evaporated, wiped into silk, with tomato beef vegetables and so on to make soup, before the dish added smoked beef bone marrow, Fuyang water mustard with green onion, sour cream, ancient techniques with the taste of salt itself. This dish is very good, and it is about to enter the big menu. Yellow lionfish with fishseed sauce sake cream sauce, sashimi yellow lionfish with cream sauce made of sake, using the saltiness of the fishseed sauce itself, a few drops of vanilla juice made of dill, and this dish is particularly fragrant. I really want to have a slice of bread to clean the remaining cream sauce on the plate. Homemade pickled sweet sour garlic with sashimi shellfish, black garlic sauce, together with the entrance, smooth and sour. Mango snail curry money belly beef tendon white cloud beans, very Southeast Asian taste, the innovation is to add Nanyang Sad and Thai shrimp sauce, composite taste, layer is also diverse. However, this one needs to be equipped with a staple food, otherwise it is a bit salty. The whole boned beef dumpling should be slow-cooked at low temperature, with a little spice. The French sour cream sauce is more moisturized, and the beef is eaten with wheat cakes, and it is wiped out in one bite. Oil-soaked broad beans, sliced beef tongue, hand-striped sweet beans, simmered together, last bit of butter and crisp rice and this bowl of rice is fragrant. Desserts have always been the strength of salt, Napoleon made of smoked chocolate, sprinkled with black truffles, crispy bran, and smooth cream filling of dark chocolate. If it weren&#39;t for the evening, if you had lunch at noon, another cup of black tea would be excellent. These dishes, currently need to be booked, how to book can be confirmed by phone first.

每次不是出差就是拍摄🎬，今天终于和言盐相逢一见，暗调环境的装修风格，细节控爱惨了。环境🍃以线条、点阵晕染的光影，桌上繁花、滴落的蜡烛铁艺鹿角烛台、亦或是贮藏熟成牛排的玻璃房，以及墙上的装饰画&hellip;&hellip;都让氛围透着些许神秘与浪漫。第一次吃花臂主厨Ling的菜，八个字&ldquo;料足馥郁，以本伤人&rdquo;！开场半平米见方的&ldquo;墨鱼汁贵州酸浆西红柿佛卡夏面包&rdquo;，经过一抹番茄迷雾氤氲而落的西红柿霜粉夹持，松软透着酸甜。酵母也不马虎，用葡萄籽、葡萄柚发酵而成，蘸上意大利黑醋橄榄油，那种强烈多层次的酸度以及丰盈感，让人难以把持！在鲜带子里釀上一整颗褪去霸气的独头蒜，以&ldquo;三明治&rdquo;方式呈现，天马行空的奇思妙想也是一绝。入口海味的鲜甜以及经过云南红糖与黑醋腌渍的黑蒜，以及野蜂蜜等辛香料的调味，极具风雅。酸奶油牛骨髓罗宋汤近10余根牛骨髓融于一锅的罗宋汤，已非浓郁可形容，表面一层用溧阳水芹佐味提香的酸奶油相伴，让人闻之馋涎，食之谜情。网油羊肚菌裹牛肉，佐以鲍汁，金雀花之点缀，西餐与中餐之完美融合。欠我们一碗粉面饭煲的芒果螺炖咖哩金钱肚牛筋，汤汁之中白葡萄酒与Tahini芝麻酱，香气浓到化不开。🍖主食，将熟成牛舌切至涮肉薄度，堂酌以牛油化开，浸熟蚕豆焖饭，舌尖满是春日滋味。🍚另外伴以鱼子酱清酒乳酪的黄鰤鱼，以及拌以青柠柚子醋的白芦笋迷你八爪鱼，每一口都是丰腴鲜嫩。收官甜品也是高品质食材暴击，以一整颗猫山王制作的榴莲拿破仑，以及意大利黑松露与烟熏黑巧克力拿破仑，双将会师，若是拿破仑再世，估计也难敌这迷人心窍的&ldquo;热恋圆舞曲&rdquo;了。 #美食旬味会 #浪漫约会餐厅 #当地才能吃到的美食 #吃一顿海鲜大餐 #我的深夜食堂

Every time I was not on a business trip or shooting 🎬, I finally met Yanyan today. The decoration style of the dark environment was dark, and the details were controlled. Environment 🍃 with lines, dots of halo dyed light and shadow, flowers on the table, dripping candles, iron antlers candlesticks, or glass rooms that store cooked steaks, and decorative paintings on the walls... all make the atmosphere a little mysterious and romantic. The first time I ate the dishes of the flower arm chef Ling, the eight words &quot;the material is full of rich, the wound is hurt&quot;! The opening half square meter square &quot;the cuttlefish juice Guizhou sour pulp tomato fokaxia bread&quot;, after a touch of tomato mist and the tomato cream powder clamped, soft and sweet. Yeast is not sloppy, with grape seeds, grapefruit fermentation, glazed with Italian black vinegar olive oil, that strong multi-layered acidity and abundance, people are difficult to control! A whole faded single garlic is brewed in the fresh belt, presented in the form of &quot;sandwich&quot;, and the whims of the sky is also a must. The sweetness of the entrance seafood and the black garlic stained by Yunnan brown sugar and black vinegar, as well as the seasoning of spices such as wild honey, are very elegant. Sour cream beef bone marrow borscht soup nearly 10 beef bone marrow in a pot of borscht soup, has not been rich to describe, the surface with a layer of sputum with sputum flavored sour cream accompanied by, people smell, food mystery. The mesh oil lamb belly mushroom is wrapped in beef, with abalone juice, canary flower embellishment, and the perfect blend of Western and Chinese food. We owe us a bowl of noodles rice dumplings with mango snail curry money belly beef tendon, white wine and Tahini sesame sauce in the soup, the aroma is too strong to turn on. 🍖 staple food, cut the cooked beef tongue to the thinness of the stew, open with butter, soaked with broad bean rice, the tip of the tongue is full of spring flavor. 🍚 In addition, the yellow 𫚕 fish with caviar sake cheese, and the white asparagus mini octopus mixed with lime hazel vinegar, each mouth is rich and tender. The dessert is also a high-quality ingredients, with a whole cat mountain king made durian Napoleon, as well as Italian black truffles and smoked dark chocolate Napoleon, double will be master, if Napoleon re-enactment, it is estimated that it is difficult to rival this charming &quot;hot love ball dance&quot;. #Food delicacies #Romantic dating restaurant #Local food to eat #Eat a seafood dinner #My late night canteen

冲着牛排而来，我眼盯的自然是这里当仁不让的主秀。想不到不管是前菜还是甜品，这里的每一道都足够的惊艳，怪不得常来这里的好友特地开了好酒，不紧不慢地压着酒聊着天，那份淡定仿佛一切尽在她的掌握。好吧，即来之则安之，随着一道道菜品的款款而来，心情也悠哉乐哉随之荡漾。生蚝拼：来自法国的两款生蚝，听来有些陌生的糖果生蚝，大名赫赫的吉拉多1号，这一大一小围卧在冰面上，在柔弱的光影里闪着晶莹。挤上些许的柠檬汁，还有店家特调的红醋汁，一昂头一吮吸，那肥厚的蚝肉便滑进了嘴里，伴着那份咸口的海水味，咀嚼到的却是柔嫩间的清甜，鲜活才有的好口感，难得我一连吞了三枚，意犹未尽。意大利薄切生牛肉：换作平日里，我只在意牛肉的品质，还有开切薄片的漂亮纹理，想不到让我两眼放光的何止这些，那大片大片的白松露，把牛里脊湮没在若隐若现里，这份霸气的舍得，让我惊诧得窒息。和牛火腿：只是一道前菜，却用了整整36个月的和牛M9，嚼着那满口的熏香，那明媚的脂花在齿间跳着舞飞着吻，真的让人心花也怒放。把干白直接换成了干红，唯有足够的单宁馥郁，才衬得起那年份堆积起的厚重肉香。烟熏三文鱼沙拉：清新清甜的混合蔬果，合着稍显重口的辣蕃茄酱，倒是吊足了胃口，块状的烟熏三文鱼表层薄薄的脆口焦香，里内却是柔嫩得如同刺身，在这个渐凉的深秋，倒是看似淡妆沁人，吃来浓香入味两相宜。主菜牛排：美国T骨牛排和澳洲M7和牛战斧我期盼的主秀终于粉墨登场了！想不到，那一头的T骨高傲地屹立着，如同佩戴着宝剑的剑客一般，威风凛凛。这一头的和牛淡定地横卧着，如同出征前的将军手握着战斧，气宇轩昂。这强势对垒到底哪般更甚？！要说这和牛脂质饱满奶香悠然，这T骨嚼劲十足牛味深重，真心不分伯仲，只是个人更偏爱美国牛肉的质感，还有那越嚼越馥郁的牛香。甜品：别以为只是个甜蜜的收官，从嫩滑飘然的焦糖布丁到回味绵长的厚芝士，绵密醇厚的栗子蛋糕，到弥漫着薄荷清香的冰棒，再到焦香脆片下的浓重太妃巧克力蛋糕&hellip;&hellip;由浅至深，由轻至重，哪一道都让你留连忘返，停不下来的节奏，skr!我能再来一杯咖啡吗？！

For steak, my eye is naturally here as the main show. Unexpectedly, whether it is a fore dish or dessert, every one here is enough amazing, no wonder the friends who come here often specially opened a good wine, not to hurry or slow down the wine chatting, that calmness seems to be in her grasp. Well, that is, come and be safe, with the payment of a dish, the mood is also leisurely and happy. October fight: two oysters from France, some strange candy oysters, the famous Giraldo 1, this big and small lying on the ice, in the soft light and shadow flashing crystal. Squeezing a little lemon juice, and the store&#39;s special red vinegar juice, a head and a suck, the fat stew slipped into the mouth, accompanied by the salty sea taste, chewing to the tender sweet, fresh taste of good, rare I swallowed three in a row, the meaning is still not enough. Italy thin sliced raw beef: In exchange for weekdays, I only care about the quality of beef, and the beautiful texture of the sliced slices. I can&#39;t think of how much more that makes my eyes shine. The large white truffles, the cow&#39;s spine is not in the faint, this domineering willing, I was suffocated with surprise. And cow ham: Just a pre-food, but used 36 months of cow M9, chewing the mouth full of incense, the bright fat flowers danced between the teeth and flew kisses, really let people bloom. The dry white directly replaced with dry red, only enough tannins and rich, to line up the heavy meat that year piled up. Smoky salmon salad: fresh and sweet mixed vegetables and fruits, combined with a slightly heavy mouth of spicy tomato sauce, but it is a suffocating appetite, the chunky smoked salmon surface thin crispy crispy aroma, but the inside is tender like sashimi, in this cool late autumn, it seems to be light makeup people, It is suitable for strong fragrant taste. Main course steak: American T-bone steak and Australia M7 and cattle battleaxe, the main show I am looking forward to finally appeared in ink! Unexpectedly, the T-bone on that side stood proudly, like a swordsman wearing a sword, majestic. The cow lay calmly, as the general before the expedition held the battle ax, and was full of air. What was the stronger confrontation? To say that this and beef fat full of milk, this T-bone chewy full of beef taste is deep, really no difference, but personally prefer the texture of American beef, and the more chewy and more abundant beef aroma. Dessert: Don&#39;t think it&#39;s just a sweet ending, from the tender and flowing caramel pudding to the long-smelling cheese, the thick chestnut cake, to the peppermint-flavored popsicles, to the thick concubine chocolate cake under the crispy slices...from shallow to deep, from light to heavy, Which one makes you linger, can&#39;t stop the rhythm, skr! Can I have another cup of coffee?!

全世界都在连创新高，咱A股哪能这么阴雨不止长绿漫漫？这年前的长虹是维稳让我们好好过个春节，还是繁花中李李的深V礼服，只一眼就让人心惊肉跳，大牛真的要来？！谁说了都不算，不如去最近友圈又被刷屏了的STONE SAL言盐，会会咱CHEF LING这位大牛，它家新落成的透明熟成房，可是牛天牛地牛气冲天，选块上好的大牛，大快朵颐来得实在。LING也是了得，竟然能找来国内本土饲养长大的纯血和牛，牛舌只取根部35%的部位，对，就是这么精准，差一分一毫都不可，还必须是冰鲜的空运直达，就是这么苛刻。看似只是简单的单面炙烤，却是柔嫩中带着脆感，细腻中带着嚼劲，合着冰冰凉凉的凤梨一起入口，当油润的生脆肉感，遇上酸甜的多汁水嫩，那是冰火两极的艳遇。还有那条足足两公斤重的炭烤带骨里脊，若不是我们浩浩荡荡的一长桌肉食男女，怎么可能预订上这么一整条，在干式熟成房静默了不知多久，又不知在厨房经历多少繁复的一道道，LING亲自捧来桌边，又是酒烹，又是火燃，又是黑松露现场逛刨，一系列酣畅淋漓暴力美学的逛风暴雨里，美拉德在肆意，在场的所有人沸腾了，就连同邻桌，还有邻桌的邻桌，都齐刷刷行起了注目礼，谁的眼里都在放着光，谁都在拼命的深呼吸。不知是牛排刀太过锋利，还是透着肉粉的厚切牛排太过细嫩，我那毫无缚鸡之力的手，竟轻巧巧切割完美，丰盈汁水顺着齿间四溅，我的五感甚至连毛孔，都在贪婪地穿花纳锦，那是我吃过的蕞让我心动的牛排，没有之一。你以为LING的暴力美学只在牛天牛地，那就大错特错了。还有花了足足一周时间来干式熟成，又在香料水腌制了12个小时，肚肚里还塞满了鸡头米、小豌豆的玉米鸡，盐烤比我的手臂还要长的西班牙特号红魔虾，被巴西莓粉染上艳红还不忘熟成4天最后再又烟熏的三文鱼；点上了大勺鱼子酱，下面还垫上了水甜水甜的秋月梨车厘子沙拉的鲜活扇贝；就连牛油果都被挖出做成了细糯绵滑还透着奶香的慕斯，重又装进牛油果壳里变成像极了甜品的盏，底下却藏满了甜菜根腌渍的蓝鳍金枪鱼塔塔，米其林法餐才有的精致，全藏在了看不见的细节里。还有那个每每来，都狠不得把一整个抱回家，美若盘花的巨型手工脆酥肉松面包，那个裹上金箔纸的好吃到飞起来，像极了根本停不下来零嘴的麻辣牛肉棒，还有根本不在冬季菜单上的off menu，能遇见全凭缘份，还得加上一丢丢的运气，哈哈哈。新年来新年到，要么咱去言盐，沾沾牛气，抱个牛股，一路长虹。#繁星寻味上海滩 #美食旬味会 #收集新年好运仪式感 #牛排超好吃

The world is even a new high, how can our A shares be so rainy and not only long green? Changhong this year ago was to maintain stability and let us have a good Spring Festival, or Li Li&#39;s deep V dress in the flowers, just a glance makes people startling, the big cow really coming? ! Whoever said it did not count, it is better to go to the recently swiped STONE SAL Yanyan in the circle of friends, and we will meet the big cow CHEF LING, its newly completed transparent cooked room, but the cows are bullish, choose a good big cow, big fast and come real. LING is also good, can find domestic domestic breeding and growing pure blood and cattle, cattle tongue only take 35% of the root part, yes, it is so accurate, one point is not available, it must be frozen air direct, is so harsh. It seems to be just a simple one-sided baking, but it is tender with a crisp feeling, delicate with chewy, and the ice cold pineapple is entered together. When the oily and crispy meat is tender, it is sweet and sour and juicy. It is the encounter of the two poles of ice and fire. There is also the two-kilogram charcoal roasted bone spine. If it weren&#39;t for our vast long table of meat and men and women, how could it be possible to book such a whole, and I don&#39;t know how long it has been silent in the dry cooked room, and I don&#39;t know how many complicated things I have experienced in the kitchen. LING personally brought it to the table. It was wine cooking, fire burning, and black truffles. A series of violent aesthetics were strolling through the storm. Merad was reckless. All the people present were boiling, together with the neighboring table, and the neighboring table, all brushed and paid attention to the ceremony, and everyone in the eyes was shining. Everyone is breathing hard. I don&rsquo;t know if the steak knife is too sharp, or the thick steak with meat powder is too delicate. My hand without the strength of the chicken, it is light and perfect, and the full juice is splashing around the teeth. My five senses and even pores are greedily wearing flower najin. It was the steak I had eaten - one that made me feel good. You think LING&#39;s violent aesthetic is only in the cattle, and that&#39;s a mistake. It took a full week to dry and ripe, and it took 12 hours to pickle in spiced water. The belly was also stuffed with chicken head rice and corn chicken with peas. The salt roasted Spanish red devil shrimp longer than my arm. It was stained with Brazilian berry powder and it was cooked for 4 days. Finally, it was smoked. Smoked salmon; ordered with tablespoon caviar, and fresh scallops of sweet water-sweet autumn moon pear cherries salad under them; Even the avocado was dug out into a fine spongy mousse with milky fragrance, and re-loaded into the avocado shell to become a very dessert-like cup, but underneath is full of beetroot stained bluefin tuna tower, Michelin French meal only exquisite, all hidden in invisible details. And the one that came every time, I couldn&rsquo;t take a whole home, the giant handmade crispy stew loose bread with beautiful flowers, the one wrapped in gold foil paper was delicious to fly, like a spicy beef stick that couldn&rsquo;t stop at all, and the off menu at all on the winter menu, If you can meet all by fate, you have to add a little luck, hahaha. New Year&#39;s Eve, or let&#39;s say salt, get a cow, hold a cow stock, and go all the way to Changhong. #Stars Finding the Beach #Food Xunweihui #Collecting New Year&#39;s Good Luck Ceremony #Steak is super delicious

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