Hua Chi 88 Review

In the spring of Suzhou, it is fresh and fresh, tender and tender, and wild of Malantou... Lao Wang made shrimp seed white fish 🐟 and upgraded again. Oil soaking white fish can simply seal the gods. "Advanced farmhouse dishes" are not simple at all. After the fish is soaked, the hot oil is covered with oil, and the air is sealed. The water of the fish is locked. The faint aftertaste of fish meat is mixed with the signature shrimp seeds to form a compound flavor, which tastes like the skin of a baby, and the skin is coagulated at the entrance. Strawberry 🍓 Smoked Zhengtang, Lao Wang's homemade strawberry sauce, is a Suzhou people love to eat Su-style sweet, the whole pond salmon is crispy and sweet. There is also "Lao Wang Plus Edition Eggcake" pot collapse spring three white, golden crisp skin lock silver fish white fish white shrimp triple fresh. South milk drunk white shrimp Taihu white shrimp soak "Plum wine bath"! Southern milk ＋ plum sour, shrimp meat is sweet and tender to tremble ～ Malantou's desserts are numb regardless of the shape or creativity. The transparent Malantou sugar slices are thin like flapping wings. The dew syrup is the essence. The entrance is crispy and sweet. Biluo Chunhui cream is served with tea oil. Also with the multiple compound flavors of pineapple 🍍 and lemon 🍋, a mouthful of instant sublimation, the whole spring banquet menu is just right to finish, just like painting has to have 3 points left in white.

This is one of my favorite platforms, because there are many novel shops that can be mined here, great! The environment is very good, the taste is great, I am about to choke me, it is a good place to have dinner.

The price of two people is really cost-effective, or you have to do your homework online in advance, so that you can directly consume in the store, which is convenient and cost-effective. Special thanks to the staff. Yesterday, I was very patient to give professional guidance and silently like 👍

Last time I went to Suzhou Zhenshan to finish my business and returned to Shanghai, I had lunch in Mudu Ancient Town. This time, I changed the place, but I didn't want to go into the old city. It was too troublesome to drive and park in those alleys. To be honest, the few Suzhou time-honored brands I went to in recent years are a bit behind the times. They are still greasy with fish and meat. Our family generally doesn't like this taste. As a result, my brother strongly recommended Huachi 88. When OK called to make a reservation, the restaurant asked if I wanted to reserve the fruit wood roast duck, which is their signature dish. The next day at 10 o'clock, the restaurant called again to confirm and reminded again that the fruit wood roast duck must be reserved. Looking forward to it, I arrived at the hotel at 10:30 on Friday noon. As soon as I went up to the second floor, a staff member took the initiative to come up and ask about my well-being, which reflects the service level that a five-star hotel should have. I sat at the door of the restaurant for a while and looked at the hanging electronic bird cage, which was made of waste electronic products, such as old computer motherboards. I was ushered in at 11 o'clock, although the door was officially opened at 11:30. It's just right, let's have a good visit first

The autumn wind blows, and the crab feet itch. In fact, my feet itch more. It takes less than half an hour to get to Suzhou by train. It is the right time to eat crabs after the Mid-Autumn Festival. The female crabs have plump crab roe and the male crabs have thick crab paste. Everyone knows that there are nine females and ten males, but in order to eat crab roe and crab paste, let's go for a pair. The crabs selected by the hotel are indeed of good quality. The color of each one is steamed at high temperature, with a bright red shell. Peel off the golden crab roe and crab paste, and eat it with a mouth full of fragrance. I envy others who can finish a crab and put together a whole crab. I eat it a little rough, but I eat all the meat I should eat. I like to peel off the crab shell first, and then slowly nibble on the crab claws. It's really unsatisfactory. In addition to the crab being the highlight, the roast duck here is also a star product that must be ordered every time. It is roasted with fruit wood, which is really fragrant. It is paired with a special crust and sturgeon caviar. It is crispy and fragrant, and the fish roe bursts. This taste is really sweet. The cold dishes are beautifully presented. Several ingredients used in summer taste different in early autumn. I love the sweet osmanthus lotus root here. It is sweet to eat it in the season when the streets are filled with the fragrance of osmanthus. The drunken shrimp is very refreshing, the seasoning is sweet and sour and appetizing, and the white rice shrimp used is not small. The lamp shadow fish meat is improved on the basis of beef. It is also ingenious to use fish meat, which is a little spicy, and the crispness and fragrance are improved. The most refreshing is the pickled food. The shrimp, edamame and duck tongue with heads and shells removed are very attractive to me. With the special peach wine, it is just right to be slightly tipsy. The harder one is the Boston lobster salad with caviar. The whole lobster looks very domineering. The meat is well sliced ​​and mixed with salad dressing, which tastes fresh and a little sweet. I like shrimp, so I ordered a river shrimp with crab roe. The river shrimp is crystal clear and mixed with hand-peeled crab roe. This dish is very particular about the use of oil and temperature. I like to dip it in a little vinegar to enhance the flavor. Crab roe can also be cooked with tendons. The tendons absorb the flavor of crab roe and add more flavor. The taste is more chewy. Chestnut old goose, eating chestnuts in autumn is excellent, plus the old goose that has been raised for several years is cut into pieces. This braised dish is very colorful. Although it is an old goose, the goose meat is very chewy and not old. The chestnut is cut in half, and the sauce is strong. For the main course, I ordered a gravy black truffle bibimbap. The aroma of the stone pot bibimbap seems to be particularly strong, the rice is chewy, and the mushroom aroma of the black truffle is also full of mouth, two words: delicious. The dessert is more Western-style, a double-flavored ice cream, ice cream oil vanilla flavor and a little rice wine flavor, which is quite special. A traditional dessert is red bean dumplings, which are also added with osmanthus. The red bean soup is very delicate, warm, and moderately sweet. Huachi 88's Chinese food is a highlight, and Suzhou is also a city that you can visit frequently.

The prices here are definitely not cheap. If you want to save money, you'd better not come here. The nearby Yuanrong Plaza and Jiuguang Department Store have good and cheap choices. However, I still controlled my spending when ordering dishes. After all, my wallet is not that bulging, and all the money is earned through hard work. This time, there were two elders, so the dishes ordered were Taihu boat dishes and Suzhou dishes. The most appetizing and cost-effective one was this bowl of three-fresh scallion oil noodles. The so-called 88 yuan + 15[%] service charge, a bowl of scallion oil noodles costs more than 100 yuan, which sounds scary, but this is a bowl for two people, and it has fresh razor clam meat, the scallions are crispy but not burnt, which is extremely attractive. I remember that eating a single serving of scallion oil noodles with toppings at Canglang Pavilion seemed to cost 45 yuan, and the price for two servings was about the same, but the taste is really incomparable. The Biluo River shrimps are fresh and tasty, the freshly-sliced ​​eel paste is super large, the fried asparagus with chicken head, rice, mushrooms and chicken is refreshing but slightly oily, plus the three fresh couple garden, chicken oil Huadiao steamed white fish, crispy chicken, and traditional pan-fried buns, the elders' appetites are very satisfied. All the kitchens here are fully open and transparent. You can visit them one by one to see how the chef takes the fruit wood roast duck off the grill to remove the oil. There are really many guests who order roast duck after a round. Come and eat next time. There are also some problems. The air conditioner has a little wind. Not to mention that the dishes are cold quickly, the wind is always blowing behind the neck, and you will feel a cold after a day; in addition, there are more steps under your feet, and the signs are not obvious. The elders almost fell down. If something happens, it will ruin the original intention of coming here. There is a parking ticket. If you park at the hotel gate, you don’t need a parking ticket. When you arrive, just tell the security guard verbally that you will eat on the second floor. Except for some minor flaws, this is a very good place for food. No wonder my brother said it is the best place for Chinese food in Suzhou. The business is very good. It is better to book as early as possible. Next time I come to Suzhou, I can try some other dishes, especially the fruit wood roast duck. I just need to control the amount, otherwise it will be troublesome if you finish eating like the two bears in the lobby.

The environment is elegant and the service is thoughtful, so that every guest can enjoy the food in a cozy atmosphere. Homemade sausages, no starch and chewy. Eggplant is fresh and refreshing, just right for summer. Fresh crayfish is made by drinking 10-year-old Huadiao wine for a day, adding Xishan plums, peppercorns and other seasonings. The aroma of wine penetrates every texture of the shrimp meat, and it is full of flavor without any dipping sauce. The unique flavor of southern Jiangsu and northern Zhejiang. Water Eight Immortals, chicken head rice, lotus root, water chestnuts, etc. are stir-fried, with a fresh and natural taste. The lotus leaves and lotus flowers are used as embellishments to give people a sense of returning to nature and returning to nature. The old tofu has a strong bean fragrance without the smell of beans. The secret shrimp soy sauce and shrimp add more fragrance. Unusual sour soup bamboo shoots. Sichuan chopped pepper and Northeast pickled cabbage are used as side dishes. Black fish, crucian carp, and Qiandao Lake fish are slowly boiled until thick. Roast duck is roasted with jujube wood. One duck, four ways to eat. The duck skin is crispy and fragrant, oily but not greasy. It is delicious whether you eat it alone or dip it in a little sugar. Three-color cold noodles. Colorful, sesame sauce is evenly coated on the cold noodles. It is tempting.