MOUNTAIN RESTAURANT Review

Every dish was delicious, and there was no disappointment. Except that it was a little too salty, I drank a lot of water in the afternoon. The portion of sweet and sour pork ribs was so touching, it must be more than ten pieces, and it was so sweet that I was half full after eating it. The oil-drizzled grouper didn't seem to be much, but it was full of meat, the meat was firm, and the taste was just right, with a peppery taste. I was particularly looking forward to the black garlic lobster, but the black pepper taste was too strong to cover the deliciousness of the lobster, and the sauce was a little too salty. The soft pocket was poured with hot oil and stirred on the spot after it was served. Oh, the smoke was floating. I couldn't do this operation at the service counter next to it, and I didn't have to watch it the whole time. A little bit of lobster soup with rice was just right for a staple food. The sweet-scented lily dessert was like boiled lily, with no taste, and it was not delicate enough as a finishing touch. The service staff was enthusiastic and proactive, and you could understand with just one look. I had a lot of fun eating it. Highly recommended! Will come again!

Hot dishes: braised bamboo shoots with sakura shrimp oil, braised foot rings with soybeans in soy sauce (important reminder: if you don’t eat this dish when you arrive at the Guest House, you’ll have forgotten it. It is tasty and soft, with excellent seasoning and cooking skills. I ate it before and still remember it), three sets of catfish lion head, braised beef brisket in garlic soup, hand-peeled crab roe stewed with tofu, snacks: three vegetables boiled in spring water, seafood soup rice, and red bean paste dumplings.

Good environment! The waiter is very very responsible! Every dish is super delicious!

The environment is very elegant, the dishes are placed online, and the taste is very unique.

Once there was a issue of "three life weekly" cover is knife fish stew, due to the cost of materials, this bowl of stew can be called one of the most expensive staple foods in China, the mountain restaurant with fish bones for soup, fish meat wrapped stew to eat trouble, but if the cow chew peony, it will spoil the chef's pains. There is also a fish stew in the mountain restaurant that makes me cove: 𫚔 fish stew belly, the fish stew of large freshwater fish is carefully cooked and sticky. Guangdong Chaoshan area is famous for cooking dry fish belly "flower glue". In recent years, fresh fish stews are also more expensive to sell. Of course, they are all large-sized cod stew. The taste of fish belly in East China is not too much, the braised way is definitely rice kexing, and the mountain restaurant is also fashionable with black garlic for seasoning, so that the taste of the soup is strong and not sticky.