xi he shan tie guan yin wen hua yuan

Anxi Chaye Park

Anxi Confucian Temple

Before the meal, a rich and delicious shark fin soup was served to warm the heart and stomach. The grilled fish with tartar sauce as an appetizer was very eye-catching.
The most representative Japanese food is sashimi. The fresh texture and colorful sashimi platter are amazing. The thick-cut salmon meat is soft and smooth, and the fatter salmon belly has a feeling of melting in the mouth. The taste of tuna is very fresh, and the sweetness of peony shrimp, squeezed with lemon, dipped in mustard, sashimi is very nourishing at this time.
I have always liked the baked crab treasure of Jianghefeng. The red crab is decorated on top, and the yellow cheese is under the sweet crab meat. The taste is sweet and delicious. The baked prawns with mayonnaise are more compact and sweet.
Yangwuzhong still recommends grilled eel. The eel meat, which has a sweeter texture, is fried to make it comfortable, and the sauce and sesame make it more delicious. Of course, the tempura with great tension is fresh and delicious, fragrant and not greasy. The crispy outer skin and the fragrant and delicious deep-fried durian fillings are full of honey juice.
The sizzling foie gras on the iron plate, the delicate foie gras is moistened by the mango, making it even smoother when eaten. The beef on cattail leaves is worth praising. The tenderness of the beef highlights the quality of the ingredients. The perfect roasting skills turn the fragrance, tenderness and sweetness into deliciousness in every bite.
Desserts are indispensable after meals. The thick sweetness of mango sago and the sweetness of caramel pudding, plus the red bean pine wind, can be said to be sweet and perfect.

德庄火锅(安溪万达店)

Before the meal, send a rich and delicious shark fin soup, warm heart and stomach. As a pre-fed fish stew sauerkraut sauce, the appearance of the fairy spirit is very eye-catching. The most representative of Japanese food is the sashimi, the texture is fresh, the colorful sashimi platter is amazing, the thick cut salmon meat is soft and greasy, the fat salmon has a feeling of entrance, the tuna taste is very fresh, the sweet taste of peony shrimp, squeezed with lemon, pickled mustard, At this time, the sashimi is very nourishing. Crab treasures of craftsmen and wind signboards have always liked it. The red crabs are embellished on them, and the yellow cheese is sweet and delicious. The mayonnaise is more compact and the taste is sweet. Yangwu is still recommended to roast the oyster, its own meat is sweeter, fried comfortably, the role of sauce and sesame is more delicious. Of course, the tension is very high tempura, fresh and delicious, fragrant but not greasy. The outer skin is crispy, and the inside stuffing is full of sweet fried durian, which flows into the mouth. The iron foie gras, the fine foie gras and the mango are moisturized, and the entrance is more smooth. It is commendable that the beef stew is roasted. The fineness of the beef highlights the excellent ingredients. The just-right roasting work turns the aroma, tenderness and sweetness into each mouthful. Dessert is essential after a meal, the thick sweetness of Yangzhi manna and the sweetness of caramel pudding, plus red bean pine wind, can be described as sweet and full.

I have to say that this signature dish is limited to supply every day. The ingredients are selected for 6 months of Hetian chicken. The whole process is 40 minutes. There is no added water to cook with steam. The chicken is fresh and the soup is pure and sweet. The secret soup is made at the bottom. No wonder I have a special interest in it. I like the crispy deer fungus.

德庄火锅(安溪万达店)

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