浏阳印象.辣椒炒土猪肉(安溪万达店)

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.

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.

浏阳印象.辣椒炒土猪肉(安溪万达店)

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