鼎王麻辣鍋(高雄七賢店)

Dingwang spicy pot soup base is warm and rich in layers, with duck blood and plate tofu, and the bottom of both pots are infinitely added. The sauerkraut white meat pot is a light sauerkraut sour taste with the fresh taste of guinea pig meat. At the same time, the spicy and sweet taste coexists. The spicy pot is very tasty, and the duck blood and tofu are large pieces, which is very satisfying. The sauerkraut just balances the fatty greasyness of eating meat, and there are a small amount of noodles.

[Taste] Good taste, like to eat spicy hot! ! [Environment] Clean and tidy, neat and orderly. [Service] Good attitude, fast serving speed, take the initiative to pour water, good!

Mala Tang originated in Niuhua Town, Leshan City, Sichuan Province, on the shore of the Lijiang River. It was originally a simple and unique way to eat Mala Tang that was created by shipmen and fishermen. From Chengdu to the Sichuan River basin of the Three Gorges, due to the rapid flow of water, the slender has become an indispensable scenery. In addition to pulling the fiber, they have built stones on the riverside, supported the crock pots, picked up some branches for dry firewood and made fire, and licked a few Lijiang River water. Everything is taken from the local materials, and there are vegetables to put vegetables. If you don't have vegetables, pull some wild vegetables to fill the number, then put sea pepper, pepper and other seasonings, and eat it, you can not only fruit, but also drive cold and wet. This kind of eating method is quickly spread by the river because of its simplicity and ease.

Dingwang spicy pot, duck blood and tofu are the bottom of the pot, unlimited, and the signature beef is super delicious! The seasoning party is very dissatisfied with the seasoning. There are two kinds in total. The fermented bean curd is too salty and the vinegar is too sour. Fortunately, the soup is delicious and delicious without seasoning.

The difference between Sichuan spicy pot and Sichuan spicy pot is that the soup in the table-style spicy pot can be drunk, but for people who can eat spicy, this soup is not spicy at all. Dingwang Spicy Pot I saw the small s recommendation and the warm praise on the Internet to eat the bottom of the pot is free to add it. It is recommended to order spicy pot (really not spicy, rest assured, choose spicy) + sauerkraut pot. The duck blood tofu and sauerkraut in the pot are all available in unlimited quantities, so don’t order too much. Hold on.

Dingwang spicy pot is actually not so spicy, the taste is a little light, the business of this store is very hot. In the whole of Taiwan, the fame is very big, many local variety shows in Taiwan, food programs have introductions and recommendations. Spicy pot is similar to the hot pot that is usually eaten, but also a stew pot. It is spicy and not spicy. It is very good to match, and the food price is slightly more expensive. And the seat is very difficult to determine, you must be early.

The service is really not to say, some Japanese service courtesy, after serving any dishes, will bow to thank you when you leave. The bottom of the pot is mainly duck blood spicy pot and northeast sauerkraut pot. The bottom of the pot can be added at any time. You can add a green vegetable, and the meat or meat can be very full. The spicy and acidity of the pot can also be adjusted later, which is very capricious. It is said that when there are many people, the battle will be ended in 90 minutes. Rice and small ingredients are self-service.

Dingwang's stew pot is the base of spicy soup and sauerkraut white broth. The meat quality is quite OK. The white rice is dry but still full. The brine is a bit difficult to bite. I don't like it very much. The duck blood and tofu in the spicy pot are quite delicious. Overall, it is quite satisfactory. It's just that the white meat of the sauerkraut white meat pot has not been eaten at all. The service staff is very good and quite pleasant. I believe it will be a restaurant that will go back to eat.