I saw someone say that this is a Shandong restaurant, but it is not. The dishes we ordered this time are more like a mixture of various styles. The style of Shandong cuisine is very light, but it is more inclined to Shanghai cuisine or Jiangsu cuisine. Many dishes contain "sweetness". As far as taste is concerned, it will be very suitable for women, and most elderly people may be very uncomfortable. Well, it doesn't mean that it is not suitable. 1. 88 yuan, the lion head of the sedan chair, didn't see the process of lifting the sedan chair because he was too lazy. After all, he didn't like these fancy things very much, but he was very interested in this lion head. It can be said that in non-Huaiyang cuisine areas, this lion head is already very good, and the authentic degree can pass, the taste can be good, and the price can be excellent! The practice is to braise in soy sauce. Two Jin of meat is chopped and mixed with diced lotus root. After cutting, it smells fragrant. Although it is big, the temperature inside and outside is the same, the taste is the same, and the taste is the same. I really can't stop. I also did it with a spoon. The fly in the ointment, which can also be improved, lies in the effort. Although the meat is chopped, it is not twisted, but the chopping is not fine enough and the time is not long enough, and the diced meat and the diced lotus root can still be clearly distinguished, not to the degree of mud. Of course, if we strive for perfection, the price will increase. After all, it takes more manpower and is understandable. However, it's enough to cook braised lion's head with this fineness, but it can't be steamed. The instant taste needs efforts, and it's still worth recommending. 2. Braised large intestine with Laba garlic is also a good dish. It's a surprise to eat Laba garlic in midsummer, and this Laba garlic is different from home. It's improved, and its taste is very sweet, and it's more sweet than sour. If it's not green, I think it's sugar garlic that has affected the large intestine. Basically, the thick grease has gone, and it is not fishy, dirty or greasy. It is very costly to do so, and I can't count it. It is praised by the store and matched well. 3. The crispy pot is cold, and it is a cold dish, made of crispy fried tofu, crispy lotus root, beef and kelp. It is Boshan taste, and it is sweeter and less sour (our taste is heavy and sour kelp rolls and cuts). Tofu and kelp are still. Chopsticks are all broken into small pieces, which have no taste or taste. 4. Glutinous rice lotus root is another Jiangsu and Zhejiang cuisine. The method is unknown, because every time I go to eat in Nanjing, I only see the ready-made slices that the boss fished out of a big pot and threw into the porridge bowl, which is called sugar porridge lotus root, and Hangzhou Zhiweiguan also sells the whole one. The only ingredients I can see are glutinous rice and sweet-scented osmanthus. This one is not too bad. The lotus root eye is too small to be stuffed with glutinous rice, but it tastes worse. Fortunately, it tastes good. Generally speaking, the environment and dishes of this restaurant are very suitable for parties, and banquets with close relationships are also possible. Although it can be reached by a bridge to the north from the third floor of Greenland, I think it will be more convenient to get up from the straight ladder of zoo Coffee. After all, you don't want to wait for the food.

You can also check more about the introduction and play of the neighborhood 1916 (Honglou Store) on Flying Pig.