Purple Bodhi combines main dishes and food styles, and takes this fusion style to the extreme. Using Chinese food preparation methods and the embellishment of Western food elements, Purple Bodhi extends a blend of culture, history and thought to dishes and restaurant culture, making it a new catering form and definition.

The name Zibodhi sounds very beautiful. It has a Buddhist artistic conception, soothing and elegant. What kind of dining experience will it feel like and what kind of style will the dishes be? I signed up for a treat of 800 activities to find out. The location of the restaurant is easy to find, you can see it as soon as you get off the bus at Weigongcun bus station. When you enter the restaurant, the word "purple" stands out, with purple sofas, black cushions, and purple European-style chandeliers. The lights are not bright, but they set off a somewhat mysterious artistic conception. The hanging tassels on the ceiling make the entire restaurant look graceful. Luxurious, yet slightly private. The total area of ??the restaurant is not large, and the dining seats in the lobby are a bit compact, but they are all large sofa seats, which makes people feel like curling up in them and fully relaxing. 1. Cold dish - Bodhi mixed vegetable, 16.00. generally. It feels like cucumbers and some meat sauce. The taste is not very special, but the cucumbers are still very refreshing. 2. Cold dish-Sweet and sour short ribs, 29.00. highly recommended. The taste is very similar to the Wuxi pork ribs. The pork ribs are well cooked and very tasty. They are charred on the outside and tender on the inside, with a sweet and sour taste. 3. Cold dish - refreshing shredded fish skin, 16.00. generally. 4. Cold dish - golden glutinous rice and lotus root, 22.00. recommend. The shape is beautiful and pleasing to the eye. The glutinous rice lotus roots are sprinkled with very fine sugar threads, just like gold threads. The appearance is very creative, so it can whet the appetite of diners. The taste is also good, sweet and soft. 5. Main dish - spicy fried duck slices with green onions, olives, plums and scallions, 42.00. generally. If you don't eat carefully, you won't be able to tell that the duck meat is stir-fried in the dish. It doesn't have any fishy smell. The duck slices are very tender and go well with the meal. 6. Main dish - Three-cup chicken in stone pot, 39.00. highly recommended. The chicken is caramelized, rich in flavor, with just the right amount of salty and sweet. When it is brought to the table, the stone pot makes a "stinging" sound, making people unable to resist grabbing a piece to try. 7. Main dish - Kung Pao Cashew Tofu, 28.00. Signature dish, highly recommended. A unique tofu dish. The tofu is cut into cubes, fried until the outer skin is crispy, and then stir-fried using Kung Pao method. The taste is sweet and sour, and a little spicy. The tofu is not broken but chewy. Supplemented with cashews, this dish is just right. More flavorful. It feels like a fusion dish of Sichuan style. 8. Main dish - Bodhi stir-fried pork. generally. 9. Main dish-Chinese beef tenderloin, 39.00. generally. The taste is on the sweet side. 10. Main dish - spicy shrimp pot, 48.00. recommend. Sichuan style, spicy and exciting. 11. Main dish - Salted fish, chicken and eggplant stew, 32.00. generally. 12. Main dish - stir-fried kale, 23.00. generally. 13. Staple dish - black pepper beef fried rice, 28.00. recommend. The flavor is rich and appetizing. 14. Staple food - signature fried rice, 32.00. highly recommended. The rice is paired with fresh shrimp, meat floss, squid, etc., which is full of flavor. 15. Staple food - Rice with minced pork and olives, 28.00. recommend. 16. Example soup - stewed octopus with lotus root and mung bean. recommend. Overall, the dining environment is very good, elegant and private, and very suitable for small gatherings or business banquets with a small number of people. The dishes are relatively spicy, spicy, salty, sweet, sour and spicy. The dishes may be more of a fusion of Sichuan, Shanghai, Cantonese and other cuisines. Even southerners can taste the characteristics of their hometown cuisine from the dishes. The color of the dishes is basically darker, and most of the dishes contain soy sauce. Friends with a heavy mouth may prefer this place. Many dishes incorporate Western food embellishments in their shapes, giving people a refreshing feeling. Due to time constraints, the boss was not able to personally introduce the origin of Purple Bodhi to everyone. The characteristics of the dishes are based on what everyone has seen. I tasted the dishes, but I still have some regrets about the stories behind the dishes. I hope I can have the opportunity to truly understand the charm of fusion dishes in the future.

Purple Bodhi is worth a visit!