This is a serious food post with limited space. Beijing Shuangjing Fuli City (Fuli Plaza), a comprehensive shopping mall on the middle road of the East Third Ring Road in Chaoyang District, has never selected clothes here, but it has left many footprints of eating and drinking with friends.

If one day, you have visited here, please click on this article before going in.

restaurant 1

the main dish of this Yunnan restaurant is boletus.

-Braised wild boletus-

I ate it twice in two branches where I didn't use it. Although I didn't think it was delicious for the first time, it was a signature dish after all, so I gave it a second chance.

The second time was even drier and thinner, but it was unexpectedly delicious.

This dish of boletus is roasted on a "cow"

Yunnan is rich in boletus, which is a rare wild edible fungus and one of the "Four King Mushrooms", and its meat is plump, very similar to beef liver, hence the name.

-mushroom chicken salad-

It is covered with avocado. Avocado only makes me feel acceptable when it is sandwiched in sushi and put in salad, but when it is eaten as a fruit alone, it is frustrating ...

-rice noodle in a small pot-

Rice noodle in a small pot is the best impression I made last time I ate Yunnan cuisine. So look for it as soon as you get the menu. The taste here is also good, but it is not as amazing as last time, and the shape is inferior at first sight.

the black jar is the one I ate last time.

Yunnan Flower Cake is as famous as its various fungus ingredients.

-bake flower cakes? -

Baked flower cake is a re-processing of ordinary flower cake. It is hot and fragrant with flowers when served, slightly yellowed on the surface, and the flower stuffing inside is awakened by the warm flame, which makes the taste softer and sweeter.

-Steamed chicken eggs with boletus-

It just has boletus on it, and a boletus is buried in the egg soup.

Restaurant II

This is a brand with a long history in Taiwan, and many stores have been opened in major shopping malls in Beijing.

-Taiwan Province braised pork rice-

Not only the appearance order between people is very important, but also the serving order between dishes is very important! For example, the first bowl of braised pork rice, I think the soup next to it is particularly delicious.

-Hakka Emerald Chicken with Onion and Oil-

Onion and Oil Chicken is a famous traditional dish in Guangdong, belonging to Cantonese cuisine. In my opinion, the difference between it and white-cut chicken is that there are more onions and oil ... It should be hard for people who don't like onion, ginger and garlic to fall in love with this dish. The sauce is fully melted into the chicken nuggets and sprinkled with chopped green onion, which is tender and delicious.

I feel very sorry for this dish, because the backlight didn't make it beautiful. Obviously, the chicken is fresh and tender, and it has nothing to do with my dim shot.

-Smoked Salmon Salad-

In the previous article, it has been popularized to everyone. Salmon is salmon, which is the scientific name of salmon. Smoked salmon is cooked food, but it can be seen from the photos that it is not completely cooked, only the edges and corners are slightly cooked, and you can still taste the taste of raw fresh salmon.

—? Vigorous mango shrimp-

Shrimp is fried with flour, and crispy shrimp in Huang Cancan is very suitable for my taste. Although it is covered with a layer of sweet sauce, it will not feel strange when combined with salty shrimp in crispy skin. Mango is surprisingly delicious, especially smooth and tender, but the weight is too small.

Restaurant III

This is a Singapore restaurant, which includes classic cuisines of Singaporeans, Malays, Indians and Chinese.

I may not have been to a distant place, but I have longing and longing.

You may have never been to Singapore, but you have eaten Singapore restaurants.

-Malay scenery-

A bowl of green vegetables on the menu looks very fresh, and its name is Malay scenery. When I brought it to the front, I asked the waiter, "Isn't this water spinach?" She didn't feel ashamed of being exposed by me, and told me calmly, "This is a Malay scenery!"

......

I looked it up on the Internet later, and Baidu Encyclopedia told me that this dish really has Malay scenery, and this ingredient is water spinach ......

—— Lesha in Kadong ——

Lesha, also known as Lasha (Malay: Laksa), is a representative dish in Malaysia and Singapore.

The rich soup is mixed with the fresh taste of coconut milk, the sweetness of fresh shrimp and the spicy taste of Chili oil. A bowl of delicious lesha is only held in a porcelain bowl. No chopsticks are provided, only spoons are given. The spicy taste of Lesha is very challenging, but fortunately, this bowl is just right.

-Nanyang Baku-Gucha-

Nanyang Baku-Gucha is not a bone-and-blood tea, nor a tea, but a soup.

It's a Chinese dish in Singapore and Malaysia. Using small ribs and garlic to make soup, the cooked bone and bone tea is not greasy and tastes mellow and sweet. Garlic can be eaten directly by throwing it into the soup.

the standard way to eat is to add a fried dough stick and soak it in the soup. The fritters here are fried very crisp and the skin is very thick. Even if you soak in the soup for a while, it will not completely "collapse".

-samosa-

samosa, also known as "curry pudding", is a common snack in Southeast Asia such as Singapore, Malaysia and Thailand. Thin skin and thick flesh, golden and full. It's not the curry juice that I expected when I bit it open. In fact, its curry taste is very weak. Friends who don't like curry taste can also try it.