The Spring Festival in 22 is very early, as early as January and before beginning of spring. There are too many people who went down in history this year, and Covid-19 is indispensable. When this term came into memory, it is impossible to find it. At that time, I only thought that I didn't care much about it, just like the flu in various names when the seasons changed every year. I didn't realize the seriousness of the problem until Wuhan was closed. So everyone goes out to wear masks, pharmacies have no masks to sell, return tickets are changed again and again, and the road to go home and return to work becomes so far away. So I miss the countless spring flowers and the delicious food very much. Fortunately, the epidemic situation in our city has been controlled, the bayonet has been revoked everywhere, everything has recovered, and the shops have officially started. This doesn't drive a mistress out to find the food that she has been thinking about for a long time.

it's easy and comfortable to drive a small three photos, with the same performance as before.

There are not many people, and they are all separate rooms, so as to avoid gathering.

Braised pork with glutinous rice is soft and tasty, oily but not greasy. Braised pork juice permeates all glutinous rice, and the weight is sufficient.

Tianwang Roast Duck Bao, the meat inside is very solid, and the stuffing should be the marinade of roast duck. It is salty and delicious, with the aroma of roast duck, but it has no fishy smell. To be honest, I personally think it is more delicious than Jiming Tangbao.

signature salted duck

old brand Yangchun noodles, this bowl of noodles really surprised me, and it made the soy sauce fragrant, not just as simple as cooking a bowl of noodles with raw soy sauce.

Yam bean paste porridge, yam boiled soft and rotten into porridge soup, fresh lily is fragrant and sweet, and the weight is quite large.

spicy duck blood, which is slightly spicy, the oil underneath is salty and fragrant, and the duck blood is a little old. The spicy duck blood is ok as a whole, not very amazing but not bad.

Sweet-scented osmanthus cake, which sticks to the plate but not to the teeth, is soft, waxy and flexible, and has a strong sweet fragrance of sweet-scented osmanthus. It took quite a long time to pick it up from the lotus leaf, hahahaha. . .

signature duck blood vermicelli

signature fried rice with fatty intestines and sour cowpea. The fatty intestines are well matched with sour cowpea, and the acidity of cowpea neutralizes the greasy feeling of fatty intestines and rice

signature roast duck, and a portion was packed before leaving.