After serving, I couldn't help moving my index finger. After mixing it evenly with a clamp, I can put it in a bowl and start it. There are many ingredients in gluten, such as loud cucumbers, parsley and onions scattered on the surface, and yellow gluten full of chewiness. Below is the red flaky dough, which is smooth and tender and won't be broken casually. After being evenly mixed with the sauce with the base material, the faint aroma and fresh taste are scattered in the mouth, just like in Inner Mongolia, there is a smooth wind blowing through you, bold but not rude.

The only thing to pay attention to when eating this kind of yogurt is that it can't be stirred, otherwise it won't slide down and it will be "sparse". I used to sugar you like the picture on the left. Self-denial yogurt is sour. I want to add a lot of sugar to people who like sugar, but its syrup is very sweet. It is difficult to allocate a certain amount of sugar to make a certain amount of yogurt, which worries me? Constantly. It has recently become the right picture. It gives you a small amount of yogurt and syrup, and you can control the weight of syrup yourself without adding a lot at a time. This kind of promotion is still very satisfactory. It is necessary to start with the details and fully consider the feelings of the guests. Yogurt tastes soft, and the syrup in your mouth is sour and sweet. "Slippery" is the most intuitive feeling of infected people.

Because of my affection for Siebel mutton, I ordered the bottom of mutton soup. This noodle is in your mouth, hot and fragrant mutton soup, soft and waxy potato pieces and a spoonful of lean mutton are all imported, so it is not convenient to leave fragrance on your lips and teeth. Unlike ordinary soft noodles, it is very chewy, and it is the kind of chewiness that "I would rather be savored by you". It is no exaggeration to describe this pot surface with a carved plate.

Roasted lamb chops are large and small, but the number is the same, but the size of lamb chops is different. This one in the picture is very big. After serving, it lit a fire below and began to burn slowly. Under a slow fire, sheep oil secretly dates an open onion, and the waiter will stand by and turn it over. Thieves smell delicious and fragrant? That's definitely not true. After frying, the waiter sprinkled spices, and the skin was crisp, but the mutton could be bitten at will. Hungry tigers save sheep, which is fully demonstrated on this plate of lamb chops.

I don't like mutton pots. This pot looks like there are a lot of peppers, but it is only a little spicy. There is a lot of bone marrow in the center of sheep bone. I can ask the waiter to carefully suck out the bone marrow with a thin tube. Because the mutton has been stewed, the meat is not tender, but rich and light, leaving no good impression. The mixing of spices also takes away the flavor of mutton, which is not a very delicious dish in Xibei. Bitter, soft, waxy and inconvenient. Is it? The upper and lower floors are rice cakes of different colors, with yellow rice below and glutinous rice below. The color combination also makes people feel very comfortable and reminds people of a large mature wheat field. The glutinous rice cake below it also secretly hides raisins, and the small dish of sweet and sour osmanthus on the soft glutinous rice cake is sticky and difficult to separate, but it won't make you feel bored. Sweet and sour osmanthus is appropriate and soft when you bite into it.