If one day, you visit here, please click on this article before you go in.
Restaurant one
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 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 baked on a "cow"
Yunnan is rich in boletus, which is a rare wild edible fungus. It is one of the "Four King Mushrooms", and its meat is thick, very similar to beef liver, hence the name.
Mushroom chicken salad—
It is covered with avocado. Avocado is acceptable only when it is sandwiched in sushi and put in salad, but it is frustrating when it is eaten as a fruit alone. ......
Pot rice noodles—
Pot rice noodles were 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 last one I ate.
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 eggs with boletus—
It just put boletus on it, and a boletus was buried in the egg soup.
Restaurant 2
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 order of appearance between people is very important, but also the order of serving dishes is very important! For example, the first bowl of braised pork rice, I think the soup next to it is particularly delicious.
-Hakka jade scallion chicken-
Chicken with scallion oil is a traditional famous 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, I have already told you that 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 in powder, and the crispy shrimp in Huang Cancan is very much to my taste. Although it is covered with a layer of sweet sauce, it will not feel strange when it is combined with the salty shrimp in the crispy skin. Mango is surprisingly delicious, especially smooth and tender, but the weight is too small.
Restaurant three
This is a Singapore restaurant, which includes classic cuisines of Singaporeans, Malays, Indians and Chinese.
You may not have been to a distant place, but you have longing and longing.
You may not have 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 there is really a dish of Malay scenery, and this ingredient is spinach. .....
Kadong Lasha—
Le Si Sheng Sha, also known as Lasa (Malay: Laksa), is a representative dish in Malaysia and Singapore. Fresh shrimp, shrimp lamb, minced garlic, dried onion, pepper and citronella are its main ingredients.
The rich soup is mixed with the delicious 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 bak Kut teh—
Nanyang bak Kut teh is neither a bak Kut teh nor a tea, but a soup.
It is a Chinese food 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 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.