I specially searched for this restaurant to eat. When I arrived at 7 o'clock, it was already full of people.

There are still people waiting for a table, which shows how popular this store is.

There are two private rooms and a living room in a courtyard, which can seat 6 tables, otherwise you can only sit outside.

Four dishes and one soup for five people.

While waiting for the food, I heard the table next to me say that they had been waiting for more than an hour and the food had not been served.

When I asked the store owner, he said that their dishes are all fried one plate at a time, and if two tables have the same dish, they are not fried together.

Sure enough, we waited for almost 2 hours.

The braised chicken and bow fish were super delicious, but maybe they were too hungry and the plates were quickly empty.

For three or more people, it is recommended to order the large dish of braised chicken.

The bow fish is not big and tastes best when steamed. The meat is tender and tasty.

Fried bacon with matsutake mushrooms is also good, recommended.

I ordered arugula and tofu soup, but there was no arugula and was changed to green vegetable and tofu soup, which was lighter and average.

There is also a stir-fried chrysanthemum dish, which is also good.

It is recommended for those who live nearby. It is best to miss the meal. Waiting for food is really scary!

The price is not expensive and can be paid with Dianping’s discounts.

Breakfast includes porridge, fried eggs and rice noodles.

The restaurant is located on Fengxiang Road, Xiadeng Village, Longkan Pier, very close to the Yundu Inn, where Xinhua Lufang was filmed.

I was the only guest here during the off-season, so it was very quiet.

Very clean and Bai style. I like the batik tablecloth. I was given melon seeds and tea. Disposable tableware is optional.

Ordered several Yunnan specialties.

The fried bait cubes are the most delicious these days, with a little spicy taste.

Looks more appetizing.

Scrambled eggs with bark, I have always wanted to eat this when I came from Lijiang, and finally realized it, it tastes good.

Stir-fried taro with seaweed. The seaweed felt very similar to the water-based Yanghuaha eaten in Lijiang. When I asked the boss, it was indeed like this. It was tender and delicious. I praised it.

From service, environment to taste and cost-effectiveness, everything is great. I will come back to taste other delicacies if I have the opportunity in the future.