Lijia cuisine needs to be booked, and I think most dishes can only be counted as useless. For example, there is a emerald tofu, which is turquoise, looks very novel in appearance, but it has no taste. It is just the taste of ordinary tofu with a little green vegetables, which makes people feel tasteless. There is a sweet and sour pork ribs. There are few pieces of meat on a plate, and the taste is no different from that of mediocre sweet and sour pork ribs. The cost performance is very low.
Other low-priced dishes are terrible. There are lower-priced packages on the US delegation. For example, the fish in them is very fishy, the ingredients are not fresh, the fish is not cleaned, the fish is very firewood, and there is no taste that the palace cuisine should have. In addition, the braised prawns are fried very badly, and it seems that the greasy meat oil is used, which makes the whole dish as difficult to swallow as the gutter oil.
However, there are still a few dishes that are more brilliant. For example, chrysanthemum bean curd soup is a test of knife work, which is also a famous dish at our state banquet. Burning deer tendon is also very strong, and it is very tasty.
I think Lijia cuisine is still going downhill, mainly relying on the old fame, under the name of Gongting cuisine, in fact, the cost performance is very low. Lijia cuisine is more for foreigners or people who want to try Gongting cuisine. It is ok to try it once, but it is not necessary to eat it often. There is no innovation in the dishes of Lijia cuisine, and the taste is also useless. The menu size is very small and the price is not low. Recently, many big V's have criticized Lijia cuisine for its misnomer, and its service attitude is very cold. It treats the customers of the US group poorly and treats the customers with regular prices well. And there is a service charge, so this restaurant is not recommended.