赠李白·如诗的川味(庆春银泰店)

My friends and I like to eat fish, and we all think that the pickled fish given to Li Bai is very good. We often get discount coupons from CCB Life and come here to eat fish. When we have a good appetite, we will order two large bowls of fish slices, pickled fish and pickled radish fish. The fish slices are very thin, well-cooked, and tender. It would be better if the fish bones could be removed more cleanly. The brown sugar pot cake is also a delicious snack. When you take a bite, peanut crumbs and brown sugar liquid will flow out. Ice jelly and tofu pudding can be used as desserts or as a tool to relieve spiciness.

The decoration is antique and the dining environment is a bit noisy. The dishes not only look good, but also taste great. I highly recommend stir-fried pork liver, Taibai pickled fish, brown sugar rice cake, Taibai chicken and beef patties. I love them so much.

I miss the Taibai pickled fish at Zeng Li Bai, so I asked my friends to go eat there after get off work. The nearest Zeng Li Bai to my workplace is on the 6th floor of Qingchun Yintai, and you can take the elevator from the parking lot. I ordered the signature Taibai pickled fish, Sichuan-style fried pork liver, brown sugar pot cake and rice. The pickled fish did not have fish bones removed, and I found fish bones in several pieces of fish fillet. Sichuan-style fried pork liver is a very good dish to go with rice, very spicy, but the downside is that the liver is overcooked, it would be better if it was fried a little tender. The brown sugar pot cake should be eaten while it is hot, and a small bite will let the brown sugar and peanut crumbs flow out, which is fragrant and sweet.

A Tribute to Li Bai: Poetic Sichuan Cuisine – The Name Lives Up to It A Tribute to Li Bai: Poetic Sichuan Cuisine. It might seem hard to connect Sichuan cuisine with poetry, but this brand has opened several branches in Hangzhou in the past year. The waiters were very welcoming, and the restaurant's decor stayed true to its name. The partitions were rockery and greenery, with even dry ice curling in the air. Above the windows were verses from the poet, and the ambiance was quite pleasant. "Tengcaoyuan Tripe" It looked like blanched tripe, bland and unappetizing, but surprisingly, it was quite good. No wonder it's highly recommended. The tripe was crispy and tender, and the accompanying sauce was sour, spicy, and fragrant. It looks light, but it's actually quite flavorful. Highly recommended! "Boiling Fish" When it arrived, the oil on top was literally boiling, and the fish fillet was incredibly tender and delicious! Overall, the dishes I ordered felt like a bit of a Sichuan twist. Personally, I didn't find them very spicy, but the value for money was decent, and my friends enjoyed them. The flavors were mild and homely, but the presentation, ambiance, and service were all excellent, which is why it's quite popular. The name "Zeng Li Bai" is also quite poetic. Hahaha, Li Bai, having enjoyed so many delicious Sichuan dishes, probably helped him forget his troubles about the difficult road to Shu.

The signature Taibai Pickled Fish is made with black fish fillets, which are tender and spicy, with a potato starch base. The Kung Pao Eggplant-flavored Shrimp Balls have a sweet and sour taste, and the shrimps are quite large. It is made with spring water and seasonal vegetables. It is a very refreshing dish that is light and relieves greasiness.