Name: 乡土石磨豆花米汤饭(江乡路店)
Address: 107 Jiangxiang Road, Dashiqiao Street, Meishan
Telephone: +862838668077
Price range: $

乡土石磨豆花米汤饭(江乡路店)

Dongpo pork elbow, the signature dish of the restaurant, is sweet and sour, fat but not greasy, and very soft.
Hot and sour chicken soup is very appetizing.
Dongpo organic bamboo shoots, not good looking, but taste good.
Organic pea tips, all tender, my daughter&#39;s favorite.
Kung Pao chicken, the chicken is very tender, sweet and sour.
Meizhou Dongpo products are still very stable.

This shop has been open for several years. I go back to eat there occasionally in the winter. The skewers are very tasty and feel very fresh.

No. 4 of Local Restaurants in Meishan

The epidemic has not yet subsided, and the catering industry has already restarted. This braised hotpot and fried skewers restaurant is quite unique. The location is a bit hidden, the environment is still very elegant, and the service attitude is also good. It was a bit rushed when we went there, and the hotpot was a bit rushed, so we ordered fried skewers and cold dishes. The plating and lighting complemented each other. The special beef and rabbit meat were quite delicious. I will try the braised hotpot again if I have a chance.

Although the dumb rabbit was so spicy that I jumped up and down, it used green chili peppers, which were fresh and fragrant. Eating them continuously would make you lose your sense of taste, so I didn&#39;t finish it in the end, but I can&#39;t deny that it was delicious, with the sourness of pickled peppers. The pickled pepper rabbit was very mellow, with just the right amount of sourness and spiciness, and not a single grain was left. The stewed dishes were above average, and the sauerkraut noodles were at least 80 points. The most unexpected thing was the pot-side steamed buns, which we ordered three times in a row. Each of us was full and kept eating. The inside was soft and the outside was slightly crispy. It was the sweet fermented noodles that I liked.

In people&#39;s minds, Sichuan cuisine is always heavy in oil and spicy, which used to be a headache for many Sichuan chefs. It is difficult to make a breakthrough in the development of Sichuan cuisine, especially in the shape. With years of accumulation and changes in consciousness, the current application of Sichuan cuisine is suddenly clear.
The plating can be done in a Western way, the ingredients can be found all over the world, the production method is a combination of Chinese and Western, Sichuan and Guangdong, and the taste is the fish flavor, spicy, and even the blending of complex flavors in Sichuan, which can do everything.

This is a Chinese restaurant that is famous for its duck heads. In fact, these dishes are very suitable for drinking. I really drank at noon. There are two dishes that I like, the green pepper chicken with clams, which is a mixture of green pepper and chicken. There is nothing left at the end. The other is the spicy braised duck head, which has no peculiar smell, is still very soft and spicy, and makes me want to drink more.

乡土石磨豆花米汤饭(江乡路店)

Reviews of 乡土石磨豆花米汤饭(江乡路店)