六席•台州海鲜(博荟广场店)

Take subway line 13, exit the World Expo Museum station, and go up to the second floor of Bohui Plaza, where you will find "Liu Xi". Exquisite Taizhou cuisine. The storefront is small, but the interior is full of excitement. The dishes are all delicious and you can finish them all. The shape of "Sweet Shrimp in Braised Sauce" is very stunning. The price is expensive, but the environment is good and the overall experience is good.

Taizhou cuisine and Chaoshan cuisine have always been one of my favorite dishes. Today, I will not talk about Xinrongji, but check in this Taizhou seafood restaurant with excellent quality in all aspects. Liuxi is located in Bohui Plaza in the Luwan Riverside area. Why did I think of eating here? Because there is no parking fee in the mall before the sixth day of the New Year. Hahahaha, it is so honest. Let’s talk about the restaurant. The decoration is in a dark style. It is a high-end seafood restaurant at first glance. Several dishes are also quite authentic. | Crispy pigeon with smilax glaze^Great. The crispy skin of the pigeon is like the thin crispy skin of the roast suckling pig. It makes a crackling sound when you bite it. The taste is very special and has a strong memory point. | Xiwei yellow croaker^Must order. The price of the yellow croaker here is much more affordable than that of the yellow croaker restaurant. It is about 2.3K/500 grams. The quality is actually OK. It is just right for 2 to 4 people. The method of the seat is tender, smooth and fragrant~ | Braised sweet shrimp in soy sauce^The special aroma of soy sauce mixed with the sweetness of sweet shrimp is extremely comfortable in taste

Liu Xi, high-end Taizhou cuisine. A surprise to eat at the beginning of the year. Ten-year dried tangerine peel and basil jade pig's trotters, the aroma of fermented bean curd juice and dried tangerine peel is just right, the pig's trotters are stewed just right, and the faint taste of dried tangerine peel and basil leaves neutralize the sticky texture of gelatin, wonderful! Fruit and vegetable juice sweet shrimp, with sweetness to show sweetness and freshness, different levels of sweetness collide together, and there is a new taste experience. The rich shrimps as thick as my arm are comparable to those I ate in Guangzhou. Although they are all pepper and salt, they are coated with tempura powder, which makes them more delicate. The rich shrimps selected are not runny and yellow, if they are used, it would be a waste of food. The most amazing is ginger oil tea fish maw. Guangxi's unique ginger oil tea, tea leaves, peanuts, ginger (some places also add other ingredients) are placed in a pot and heated and beaten for a long time until ginger juice, tea oil, and peanut oil are mixed together to form a unique flavor. In addition to ginger oil tea, there are six kinds of soups made from ingredients. My favorite is wild fish maw. It is a clear soup when blanched, but it is served in a stone pot with soup and ginger oil tea. The service details are full. One bite in winter, and the soul returns to its place. It is the biggest surprise at the beginning of the year. Stir-fried green crab with soy sauce uses 8-liang super-large crab. The heat is just right when it is fried, and the skill is full when it is hot on the stove. The soy sauce is on the shell and the sauce is just right. The flavor is all in the crab. Good ingredients are not wasted in the hands of a skilled chef. Home-cooked yellow croaker, the rice cake is soft and glutinous without sticking to the teeth. The most rare thing is that the steaming temperature is just right, the fish meat does not fall apart, the eyeballs are bulging, and the home-cooked sauce is balanced. I have eaten so many yellow croakers recently, and this one is particularly outstanding. The last pomfret rice is perfect! #Eat a seafood feast #Taizhou cuisine #Shanghai high-end restaurant #Eat a seafood feast The control of ingredients, the solidity of traditional cooking techniques, the service details presented, and the blessing of new inspiration, the six-seater table of dishes is definitely good! #These hotels are so delicious

A high-end Taizhou restaurant in the center of Shanghai 🌟Liu Xi has always been a good place for high-end banquets in the Xizang South Road business district The family follows the logic of deliciousness, starting from the taste, making every dish well; on the basis of maintaining tradition, it is full of innovation. Although the dishes are not complicated🌿decorated, the combination of🥃Martell Cordon Bleu will greatly enhance the layering and complexity of the dishes Starting in 1715🍒Martell comes from the Cognac region of France, and Martell Cordon Bleu is a century-old XO-level cognac, This long-term storage in oak barrels is not only high-end and soft, mellow and thick, but also has the fragrance of plums and almonds and the roasted taste of mocha coffee and roasted almonds. The aroma of roasting is crisp, sweet, pure, round and delicate. It is your choice to add it to dishes or side dishes. 🍱🍱🍱Five Blessings This name is so festive, and it is definitely a good name. In addition, you can eat 5 kinds of cold dishes in one dish, 🍖Q-elastic pork knuckle, sweet and sour appetizing 🍅 tomato, freshly fried fish 🍥 cake, cute 🍄 pomegranate buns. I personally like the fresh and smooth 🦐 drunken shrimp. The sweet and sticky shrimp meat has a little bit of the strong aroma of whiskey. Thumbs up 🥩🥩🥩Fried wagyu beef in the house Seared on the spot Not only is it full of ritual, but it is also cooked and eaten right away, retaining the best taste of the ingredients. A mouthful of the rich milky Wagyu beef melts in your mouth, and a mouthful of the rich and mellow Martell Cordon Bleu, which is both greasy and fragrant 🐟🐟🐟Home-cooked yellow croaker The 3-5 tael yellow croaker from Zhoushan is tender and has golden skin. The home-cooked cooking method makes the fish very tasty, and the side dish of rice cake is soft and delicious. Using whiskey to remove the fishy smell is really creative Dinners at 🍒6 seats for family and business friends during the Mid-Autumn Festival and National Day are A good choice, the decoration of the restaurant is high-end and elegant, the service is considerate, every detail is thoughtful for the guests, in addition to the grand lobby, there are also private and quiet private rooms, the open-air cuisine is also very safe, after the meal, you can also take a box of homemade mooncakes in the store to your family and friends But what I remember most is the creative cuisine of 🍒Six Seats and 🌟The century-old wine Martell Cordon Bleu. People who love wine, food, and taste should really come and try it~  #Ctrip Food Forest #Food Ten Taste Club #Eat a Seafood Dinner

It's obviously a Taizhou seafood restaurant, but we turned it into a dumpling restaurant and a Sichuan restaurant. Of course, we also ordered new spring dishes. The royal scallops and first-water seaweed soup are particularly delicious! The boiling fish uses grouper, and the tender and smooth taste is beyond expectations! Conch, Chinese toon, and broad beans are all seasonal delicacies. #Local delicacies #My late-night canteen #Eat a seafood feast Six seats of dumplings class The chef learned to make dumplings for half a year before taking up the job, no wonder it's so delicious! There are group purchase discounts now! There are three flavors: cucumber, egg and shrimp, Asparagus and fresh meat dumplings, and Sea urchin and fresh meat. Layers of deliciousness! Looking forward to the yellow croaker dumplings under development~ 7g dumpling skin, 12g stuffing, roll 4 times, put in boiling water and stir clockwise twice, cook for 4 minutes and 30 seconds with 2cm gap, simmer for 10 seconds before serving.