蓉亭食贝餐厅(楷林店)

Tofu fish, I chose Jiangtuan fish, the meat is tender and the fish meat has no bones. The tofu is like old tofu cooked in a pot, and the bean flavor is quite fragrant! It is decorated with green pepper rings, but it is not too spicy, and the soup is also good. Boiled beef, it is also super spicy when it is served, and it feels like it is soaked in chili oil, which is quite strong. The dry pot duck head is slightly spicy, but it is still very spicy, but it feels very hot. Rice wine meatball soup, the meatballs are small, the sesame filling is very delicious, and the skin is soft and glutinous. I drank two bowls. Blueberry yam is sweet and sandy, soft in the mouth, and it tastes very spicy. It looks good and healthy, suitable for all ages. In general, this restaurant has a relatively large proportion of spicy dishes, suitable for those with strong taste!

#Ctrip Food Forest#【Rongting Food Shell】is located at Block C, Kailin, Xinyi Road, Jinshui East Road. It has convenient transportation but few parking spaces. The interior decoration is industrial style. The dishes are Sichuan cuisine. The spicy and fresh Maoxuewang, in addition to duck blood, enoki mushrooms, fungus, etc., there are also eel segments. I saw the reviews before that there is yellow throat, but I didn’t find it! The amount of food is small. Blueberry yam, the yam is very dense, and the blueberry sauce is sweet and sour. The stir-fried kidney is not spicy enough, and the kidney is not handled well, and there is a bloating. Millet shrimp porridge, a very nourishing porridge, probably because of the crab roe, very fragrant. Mustard duck feet, the mustard flavor is not strong enough. Blanched okra, the okra is very fresh, and the blanched is very light. About 70 per person.

I really like the decoration design of this restaurant. It feels close to nature and makes people feel comfortable and not too deserted. I went there at around 6pm and there was only the last compartment. I almost had to queue up. The other compartments were reserved by phone. The business was surprisingly good. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. [Fish with Tofu] &nbsp. &nbsp. &nbsp. &nbsp. This is a Sichuan restaurant. Since it is a Sichuan restaurant, we have to talk about authenticity and color, fragrance and taste first. First of all, I want to affirm this dish. I love this dish. There are mandarin fish, sea bass and river grouper to choose from. Although it looks like green fish soup, it should not be spicy at all, but this green is chili, my friends, chili. I drank half a bowl of soup right away, and chewed two chili cubes. After I finished, I always felt like smoke was coming out of my head, but I couldn't stop. The fish was very tender, and the tofu had the sweet taste of soybeans. I couldn't stop eating it together. [Big Mixed Vegetables] If you feel that the tofu fish is a bit stimulating and want to stop, then order this pot of food. The seasonal vegetables prepared with fruit vinegar are appetizing and relieve spiciness. I like the radishes and bell peppers in it the most. They are crisp and juicy and supplement vitamin C. It is indeed the best CP for hard dishes. [Bang Bang Chicken] The reason I ordered this is that I've been missing Liao Ji Bang Bang Chicken since I came back from Chengdu, so I ordered one to try. Well, how should I put it, it didn't disappoint me. Putting the chicken in your mouth with a little red oil is undoubtedly the authentic Sichuan flavor. The aroma of the red oil instantly invades the entire taste buds, and the aroma of the peanuts in the chili blooms in your mouth, and there is a little sweetness that you will never get tired of eating. But I have to give some advice on this, put more black beans in the red oil, it will be more delicious. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. &nbsp. I also ordered other dishes, maybe I didn't order the signature dishes, so it was neither good nor bad, nothing special. However, the service quality is really good. The waiters are enthusiastic, professional and responsive. They will try their best to satisfy customers and make us feel comfortable. They also sent us a fruit plate when we were almost done eating. The details of this restaurant are not only reflected in the decoration. Even the fruit plate will not taste different and is fresh and juicy. This really makes people understand why so many people line up in this restaurant. I will go there again and hope that the dishes will become more and more delicious.

Very authentic Sichuan restaurant. Very stylishly decorated. Right by the road, the location of the restaurant is easy to find. The portion is moderate. It is spicy and numbing, so comfortable. You can't stop eating. Each dish is very distinctive. The private room is not soundproof and very noisy. It makes people feel uncomfortable. It is still not suitable for most people to get together, suitable for 3 to 4 people. The service is very considerate. Thumbs up.

This was my first time leading a food tasting group, and I was worried I wouldn't do well. Fortunately, the owner was very friendly, and the members were very kind and accommodating, making it a truly unique experience. This restaurant is located in Building C of the Kailin IFC. Walking east along Jinshui Road from Xinyi Road, you'll find it. While the frontage isn't large, it's still quite noticeable. It's a Sichuan fusion restaurant with a unique name—I forgot to ask the owner why. However, I have to complain: the signage isn't very clear. Furthermore, Jinshui Road and Xinyi Road are under construction, and the roadside is blocked off, so it took quite a while to find it. I have to admit, several members called to say they couldn't find it, and I'm embarrassed to explain why they couldn't tell the difference. Upon entering, I realized the restaurant's decor was thoughtfully designed. The four-person tables are partitioned, and the private rooms vary in size. The overall style is more business-like, perhaps in keeping with the surrounding office buildings. We sat at the eight-person table at the back, which had a full wall of floor-to-ceiling windows, offering a great view of the lush greenery outside. The service was quite good, and considered quite well-trained. They promptly changed plates and cleared trash from the table. They were also very attentive with water and dish delivery, and I didn't feel uneasy even though I was seated at the serving area. Anyway, having said all that, for foodies, the food is the soul of a restaurant. However, as someone who can't handle spicy food, my review of Sichuan cuisine is inevitably biased, so I'm just providing this for your reference. Regarding the cold dishes, I can't say much about the Fuqi Feipian (Five-Herb Lung Slices) because I generally don't eat offal. I only tried one piece, and it felt different from the usual ones—the slices were thinner, and the spiciness wasn't very fragrant, which I wasn't very happy with. Regarding the Bang Bang Chicken, I generally find spicy dishes pretty similar, and this one was no exception; I didn't have a particularly strong impression. The blueberry yam, the only dessert, was quite smooth with a nice yam puree, and not a generous amount of blueberry sauce. I thought that was a good thing; it wasn't too sweet, and I was very happy with it. However, the potato chips used as a base were quite unusual; they were soggy from the yam, which completely didn't complement the dish. The large mixed vegetable dish was a good one. The variety was quite extensive and the seasoning was excellent. Highly recommended. The braised pork trotters originally came with six, but since there were eight of us, the owner graciously added two, making one for each person. The trotters were beautifully presented, with a salty yet sweet taste, but I have to admit, they weren't as delicious when cold as they were when hot. The Yudu jelly, forgiving my inability to comment on spicy dishes, especially since I'm not a fan of jelly, was the small twisted dough sticks in it that were quite unique. Hot dishes. Yipin Dongpo Pork. I don't usually eat fatty meat, but I have to say the Dongpo Pork here was quite good. The meat was tender and flavorful, and the fat melted in my mouth, leaving no trace of fat. The dish had a strong sweetness that made it a bit greasy if you ate too much. The bamboo shoots at the bottom were also quite delicious. Recommended for those who enjoy this dish. The homemade tofu is amazing. The egg tofu is deep-fried and then cooked in broth for a tender and smooth texture, a perfect counterpoint to the spicy dishes. The signature fish dish, Tofu Pudding, boasts a milky white broth, perfectly sliced ​​fish, and tender tofu pudding. It's truly a signature dish. The overall flavor is delicious, especially the tofu pudding blending with the fish, creating a fresh and savory flavor. The fish is grass carp, which is a bit boney; a less boney fish would have been even better. The Spicy Addiction Duck Head dish looks incredibly spicy, and I initially hesitated to try it, but ultimately gave it a try. It's definitely too spicy for me, but it's still quite fragrant, and those who can handle spicy food will appreciate it. I don't understand why such a common dish is so frequently featured on restaurant menus, but this one is quite good, offering a refreshing twist on the heavy flavors. The Spicy Duck Blood dish is perfectly cooked, with a hint of red in the center. The Sichuan peppercorns are also quite potent, but the flavor isn't quite there. The Maoxuewang (Chinese Bullfrog) looks tempting and is full of flavor, with a rich variety of ingredients. However, since I can't handle spicy food, I couldn't enjoy it. As a Sichuan restaurant, such a classic dish is naturally well-prepared. The ginger and tender frogs are generously shredded with ginger, and the spiciness is manageable compared to many other strong flavors. The bullfrog is indeed very tender. The main course is the braised pork buns. They are lovely, and while the wrapper is a bit thick, the golden brown exterior and sweet filling add a lot of value, with a rich meaty flavor. As a northerner who doesn't like noodles, I tried the pea noodles briefly and found them rather chewy, so I'm not a fan. Drinks are available. Sour plum soup is a must-have for spicy food, and theirs is not too sweet, with a slightly stronger sour flavor, which suits my taste perfectly. They should have lemon in it, which made me happy. The owner is very thoughtful and even gave us ice cream and a fruit plate at the end, which was a great way to beat the spiciness. Overall, the restaurant is quite sophisticated, from the ambiance to the presentation of the dishes, and the overall flavors are quite good, making it suitable for business banquets. However, as a Sichuan restaurant, its character isn't very distinct. Fortunately, the surrounding restaurant scene isn't very developed, so competition shouldn't be fierce. However, the road construction nearby is really impacting business; you can't even see the entrance unless you're inside. To survive long-term, the restaurant needs to put in a lot of effort.