Review

The environment is very good, very clean and tidy, the food is not only beautiful, but the important thing is that the taste is very good and the color is good. The practice retains the original taste of the ingredients, fresh and refreshing. And there are many choices of dishes, the price is not high, suitable for taking the family together.

The service is very good, there is a waiter guide as soon as you enter the door, and the waiters who encounter you will say hello all the way, so that guests can experience the feeling of dignity. Starting to serve, first of all, the pre-dinner drink, the banquet has been known for the exquisite dishes and creativity, the drink is no exception, packed in an antique wooden box, very mysterious, open a look, fairy gas surge, there are a few small bottles of drinks, one of which is bitter melon juice, The other is passion fruit juice, get it and take it to see the character! Cherry foie gras toast, delicate and mellow foie gras sauce on the crispy toast, sent together in the entrance, tastes great. Vanilla smoked Angus veal, beef is placed on the table in the middle of the hot iron plate, the beef exudes a seductive luster, the beef is very tender and the taste is great. Xiamen earthen frozen, this is a well-known snack in southern Anhui, it is very authentic, rich in gelatin, Q bullet, and the sauce is also great.

▪️ Hello everyone, I am strange. ▪️ In the hearts of many people, the banquet is the leader of creative cuisine, it is it will put molecular cuisine on the table, interpreting another food temptation. ▪️ This year is just a decade after the establishment of the banquet brand, and it has changed to create a new high-end stew, presenting Michelin-level exquisite stews to Xiamen diners, and then you don't have to go to the north and Guangguang, you can taste the Michelin-level meal. ▪️ Banquet Yu · Fujian cuisine decoration has a special atmosphere, which integrates the characteristics of southern Fujian, and pays great attention to details, showing high-end and atmosphere everywhere. The box is spacious and well furnished, which is suitable for banquets and appointments. ▪️ Regarding the dishes, it is to play the originality and deliciousness of the banquet as always, and the Michelin-level products are amazing. ▪️ [Buddha Jumping Wall] is the treasure of the town store in the store, and it is also the essence of leeks. A basket covers abalone, sea cucumber, hoof tendons and other excellent ingredients. The soup is wonderful and rich in fragrance. .▪️ [Salt-sucked heavy shell crab] It is said that heavy shell crabs are very rare, and one can't be picked in a thousand miles. The soft shell is crispy, the crab paste is full, and the crab meat is tight and delicious. .▪️ [Original onion oil gravy Lipu taro] Strictly choose high-quality Lipu taro, using the practice of scallion oil gravy Lipu, the taro is soft and delicious, and every mouthful is precious. ▪️ [Frying Taihai Noodle Fish] Fresh noodle fish cut into sections after using the practice of frying, fish skin is fragrant, rich in oil and attractive. ▪️ [Italy Black Vinegar Fried Black Fry Pork] salute the southern Fujian snack fried vinegar meat, each piece of black pork is very thin and tight, with black vinegar fried aromatherapy delicious. ▪️ [Dahongpao Fresh Milk Pudding] The taste is amazing, the milk is rich, and the aroma of Dahongpao lingers in it, even if it has been eaten for a long time. .▪️ [Yunv Melon Lily] ▪️ [Taiwan Shansu] ▪️ [Signature Weinan Braised Noodles] ▪️ [Summer Egg]

It was better to come early than to come by chance, I was silky, from the airport directly to dinner. My footsteps have always listened to the stomach call, and when I entered the door, I met the meat of Tujia roasting Yinsuo in northern Fujian slipping through my eyes, and a minute went to the bone, and slipped directly into my throat from the tip of my tongue. Taimei ～ Wu Yu, the light of leeks, said very early that he would give up the net red creative vegetable drill camp and return to the leek itself. The ginger mother duck is because of him, which is carried forward in the modern leek high-end banquet. The southern Anhui language family actually carries too much "eat scriptures", such as: dripping water (tit-chú-b-làu) actually means that the cooking is very fine and the details are in place. Spring water dripping dew Yongchun white duck, this Fujian famous dish, without a drop of water, is actually made in a similar way to steaming. Mr. Wu smiled and said, personally dripping. Sure enough, the soup head was clear, and a mouth swept the exhaustion of the plane I just got off the plane. Xia Xia University economist Professor Cha and Hui talked about the ancient rhyme dialect of southern Fujian, and the southern Fujian people were distributed around the world. I said, this is good for communicating with Mazu. In the laughter, I only knew that Mazu was speaking the xian dialect in the southern Anhui language family. She came from the hometown of Dilud Duck. The sea rose and the moon, and I ate an Anxi salty mole Qufu. I was simmered with lard aroma, which was fried by oysters! I have been coveted for a long time with the fried dumplings of Master Chen Huimin Tang, and the content of pearls has seriously exceeded the standard. After dinner, a bowl of dumplings Gutian white fungus soup is a fairy day.

The environment is very comfortable and beautiful, and the dishes are also very rich, especially the Buddha jumping off the wall.

The atmosphere is very good, the service is excellent, the experience is particularly good, it is worth it

This restaurant has a good environment and good service.