The restaurant is in the style of "Beijing and Guangdong Fusion style", with the original ingredients of the North School, and the small fried flavor represented by the South School in Guangdong. After eating it seriously, I feel that Bai Jingxuan's ambition is not only here. Perhaps the foot of the imperial city because of the information exchange between south and north, it is difficult to form a strong local native flavor, but this high-intensity information exchange since ancient times has also made the driving of the ingredients can trust the horse. Make Cantonese salt chicken into hand-to-hand chicken, and then make it into salad. The roast meat in the oven jumped into an upgraded version of the Northeast sauerkraut boiled white meat. The chicken head rice in the south of the Yangtze River and the fresh lilies in the northwest have been sketched together, and they have become a refreshing little fried. But if it is just the integration of information, it limits the imagination of Bai Jingxuan, another owner, Mr. Fu Yongjun, is the coach of the national culinary team, and the expert is known. The big yellow croaker of the east croaker is now a new food, but the cooking skills are more clear, I feel too greasy, and the taste is elegant. Mr. Fu's practice is to select yellow croaker - using Thai-style Dongyin Gong soup. Effectively converge the greasy but further through the aroma of tropical spices to bake the fish meat delicious, that bowl of spicy fish soup not only appetizer can also sober, can be called the best partner of the wine bureau. The most praised is the sea cucumber, the restaurant did not over-bubble hair, formed "solid sea cucumber", hung ink fish juice crispy pulp tight juice brought crispy taste, and the selection of sauce is slightly spicy black vinegar juice. I always feel too fat and greasy with the traditional abalone juice buckle Liaoshen, and the flavor of the ingredients is converged in the way of sushi and vinegar juice. From this, the designers can see the clever thoughts. The restaurant in Beijing seems to have a pattern innate, huge and bold. Even the staple food is a non-genetic scissor noodles. Looking back on the sentence that Mr. Fu introduced Bai Jingxuan when he said "Beijing rhyme in the food, Guangdong in the world", it really has a new meaning.

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