留一桌毛肚火锅(崇州店)

The restaurant that Michelin masters directed is really extraordinary! The plate is exquisite, the meat selection is very high-level, and the acid is naturally cooked in 21 days. The meat is very real and the meat is very good! The black pepper juice is made by the masters for 12 hours to come out!

Old brand pot, normally speaking, we call brown sugar pot, their home sells the most but is fried meat patties, but everyone is used to calling this also pot. Fresh fillings, fried first and then roasted, and Shanghai&#39;s Ada have similarities, fragrant, but eat a little more will be oil, and brown sugar pot Kui buys very few people, it is not fresh on-site roasting, heated again, sugar is still very sufficient.

The pickled sauerkraut and black chicken are stewed in advance. When you eat it, it is just delicious. The taste is very good. The acid is slightly spicy. After eating, put the vegetarian dishes in and cook. Each table will also be accompanied by three cold side dishes, peanuts, kelp silk and Nanchong jelly powder, fried chicken mixed is not bad, chicken shredded cold is a bit salty.

Speaking of milk soup noodles, in Sichuan dialect, at first I thought it was milk soup, milk soup or beef and sheep soup, and then I ate milk soup noodles before I knew that this milk soup was originally boiled pig bone soup, boiled En is the snow white and bright, Add the noodles and cook a few times and fish it up in the soup. The taste is light and not greasy. It is suitable for children and the elderly to eat good products. I even drank the soup.

ymShortString

Given names

Surname

First & middle names

留一桌毛肚火锅(崇州店)

Attractions Near 留一桌毛肚火锅(崇州店)

Restaurants Near 留一桌毛肚火锅(崇州店)

Hotels Near 留一桌毛肚火锅(崇州店)

Contact Us

About

Other Services