The steak is thickly cut and one steak is divided into 5 slices. Although the steak itself has 3 sauces, I prefer sea salt + pepper and can also eat the original steak. The grilled steak is dark brown on the surface, but it is still pink and tender. The grease is very full. It tastes very soft and tender.

Trip Gourmet Awards 2023

Stone Sal

Located on Shanghai&#39;s Donghu Lu, Liquid Laundry is a long-established gastropub that combines the charm of traditional pub favorites with a modern twist. Following a slight refurbishment, it continues to be farly popular. The highlight is its 2 for 1 steak night, appealing to meat lovers. What truly distinguishes Liquid Laundry is its outstanding alcohol selection, especially the creatively crafted cocktails and superior gin and tonics, making it a standout destination for those seeking quality drinks in the city.

Trip Gourmet Awards

A chocolate store from Switzerland, the store brand decoration color is very appropriate chocolate theme. There are many chocolate products, and there are various gift boxes, rows, gems, bulk chocolate and some handmade snacks on the shelf. Chocolate flavors are also very numerous with blackberry, grapefruit, mixed nuts, milk, tonsils, sandwiches, truffles, white chocolate, sugar-free, chocolate sauce and so on. I bought a Swiss fresh nut series mixed nut sailboat for 299 yuan. There are more than a dozen small pieces with different flavors. The taste is different but the overall sweetness, including black Qiao is also sweet, and the milk taste is not very strong. The reception service is very polite and kind, and it is recommended to add members to send two love chocolates. The price is equivalent to 453 yuan a catty.

This western restaurant and art showroom are integrated, the environment is quite stylish, the lighting is adjusted to confusion, let the candlelight on the table shine more. Angus beef willow: The beef willow is five points ripe, the center is full of attractive dark red, faint to the epitaxial into a dark coffee color, the overall meat is very tender, the knife and fork are easily cut into small pieces, the lips and teeth are fragrant, and the price is very high. Black truffle fries: The fries are fried golden and sprinkled with black truffles, adding a touch of splendor to the crispy snack. Chocolate mud cake: It is said to be muddy, in fact, super hard, chocolate biased black and clever, the taste is extremely rich, with the soft sponge of original ice cream, just right.

There is a quiet courtyard bistro hidden between Donghu Road. It is a private collection restaurant I have brushed several times. Every time I go, I can meet a lot of foreigners... I prefer the atmosphere of summer and autumn. I can sit in the courtyard and drink a little wine to blow the evening breeze, but when I went a few days ago, I found an extra &quot;star room&quot;. It&#39;s a bit interesting, it&#39;s really suitable for splitting emotions. (Mainly sitting inside to enjoy the outdoor romance and not cold...) But to be honest, the environment is really not their characteristic, &quot;vegetable&quot; is. More recommended Spanish red pepper, there are crab meat and potatoes inside? Their pigeons are a bit special, and the Chinese-style pigeons are not the same taste. A bit wild. Others like duck legs, snails, pork pies, sardines... It is also an eye-opener to eat with foreigners. The staple food has to put the iron pot rice out and say, your name &quot;iron pot stew&quot; makes my people in the northeast trembling, you know? I still use sushi rice, really 6. The foie gras with garlic slices is fragrant, and there is a pot at the bottom? What a oyster rice plus... Shop name: Cella To Table! #Gourmet Xunweihui #Romantic Dating Restaurant

Longfeng Building, this Hong Kong-style tea restaurant has been patronized many times. The location is on the ninth floor of the Lujiazui Center. Compared with the surrounding restaurants, it is the most popular and cost-effective. Today, the Goddess&#39; Day, go to the collar early at noon, the first dial into the seat, the dragon and chicken shrimp, the barbecued pork, the lobster soup must be ordered every time. Today&#39;s special dessert for the goddess &quot;Strawberry Yangzhi Mannose&quot; is super delicious.

The clear soup burdock is really the ceiling of Shanghai. The beef is super tender and the elderly are not burdened. The soup is very pure and fresh. It is the original flavor of the beef. The radish absorbs the soup and is soft. The skin of the sandy chicken in Miaojie is really crispy, super crisp, the chicken is very tender and not firewood. The rice is fragrant and the ingredients are sufficient. 100 per capita can eat very comfortably.

牛排是厚切的，一份牛排被分成5片。虽然牛排本身有搭配3个酱，但我更喜欢海盐+胡椒，还能吃到原汁原味的牛排。烤完的牛排表面是黑褐色的，但是里面还是粉粉嫩嫩。油脂非常饱满。吃起来不柴反而非常软嫩。

stone salt，意指喜马拉雅山脉600米深矿开采出来的高纯度矿物盐，产量极稀少。餐厅凭借资深大厨对牛排独到的处理方式，成为全国领先获得美国肉类出口协会认证机构

stone salt, which means high purity mineral salts extracted from 600 meters deep in the Himalayas, yield is very scarce. The restaurant has become the leading certification body of the American Meat Export Association with the unique treatment of steak by senior chefs.

【口味】大口吃肉🥩🥩，这里食材真的不错，肉的质量不错。【服务】不错滴，对他们的出品很了解，有问题都能帮助解决。【环境】赞

[Taste] Big stutter meat 🥩🥩, the ingredients here are really good, the quality of the meat is good. [Service] Good drop, I know their products very well, and I can help solve problems. [Environment] Like

天呢，我已经克制了，心理建设也在去之前设得老高，却依然在言盐这一季新菜的暴力美学里，在一次又一次破防与重建的双重快感里，被暴击得只会尖叫。别家的春菜都是满眼花呀草呀的小清新调调，唯独言盐，在LING的美臂一挥间，如同一声惊雷，惊醒震颤着在场的所有人，将我们最原始的欲念，乖乖袒露得毫无保留。不少的菜，我只敢弱化地拍自己盘里的，不然诱惑实在过份，不管装进哪个锅里盘里，我感觉哪个我都捧不动。上一季我爱得只想打包的黄油面包下架了，这一季的佛卡夏面包，不仅染上了新鲜的墨鱼汁，还铺上半干的贵州酸浆番茄，撒上3公斤才出200克的全干酸浆番茄磨成的番茄粉，神奇的酸甜咸鲜口，配上橄榄油和15年陈意大利黑醋，开场即是闪亮的高光时刻。又种草了，怎么办？！别以为我一笔带过的开胃前菜，不够重磅，那只是味形上的小清新。迷你八爪鱼芝麻菜白芦笋柚子醋汁，八爪鱼确实迷你得如同脆嫩的望潮，可架不住满眼都是怎么也吃不完呀；黄狮鱼佐鱼子酱清酒奶油酱，鱼的确两片，却架不住4-5kg的肥美黄狮鱼，还是厚切的中段顶级刺身；鲜活带子刺身配黑醋蜂蜜腌独蒜头，带子的确每位一颗，可架不住超大的size，还夹上了被15年意大利黑醋浸了1月以上的山西独头蒜。网油包羊肚菌裹牛肉金雀花陈皮黑醋酱读读这名儿，长得根本记不过来，繁复程度自然可想而知了，比我大拇指还粗的羊肚菌，酿进了熟成的牛肉、鲜鲍不说，还用猪网油包裹了起来鲍汁高汤煨，最后淋上陈皮黑醋酱，还铺满了这个季节才有的云南空运来的新鲜金雀花、石斛花，不好吃才怪呀。带骨牛腱配法国酸奶油全麦饼整块带着骨棒的牛腱肉，听说腌制后在烤箱里足足呆了48小时之久，还水浴加热，只为水份不流失，再继续高温烤到外层焦脆，这肉香酥软，这焦香扑鼻，太太太炸了！而这只是引子，还得配上全麦脆饼，配上放进了各种香料的酸奶油的酱汁，哈哈哈，来吧！裹在一起大口咬下，各种滋味就在你的口中层次迭起，翻云覆雨，真真真香呀！这还不算主食，还有熟成牛油春豆牛舌尖焖饭，对剥了壳的春蚕豆，嫩豌豆，还有牛舌的舌尖部位切成薄片片，那么多的料呀，只为了来焖饭，满满的一大锅，看得我眼饱嘴饱心也饱呀，一万个满足，哈哈哈。还有还有，甜品环节依然在震撼中爆发，不破裹了多少层的烟熏黑巧克力拿破化仑，还刨上了大片大片的黑松露，听着开切的噼啪碎声，我的两眼在放光。实在吃不动了，我需要就地散个步，竟然意外发现了的另一个秘境天地，然后兴奋得忘乎所以，再也舍不得走了。 #刷爆朋友圈的网红店 #美食旬味会 #星旅人探店

God, I have restrained, psychological construction is set up before going, but still in the violent aesthetics of the new dish this season, in the double pleasure of breaking and rebuilding, I am violently hit and screaming. Other spring dishes are full of eyes and grass, small fresh tone, only salt, in LING&#39;s beautiful arm a wave, like a thunder, awakened and trembled all the people present, our most primitive desires, obediently exposed without reservation. Many dishes, I only dare to weaken my own plate, otherwise the temptation is really too much, no matter which pot in which plate, I feel that I can&#39;t hold any. Last season I loved only the butter bread that I wanted to pack. This season, the Fokaxia bread was not only stained with fresh ink sauce, but also spread with half-dried Guizhou sour tomato, sprinkled with 3 kilograms and only 200 grams of whole dried sour tomato powder, magical sweet and salty mouth, With olive oil and 15-year-old Italian black vinegar, the opening is a shining moment. I planted grass again, what to do? ! Don&#39;t think that I brought a small appetizer, not heavy enough, it is just a small fresh taste. Mini octopus sesame seed white asparagus vinegar juice, octopus really octopus you like a crisp and tender look, but can not stand the eyes are full of how can not eat it; Yellow lion fish with caviar sake cream sauce, fish indeed two slices, but can not stand the fat yellow lion fish, or thick cut mid-top sashimi; Fresh tape sashimi with black vinegar honey stewed garlic, the tape is indeed one per person, can not stand the oversized size, but also sandwiched by 15 years of Italian black vinegar soaked more than January Shanxi Dutou Garlic. Net oil wrapped sheep belly fungus wrapped beef golden sparrow flower tanned black vinegar sauce read this child, grow can not remember at all, the complexity of the degree can naturally be imagined, than my thumb is thicker than the sheep belly fungus, brewed into cooked beef, fresh abalone, but also wrapped with pig net oil abalone juice high soup, Finally, the Chenpi black vinegar sauce, but also spread this season only Yunnan airlifted fresh golden sparrow flower, stone scorpion, not delicious is strange. With bone beef with French sour cream whole wheat cake with bone sticks, I heard that after the pickling, I stayed in the oven for 48 hours, and the water bath was heated, only for the water not to lose, and then continued to roast at high temperature to the outer layer crispy, this meat is soft, this burnt fragrance, too wife fried! And this is just a quotation, you have to be accompanied by whole wheat crisps, with a sauce of sour cream put in various spices, hahaha, come on! Wrapped together and bite, all kinds of tastes are stacked in your mouth, over the clouds and rain, really really fragrant! This is not a staple food, there is also cooked into a butter spring bean beef tongue tip rice, to the shelled spring broad beans, tender peas, and the tip of the beef tongue sliced into thin pieces, so many materials, just to come to the rice, full of a large pot, I can see my eyes full mouth full heart full, 10,000 satisfied, hahaha. There is also, the dessert link is still in the shock, not to break how many layers of smoked dark chocolate napalm, but also covered with large swathes of black truffles, listening to the open crushing sound, my eyes are shining. I really can&#39;t eat anymore. I need to take a walk on the spot. I accidentally found another secret world, and then I was so excited that I couldn&#39;t bear to leave anymore. #Brush the net red store in the circle of friends #Food Xunweihui #Star Traveler Exploration Store

以本伤人说的就是Chef Ling，按他的话说，研发产品时一不小心就把最好的原材料用了上去，想砍预算就是怎么也下不了手，好在还是有那么多吃得懂的人，愿意为这份真诚与味道买单。人均1千多的餐厅，周日晚上都是满座，了不起。开场的墨鱼汁佛卡夏140%含水量，用店里自己培养的天然酵母制作，低温发酵24小时，内心柔软，贵州的酸浆番茄和自制的番茄粉是灵魂，用15年陈皮巴萨米克醋和PGI认证橄榄油搭配一起吃。有人番茄过敏，就换了一个手工一个半小时炒干的鸡松做的酥类面包，一桌人都没忍住，又炫了个高油脂面包。这次off menu中的牛骨髓罗宋汤是最令人期待的。用盐包裹后的红菜头烤箱内烤到纤维断裂，多余的水份蒸发后，擦成丝，与番茄牛肉蔬菜等一起熬汤，出菜前加入烟熏过的牛骨髓，溧阳的水芹末与小葱，酸奶油，古老的技法中带着言盐自身的味道。这道菜反响不错，即将进入大菜单。黄狮鱼佐鱼籽酱清酒奶油酱，刺身的黄狮鱼蘸着清酒做的奶油酱，利用鱼籽酱自身的咸度调味，几滴莳萝做的香草汁另这道菜特别的香。此时真想来一片面包扫干净盘中剩余的奶油酱。自制腌制的酸甜口独头蒜搭配刺身鲜贝，黑蒜熬酱，一起入口，滑嫩且酸爽。芒果螺炖咖喱金钱肚牛筋白云豆，很东南亚的味道，创新之处就是加了南洋沙爹和泰国虾酱，复合型的味道，层次也多元。不过这道需要配一份主食，否则有点偏咸。整根带骨的牛腱子应该是低温慢煮过，透着一点点香料的香气。法国酸奶油酱另牛肉更滋润，包着麦饼吃，一口一口的又被消灭完。油浸的蚕豆，切成薄片的牛舌尖，手工剥的小甜豆，一起焖饭，最后一点牛油和脆米另这碗饭香气扑鼻。甜品一直就是言盐的强项，烟熏巧克力做的拿破仑，撒上黑松露，酥皮香脆，黑巧克力的奶油馅细滑，要不是晚上，如果中午用餐，再来一杯红茶配都是极好的。这些菜，目前需要预订，如何预订可以先电话确认。

Injury to say is the Chef Ling, according to his words, when developing products, accidentally used the best raw materials, want to cut the budget is how can not be done, but there are still so many people who can understand, willing to pay for this sincerity and taste. More than 1,000 restaurants per capita, full on Sunday night, are amazing. The opening ink sauce Fokasha 140% water content, made with the store&#39;s own natural yeast, low temperature fermentation for 24 hours, soft heart, Guizhou sour tomato and homemade tomato powder are soul, with 15 years old Pibasamik vinegar and PGI certified olive oil to eat together. Some people were allergic to tomatoes, so they changed to a braised fern bread made by hand for an hour and a half. A table of people didn&#39;t hold back, and they dazzled a high-greasy bread. The beef bone marrow borscht in the off menu is the most anticipated. After the salt wrapped in the red vegetable head oven roasted to the fiber break, the excess water evaporated, wiped into silk, with tomato beef vegetables and so on to make soup, before the dish added smoked beef bone marrow, Fuyang water mustard with green onion, sour cream, ancient techniques with the taste of salt itself. This dish is very good, and it is about to enter the big menu. Yellow lionfish with fishseed sauce sake cream sauce, sashimi yellow lionfish with cream sauce made of sake, using the saltiness of the fishseed sauce itself, a few drops of vanilla juice made of dill, and this dish is particularly fragrant. I really want to have a slice of bread to clean the remaining cream sauce on the plate. Homemade pickled sweet sour garlic with sashimi shellfish, black garlic sauce, together with the entrance, smooth and sour. Mango snail curry money belly beef tendon white cloud beans, very Southeast Asian taste, the innovation is to add Nanyang Sad and Thai shrimp sauce, composite taste, layer is also diverse. However, this one needs to be equipped with a staple food, otherwise it is a bit salty. The whole boned beef dumpling should be slow-cooked at low temperature, with a little spice. The French sour cream sauce is more moisturized, and the beef is eaten with wheat cakes, and it is wiped out in one bite. Oil-soaked broad beans, sliced beef tongue, hand-striped sweet beans, simmered together, last bit of butter and crisp rice and this bowl of rice is fragrant. Desserts have always been the strength of salt, Napoleon made of smoked chocolate, sprinkled with black truffles, crispy bran, and smooth cream filling of dark chocolate. If it weren&#39;t for the evening, if you had lunch at noon, another cup of black tea would be excellent. These dishes, currently need to be booked, how to book can be confirmed by phone first.

每次不是出差就是拍摄🎬，今天终于和言盐相逢一见，暗调环境的装修风格，细节控爱惨了。环境🍃以线条、点阵晕染的光影，桌上繁花、滴落的蜡烛铁艺鹿角烛台、亦或是贮藏熟成牛排的玻璃房，以及墙上的装饰画&hellip;&hellip;都让氛围透着些许神秘与浪漫。第一次吃花臂主厨Ling的菜，八个字&ldquo;料足馥郁，以本伤人&rdquo;！开场半平米见方的&ldquo;墨鱼汁贵州酸浆西红柿佛卡夏面包&rdquo;，经过一抹番茄迷雾氤氲而落的西红柿霜粉夹持，松软透着酸甜。酵母也不马虎，用葡萄籽、葡萄柚发酵而成，蘸上意大利黑醋橄榄油，那种强烈多层次的酸度以及丰盈感，让人难以把持！在鲜带子里釀上一整颗褪去霸气的独头蒜，以&ldquo;三明治&rdquo;方式呈现，天马行空的奇思妙想也是一绝。入口海味的鲜甜以及经过云南红糖与黑醋腌渍的黑蒜，以及野蜂蜜等辛香料的调味，极具风雅。酸奶油牛骨髓罗宋汤近10余根牛骨髓融于一锅的罗宋汤，已非浓郁可形容，表面一层用溧阳水芹佐味提香的酸奶油相伴，让人闻之馋涎，食之谜情。网油羊肚菌裹牛肉，佐以鲍汁，金雀花之点缀，西餐与中餐之完美融合。欠我们一碗粉面饭煲的芒果螺炖咖哩金钱肚牛筋，汤汁之中白葡萄酒与Tahini芝麻酱，香气浓到化不开。🍖主食，将熟成牛舌切至涮肉薄度，堂酌以牛油化开，浸熟蚕豆焖饭，舌尖满是春日滋味。🍚另外伴以鱼子酱清酒乳酪的黄鰤鱼，以及拌以青柠柚子醋的白芦笋迷你八爪鱼，每一口都是丰腴鲜嫩。收官甜品也是高品质食材暴击，以一整颗猫山王制作的榴莲拿破仑，以及意大利黑松露与烟熏黑巧克力拿破仑，双将会师，若是拿破仑再世，估计也难敌这迷人心窍的&ldquo;热恋圆舞曲&rdquo;了。 #美食旬味会 #浪漫约会餐厅 #当地才能吃到的美食 #吃一顿海鲜大餐 #我的深夜食堂

Every time I was not on a business trip or shooting 🎬, I finally met Yanyan today. The decoration style of the dark environment was dark, and the details were controlled. Environment 🍃 with lines, dots of halo dyed light and shadow, flowers on the table, dripping candles, iron antlers candlesticks, or glass rooms that store cooked steaks, and decorative paintings on the walls... all make the atmosphere a little mysterious and romantic. The first time I ate the dishes of the flower arm chef Ling, the eight words &quot;the material is full of rich, the wound is hurt&quot;! The opening half square meter square &quot;the cuttlefish juice Guizhou sour pulp tomato fokaxia bread&quot;, after a touch of tomato mist and the tomato cream powder clamped, soft and sweet. Yeast is not sloppy, with grape seeds, grapefruit fermentation, glazed with Italian black vinegar olive oil, that strong multi-layered acidity and abundance, people are difficult to control! A whole faded single garlic is brewed in the fresh belt, presented in the form of &quot;sandwich&quot;, and the whims of the sky is also a must. The sweetness of the entrance seafood and the black garlic stained by Yunnan brown sugar and black vinegar, as well as the seasoning of spices such as wild honey, are very elegant. Sour cream beef bone marrow borscht soup nearly 10 beef bone marrow in a pot of borscht soup, has not been rich to describe, the surface with a layer of sputum with sputum flavored sour cream accompanied by, people smell, food mystery. The mesh oil lamb belly mushroom is wrapped in beef, with abalone juice, canary flower embellishment, and the perfect blend of Western and Chinese food. We owe us a bowl of noodles rice dumplings with mango snail curry money belly beef tendon, white wine and Tahini sesame sauce in the soup, the aroma is too strong to turn on. 🍖 staple food, cut the cooked beef tongue to the thinness of the stew, open with butter, soaked with broad bean rice, the tip of the tongue is full of spring flavor. 🍚 In addition, the yellow 𫚕 fish with caviar sake cheese, and the white asparagus mini octopus mixed with lime hazel vinegar, each mouth is rich and tender. The dessert is also a high-quality ingredients, with a whole cat mountain king made durian Napoleon, as well as Italian black truffles and smoked dark chocolate Napoleon, double will be master, if Napoleon re-enactment, it is estimated that it is difficult to rival this charming &quot;hot love ball dance&quot;. #Food delicacies #Romantic dating restaurant #Local food to eat #Eat a seafood dinner #My late night canteen

全世界都在连创新高，咱A股哪能这么阴雨不止长绿漫漫？这年前的长虹是维稳让我们好好过个春节，还是繁花中李李的深V礼服，只一眼就让人心惊肉跳，大牛真的要来？！谁说了都不算，不如去最近友圈又被刷屏了的STONE SAL言盐，会会咱CHEF LING这位大牛，它家新落成的透明熟成房，可是牛天牛地牛气冲天，选块上好的大牛，大快朵颐来得实在。LING也是了得，竟然能找来国内本土饲养长大的纯血和牛，牛舌只取根部35%的部位，对，就是这么精准，差一分一毫都不可，还必须是冰鲜的空运直达，就是这么苛刻。看似只是简单的单面炙烤，却是柔嫩中带着脆感，细腻中带着嚼劲，合着冰冰凉凉的凤梨一起入口，当油润的生脆肉感，遇上酸甜的多汁水嫩，那是冰火两极的艳遇。还有那条足足两公斤重的炭烤带骨里脊，若不是我们浩浩荡荡的一长桌肉食男女，怎么可能预订上这么一整条，在干式熟成房静默了不知多久，又不知在厨房经历多少繁复的一道道，LING亲自捧来桌边，又是酒烹，又是火燃，又是黑松露现场逛刨，一系列酣畅淋漓暴力美学的逛风暴雨里，美拉德在肆意，在场的所有人沸腾了，就连同邻桌，还有邻桌的邻桌，都齐刷刷行起了注目礼，谁的眼里都在放着光，谁都在拼命的深呼吸。不知是牛排刀太过锋利，还是透着肉粉的厚切牛排太过细嫩，我那毫无缚鸡之力的手，竟轻巧巧切割完美，丰盈汁水顺着齿间四溅，我的五感甚至连毛孔，都在贪婪地穿花纳锦，那是我吃过的蕞让我心动的牛排，没有之一。你以为LING的暴力美学只在牛天牛地，那就大错特错了。还有花了足足一周时间来干式熟成，又在香料水腌制了12个小时，肚肚里还塞满了鸡头米、小豌豆的玉米鸡，盐烤比我的手臂还要长的西班牙特号红魔虾，被巴西莓粉染上艳红还不忘熟成4天最后再又烟熏的三文鱼；点上了大勺鱼子酱，下面还垫上了水甜水甜的秋月梨车厘子沙拉的鲜活扇贝；就连牛油果都被挖出做成了细糯绵滑还透着奶香的慕斯，重又装进牛油果壳里变成像极了甜品的盏，底下却藏满了甜菜根腌渍的蓝鳍金枪鱼塔塔，米其林法餐才有的精致，全藏在了看不见的细节里。还有那个每每来，都狠不得把一整个抱回家，美若盘花的巨型手工脆酥肉松面包，那个裹上金箔纸的好吃到飞起来，像极了根本停不下来零嘴的麻辣牛肉棒，还有根本不在冬季菜单上的off menu，能遇见全凭缘份，还得加上一丢丢的运气，哈哈哈。新年来新年到，要么咱去言盐，沾沾牛气，抱个牛股，一路长虹。#繁星寻味上海滩 #美食旬味会 #收集新年好运仪式感 #牛排超好吃

The world is even a new high, how can our A shares be so rainy and not only long green? Changhong this year ago was to maintain stability and let us have a good Spring Festival, or Li Li&#39;s deep V dress in the flowers, just a glance makes people startling, the big cow really coming? ! Whoever said it did not count, it is better to go to the recently swiped STONE SAL Yanyan in the circle of friends, and we will meet the big cow CHEF LING, its newly completed transparent cooked room, but the cows are bullish, choose a good big cow, big fast and come real. LING is also good, can find domestic domestic breeding and growing pure blood and cattle, cattle tongue only take 35% of the root part, yes, it is so accurate, one point is not available, it must be frozen air direct, is so harsh. It seems to be just a simple one-sided baking, but it is tender with a crisp feeling, delicate with chewy, and the ice cold pineapple is entered together. When the oily and crispy meat is tender, it is sweet and sour and juicy. It is the encounter of the two poles of ice and fire. There is also the two-kilogram charcoal roasted bone spine. If it weren&#39;t for our vast long table of meat and men and women, how could it be possible to book such a whole, and I don&#39;t know how long it has been silent in the dry cooked room, and I don&#39;t know how many complicated things I have experienced in the kitchen. LING personally brought it to the table. It was wine cooking, fire burning, and black truffles. A series of violent aesthetics were strolling through the storm. Merad was reckless. All the people present were boiling, together with the neighboring table, and the neighboring table, all brushed and paid attention to the ceremony, and everyone in the eyes was shining. Everyone is breathing hard. I don&rsquo;t know if the steak knife is too sharp, or the thick steak with meat powder is too delicate. My hand without the strength of the chicken, it is light and perfect, and the full juice is splashing around the teeth. My five senses and even pores are greedily wearing flower najin. It was the steak I had eaten - one that made me feel good. You think LING&#39;s violent aesthetic is only in the cattle, and that&#39;s a mistake. It took a full week to dry and ripe, and it took 12 hours to pickle in spiced water. The belly was also stuffed with chicken head rice and corn chicken with peas. The salt roasted Spanish red devil shrimp longer than my arm. It was stained with Brazilian berry powder and it was cooked for 4 days. Finally, it was smoked. Smoked salmon; ordered with tablespoon caviar, and fresh scallops of sweet water-sweet autumn moon pear cherries salad under them; Even the avocado was dug out into a fine spongy mousse with milky fragrance, and re-loaded into the avocado shell to become a very dessert-like cup, but underneath is full of beetroot stained bluefin tuna tower, Michelin French meal only exquisite, all hidden in invisible details. And the one that came every time, I couldn&rsquo;t take a whole home, the giant handmade crispy stew loose bread with beautiful flowers, the one wrapped in gold foil paper was delicious to fly, like a spicy beef stick that couldn&rsquo;t stop at all, and the off menu at all on the winter menu, If you can meet all by fate, you have to add a little luck, hahaha. New Year&#39;s Eve, or let&#39;s say salt, get a cow, hold a cow stock, and go all the way to Changhong. #Stars Finding the Beach #Food Xunweihui #Collecting New Year&#39;s Good Luck Ceremony #Steak is super delicious

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Buckwheat cakes are still good for European food! brunch is coming to eat &quot;French pancakes&quot; again. French pancakes have two big chopsticks, sweet coli cakes and salty buckwheat cakes. I prefer the latter, it seems that the nutritional value is more abundant. Smoky salmon buckwheat cake salmon is praised, and the water waves are yellow and beautiful. Buckwheat cake skin is still soft ～👉 black truffle chips plus 35 yuan can be matched with a side dish, a black truffle chip 😆 is mainly to eat chips, this combination is just right! Just pretend to have a French morning! 🍽 [Food Guide] 📍 Detailed address: No. 208 Xinle Road (near Donghu Road) 🚗 Traffic Guide: Changshu Road Station of Metro Lines 1 and 7 🕙 Business hours: 11:00 ～ 23:00 💰 Per capita consumption: 88 yuan

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