In the late winter, the cold wind, the birds chirping, the pool water condensed. Under the cold moonlight, the wind of the north beats his cheeks. At this time, Shichahai, the sparsely fallen pedestrians walked on the bank of Qiaotou Street, following the trace of neon and the atmosphere of good wine, forgetting to sing in the wine house singers. The night was getting dark and sinking, and a small piece of the store composed of Chinese-style townhouses was brightly lit, as if making a full effort to passers-by their stories. Step forward, with the noise and noise gradually filled with ear drums, the barbecue season gold signboard has been close at hand, and it is obvious. [Environment] Step on the stone, step forward, push open the creaking old glass door, the stocks mixed with the strong lamb stew and the heat wave of onion, and the body is surrounded by warmth like sunlight. Also instantly thrown behind. After the staff's guidance, follow a small old staircase, walk through a slightly mottled white wall on several sides, and go to the dining area on the second floor to place a meal. Inadvertent glance, a bored cinnamon fish swimming in the fish tank beside the stairs, but no companion. [Taste] To this day, hemp tofu has become the focus of debate. The delicate degree of beans milling, the choice of cooking oil, the grasp of fried hot weather, and even the matching of accessories can be used to make a big article at the banquet. In fact, hemp tofu is a dish, because of the preference of the master, naturally varies, why the bitterness advocates the same and homogeneous hemp tofu? Let's talk about the hemp tofu produced in the barbecue season. In a bright shallow dish, a finely ground bean foam bean residue sits in the center of the food device, floating slightly on a small clear kitchen oil. Serve hot, fragrant and delicious, not greasy mouth, not paste teeth, a little chewing, you can slowly swallow, lip teeth left incense, has already been scooped up a spoon for enjoyment. "Roast Du Bo Shangnao" famous stewed lamb, if you do not come to the barbecue family Ji's witness and taste it yourself, how can you explore the essence of MSG and appreciate the skills of the gods? Take the fried roasted Dubo sheep upper brain meat in front of you as an example, converted by knife work, thin and thick, fresh and tender upper brain meat slices, with green coriander segments and white onion silk, cooked by the master in the background, immediately served on the table, placed on the blue ding, re-lighting a candle, slowly warmed. In the sense of fun ritual, the mouth barbecue fat and thin, the former oil cream rich, the latter thin and not wood, and then a few mouths of gravy nourished coriander, the heart of the small luck has already been born. "Fried shrimp" fried shrimp fried by oil pot fried shrimp seems to be covered with a layer of gold silk soft armor, with hot gas carefully biting this layer of crispy armor, inside is the taste of Q-pop temptation full shrimp, for a time, sweet noodles crisp slices mixed with bullet teeth shrimp meat, The complex taste is fully blooming in the mouth. "Chicken " in the noodle master's clever hand, exquisite and pleasing chicken slightly annoying. As a dessert after a meal, the chicken is layered under the skin, and there is a small group of soft and sweet bean paste sinking, so the table is also added a little childish.