The first time I came here after winning a Michelin star, the popularity was still hot. I came so early and arranged to the third floor. [Service] is better, there are people saying hello all the way, and the supervisor staff are very proactive and have eyes during the meal. The product has always been stable, but this dish is somewhat unsatisfactory. "Soy sauce goose" meat is old, let alone elderly parents, even I can't bite, but the supervisor is very good, immediately took the initiative to help change the delicate "Yusheng salt water real taste chicken", and thoughtfully came over again to ask if the taste is OK. "Secret black fork roast" is not as easy to eat as before, sugar is a bit bitter. "Salt and yellow feet" tastes online, fish is tender, the portion is less, and the old ginger and garlic cover the bottom of the pot. "Raw sun ginger porridge" is not working, but at noon, as long as the fish and bone burn two, it is better to eat at night. "Sprinkle radish" is not light "light silver fish steamed loofah" is good, the ingredients are delicious. Star picking is not easy, it is not easy to keep, I hope to get a better experience next time.