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Review

4.5 /533 Reviews
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sophiezst
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4/5
Original Text
The porridge story of Central Street is semi-underground 〔 Seafood cheese porridge 〕 The material is super-sufficient, the texture is very thick, especially like thick porridge, the materials are shrimp dumplings, shrimp, dumplings, salmon, broccoli and carrot Ding, side-cabbage sour cucumber, spicy cabbage, radish pickles, There is also a cup of warm lemonade ~〔 Tuna hand catcher 〕 It was still hot when I came up. I have to say that the weight is not small. Tuna yellow radish cucumber diced potatoes and potato diced potatoes. It is also very interesting to eat with a group of hands. Hahaha
Posted: Oct 19, 2017
3 person liked this
More Reviews
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  • 芝士就是力量嘿哈
    4/5Excellent
    Original Text

    His porridge is delicious. Seafood cheese porridge porridge tastes very soft and slippery. The cheese tastes mellow, equipped with shrimp and vegetables, and tastes rich. Healthy. The cheese fried chicken is spicy, actually not very spicy, it is sweet and spicy, there are many cheeses, and the muscle volume is also very large. Bibibimbap beef is quite satisfactory, with rich ingredients, many dishes, and eggs. It doesn't feel much about Korean bibimbap itself. More spicy sauce may be better

    3
    Posted: Dec 31, 2017
  • 小爪探鲜记
    5/5Outstanding
    Original Text

    In Korea, nutritious porridge is the exclusive recovery of patients, so Koreans treat porridge raw materials and production are very cautious, and the price is not expensive, a porridge price equivalent to about 50 yuan. Today, the blessing of the porridge story, the Chinese can also easily enjoy the original Korean porridge. This store is located in the central street business district of the inch of land and gold. The store is not big and can only accommodate more than a dozen tables, so it is often overcrowded and the queue for meals is inevitable. Of course, the porridge story must be warm and thick porridge. There are more than a dozen different types of porridge in this store, and the most distinctive is cheese seafood porridge. The porridge added to the cheese is very thick, the soft rice grains are wrapped in large shrimps, with a faint milk fragrance. Tuna vegetable porridge is also a well-received porridge, porridge is as rich as it is, but it can also taste the fragrance of a faint vegetable, which makes people unable to refuse. Tuna hand-grab needs to be squeezed into rice balls with gloves, and then swallowed tuna, seaweed and rice in one bite, especially satisfying. The most popular fried chicken is an indispensable element of Korean cuisine. Fried chicken tastes a lot, and two flavors of soy sauce and Qilixiang are recommended. Both tastes are sweet, soy fried chicken is especially the favorite. The deboned chicken is fried to golden, the outer skin is crisp, the inside is fresh, the gravy is rich, and the sweet taste of the special soy sauce is full of people to appreciate the charm of Korean fried chicken. An eight-pack of solid chicken is enough to satisfy the discerning and hungry taste buds. If you think the meat is too monotonous, the fried chicken itself is equipped with a little vegetable salad, which is simple but not unintentional. Spicy cabbage pork belly is especially Korean, spicy slightly, and it is very good with porridge.

    8
    Posted: May 23, 2017
  • 那蓝茸蒻
    4/5Excellent
    Original Text

    It tastes good, it feels more creative, you can try

    0
    Posted: Mar 30, 2021
  • ali2003
    4/5Excellent
    Original Text

    Going first, you have to rank at the door, the environment is very emotional, the dishes taste excellent, super affordable!

    0
    Posted: May 19, 2016
  • 吃货及一身
    4/5Excellent
    Original Text

    The decoration style here is very cartoon, and the cartoons have a sense of fashion. Enter the store and you will feel a warm and warm atmosphere. Drink a bowl of porridge cooked with your Ta here, and the happiness will automatically fill inadvertently. Each porridge is very delicious, very thick, super enough, two people drink enough.

    0
    Posted: Nov 18, 2016
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