Tang Chao Xin Pai Contonese Cuisine Review

The environment in the store is extremely elegant. If you are lucky enough to sit in the window seat, you can see the high-rise buildings under the blue sky and white clouds outside, and the view is extremely wide. The bottom of the "Red Willow Brick Roast Vegetable" is a casserole, which can always keep the heat of the beef. The red willow branches are more textured than the average iron sign, and it is very interesting to take it in your hand. Selected Angus beef, the meat is delicate and nutritious, the fat and thin beef is pickled, and finally sprinkled on the top, not greasy, very chewy, and tastes superb. Some red willow branches are golden mushrooms, very fresh. "XO sauce 100 flower fritters" from the appearance, it is not seen that it is ordinary fritters, the plate is very delicate. The fried fritters are fried soft inside, and the surface is coated with a crispy sweet sauce. "Baked kale" is a rich vegetable collection, all the vegetables inside are my favorite. The appearance of kale and nutrition coexist, fried with two bacon, with Dutch beans, bran slices, heart beautiful slices, fungus, lettuce, sweet, refreshing and delicious. The essence of Cantonese cuisine is also in the snack, so this is the last dessert. The shape of vegetables, zero addition, very realistic duck, people are reluctant to eat. One of the representatives of Cantonese snacks is shrimp dumplings, but the shrimp dumplings here are presented in a more interesting way, which is also a manifestation of the new Cantonese cuisine. However, Guangzhou's shrimp squash one bite, here shrimp squash one inside has three shrimp ducks, with the complimentary side dishes, the side dishes are mainly sweet and spicy. The dessert "Pink-Peach" is super high in value, and the dishes are extremely amazing. The main body is the mousse that adds coconut and pulp, and then turns the bread and cookies into a sweeter taste, which is presented through a dreamy gradient pink. The "pineapple bun" is also very authentic.

The new Cantonese cuisine seems to have added elements of Sichuan cuisine and Niangruo cuisine. Plus a lot of pepper peppers and curry. The taste has changed from light to strong. The Cantonese-style small points are still traditional appearance and taste. The taste is good enough.

100. At the beginning of hearing Liang Er lobster, he secretly made up a lot of names. The brain was so big that he thought that the second brother was playing here. The legend of the river and lake, when he saw the boss, he knew that the original boss was named Liang's second-in-command! In Liang Er, seafood such as crayfish are all freshly caught and made. In the lobby where you eat, there is also a kitchen window where you can directly see the kitchen window of the back kitchen. The whole process can be supervised at will. Mala River Crab is full of yellow and fatty oily; Huang dumplings put some ginger silk, scattered cold and stomach, do not like ginger flavor can be eaten spicy root, do not have a taste; like raw food friends have a mouthful, mustard flavor raw braised shrimp, very big!

The dining environment is very elegant, the location near the window can also see the scenery outside, the view is very wide, the blue sky and white clouds, high-rise buildings. I especially like the partition area where we dine. It is very quiet. The large chandelier above is very beautiful. All the dishes have no minefield. I especially like Cantonese snacks. They are very nice and delicious.

The shrimp is not big, the material is rich, and the shrimp is very good! The brine platter is delicious and the chicken feet taste very authentic, and the food is full. above

The dishes are delicious, the best thing is shrimp dumplings and roast wheat, and there are peace fruits on Christmas Eve, but there are too many people, and the food is a bit slow.