Fu 1015 Review

I have lunch with my girlfriends here. In the early autumn, the two people have defaulted to the hairy crab set menu. At noon, there are not many guests, deserted but clean, very good. Gold cup avocado drunk crab. The crispy skin, the soft avocado, the oily and salty drunk crab, can't eat the key point in an instant. Ginger vinegar crab meat frozen. This is quite interesting, the meat is frozen and cool, plus the sourness of ginger vinegar, appetizing. Crab powder fried shark fins. For the first time, I ate fried shark fins. The outer skin was thin, but the taste was not crispy. I bit the refreshingness of the fried food. The crab powder is delicious, all as an upgraded version of crab powder skin. Thinking about it, would it be better if the shark fins were not fried? Hot and sour soup simmered abalone slices. The name of the dish is well used, and the image is appropriate. This dish lays a good image of Fu 1015 in my heart. The hot and sour soup is light in texture but tasteful. The abalone slices are very thin and simmered in the soup. The taste seems to be a little crispy. After eating the abalone slices, I drank the last drop of soup. Crab powder sea urchin Shuflei. The dishes are gradually entering the good situation, one is better than one. The second time I ate salty Shuflei, the first time I ate it was in the French restaurant in Morocco. The taste was unforgettable. This time I met salty Shuflei again. The texture was soft and delicate. The salty taste was hidden in the taste. After adding a little vinegar, it was just right. For a time it seemed like the night in Morocco again confirmed the theory that food can indeed carry memory. These memories are very deep, but I don't know which day, the similar taste hits, the simmering, the memory is like a tide, from the tip of the tongue, those who can't stop the past. Crab yellow shrimp steamed pigeon eggs. Shrimp steamed eggs with crab yellow, put a pigeon egg in the middle for modeling. In fact, it feels better without pigeon eggs. After all, the taste of the whole egg is still not comparable to the silky steamed egg. Bean seedling crab willow oil. This dish is flat and straight, three ingredients are oiled, the taste is simple and straight, but I like it very much. Crab oil Jiaozhou cabbage heart. The taste of these two green vegetables is different, but the style is very similar, there is no flower head, highlight the ingredients, the taste seems to be single but solid. like. Fresh orange dumplings love jade frozen. Put it in front of the staple food, unexpectedly refreshing. Bald butter truffle bibimbap. Common dishes, the details are different. The truffle is just right, and the Titian is accompanied by the taste of bald butter. The rice is a thin layer of burnt and crispy. Two people ate a whole pot and couldn't wait for a grain of rice. Black sugar ginger juice small balls. Personally like it very much, the small balls are particularly small particles, with brown sugar ginger juice, go to the fishy cold, a crab feast, sweet and greasy end. The whole meal began to be flat, from the abalone slices began to gradually into the good environment, the two green vegetables tended to be stable, after clearing the mouth, bald oil bibimbap into the climax, and finally ended with not much sweetness and greasy perfection. From the selection of ingredients to the treatment of taste and practice, it is quite satisfactory, and it also contains some small ideas, which can be transferred and matched. This seasonal hairy crab package is very satisfactory to me. The two people met at 12 noon to start lunch, eat and chat, toss a few places, it was 12 midnight when the scene was over. And the right person, a tired is a whole day.