The large class building of Jiu Rufang, Central, the menu has no pictures, a few sheets of paper printed with the small letter of Yu Xiu's book, but a page turned over, it is like a magical brochure, will attract you deeply. Read the names of those dishes carefully, I bet you will swallow the water, and then the people who have the opinion will feel difficult to choose at this time, every one is extremely eager to try, the chicken oil carving steamed crab deep in the heart, before the table has smelled the smell of wine. Two pounds of heavy flower crab paste full of fat, sweet and sweet, and then put homemade Chencun powder into Huang Chengcheng's mixed with ten years of Chenhua carving wine to fish in the fresh chicken oil, delicious taste tender and smooth, very enjoyable. In addition, the 18-flavored chicken is not missed at each table. The three yellow live chicken spices are sniffing, the chicken is tender and the chicken is rich, and the fried lion head fish with old vinegar is also an impulse point to see the name of the dish. The lion head fish is a fresh sea fish, soaked in olive juice for 24 hours to soften its fish bones. The fried fish skin is golden and crispy, the fish is delicious and juicy, and the taste is thick and mellow, which immediately improves the delicious level.