The V Review

It is rare that I feel that it is worth meditating and writing a restaurant with netizens' guides － Zehuai & middot. Low temperature slow cooking. The restaurant is in the Beicangmen Creative Park. It has always been considered a very artistic place. When I walk in, I feel very refreshing. I can see the boss's intentions. When I went to the restaurant, the number of people dining in the restaurant was not large. I chose a window location with my friends and could enjoy the delicious food here quietly. The open kitchen feels particularly warm. The menu has 258 yuan of 5 dishes, 389 yuan of 7 dishes and 469 yuan of 7 dishes 3 choices, of course, you can also order a la carte, my friends and I have chosen 389 yuan of package. First up is illy's espresso, this first one surprised me, but the coffee tastes good, the entrance is mellow, is my favorite taste. The first dish, fried abalone and tape, the ingredients are fresh, needless to say, the abalone is chewy, the tape is tender but I feel slightly fishy, acceptable, the restaurant staff explained the practice of the middle sauce with me, I forgot how to match, remember to add mustard, The abalone is really better at licking this sauce. The second dish, cappuccino mushroom soup, the restaurant staff explained that this soup is completely made from mushrooms and light cream, many hours, and perfectly presented in a very special cappuccino form. I tasted the first taste. The ratio of mushrooms and cream is just right, delicious and not greasy. Happiness burst. Third dish, truffle heart egg, the most characteristic dish, can I say beautiful to not bear to mouth. The restaurant staff explained that the egg was Japanese red heart egg. The yolk was semi-coagulated. It was very large. The side dishes were Spanish ham and imported mushrooms. I forgot where I was. I should record it with my mobile phone. The restaurant staff suggested that the red heart egg and side dishes be mixed and eaten. This taste will be richer and more layered. I tried it. It was really good. I was excited. I really felt the good intentions of the chef. The fourth dish, fried flounder, flounder's sweet and sweet sauce with lemon sour taste, taste refreshing, just right. The fifth dish, fried French foie gras with red wine pear, I came for foie gras, favorite, no one, with red wine pear and raisin no greasy feeling at all, all finished. The sixth dish, the main dish, the low temperature slow roasting Australian m5 and the eye meat with mashed potatoes, the beef is juicy but not tender, there are a lot of chewing, I don't know what the situation is, affecting the taste, the vegetables are really good, exquisite and delicious. The seventh dish, dessert, no comments, in general, no explanation, no surprise. Focus on every detail, make every dish with ingenuity, you have done it, I believe that a guest also feels the same as me, thank you for the gentleman who explained it to me, see you next time.