Zifuhui, the environment is quiet, the location is spacious and comfortable. Snow beef is delicious, tender and delicious. Crab powder with some vinegar, don&#39;t have a flavor. The pomegranate bag is very cute, green, like a small blessing bag.

Zi Fu Hui(Hong Qiao Dian)

The 4-person hot pot package stocked on Trip.com is very cost-effective. The large number of women is absolutely no problem. The dishes are high-quality, the tofu pillow is tender, the fish is delicious and delicious, the beef and other dishes are also good, the private room is private and spacious, the service is intimate, very recommended!

🔸 36 months old goose head 🔸 secret brine lion head goose is very recommended, full of gelatinous feeling, Q bullet! 🐟 Beihai fish skirt 🐟 fried is a crispy, and the sauce is sour and sweet, very delicious and appetizing! 🔸 Shuangkou Zhangqiu Baoqiu 🔸 Shandong Zhangqiu&#39;s Baoqiu aroma is strong, choose the most tender part of the leek, the taste is very refreshing, especially crispy. As a cold dish, the greasy feeling of the moment and other dishes. 🔸 Qiaoqiu crispy three silk 🔸 is composed of vegetarian shutters, sea oyster silk and dried eggs. This dish is more prominent is &quot;coincidence&quot;, the ratio of three silks is very clever, not only good food and refreshing, but also a little surprise. 🫑 Sweet onion Hangjiao and beef 🫑 Changed because they didn&#39;t eat Hangjiao. Burning and beef can not only stimulate the fragrance, but also retain the taste of the entrance instantization of cattle. 🔸 20 years old skin steamed sea red spot 🔸 fish meat is fresh and fat, the aroma of 20 years old skin into the fish meat, the fragrance is not greasy! 🧆 black truffle roasted sheep belly fungus 🧆 with black hair pork stew into sheep belly fungus, and then use black truffle soup to stew, so that the taste of sheep belly fungus is more abundant and full. This fusion complements each other. 🔸 Crispy Sands Ginseng 🔸 His signature dish. The coat is light and thin, fried and crispy, and the package is better, which also makes it more flavorful! 🫕 The soup made by the signature snail head soup 🫕 The soup color is very clear and the entrance is delicious. An oversized dried shell ➕ snail slice! 🍢 soup cabbage ink fish balls 🍢 the whole soup is real material, with ink fish balls, cabbage is very flavorful, the soup is delicious! 🍠 Chaozhou ginger potatoes 🍠 Jiang potato is a specialty of Chaozhou. The boiled soup is slightly sticky, the entrance is smooth, and the mouth is particularly clear and greasy. Satisfied with this sweet water 😋

Yidao, Huaiyang cuisine, 2021, 2022 Michelin 1-star restaurant, guided by &quot;tea&quot;, first with &quot;water&quot;, by tea enlightenment, Qiao combines traditional Chinese tea culture with cuisine.

2023 Spring Restaurant Week booked a lunch set meal online in advance, and opened a restaurant on the first floor of a five-star hotel. The environment is good. The meal uses a lot of black truffles, black truffle wrapped snacks peanuts, crisp and delicious; black truffle juice health black tofu, crispy outside and tender inside, delicious soup; The food tastes good, that is, half of the brine pigeons, the wings do not know where to fly...

I accidentally saw that Ctrip had a voucher of 100 yuan for the Yuan Dynasty, and it could be used for 300 yuan. I thought that the children were about to have their birthdays, so I quickly stocked up. The environment is good, very spacious and the service is very thoughtful. I used to feel that the price was quite expensive for business banquets, but this time I found that the price was quite fair. Fried shrimp, fans are the children&#39;s favorite. The smoked fish thick oil red sauce is also delicious. The beef grains are good and crispy outside. The crabs are delicious.

It&#39;s delicious, I don&#39;t have to say it tastes, I will eat this next time.

子福慧，环境安静，位置宽敞舒适。雪花牛肉好吃，又嫩又入味。蟹粉羹加点醋，别有一番风味。石榴包很可爱的造型，绿绿的，像个小福袋。

当时爸爸妈妈来上海找我玩，我带他们去体验一次养生餐食，然后在网上找到了这家就去了。整体很棒的！就是超级棒！要去的小伙伴们一定要提前预约好哦~没预约估计没位置吧~他们家菜品从视觉上还是味觉上给人的感觉都很高档，味道也相当不错滴，还有服务很周到，这是我最喜欢的部分。装修风格环境也就是高大上，我觉得这个餐厅可以带上父母一起，让父母感受到&middot;这个服务和味道和环境，很赞的！

At that time, my parents came to Shanghai to play with me. I took them to experience a health meal, and then found this one on the Internet and went there. Overall great! It&#39;s super! The friends who are going to go must make an appointment in advance~ I don&rsquo;t have an appointment and I guess there is no place~ Their dishes are visually or tastefully high-end, the taste is quite good, and the service is very thoughtful. This is my favorite part. The decoration style environment is also tall. I think this restaurant can bring parents together to make parents feel the service and taste and environment. It is very good!

周末在家里懒得做饭了，给自己放个假，晚餐就来到之前好友推荐我的这家子福慧餐厅就餐。这家餐厅是粤菜，总体口味都是比较清淡的。

I was too lazy to cook at home on weekends. I took a vacation for myself. My friend recommended my Zifuhui restaurant for dinner before I came. This restaurant is Cantonese food, and the overall taste is relatively light.

独幢的别墅还比较好找，做的是南通海鲜和高端粤菜，无菜单式的私人订制款，找了个日子去吃个饭没想到巧了，还尝到了夏日的新品。开胃菜吃了不少花生米带上红衣的营养好。餐前水果有莲雾和水蜜桃，都是偶的最爱。沙姜卤过的猪仔，Q弹的猪皮，很浓郁的沙姜味，还有似落入玉盘的带皮花生米加上鲜荷叶的衬托，夏日的画面感很强。石斛凉瓜花胶汤，没啥苦味，粤式煲汤喝得一口温润滋养，药膳功能强，汤清而不浊，养生。辽参用了捞汁做法，汁水鲜辣带甜，参刺饱满，不错吃。去皮多汁的番茄够味，冰镇的很清甜。仙气飘飘的冻鲥鱼，口感很特别，皮超有嚼劲啊，也是第一次吃。鲜松茸少长江白条好大只，上面一看盖得松茸是M级的，懂得自然懂了，不老不嫩正正好。最为安利的是一款葱油面，黑松露和一点点猪油将面升华了。镂空的冬瓜加了西班牙顶级火腿和花胶，下面是红菜头加高汤勾芡，美腻又养颜。后续还有几道印象都不错，连馄饨都是放在蒸笼里蒸出来，透着荷叶香，馅心是河豚鱼、荠菜和鲜肉，蘸上调味汁很赞。服务员会带白手套操作，一场私享让口腹都很满足。

The single villa is still easier to find. It is Nantong seafood and high-end Cantonese cuisine. There is no menu-style private customized payment. I found a day to eat a meal. I didn&#39;t expect it to happen. I also tasted a new product in summer. The appetizer ate a lot of peanuts and red clothes. The nutrition is good. The fruit before the meal has lotus mist and peach, which are my favorites. The piglets with sand ginger braised, the pig skin of Q bullet, the strong sand ginger flavor, and the leather peanut rice that seems to fall into the jade plate and the fresh lotus leaves are set off, the summer picture is very strong. Shiqi Liang Melon Flower Gum Soup, no bitter taste, Cantonese-style soup to drink a mouthful of warm and nourishing, the medicinal function is strong, the soup is clear and not turbid, and the health is healthy. Liao Ginseng used the practice of fishing juice, the juice is fresh and spicy with sweet, the ginseng is full, not bad. The peeled and juicy tomato is delicious enough, and the ice is very sweet. The frozen eel with fairy air is very special, the skin is super chewy, and it is the first time to eat. The fresh pine scorpion is so big that the Yangtze River white strips are so big. At first glance, the cover of the pine scorpion is M-level. I understand it naturally. It is just right that it is not old or tender. The most Amway is a scallion noodles, black truffles and a little lard sublimate the noodles. The empty winter melon is added to Spain&#39;s top ham and flower glue, and below is the red vegetable head and the soup hook, beautiful and beautiful. There are still a few impressions in the follow-up. Even the wontons are steamed out in the steamer, with the fragrance of lotus leaves. The filling heart is puffer fish, leeks and fresh meat. The sauce on the wonton is very good. The waiter will bring white gloves to operate, and a private enjoyment will satisfy the mouth.

初见在偶然，关注却是在有缘，想不到这缘，一攒就是整一载。远离商圈的它，深藏在大虹桥的洋房别墅里，以为静在深闺人不识，想不到才是周岁，已是荣登各大榜单大赏，如同使了神奇的吸睛大法，将大众的视线牢牢吸引。&nbsp;在这暖人的春末初夏，来一场别开生面的晚宴，盼的就是春季才有的这份度身定作。踩着细细的高跟鞋，走进名已然径走的&ldquo;子福慧&rdquo;，并不算大的空间，划为上下两层，简洁的色调，将只是七个包间的它，化繁为简，不落俗套地融合在一起。如此恬静的空间就适合静静地吃一餐饭，将时间原原本本地属于自己，那才是对食物最大的尊重。&nbsp;前菜&middot;江南冷菜小品那一尾艳色的牡丹虾，顶着晶莹剔透的鱼子酱，缀着一抹晃眼的金箔，如一条欢快的鱼，畅游在绿意盎然的池塘里，那顶着金黄姜丝的一方酱色，真的是叉烧？为何嚼在齿间却已是脂汁飞溅，如同雪花和牛一般的油润。半圆青柠裹满香椿叶末的新鲜桃仁，更有让人脑洞大开的即视感。&nbsp;汤羹&middot;翅汤谷米烩花胶那一翅的花胶，如同和田白玉一般的温润，在一汪浅金色翅汤的浓稠里，如展翅的飞燕，灵动的身姿竟比不过那满口的柔滑细腻，保着温的汤底还在轻柔地跳跃着，一整碗下肚换来一身使不完的劲，还有发自心底的暖。&nbsp;热菜&middot;江鳗&middot;关东参海鳗江鳗河鳗模样相似，江鳗却比海鳗肥美细腻，又比河鳗少了一味烦人的泥腥，自然是受到众亲的热捧。携手同样长得貌不惊人却体壁肥厚的关东参，将同样的细糯绵长烘然托出，大快朵颐间，直呼大补。&nbsp;鸡油煎长江活鲥鱼陶醉在鲥鱼鱼鳞亮瞎眼的闪，直接开切，合着肉细嚼，带着油煎的焦香，带着鳞壁的脂盈，鱼之鲜便在唇齿间悠然释放，或者最简单的烹饪，才能将鱼之最本原的鲜，提炼得如此的纯粹。&nbsp;刀鱼汤肉酱煮面那清冽得不见一丝油花的汤，竟然是天下第一鲜刀鱼的杰作，怪不得熟悉的肉酱味也变得不同寻常得说不清道不明，白净的细面也变得味道十分。&nbsp;甜品&middot;绿豆百合莲子鸡头米那撒满金桂的一汤冰镇，看着如秋般的养眼，让不敢轻意食冰的我，也跃跃欲试。兰州才有的爽脆百合，软糯劲道的鸡头米，还有去了皮的绵软绿豆，静静地欢聚在那一汪甜汤里，不急不燥，不显山不露水，这一尝的欣喜，成了这一餐最完美的句号。&nbsp;句号，看似已告段落。却又仿佛另一个省略号的开始，我的寻味，还在继续。缘，就是这么妙不可言。

First seen in accident, attention is in fate, unexpected this fate, a whole life. Away from the business district, it is hidden deep in the bungalow villa of Dahongqiao, thinking that quiet in the deep people do not know, unexpected is the first year, has been won on the major lists, as if it made the magic eye-catching Dafa, will the public&#39;s sight firmly attracted. In the warm spring late summer, come to a different dinner, looking forward to the spring only this customized. Stepping on fine heels, walking into the famous path of &quot;zi Fuhui&quot;, is not a large space, divided into two layers, simple color, will only seven packages of it, turned into simple, not to blend together. Such a quiet space is suitable for a quiet meal, and the time belongs to itself locally, which is the greatest respect for food. The front dish&middot;Jiangnan cold dish small dish that a colorful peony shrimp, topped with crystal clear caviar, is embellished with a dazzling gold foil, such as a cheerful fish, swimming in the green pond, that topped with golden ginger silk sauce, really is barbecued? Why chew in the teeth is already a splash of fat, like snowflakes and cattle like oil. Half-round lime wrapped in aromatic leaves of fresh peach nuts, more open to the eyes. The flower glue of the wings of the soup is as warm as the white jade of the field. In the thick of a shallow golden wing soup, such as the flying swallows with wings, the smart posture is not as smooth and delicate as the mouthful, and the warm soup base is still jumping gently. A whole bowl of belly is exchanged for endless strength, and there is warmth from the bottom of the heart. Hot dishes&middot;Jiangyan&middot;Guandong scallops are similar to the riverside scallops, but the riverside is fat and delicate than the seaside, and there is less annoying mud than the riverside scallops. It is naturally hot by the relatives. Hand in hand with the same appearance is not surprising but the body wall fat Guandong Ginseng, the same fine long baking out, big fast between the scorpion, direct call to make up. Chicken oil fried Yangtze River live carp intoxicated in the squid scales bright blind flash, directly cut, with meat chewing, with fried char, with scales fat, fish fresh in the lips and teeth leisurely release, or the simplest cooking, in order to make the fish the most original fresh, refined so pure. The soup of knives fish sauce boiled noodles that was clear and not a trace of oil flowers soup, it turned out to be the world&#39;s first fresh knives fish masterpiece, no wonder the familiar taste of meat sauce also became unusual and unclear, white fine noodles also became very tasteful. Dessert&middot;Mung bean Lily Lotus Chicken Head Rice is a soup filled with golden gui, looking at the eyes like autumn, so that I dare not eat ice lightly, but also jump to try. Lanzhou has crisp lilies, soft and strong chicken head rice, and soft mung beans that have gone to the skin, quietly gathered in that sweet soup, not in a hurry, not showing the mountains and dew, this taste of joy, became the most perfect end of this meal. The end seems to have ended. But as if another ellipsis began, my search, still continues. Fate, is so wonderful.

孑福慧虹桥店口味环境服务都不错。

Yuan Fuhui Hongqiao Store tastes and environmental services are good.

子福慧虹桥店口味环境服务都不错。

Zifuhui Hongqiao store tastes and environmental services are good.

以清爽的脆芹来拉开味蕾盛宴的序幕，在这雅致中带上许些禅意的包厢里，午宴的开局就带上了些对美好食材的尊重之意。包厢名为&ldquo;大有&rdquo;，离转乾&mdash;&mdash;所谓顺天依时，在这冬藏之季，赶上了内敛的养生新菜，还真是缘分。带着点私房小灶的情调，对美好食材的精心炮制又不会太过阳春白雪，当年厨王争霸里的周大厨，开始返璞归真的突破了？膘肥体壮的黑毛猪，在熬去绝大部分油脂后，以港粤叉烧为骨，上海浓油赤酱为皮，本帮菜的风情就藏着这一小块叉烧里，开场欢愉，满意~茄子是古时最能凸显秋冬时令的，这儿用的是小茄子，初入口时没多大在意，两小块茄子下肚之后蓦然发现滋味和平日里的家常并不太相同，特别之处在于浇汁，原来用的是红酒醋汁，带着那么点中西合璧的韵味。薄切的鲍鱼片，提鲜之后增加了丝丝辣意，吃着爽脆的同时也开胃，捞汁的做法倒是挺广式的；冻鲥鱼的口感也颇为精彩，处理腌渍的不错，是味蕾的别样享受。至于最后的有机番茄搭配鲑鱼和鱼子酱，最上面的鱼子酱真是点睛之笔啊~多汁的有机番茄，用糖稍稍渍了一下，跟鲑鱼丁一起下肚的那种口感，意外的融洽交融。这次的汤羹是花胶配上鮰鱼&mdash;&mdash;花胶的浸泡、炖煮以及火候的控制都显得恰到好处，柔嫩的鮰鱼没有过老过柴，黑松露的助阵也让这道汤羹愈发养生了。相对于前几道菜的精致，随后上桌的手剥河虾煮干丝有些泯然众人即视感，看着模样平平无奇。可一筷子入嘴，吃起来却有种&ldquo;重剑无锋，大巧不工&rdquo;的感觉，最后才知道原来主厨是淮扬人，这才恍然大悟，&ldquo;哦，难怪啊！&rdquo;长江野生鳗鱼的肉质，比普通江鳗要多了肉韧性和弹性，用来炖汤营养是有了，但口感上就有些可惜，所以这儿用的是红烧做法，对我而言真是特别喜欢了。红烧酱汁调的不错，毕竟之前早已已经有了黑毛猪叉烧小试身手。海味浓郁的大元贝，有着清爽的芦笋来口感互补；至于餐后甜品中的杏汁蛋白炖雪莲，瞬间有种广东老字号师傅附体般的出品，难得可贵啊~

With a refreshing crisp crisp to pull the prelude to the taste bud feast, in this elegant with some Zen box, the beginning of the luncheon with some respect for the good ingredients. The box is called &quot;big,&quot; away from the so-called smooth sky, in this winter season, catch up with the restrained health new dishes, it is really fate. With the atmosphere of a small private stove, the careful preparation of beautiful ingredients will not be too sunny and snowy. Chef Zhou, the chef Wang Zhengba, began to return to the real breakthrough? The fat and strong black hair pig, after boiling most of the oil, took Hong Kong and Guangdong fork burning as bone, Shanghai thick oil red sauce as skin, the style of this local dish hides this small piece of fork burning, the opening joy, satisfaction~ eggplant is the most prominent autumn and winter season in ancient times, here is a small eggplant, I didn&#39;t care much when I first entered the entrance. After two small pieces of eggplant, I suddenly found that the taste and the home-cooked food in the day were not the same. The special thing was to pour the juice. The original use was red wine vinegar juice, with such a little Chinese and Western charm. Thinly sliced abalone fillet, after freshening, added a silky spicy, eating crispy and appetizing, the practice of fishing juice is quite wide-style; frozen salmon taste is also quite wonderful, processing the stains are good, is a different enjoyment of taste buds. As for the last organic tomato with salmon and caviar, the top caviar is really the finishing touch~ juicy organic tomato, with sugar slightly stained, with the salmon ding with the taste, unexpected rapport. This time, the soup is the flower glue with the 𫚔 fish squash squash squash squash squash squash squash squash squash squash squash squash squash squash squash squash squash squash squash squash squash squash squash squash squash squash squash squash squash Compared with the exquisiteness of the previous dishes, then the hand peeled river shrimp on the table boiled dry silk some people are visual, looking at the appearance of unremarkable. But a dumpling into the mouth, but eating it has a feeling of &quot;heavy sword without front, big coincidence not working&quot;, finally know that the original chef is Huaiyang people, this suddenly realized, &quot;Oh, no wonder!&quot; Yangtze River wild salmon meat quality, more flesh toughness and elasticity than ordinary river salmon, used for soup nutrition is available, But the taste is a pity, so here is the braised practice, for me really like it. The braised sauce is well-tuned, after all, there has been a black-haired pig fork roast small trial. The big yuan shellfish with a strong seafood flavor, has a refreshing asparagus to complement the taste; As for the apricot juice protein in the dessert after the meal, snow lotus, there is an instant Guangdong old master&#39;s body-like product, rare and valuable~

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