Month: October 2018

The same paella in Ins can be eaten in Sanlitun.
There are 7 kinds of meat in a bowl, as well as two kinds of raw and cooked.
Super cute sushi cake, one layer of the super layer
Sushi, salmon rice, crab, Xiaoqinglong… In short, mayonnaise with everything, Various fixed food and one person small pot.

The seafood rice is not only high in value, but also the ingredients in it are Canadian sweet shrimp and Arctic shellfish, Norwegian salmon, Japanese squid, and star scorpion, Dalian scallop, Korean sea urchin. The seafood in this bowl of rice can be made into the United Nations. According to the ingredients, the chef processed the seafood into a thin and even size.

His family’s paella is cooked in two ways. Raw food is wrapped in rice with soy sauce and soy sauce. It is more professional to use soy sauce instead of rice and soy sauce. It is OK to eat rice directly without sashimi. This whole bowl is yours, as you like it~

The second is to add mayonnaise with a fire and then eat it, more suitable for autumn and winter. If you want to eat paella and fear that your stomach is not strong enough, you should choose it without stress.

The seafood after roasting is semi-cooked. Eat with rice and mayonnaise, both fresh and sweet with seafood. The sushi cake is made up of a layer of sushi rice, layered on top of each other. The process of demoulding and squeezing the sauce, there is a sense of the appearance of cakes in the cake shop window when people are young.

Salmon rice is very matched with mayonnaise. The salmon that was sprayed to the half-cooked smoky, the slightly sour salmon seeds burst open in the mouth, and the thickened mayonnaise was followed, and it was not so solid. Crab treasure digs the cheese cover, which is full of crab meat. It’s so cool to eat crabs without peeling and eating crab meat with a spoon~

The bronzed carbon pot is tumbling, The soup from the Balhu lamb in the depths of the Hulun Buir grassland is hanging.
The freshly ground sesame paste has a burst of aroma. The tenderness of the mutton and the aroma of the sesame sauce slammed into the stomach. The winter in Beijing has begun.

When it arrived in October, the days of Beijing began to tremble, the wind swelled, the clothes were wrapped tightly, and the night was turned by the passers-by. At this time, only food can comfort people. The winter in Beijing is inseparable from the hot pot mutton. The old copper pot that is braving the heat is on the table. The smoldering smoke of the warmth is wrapped around the side of the body. The freshly cut mutton is simmered in a boiling pot, with this hot air and gently into the stomach.

That mouth is tender on the tip of the tongue, it is food, but also emotion. Warmth spreads from the mouth to the whole body, the chill is scattered, and the warmth is not just the taste buds, but also the heart. This is a satisfying satisfaction in the cold weather. The old Beijing snacks that once occupied our childhood were moved to the front, and the memories of the old days were a little bit open. This mouthful has been crisp for more than ten years, and it is still the ultimate award for these alleys.

The diners looked at each other and smiled at this mutton restaurant, ending the cold day with warmth.The northerners in China can’t do without the hot pot mutton, and the mutton is inseparable from the sesame sauce. The rich mellowness of the sesame sauce wrapped the tenderness of the mutton and fell into the mouth. The feeling of satisfaction spread from the mouth, and even the hair was crispy!

The sesame sauce of the old bronze house is definitely qualified to come out and say it! The sesame paste is made by the ancient method that is hard to find by others. It is purely artificial and polished with traditional small stone grinding. Watching a sesame turn into a fragrant sesame sauce, the sauce is golden, slowly flowing from the stone mill, the scent is a little bit into the tip of the nose, and the ram is going to drop the bowl!

After grinding, the table is served with garlic, parsley, and chili. The taste is delicious and explosive.In general, we are all accustomed to putting the good meat and dishes directly into the bowl of sesame sauce, telling you that such eating is wrong! The correct way to eat is to use a small spoon to simmer the sesame sauce on the dish so that the sesame sauce will not be diluted by the broth, and the taste will be more mellow! After grinding, put it on the table, served with garlic, parsley, and freshly squeezed chili oil. According to your own preferences, the taste is delicious and explosive. This winter, the sesame sauce is their home!

All the lambs used are 6~8 months, and the weight is strictly controlled at about 13.6-14 kg. If the sheep world also has a beauty pageant, this is definitely a “Vimi” class! This kind of mutton is tender and not greasy while maintaining good strength, the color is red and bright, and it is a ghost. In order to ensure that the hot pot of the old bronze house is directly slaughtered on the Hulun Buir grassland, the mutton is transported to Beijing in 12 hours. The lamb in your mouth, maybe the little lamb that was running on the grassland yesterday!

The old geese who will eat know that the soup of mutton is a pure water pot, completely releasing the tenderness of the mutton, and the Lao Shizi red oil pot is not a grade! The old bronze house is upgraded to the next level! The use of the weak alkaline broth bottom, to a great extent, restore the taste of the lamb itself! I have to eat it once and want to come back for the second time! Remember, don’t worry too long! When the meat changes color, it will be fished out! Pick up a piece with chopsticks, the milky white soup can’t wait to smash from the piece of meat, just watch the picture and you can kill everyone! Take a bite, the spirit is like marshmallow, the meat is light and wrapped in a light milky fragrance. Cooked in the pot for a few seconds, the tender taste and sesame sauce are absolutely perfect! A bite of meat, a sauce filled with gravy, fresh air straight into the sky, a fun!

Sit down, observe the details of the store a little, the red pillars, the wooden partitions, the feeling under the imperial city roots is so strong, the Beijing film is endless, and it seems to pass through the Hutong mouth of the old Beijing. The feelings of the old courtyard are reflected here. I miss Beijing.

Hong Kong’s dishes have been one of the best gourmets I love in the vein. The Charme Restaurant is a Hong Kong-style tea restaurant with a slightly higher grade, which produced “exquisite”, dishes “creative”. Honey-thick toast “is quite famous”, “sweet” and “fragrance”, and “soft” and “crunchy”; whether the cheese wild mushrooms are “bright yellow color” or “pull up the filament” after roasting, they are so tempting and appetizing; the ice-fired pineapple oil bread is sweet yet not greasy, and the outermost crispy skin is crisp.

Charme Restaurant has branches in many places in the country, such as Beijing, Shanghai, Hangzhou, etc. It is a chain of Hong Kong-style tea restaurants, and now has dozens of branches in Beijing and Shanghai. Generally distributed in major business districts. These areas are very prosperous in the local city, and there are many other options around. Being able to open a lot of stores in such places can show that they have full confidence in their products. Its specialties include chilled kale, Hong Kong fried rice, mango milkshake, curry burdock, frozen milk tea, Hong Kong fried rice, mango smoothie, dried fried beef river, honey-thick toast, pork neck meat, ice fire pineapple oil, Sauerkraut squid, cuttlefish glue stick, cheese wild mushroom, shrimp chicken wings, oil-free fish soup, vegetables, illusion thick toast, wonton noodles, Hong Kong-style milk tea, small melon beef, cheese, oyster, mushroom, beef, willow soup Spinach, lobster sauce, seafood, rice, squid, squid, chocolate thick toast, chocolate toast, etc.

 

 

The food at the Hong Kong restaurant is a combination of Chinese and Western cuisine. It is very different from the general tea restaurant. The taste is very light and healthy. The thick honey toast is famous, and it is enticing in the mouth. The Japanese green mustard has a unique taste. Fried rice, half is creamy seafood mushroom fried rice, half is ketchup fried rice, the color is good. Desserts are also great, both exquisite and delicious, and afternoon tea is the most cost-effective. It is suitable for three or five friends to gather together, talk about the world, and taste the food.

 

Japan has always famous for its pluralism culture, from the literature, history, but more important is the food culture. Food in Japan could also be a heaven of gourmet which let people in the world go to Japan just for a bowl of Yilan-ramen or sashimi. In the market of China, the different kinds of sushi and hibachi are also introduced, and one of them called the “shotamuni” could be the triumph of an inferior Japanese restaurant.

The high-quality a la carte Japanese food in the shotamuni is the star of the restaurant. The fresh raw fish is derived from the pollution-free deep sea all over the world with an absolute guarantee of deliciousness and health. Canada’s top deep-sea Arctic shellfish, fresh tuna with ruby-like luster, Dalian sea urchins and such condiments are airlifted to the restaurant every morning, especially that fat and smooth salmon steak, and extremely low catching bluefin tuna are hard to find elsewhere. 

The shotamuni, for being one of the innovation restaurants that hosts combining traditional Japanese food and world foods, also has a variety of different renovation food such as the hibachi beef with the source of Canada. Moreover, the caviar of the sushi could be one of the top-notch providers in mainland China. The name of them are also unusual: for example, the name of Happiness Steamed Egg Custard with Sea Urchin is a very special shape sea urchin steamed egg containing in the real eggshell.