[Store Name] Hidden Mountain Drinking·Pot Items·Store-end Cooking

[Address] Room 01, 1st Floor, Building A, North District, Hongqiao Tiandi (directly to the elevator)

[Transportation] 520 meters walk from Exit C of Hongqiao Railway Station on Metro Lines 2, 10 and 17.

[Business] 11:30-14:00, 17:30-22:00

[Features] Shouxi pot and stove end barbecue fish.

[Per capita] 650 yuan.

[Parking] Free parking.

[Environment]

At the entrance of the restaurant: Without mountains and rivers, it seems that there are dry mountains and rivers. The Zen spirit of mountains and rivers is brought to the extreme. Inside the restaurant: Fully transparent glass + light yellow wheat ears are used as barriers. It is full of fashion, elegance, and atmosphere. The entire layout is elegant and exquisite, suitable for taking photos, and the environment and food are available at will.

[Service]

After placing an order, the waiter will deliver the food to the diners. The quiet atmosphere and considerate service make people feel truly happy.

There are a total of 7 private rooms. Except for one Japanese-style sunken private room (which requires slippers), the remaining 6 private rooms do not require slippers.

[Dishes]

Judging from the name of the restaurant, you can tell that its characteristics are pot food and stove cooking. There are many kinds of Japanese-style pots, and their home specializes in Kansai Paisuki pots. There are two main types of Japanese barbecue, soy yaki and salt yaki. Most of Luduanshao belongs to salt roasting, which is a way of eating that can fully retain the delicious flavor of seafood.

Appetizers #Spicy fresh clams, red wine sausages, thick bacon mashed potato salad #A touch of spicy food makes the delicious flavor of clams even more vivid. The brightly colored cherry fruit has a touch of red wine aroma, which is cool and slightly sweet. When bacon meets mashed potatoes, the potatoes just neutralize the greasy bacon, and the soft mashed potatoes are intoxicated in the thick meat.

#Seafood tea bowl steamed #There are fresh clams, big shrimp and crab meat, and the smooth finish of the egg custard after entering the mouth is super fresh without any impurities.

#Three Sashimi Spice #consists of sweet shrimp, salmon, and Arctic shellfish. Wrap it in a circle of mustard soy sauce and enter it again. It is not fishy at all. The taste is cool, firm and elastic, with a little delicious sweetness, and it is super satisfying.

#Roast throat black #Use high temperature to instantly lock in the taste of throat black fish, season with only a little sea salt, directly present the inherent taste of the ingredients, squeeze out a few drops of lemon juice and dip it into it, and you can feel the distant sea breeze in your mouth. Come, the fish skin is grilled very crispy, but not too dry. The fish is tender and delicious, and the light citric acid makes people have endless aftertaste. This is the typical way to eat on the stove. The sweet seafood, a little sea salt, and the taste buds are already in the deep sea.

#Prawn tempura #The coat looks like golden silk. It tastes light and crisp, without any greasy feeling. The vegetables and seafood in the filling retain the original fresh taste. When dipped in a sauce with shredded white radish, the taste will be even better. One layer.

#M5 Brain Pot #The waiter first moistens the pot with beef oil and then adds onions to fry it. The aroma overflows. Then, the beef is put on the pot and spread it with the special Suki sauce. After cooking, he picks up the hot beef slices and dip them into the beaten raw eggs. The smooth taste and aroma of beef make the meat control intoxicated and can't hold it anymore. After eating the beef, add fungi, vegetables, tofu, etc. in in order to cook it up. A pot of fragrant cooking materials is rolling in the boiling soup with toot, full of the tempting aroma of ingredients. Coupled with a glass of fine wine, it is an unparalleled enjoyment.