[Store Name] Craftsman Diao Yue Wei

[Address] L110-111, Level 1, Xinghui Center, No. 328 Tiantong Road

[Transportation]

Take Metro Line 10 and get off at Tiantong Road Station, exit Exit 3, and walk 550 meters to your destination.

Get off at Tiantong Road Station on Metro Line 12, exit at Exit 3, and walk 470 meters to your destination.

The 11 private rooms require advance reservations and are basically full that day. There are many seats in the lobby. If it is not cold or hot, you can still sit outside the store. While tasting the delicious food, you can also see beautiful and handsome people coming and going.

↑↓ Location at the entrance of the restaurant.

↑↓ Private room.

↑↓ lobby.

↑ In the semi-open kitchen surrounded by glass, you can see at a glance the ducks being roasted by jujube trees and fruit trees in the electric oven.

#Cloud Legs Pomegranate Bag #Thin louvers on the end are wrapped in dried wild shepherd's purse tofu into a pomegranate shape. It is exquisite and compact. When served, the dry ice releases a fairy aura, giving it a feeling of returning from the dust. It enters my throat and is particularly fresh.

#Qianlong Cabbage #Judging from the appearance of this plain cold dish, the sesame sauce juice is moderately hung on the cabbage, and there will not be much soup. When you enter the mouth, the rich sesame sauce juice is sweet and sour, crispy and refreshing, and is extremely appetizing. One bite after another, almost all of it is for me. This is the best cabbage recipe I have ever tasted. No wonder Qianlong named this dish "Qianlong Cabbage" and became a famous dish in the capital, and the grass roots became a rare dish.

It is said that during Qianlong's private visit in disguise, he once ate it in an inconspicuous small restaurant, and he praised it. Later, Qianlong named this dish "Qianlong Cabbage", the reason must be that the taste is excellent.

The mystery of this dish is the proportion of the sauce: because the sesame paste is dry and thick, it is better to use old vinegar to open it, which can make the sauce sticky. Coupled with the warmth of honey, the sauce can be evenly hung on the cabbage leaves, and only when you taste it can you take into account the overall situation. The second is to don't mix the whole juice. If it is shredded into a thin liquid appearance, it will have no texture, so not a drop of water can be added when mixing the juice.

#Haipai Goose Lips #It is rare to eat a soft goose lip on the goose's beak in restaurants. This store is soaked in homemade secret seasonings to let the taste of the ingredients enter the goose lips. The meat at the entrance is crispy but chewy. The meat is smooth, tender, refreshing, strong, delicious, and lingering in the mouth. It is delicious and addictive. The small food is a great satisfaction.

#Guomu Roast Duck #As expected of the store's signature, the chef cuts ducks and performs on a plate on the spot. The knife cuts across the thin skin of the duck that falls on the plate and the duck meat that has no mutton smell baked by the fruit wood. Each piece is separated by paper. The cake skin is wrapped in the seasonings (cucumber, green onions, hawthorn, sugar) packed in a four-compartment wooden box. The flesh is moderate, and the tender aroma overflows in the mouth.

#Shengjian Bao #Dip it with some vinegar, put it in your mouth and bite it. The delicious juice flows out as the dough breaks and slowly flows into my throat. The juice is oily but not greasy, hot but not hot, fresh but not salty. You can still feel a little sweetness when you taste it carefully.

#Green mustard spicy shrimp balls #Serve one while it is hot. When you enter the mouth, the green mustard is slightly stimulating, and the head hits your mouth. The appetite is caught off guard. With a gentle bite, the bouncing shrimp meat will immediately bring a fresh flavor and make people have endless aftertaste.

#Hot and sour crystal vermicelli #When the hot and sour vermicelli are served, the strips are crystal clear and immersed in the delicious soup. The razor clam meat is like stars on the soup. The aroma wafts into the internal organs, making your saliva flow through three thousand feet. Unable to extricate yourself. I picked up the slippery vermicelli strips like loach in my mouth, and the ones that had not yet arrived slipped into my stomach. The sour and spicy taste danced on the tip of my tongue. The taste buds played between my lips and teeth. I took another sip of the soup. The soup penetrates into every cell of the body, sometimes mellow but not greasy, and sometimes the aroma overflows into every cell in my mouth. It's a pity that this taste should only exist in the sky, and I can taste it several times in the world.

#Flavor radish #Use Yunnan sandy radish and mix it with a broth made of Jinhua ham, scallops, sea cucumber and other sea cucumber. The radish absorbs the taste of the broth, and a plain and mediocre dish becomes a nutritious food with sharp fingers.

#Radish seedlings #tender and fresh. If you eat too much meat dishes, bring a portion of radish seedlings to remove excess oil.

#Fresh Fruit Naporun #A meal without dessert is like a beauty without one eye. This dessert after dinner is a huge Naporun with three layers: the top layer of mango, the second layer of dragon fruit, and the third layer of blueberry. The sweetness of the fruit is mixed with the salty taste of the cheese. The rich layers are combined in the mouth, which will surely satisfy diners who like this dessert.