"Ding Yan (Wenyuan Branch)" located at the subway entrance of General Temple is another new store of "Ding Yan". The transportation is very convenient. The subway entrance and the station are just 100 meters away. The decoration is more design than the old store. The restaurant is mainly made of private rooms. Simple and comfortable style, the largest box can accommodate more than 20 people at a table. Party banquets are atmospheric.

The seafood pool with a clearly priced price on the second floor is right next to the eight-pot. There is a small freezer for displaying some specialty dishes, which is particularly convenient.

Following the ancient flavor and pursuing the new, the new dishes are not perfunctory at all. It is very interesting. Every time I come back, I have to ask if there are any new dishes.

[Bolong Neptune vermicelli pot] This is probably the best way to eat Bolong. When heated up with an open fire, the Borong and the vermicelli are quickly stirred while the aroma is overflowing, so that the taste is blended evenly. Not only is it fresh, but the steam in the pot stimulates the sauce aroma. It seems to have the compound flavor of XO sauce. The fresh and slightly spicy stimulates the taste buds. The fans are really too delicious! A pot full of fans is so enjoyable.

Have you ever seen fried fish, shredded fish and scrambled eggs, and vegetables in the vegetable garden?

[Auspicious Pisces] is such a special dish. The yellow-fin fish is fried first and then shredded. There are no fish bones in the dish. The egg is fragrant and the fish is fresh. The salty aroma of the vegetable garden enhances the flavor. It is soft and tender and like tofu, which is served with rice and wine.

I have to say that the salt chicken stewed by the Tustove is really fragrant. In addition to the tender and juicy salt chicken, the eggs hidden inside are also the most important thing. The aroma has penetrated into the egg yolk, bringing a little The aroma of angelica, the chicken juice is fresh, and the eggs are very fragrant. It must have been stewed for a long time to get this taste, so it is unambiguous.

[Stewed Pig Four Treasures with Shallots] After reading the name of the dish, I suddenly realized that the filaments in the soup were shallots, and the shallots were also treasures all over the body. The shallots dispelled wind and cold, ventilated and dissipated blood stasis. The soup was clear and delicious, and it produced saliva and lungs.

A whole big golden basin of [Raw Oysters and Muxue Wang] can be regarded as a hard dish. In addition to the regular ingredients of Muxue Wang, duck blood, lunch meat, tripe, etc., there are also squid, and even large oysters. A serving of 8 large oysters can be added separately. The taste is not like Sichuan cuisine with thick oil and heavy taste. It has a southern Fujian style and is slightly spicy and delicious.

[Sauce Sliced Slicks] has always been the handle of cold dishes in their family. The scalded Slicks remain very tender. The sauce is fresh and elegant, but it is delicious, and it is very good.

I have always loved the taro dishes in my family. I asked carefully. The taro is also carefully selected. The No. 1 taro from Tong 'antingxi Farm is delicate and dense without fiber.[Baked Xianjing taro with gravy] Each piece of taro is sandwiched by a thin three-layer meat. After baking, the taro absorbs the gravy and oil, and the oil is moist and delicate. The taro control is really good. The taro control is not to say much, it is recognized as a thief!

[Dried Sand Worm Xiang 'an Stewed Banquet] and [Tong' an Osmanthus Stir-fried] are must-have specialties at Tong 'an's wedding banquet.

It seems that the egg is stewed to the "Dry Sand Worms Xiang 'an Stewed Banquet". The ingredients are very rich: dried sand worms, dried Beth, water chestnut, lean meat, mushrooms, etc., dig a spoonful to the end and send it to the mouth. The delicious flavor will burst out, soft, tender, fresh and sweet.

Various ingredients such as cauliflower, lentils, bamboo shoots, shredded eggs, and shrimp are cut into fine pieces to shape osmanthus and stir-fry together. This is why [Tong 'an osmanthus stir-fried] is named. Because this dish is rarely found in cumbersome restaurants, the crispy onions are added to enhance the aroma and increase the taste. The taste is rich when you take a bite.

If your stomach is biased towards the ancient taste,[Yincheng Large Intestine Rice Blood],[Sand Worm Dried Xiang 'an Stewed Banquet], and [Tong' an Osmanthus Stir Up] are enough to awaken your taste buds.

[Yincheng Large Intestine Rice Blood] The rice blood is so delicious and glutinous that his friend who came to Xiang 'an said that he could finish one serving alone.

[Fishing vegetables and large intestine head]

[Pineapple Sweet Ribs]

[Xiamen-Hong Kong Bitter Snail Soup]

[Oyster Crispy Corner]

[Colorful Horseshoe]

Made with ancient flavors and hearts, the most touching people's hearts. I really suggest you try this family restaurant.