Dan feng lou(Shui Jie Bai Nian Lao Dian) Review

Danfeng Building, the wonderful "smelly" culture of ancient Huizhou, Danfeng Building is a very famous restaurant in Liyang in Lane, mainly traditional Anhui cuisine. When you come to Huizhou, you naturally have to eat the most traditional and pure Anhui cuisine, otherwise it is equivalent to white. If you are not very familiar with Anhui cuisine, there is a dish on the first floor of the restaurant, and it is much easier to choose what you like according to the real thing. Our group ordered a large table full of dishes, and there were many hard dishes, but in the end, the per capita bill was not more than 100. It was really cheap and good. If you think that those scenic restaurants in Anhui are low cost-effective, you can come to Liyang in Lane. There are various cuisines and restaurants at price. There is always one that will satisfy you. [Taste Review] Scallion River shrimp, shrimps come from Tunxi at the door, green mountains and green waters are taken from the local materials, naturally it is particularly delicious. Danfengtou Road is fresh, if the weather is cold, a bowl will definitely warm the stomach. The ham and ham meat are used for hanging fresh, and the highlight is the fish balls played by the restaurant, the soft Q bullets, and the texture is very different from the kind bought in the supermarket. The boss's key introduction of Huangshan Shuangshi, listen to the name and know half. More and more are stone chicken (field chicken growing in stone seams) and stone ear (a fungus standing in the mountains, similar to fungus), such mountain treasures add a little spicy fried together, taste and taste are wonderful. Many people only know hairy tofu and stinky eel for Anhui cuisine. In fact, such mountain wild is also one of the essence of Huizhou cuisine. Raw fried hairy tofu, fried hairy tofu surface hair has almost no sense of existence, at first glance and stinky tofu. But after smearing the honey sauce and sprinkling the onion, you can feel the texture of the hairy tofu like mousse after the entrance. The number one of Huizhou's stinky culture represents the stinky salmon on the table, and a trace of stinky smell floated into the nose of everyone here. Although it is a traditional braised fish practice, the carp meat after the pickling is more compact, gently opened with chopsticks, the fish meat is like garlic cloves, one piece is intact and very fresh. It smells a faint smell, but it tastes fresh and smooth, making people have a endless aftertaste. Carbon barbecue with dip and lettuce leaves, wrapped in some Korean-style food, is an innovative dish in Anhui cuisine, but the taste is very different from Korean barbecue. The texture of the meat is more resilient, and the taste of the marinade is more intense. Lazy people like me don't cabbage, just dip the sauce. Aixiang rice cake, a local specialty after-dinner snack. The green cake is from Ai grass juice, which makes the rice cake that has no taste even more sweet. The rice cake is flexible and elastic and chewy.