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Najiaxiaoguan (yong'anli) Review

4.6 /5102 Reviews
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暴走中的于尔根和猫
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5/5
Original Text
At noon, I ate the small restaurant not far from the 798 art district, which is very famous. I heard that it was the craftsmanship passed down by the chef. I was excited to die before I entered the store. I didn't eat breakfast, and I came with an empty stomach. When I went there, I was doing a banquet on the second floor. I waited for about half an hour to eat at 1 o'clock. The so-called how hot it was. The first: There are four kinds of yellow jars in the yellow jars. The grade is getting higher and higher. The most common one we ordered, taste it. Sure enough, the response is different, the seafood inside, the taste is delicious, with the pepper and rice, it is a perfect match. Everyone has to drink a few mouths first and then put the rice in (with rice). The second way: secret braised shrimp, shrimp is fresh, sweet and sour, fried just right, I even ate my tail! The third: wild vegetable tofu, the most simple tofu, the most primitive tofu, have you smelled the tofu! Go to eat this tofu. There is also fried noodles, generally noodles with bones and bones. The fried sauce is a bit salty. Peanuts walnuts peanuts are like peanut sugar walnuts are delicious, there are walnuts in it.

Najiaxiaoguan (yong'anli)

Posted: Sep 1, 2016
12 person liked this
More Reviews
Some reviews may have been translated by Google Translate
  • Oo郎若oO
    5/5Outstanding
    Original Text

    The small restaurant personally feels like a corner tavern, the environment is good, interesting, rich in drinks, good quality and cheap, the service is friendly, there are not many choices for meals, but the taste is good.

    0
    Posted: Jan 6, 2020
  • 365968
    5/5Outstanding
    Original Text

    Super popular restaurant, the Chinese decoration style in the store is very special, the dishes feel generally more expensive, the unit has eaten here, you need to book in advance, if you don't book, you can only wait in the lobby to call.

    0
    Posted: Oct 10, 2019
  • shangshanna
    4/5Excellent
    Original Text

    The taste is good, in Beijing is a very cost-effective restaurant, ordering braised shrimp and eight flag eggplant, etc., the eight flag eggplant tastes particularly amazing, very delicious, braised shrimp is also great value, too delicious.

    0
    Posted: Feb 17, 2019
  • o浅唱如初o
    5/5Outstanding
    Original Text

    Good environment, good service, good waiter, very warm food, super delicious people, brush the credit card and send a small box of snacks, the bathroom is particularly good, the braised shrimp is delicious, even the skin can eat the yellow jar, it is OK to drink too much, a little tired, the fried chicken is a bit sweet and spicy, there are too many onion and ginger inside. The fried noodles are very fragrant after the sauce is mixed. The noodles in the pot are a bit sour. The inside is full of persimmons. It costs 164 for two people. It is not very expensive according to the environment and the degree of deliciousness.

    15
    Posted: Sep 24, 2016
  • houxing9888
    5/5Outstanding

    菜品丰富,分量不是很足。味道很有特色

    0
    Posted: Jul 7, 2022
  • 花泽皮皮
    5/5Outstanding

    【那家小馆】一号线直奔永安里,上来以后就是双子大厦,走出去是一条小马路,那家小馆就在马路对面。门面不大,走进去满目古香古色,一只大八哥迎宾,叫声响彻屋宇,领位让我们上二楼。木桌木椅木楼体,顶棚是透明玻璃,阳光洒进屋内,北方的建筑,以尽可能的采光为主,完全不会有阴暗潮湿的感觉,哪里都亮亮堂堂。迅速点菜,以前吃过那家菜,本来菜品也不是很多,大虾依然是保留曲目,只是这次感觉没有第一次吃惊艳了,酥脆程度,酸甜口都稍差一点,好吃还是没有问题,随着运输业的便捷,北京的虾也是越来越多了。皇坛子这次是重点,想尝尝这款点击率极高的汤品是何味道,黄橙橙的一碗,下面酒精炉加热,吃到最后都是滚开。盛了一小碗,慢慢品尝,有一股鸭汤的味道,汤很稠,别的就吃不出来了。按着服务员的介绍,把米饭泡在汤里,再盛了小小的一碗,这次的感觉马上不一样了,米饭吸饱了浓汤,吃到嘴里慢慢的嚼,马上感到满口都是浓浓的香气。另外两道菜,一道红烧蘑菇牛肉,一道腊肠炒菜心,一荤一素,味道没毛病,只是觉得那家对满汉菜品的挖掘还不够,特色推荐菜选择的余地太少了。三菜一汤,237元,性价比一般。那家这种成熟的餐馆,服务没得说,迎来送往,礼貌有加,上菜时间间隔不疾不徐恰到好处,环境优美,桌椅之间空间足够,时不时听到楼下的八哥清脆的叫声,就餐环境一流。

    9
    Posted: Apr 29, 2017
  • 老K
    4/5Excellent

    生意很火爆,每天都有很多人排队。菜品味道不错,尤其是秘制酥皮虾和土豆泥我们都要了双份。麻辣鲶鱼也很好吃,我们去的那天还是什么立鸡蛋的日子,找服务员要了生鸡蛋,费了半天劲终于把鸡蛋立起来了,福气!

    9
    Posted: Aug 1, 2014
  • 11zpy11
    5/5Outstanding

    到北京吃什么?粤菜?徽菜?还是东北菜?……错了!吃宫廷菜!那家小馆,环境特别“京”味,菜,你就吃吧!就是地点不太好找,放心,找到了,吃上了绝不后悔的。

    7
    Posted: May 16, 2016
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