Wine Xijiu House is a very distinctive izakaya in Ningbo. I heard that the boss is Japanese. The decoration of this small shop is very Japanese. This sashimi, sushi, and fried food are all special.

酒喜居酒屋(彩虹店)

Ningbo 10 noodle restaurants, organized in tears overnight! ! 1️⃣ Mumu Fresh Seafood Noodles (Rainbow Store) 2️⃣ Crab Jiangnan Crab Huang Noodles (Donggudao Store) 3️⃣ Xiaogangwan Lao Guilin Rice Noodles (Cangzhou Longhu Tianjie Store) 4️⃣ Noodles Erye (Ningda Store) 5️⃣ Lanzhou Chenji Beef Noodles (Zhenming Road Store) 6️⃣ Ali Qianjin Asia Noodles Manufacturing Company (Qianhu Tiandi Store) 7️⃣ Doumen&middot;Ningbo Traditional Technology Brand (Tianyi Square Branch) 8️⃣ Sanshui Aquatic Hall (Dongqian Lake Branch) 9️⃣ Fat Yu Xiangshan Seafood Noodles (Avenue of Stars) 1️⃣ 0️⃣ Wenpai Fresh&middot;Seafood Noodles

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A year ago, the things were taken out and fried cold rice. Now how to go a few months after the opening without commenting? I can only say that the expectations are too high. Disappointment that the shrimp oil rice should be the best in this field. It is very fresh and salty egg yolk bullfrog tastes OK, but it is really greasy, salted egg yolk, fried, heat explosion, The residual oil is also the same as many golden shrimp cakes. It may be too much to pursue the crispy early summer of the shell just happens to be the season of crayfish. I wanted to eat drunk crabs. I haven&rsquo;t yet. I tried the taste of crayfish first. I can only say that I learned a little fur intestine, and a small row of cattle. Ming Prince Xihu, sake foie gras are all chickens, basically can maintain the standard white cut chicken, recommended a lot, but really not good, chicken has a little dry wood, there is no fresh taste of chicken, eat free-range chicken should be able to eat from the rice wine is too sweet, increase the sense of greasy, The other wines generally feel that various tweets exaggerated. The owner&#39;s idea is good. There are many things he wants to do. According to the feeling of eating last time, he just learns a form of fur. If he wants to do it well, there is a long way to go.

Shop name: No. 3 warehouse address: No. 38 Dabu Street, Yinzhou District, Ningbo Time: 10:00-22:00 Parking: There are paid parking spaces nearby Environment: The overall decoration is mainly pure white, with desert green plants, the seat privacy is very good, the sofa card seat space is large, the environment and service are very good, the lighting effect is suitable for taking pictures, High film rate thief dishes: the main creative dishes, the slogan is to make each dish into art, the plate is very delicate, it is worth a try

The decoration of the store is very simple, and there is a small bar directly after entering the door, which has a small bar atmosphere. Although the main thing is takeaway, there is still a 2-story dining space in the store. I have a friend to drink a small wine and eat spicy bran. For our new diners, the boss enthusiastically recommended the new bamboo tube garlic shrimp. The South American shrimp is neatly piled in wooden barrels, with a thick layer of garlic mud on the top, and with dumplings, it can be found that the shrimp are all opened and removed from the shrimp line. This is not only clean, but also the garlic smells deeper, and the lips and teeth are fragrant. The flower carving wine in the store is drunk hairy crabs are selected with fresh and uniform size crabs, and are immersed in the secret marinade juice made from flower carving wine, Wuliangye and other spices after steaming. This dish is quite elegant for the amount of various ingredients, a little small leak will make the crab sour and black. And after the crab in the store peeled open, the large crab yellow overflowed in front of the eyes, the fat cream is full, the entrance is fresh and tender, the aftertaste is sweet, I have to admire the accuracy and rigorousness of the store&#39;s materials. The spicy bran in the store is not too spicy, it is completely in line with the taste of Ningbo people. The chef retains the original taste of seafood, but only uses spicy juice to outline the fresh taste of seafood, not to hide the staleness of seafood like some black-hearted merchants outside. You can eat the taste of the ocean through the spicy and savory shrimp tail, the fleshy and succulent spicy abalone, the tender and juicy skin shrimp, and the flexible and smooth kelp. It is a happy ending with a wayward fried abalone rice as a staple. Why is the name &quot;willful&quot;, just because the amount of abalone inside is too large. And the boss said that he did not put abalone&#39;s ordinary fried rice before, can be sought after by diners, the taste naturally does not need to be said more. A tail search for immortals subverted my previous understanding of seafood processing. I had to believe in magic: &quot;seafood, spicy braised to eat delicious.&quot; The title of spicy braised Hermes is really well deserved.

Very Japanese cafe, hand-baked is also a natural feeling of a small store, up and down 2 floors, the door is a Japanese quiet style, very simple, but you can also see the details of the thoughtful, table and chair flower decoration, simple atmosphere, not exquisite downstairs, a few children playing, upstairs, Elegant and quiet, comfortable baking class is both Japanese and French. The original baker is a Frenchman who stays in Japan. The dew and salt bread are not bad. It is a light taste of Japanese bread. The croissant is aromatic. It is delicious. The dine-in will be baked and heated. Capuccino, the coffee tastes not bad, Although the pull is a little bit, the cup and fork spoon are also Japanese style, small and exquisite hand flushing, did not ask what beans are flushed, the taste is more balanced, good, the coffee cup is very good, there is almost no heavy bread left at night, now there is breakfast set meal supply, very foreign coffee shop

There is salt. The bakery has been open for a long time. It tastes very good and the business is very good.

酒喜居酒屋，是宁波当地非常有特色的居酒屋，听说老板是日本人，这家小店的装潢就非常具有日式的风情，这家的刺身，寿司，炸物，都特别的有特色。

宁波美食探店 | 酒喜碳火烧酒场⭕️推荐菜品：鹅肝全系列/烤物全系列/刺身/拉面/南瓜蛋挞两店强强联手 推出酒喜二店日式昭和风的小小的门面显得十分低调入内 琳琅满目的酒品排列随处可见的日式风小物/横幅/海报似是瞬间转移日本居酒屋-去的当日还未营业全店一起纹丝不乱的准备着我们30人的吃食&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;☑️【可尔必思嗨棒】嗨棒指苏打水与威士忌的混合饮用方式带着些许酒精的可尔必思让它又多了一些清爽畅快爱酒的朋友对它简直视如珍宝☑️【半熟牛肉】当晚的半熟牛肉有些煎制过头少了一丝它的嫩肉口感记得配上底下的洋葱丝一起食用风味更佳☑️【鹅肝手握&amp;鹅肝丼】他家的鹅肝制品简直是全场最佳看着师傅从喷枪烤制到摆盘上桌油脂丰富到边缘些许溢出四角已经微微焦黄入口便能感受到它的丰腴 不久便在口腔里&ldquo;肢解 弥漫 融化&rdquo;☑️【鳌虾刺身】它家的鳌虾直接剔肉而出再也不用担心繁琐的剥虾过程了～附上鱼籽 没有腥味 新鲜度也是在线的☑️烤物：【西葫芦明太子&amp;五花肉卷芦笋&amp;鸡翅一夜干】最近踩雷了太多烤物有问题的日料店铺吃到他家的烤物是惊喜的其中以西葫芦明太子为首 有些惊艳两者还保留着各自的水分一定记得 趁热吃❗️❗️❗️☑️【白豚拉面】它家的背景有专做拉面的大豚自然他家的拉面定是不差的几片肉片油脂丰富细腻 脂肪充斥口腔糖心蛋流心 配上肉沫和红姜丝儿再喝上一口浓稠的汤汁简直一口入魂☑️【南瓜蛋挞】南瓜挞吃过多次 它家有些许的惊艳挞的本体南瓜细腻紧实上面些许的奶酪一点也不腻做为饭后收尾的甜品给这一餐画上了圆满的句号&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;&mdash;服务：店家热情贴心 老板和店长颜值担当用餐人群：适合朋友小聚/约会对比：同类型店铺来说明显的优势，烤物和鹅肝强烈推荐位置：镇明路枣子树和台湾胡椒虾中间优惠：团购券/开业优惠

Ningbo Gourmet Exploration Shop | Jiuxi Carbon Fire Wine Field ⭕️ Recommended dishes: Foie liver full series/roasted products/sashi/ramen/pumpkin egg tart two stores strong and strong joint launch of Jiuxi Second store Japanese-style Showa style small facade looks very low-key into the dazzling array of wines can be seen everywhere Style wind small things/banners/posters seem to be an instant transfer of Japanese izakaya-the day I went there was not yet open, the whole store was ready to eat with 30 of us~☑️ [Kelbis Hi Bang] Hi Bang refers to the mixing of soda and whiskey drinking with a little alcohol. Erbis let it have some more refreshing and refreshing friends who love wine. It is simply a treasure. [Half-cooked beef] The half-cooked beef that night was over-fried and a little bit of its tender meat taste was missing. Remember to eat it with the onion shreds underneath. The flavor is better.☑️ [Foie Liver Hands &amp; Foie Liver] His foie gras products are simply the best in the whole field. Watching the master from the spray gun roast to the table on the plate, the fat is rich to the edge, and the four corners have been slightly sprouted. The entrance has been slightly scorched and yellow, and it will be felt in the mouth. &quot;Dismembered, diffused and melted&quot; ☑️ [Mantis shrimp sashimi] Its mantis shrimps are directly culled out of the meat and no longer have to worry about the cumbersome shrimp peeling process. ～ Attach the fish seeds. There is no fishy smell. The freshness is also online. ☑️ Roasted things: [Xihulu Ming Prince &amp; Wuhua Meat Rolled Asparagus &amp; Chicken Wings Dry all night] Recently, I stepped on too many grilled things and I have eaten it in Japanese shops with problems. His roasting is a surprise, of which the Western Hulu Ming Prince is the first. Some of the amazing two still retain their respective water. Be sure to remember to eat while hot. [White Dolphin Ramen] The background of his family has a large dolphin specializing in ramen. Naturally, his ramen is not bad. A few pieces of meat are rich and delicate. Fat is full of oral sugar heart egg flow heart with meat foam and red ginger silk and then drink a thick soup, it is almost a mouthful of soul ☑️ [Pumpkin Egg Chop] Pumpkin Chop has eaten many times. It has some amazing ontology pumpkins. It is delicate and tight. The cheese on it is not greasy at all. The dessert at the end of the meal drew a complete end to the meal service: the store is warm and caring. The boss and the store manager are responsible for the dining crowd: suitable for friends gathering/dating comparison: obvious advantages for the same type of store, roasting and foie gras are highly recommended location: Zhenming Road Jujube Tree and Taiwan Pepper Shrimp Discount: Group Purchase Coupon/Open Discount

宁波很地道的居酒屋，仿佛在日本。里面的服务员有一个居然很害羞=-= 点的烧酒套餐不过只有一杯，要是两个人都要喝酒不好分。每个串也都只有一种了。蛮干净，电视在放孤独的美食家。很有氛围

Ningbo is a very authentic izakaya, as if in Japan. The waiter inside has a very shy =-= point of the soaking set meal, but only one cup, if two people have to drink, it is not good to divide. There is only one kind of each string. Quite clean, the TV is playing lonely foodie. Very atmospheric

宁波的！宁波的！深夜小食堂之光！||在宁波！这家居酒屋真的是深夜食堂之光！夜幕降临！灯光亮起！店里就充满了浓浓烟火气！吃点烧鸟撸点串串！喝喝小酒怎么不算是快乐呢？&mdash;#深夜食堂 #宁波美食 #宁波烧烤 #宁波怎么玩 #美食旬味会

Ningbo! Ningbo! The light of the late night cafeteria! || in Ningbo! This izakaya is really the light of the late night cafeteria! Night falls! The lights are on! The store is full of smoke and fire! Eat some burning birds and some skewers! Why is drinking wine not a pleasure? #Late Night Canteen #Ningbo Food #Ningbo Barbecue #Ningbo How to Play #Gourmet Xunweihui

说到三喜居酒屋，首先想到的就是门口那个熊本熊玩偶。作为一个熊本控，我真的真的难以自拔。不过第一次去的时候不清楚店里的营业时间（17:30&mdash;1:00）吃了一个闭门羹，与熊本熊隔着玻璃对视，那时就感觉这或许是世界上最远的距离。店内最喜欢的烤物就是鸡腿一夜干了，鸡腿去骨经过一夜腌制风干，放在炭烤架上鸡皮刷过油后发出呲呲的响声，皮酥肉嫩。切块端盘，浇上柠檬汁，再蘸取旁边的蛋黄芥末酱，显得不过分烫嘴与油腻。鸡皮酥脆香甜，里面的腿肉则肉质饱满，富有嚼劲。厚切牛舌同样经过烤制，香气四溢。由于牛舌中本就有脂肪，在烤架上就能闻到不断溢出的香味。送入口中，你只会感觉到肉质的细腻、爽脆与肉汁涌于舌尖的满足感。这么大块且鲜嫩的牛舌就在盘中，还不快来品尝！听朋友说这家的咖喱饭单点量也是很高的。日本咖喱一般不太辣，加入椰浆、奶油来减轻辣味增加香味，浓郁的咖喱包裹着朴实无华的白饭，勾起食客无限的食欲。炭烤墨鱼肠可以作为饭后的小点心，基本上能够一口一个。你可以咀嚼到具有嚼劲的墨鱼，也可以体验到带有咸香的墨鱼汁味，外面包裹的肠皮经过烤制富有弹性，让人回味无穷。这家店的氛围也是很好的，居酒屋的风格，顾客可以选择与厨师面对面就餐。在幽暗的灯光照射下，看着自己的食材在烤架上烤制过程，别有一番趣味。

Speaking of Sanxi izakaya, the first thing I thought of was the Kumamoto doll at the door. As a Kumamoto controller, I really can&#39;t pull myself out. But when I first went, I didn&#39;t know the business hours of the store (17:30&mdash;1:00) and ate a closed door, looking at the Kumamoto bear across the glass, and then I felt that this was perhaps the furthest distance in the world. The favorite roast in the store is the chicken legs dry overnight. The chicken legs are dried overnight, and the chicken skin is brushed on the charcoal grill and the chicken skin makes a squeaky sound. The skin is tender. Cut the plate, pour lemon juice, and then pick the egg yolk mustard sauce next to it, which is not too hot and greasy. The skin is crispy and sweet, and the legs are full and chewy. The thick cut beef tongue is also roasted and the aroma is overflowing. Since the beef tongue has fat in Nakamoto, you can smell the smell of the continuous overflow on the grill. In the entrance, you will only feel the satisfaction of the delicate, crisp and gravy gushing on the tip of the tongue. Such a large and tender beef tongue is in the plate, so don&#39;t come to taste it! I heard from friends that this curry rice is also very high. Japanese curries are generally not too spicy, add coconut milk and cream to reduce the spicy flavor and increase the aroma, the rich curry is wrapped in plain white rice, and the diners have unlimited appetite. Carbon-roasted squid sausage can be used as a small snack after dinner, basically can be one bite. You can chew to a chewy inkfish, or experience a salty ink sauce, and the outside wrapping of the intestine skin is grilled and elastic, making people have a great aftertaste. The atmosphere of this store is also very good, the style of the izakaya, customers can choose to eat face to face with the chef. Under the dim light, watch your ingredients bake on the grill, don&#39;t have a fun.

平安夜来吃三喜～还好提早预约了位子不然肯定要排队排好久！生意超好的～特别推荐厚切牛舌、鸡腿一夜干、三文鱼香松饭、墨鱼香肠！我觉得我会为了牛舌和三文鱼饭再来哒、下次有机会多点些烤串吃吧

Come to eat Sanxi on Christmas Eve ～ Fortunately, I made an appointment early, otherwise I would definitely have to queue for a long time! Business is super good ～ especially recommended thick cut beef tongue, chicken legs dry overnight, salmon pine rice, cuttlefish sausage! I think I will come back for beef tongue and salmon rice, and I will have more skewers next time.

被朋友安利了很久，第一次去还跑空，又换了时间去探明档有居酒屋的氛围，边上的小电视放着《孤独的美食家》，楼上还有包厢，更像是居酒屋与日料店的结合体，到的有点晚，明档没位置了，只剩包厢，有最低消费600起，emmm&hellip;&hellip;鹅肝寿司没什么新意的做法，味道也就一般吧，比不上鸡繁烤鸡软骨、墨鱼肠烤串随意点了些，看菜单上是有比较特别的东西，鸡的一些比较特别的部位，但连着点了2个都没有，那么只有常规款咯鸡软骨好吃，墨鱼肠偏湿润，腥味不重，都还不错厚切牛舌最被推崇的，却是最失望的，牛舌烤过头，老了，甚至焦，筋感明显，而且腥味偏重，一份里每一片牛舌烤的程度都不同，太随意了吧，简直要砸店了烤秋葵培根芦笋卷西葫芦明太子烤蔬菜倒是都还不错，蔬菜选的新鲜可口就成功了一半芝士豆腐必定会拿来与炭宗比较，三喜的胶质感更重些，没有炭宗那么飘，做的味道其实还可以的，如果没试过别家的，估计会对这个留下好印象半熟嫩牛生牛肉刺身，一面火炙过，下面一面仍是鲜红的生肉色，牛肉的品质还不错，也算嫩口，不过选的牛肉偏精，油脂少，稍影响口感刺身还行吧，三文鱼腩不够腩，就当普通的三文鱼呗，去居酒屋一般都不点刺身鳗鱼饭鳗鱼肥厚，蒲烧汁不多，做的口味挺好三文鱼香松饭刚开始的时候说没有，下一锅饭还做好，要等，想着一边吃一边等，时间也差不多，事实证明还是这碗饭扳回了一局，饭是刚做好的，热腾，淋上酱油一拌，鲜香满口，如果没有最后这碗饭，估计这顿要吃哭了点了壶什么清酒，带个茶字，忘了名儿，似乎加了冰红茶，蛮好喝的，回去可以试着兑点喝喝听闻最初的大厨已经走了，也难怪这水准，只可惜没尝到当年大厨巅峰的厚切牛舌

I was amway by my friend for a long time. I went to run for the first time. I changed the time to find the atmosphere of the izakaya. The small TV on the side was &quot;Lonely Foodie&quot;. There was a box upstairs, which was more like the combination of the izakaya and the Japanese food store. It was a bit late. There was no place for the Mingshi, only the box was left. There is a minimum consumption of 600, emmm... foie gras sushi is not a new practice, the taste is just average, not as good as chicken roast chicken cartilage, cuttlefish sausage skewers at will, see the menu There are more special things, some more special parts of chicken, but even point 2 no, Then only the regular chicken cartilage is delicious, the intestine is wet, the fishy smell is not heavy, it is not bad, the thick cut beef tongue is the most praised, but the most disappointed, the beef tongue is over-baked, old, even burnt, the tendon is obvious, and the fishy smell is heavy, each piece of beef tongue in a piece is different. It&rsquo;s too casual. I&rsquo;m going to smash the store. The roasted autumn sunflower bacon, asparagus, and succulents are all good. The fresh and delicious vegetables selected by the vegetables will be successful. Half of the cheese tofu will definitely be compared with the charcoal. Sanxi&rsquo;s gel is heavier, not as floating as the charcoal. The taste of the do is actually OK, if you have not tried other homes, it is estimated that this will leave a good impression of the semi-ripe tender beef sashimi, one side is hot, the next side is still bright red raw meat color, the quality of the beef is not bad, it is also tender, but the selected beef is biased, less oil, It&rsquo;s okay to affect the taste of sashimi. Salmon is not enough. It&rsquo;s just an ordinary salmon. When you go to the izakaya, you don&rsquo;t usually order sashimi. The fish is fat and there is not much roasted juice. The taste is very good. The salmon fragrant pine rice is said to be no at the beginning. The next pot of rice is still ready, you have to wait. Thinking about eating while waiting, the time is almost the same, it turns out that this bowl of rice has been pulled back a game, the rice is just done, hot, drizzled with soy sauce, fresh and fragrant, if there is no last bowl of rice, it is estimated that this meal will have to cry some sake, bring a tea word, forget the name, It seems that I added ice black tea, which is quite delicious. I can try to drink some and hear that the original chef has gone. No wonder this level, but unfortunately I didn&rsquo;t taste the thick cut beef tongue of the chef at the time.

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