Xiaochuniang Restaurant Review

The college students who graduated many years ago and had not seen it for many years gathered here, and the transportation was convenient. But the private room is really not easy to set up. The environment is very good, the whole fourth floor should be his home. Because it is a dozen people who are not embarrassed to take dishes at the big table, the impressive dish is steamed pigeons, one pigeon legs, or quite hungry! There are a lot of hard goods, and the portion is very large.

The small kitchen restaurant is like a spring and spring, and there are many branches now, all over Nanjing. The taste of the dishes is not bad, especially the lion head series, which can also make people nostalgic. [Taste] Good [Environment] Good [Service] Great

Nanjing's output is coming to eat the more authentic Huaiyang cuisine. This time it is really delicious. The girlfriend eats 100 and 1400 per capita and is one to four rows down. The sauerkraut main silk rice cake beef clear fried loofah Qingcheng Mountain, fish pond Xiaolongbao, etc. are all delicious.

As an old Huaiyang dish, the small chef has a good environment and often recommends friends who come to Nanjing to eat. Some friends come to Nanjing and bring her directly to eat. We went to Huanyu City. The environment at the door felt tall, the decoration style was simple and generous, the seats in the store were spacious and comfortable, the lighting design was also very warm, and the dining atmosphere was very comfortable. The 3 of us actually arranged a small private room for us, the private room is spacious, and you can hang clothes or something. Dishes: Crissip glass crispy pigeon The outer skin of the pigeon is fried golden and crispy, and the "squeaky" sounded after a bite, and the pigeon meat was tender and juicy. Fruit-flavored squirrel squirrel fish The top current of Jiangsu and Zhejiang cuisine is very exquisite in light shape. The fish meat is tender in the outer and inner, and it is matched with sweet and sour sauce. The sauce is poured on the spot. The sweet and sour salts are very rich in taste, and there are small shrimps. Black pork juicy small cage bag This is my favorite small cage bag lover, small cage bag skin thin filling, juice rich, pork is black pork, delicious taste, hot to eat, burst juice. Shrimp seed pepper and hemp will have more spicy flavor. The pepper is very fragrant. It should be used as shrimp seed soy sauce, with a little sweetness and good taste. The old braised Yangchun noodles are the last food to eat as a staple food and taste good. Service: The waiter is warm and thoughtful. Members still have discounts, which are still very good.

Authentic Huaiyang cuisine, please come here, almost three to five times a week, I have eaten all 13 stores in Nanjing, is the die-hard powder of the little chef. 12 classic dishes, eight treasure lion head, iron plate bright shrimp, soft pocket pancakes, chef's curd sauce, chef's hand to remove crab powder tofu, red yak goat meat, etc., so delicious, every time you go is a must! Like here, the environment is elegant and has a book atmosphere, like here, the dishes are very artistic, like here, there is no reason!

#Local food can be eaten The environment is elegant, the products are very special, especially the service is also very good, of course, the price of some dishes is also very beautiful [Joyful]

Liu Changxing, as a local century-old snack in Nanjing, can try every signature dish in the store, the price is not expensive, and there are many choices. 👍 Most recommended: crab bag thin skin Xiaolongbao signboard noodles osmanthus red bean Lantern Festival beef pot sticker 💰 per capita consumption: 25-30 yuan/person small chef Huaiyang cuisine, is the representative of Huaiyang cuisine, is a local signature food company in Nanjing, the environment is exquisite and elegant. 👍 Most recommended: Crispy roast duck rice cake beef grain crab powder shrimp meat tofu popping bean curd tender bean flower 💰 per capita consumption: 80-100 yuan/person #Nanjing cuisine #Liu Changxing #Little Chef Nianghuai cuisine