Master Dong of Futianxiang, Shenzhen, is a guest of Guangxiang. In the next week, you can taste Huaiyang's new flavor in the summer palace. Don't miss this delicious taste. Master Dong is from Yangzhou. He has been rooting in Huaiyang cuisine for nearly 30 years and follows the principle of "not eating from time to time". Master Dong is best at stimulating the delicious taste of the ingredients themselves, stressing the natural flavor and dietary value of the whole ingredients, nutrition and deliciousness. 🥗 Jiangnan Spring Liuliu Shunjiangnan flavor of cold dishes, exquisite and refreshing, of which the favorite salmon and sweet and sour ribs, salty and sweet taste, people's appetite. 🦀️ The remarkable drunk crab, the famous drunk crab, selected Shaoxing aged flower carving wine, followed the ancient method to steam first and then drunk, the fat crab meat with a long wine fragrance, mellow taste, fresh sweet entrance. 🥣 The leg chicken porridge is a normal bowl of bamboo shoots, but the ingredients are quite particular. Dongmayayan is a superior bird's nest produced in eastern Malaysia. It is cooked with leg oysters and chicken porridge. The fresh fragrance of chicken and the mellow fragrance of legs slowly soaks the bird's nest. The delicious taste is unique in the state banquet palace lamp. The double-flavored river shrimp is a small river shrimp. The two-colored and two-flavored, one delicious and soft, one salty and slightly crispy, not only good-looking, Better to eat. 🐟 Simmered sheep belly fungus 𫚔 fish belly is rich and moist 𫚔 fish belly is very big, soft and tender, secretly seasoned, fresh and not fishy, it is very enjoyable to eat. 🐟 I have eaten a lot of paste paste, but I have seen this combination for the first time. The strong taste of the carp silk, with the crispy dumplings, and then rolled up with pancakes, the taste level is very rich, quite amazing. 🐟 The fresh and tender squash shellfish willow and the dried ham slices, the taste and taste are in stark contrast, quite creative combination. 🧆 Ancient Law inherits the eight-cent lion head. This is a classic Huaiyang work that has been inheriting for a hundred years. Choose eight kinds of ingredients to enter the wonton, and then wrap three salted egg yolks in the meat filling and hand-cut. First fried and then wonton, wonderfully locked with fire, strong taste, not rotten, fat but not greasy, stuttering, more than addiction. ~🐂 Jiangnan Wenhuo crispy skin veal is crispy outside, soft inside, this large beef is delicious. 🐟 knife board fragrant dried silk steamed up mouth big white fish more than half a meter long, the meat is extremely delicate, the decorative knife board fragrant dried silk steamed together, color and taste. 🥬 Grasshead oil spring ~ spring ~ at a glance is the taste of spring, the oil ~ taste is strong, the grass ~ fresh and refreshing, very wonderful match. 🫛 Musk seedling fried fresh broad beans are very suitable spring ingredients, simple to match together, is the taste of spring. 🍜 Huaiyang fish soup knife noodles | WontonWonton, one boiled and fried, different techniques bring different tastes. After the delicious fish soup infiltrated knife noodles, it is soft and soft, and it is very comfortable to warm the stomach. 📌 Tips: There are more Huaiyang classic dishes, waiting for everyone to unlock it in person ~ #Food Xunweihui #Romantic dating restaurant #Local food to eat