[Environment] Walk along the road in the middle of the Sagacho exit for about five minutes, and you can see many attractive snacks outside the large and bright glass window. [Service] is the kind of comfortable and casual atmosphere that is supreme. You can choose freely after entering the store. The clerk will not follow it, which is particularly good. After completing the shopping, the clerk told me that there is coffee and tea in the corner for free self-drink, and there are dining tables and chairs, which is really intimate. [Taste] and style fruit is relatively sweet, must be accompanied by tea. The golden autumn season is the ripe season of the millet, so there are many millet flavors of pastries, very good.

Muraokaya Hoten

The izakaya in front of Saga Station is quite cost-effective and the ingredients are very fresh.

Saga&#39;s famous barbecue restaurant, waited for three hours, dinner barbecue is really great, Saga beef quality is very good, I like it very much, the taste is also very good, Japanese beef is so fragrant and tender, recommended.

It is not the same as eating at home, and it is very big and delicious.

【环境】沿着佐賀駅出口正中的路一直走大約五分鐘，店面宽大明亮的玻璃窗外就能看到很多誘人的点心。【服务】是那種至上讓人舒服隨意的氛圍，进店后可以自由選擇，店员不会跟着盯著，特別好。完成購物之后，店員告訴我在一角有咖啡和茶可以免費自助饮用，而且有餐桌椅，真是很好贴心。【口味】和式的果子相对甜度較高，必須配茶。金秋時节正是粟子成熟季，所以有不少粟子口味的西點，很不錯。

食材新鲜 牛奶是关键，非常喜欢

Fresh ingredients Milk is the key, I like it very much

日本特色茶点，超级好吃的羊羹最早的羊羹是用羊肉来熬制的羹，冷却成冻以佐餐。其后随禅宗传至日本，由于僧人不食肉，于是便用红豆与面粉或者葛粉混合后蒸制，故羊羹在日本慢慢演化成为一种以豆类制成的果冻状食品。其后随着茶道的发展，羊羹逐渐成为一道著名的茶点。羊羹还有好几种品种呢，下面来一一介绍给大家。羊羹品种：本炼：传统的原味羊羹，以三至四小时慢火制成,口味较甜，适合佐以较苦涩的茶。小仓：以红豆为主要材料制成，比较盛行的一种口味。栗：以栗子为主要材料制成。黑糖:口味较甜，以黑糖制成。抹茶:绿茶口味的羊羹。雅马哈：清甜口味，颜色多为紫色。现时，日本除了传统的羊羹外，也开发了不少不同口味的品种。除了成为日本人日常的茶点外，也成为了一种日本的特式土产。而中国也有出产特色的羊羹，不过制法方面已和日本的制法相若，除了沿用小豆、甘栗等材料外，还有加入一些中国独有的水果如山楂、桃子以及苹果等，在天津、北京、西安等地都有售卖。而羊羹此一食品在台湾也颇为盛行，著名产地例如花莲县玉里镇、宜兰县苏澳镇等。在韩国，也有羊羹，来做甜点。注意：羊羹虽好，但糖分过多，不宜长食。

Japanese specialty refreshments, super delicious sheep - the earliest sheep - are made with lamb, cooled to freeze to serve. Afterwards, Zen spread to Japan, because the monks do not eat meat, so they are steamed with red beans and flour or geese powder, so the sheep&#39;s oyster slowly evolved into a jelly-like food made of legumes in Japan. Later, with the development of tea ceremony, the sheep&#39;s oyster gradually became a famous refreshment. There are several varieties of sheep stew, and I will introduce them to you one by one. The sheep stew varieties: Ben Lian: traditional original sheep stew, made in three to four hours of slow fire, the taste is sweeter, suitable for the bitter tea. Kokura: made from red beans as the main material, a more popular taste. Chestnut: Matcha: Green tea sheep scorpion. Yamaha: sweet and purple. Currently, Japan has developed many varieties of different flavors in addition to traditional sheep scorpion. In addition to becoming a daily refreshment for Japanese people, it has also become a special Japanese local product. China also produces sheep, but the law has been similar to Japan&#39;s law, in addition to the use of small beans, sweet chestnut and other materials, but also add some unique Chinese fruits such as hawthorn, peaches and apples, in Tianjin, Beijing, Xi&#39;an and other places are sold. And sheep&#39;s oyster this food is also quite popular in Taiwan, famous origin such as Hualien County Yuli Town, Yilan County Su&#39;ao Town, etc. In South Korea, there are also sheep&#39;s oysters to make desserts. Note: Although sheep&#39;s oysters are good, they have too much sugar and should not be eaten for long.

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