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Review

4.7 /57 Reviews
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小豆芽岑岑
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4/5
Original Text
Located opposite the Xinchang Big Buddha Temple, the store is not big because it is full of tables and chairs (both at the door) and it looks a bit crowded. Especially when the meal is more difficult. The dishes are free to choose, there is no unified menu, a sweet and sour steak, a small fried yellow, a pickle roasted, a small fried Dutch bean and fried fish. The serving speed is very fast, the fried fish looks shallow, and there are still a lot of small fish. Because the fried crispy, so you don't have to be afraid of fish thorns, you can swallow it with confidence after a few chews. The peppers inside are also crispy and not spicy. The pickles are roasted, quite satisfactory, and the taste is average. The yellow fried is dried tofu with yellow tofu, no shredded meat, the store manager said that it is all burned like this. The Dutch bean fried is also. The taste is okay. Sugar and sour rows, ordered for my son, but he didn't want to eat them, and the taste was average. The overall feeling is that the taste is okay, and the price may be a bit expensive near the scenic spot.
Posted: Mar 1, 2021
More Reviews
Some reviews may have been translated by Google Translate
  • _in***04
    5/5Outstanding
    Original Text

    The environment is antique and the taste is very good. Although it is only a chef, the speed of serving is still OK.

    0
    Posted: Aug 27, 2016
  • _in***69
    5/5Outstanding
    Original Text

    Just opposite the Xinchang Big Buddha Temple, the taste of the dish is OK, it is a bit expensive

    0
    Posted: Mar 2, 2017
  • _in***51
    5/5Outstanding
    Original Text

    Delicious, super delicious. The crayfish is fresh and clean and delicious.

    0
    Posted: Jun 10, 2017
  • _in***24
    5/5Outstanding
    Original Text

    The taste is very good, especially the waiter is very warm, very good ~

    0
    Posted: Aug 27, 2016
  • _in***45
    5/5Outstanding
    Original Text

    Very delicious boss is also very enthusiastic

    0
    Posted: Aug 27, 2016
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