Look at the menu, green pepper fried Dalian sea cucumber, with green pepper I think is Dalian sea cucumber disrespect, shouldn't it be more crisp screw pepper, or the pepper with flavour, more like? Until eat in the mouth, this spicy refreshing, only in the lips and teeth into the throat stomach, spicy just sweet, this is green pepper? Master Chen from Changsha St. Regis Chinese Restaurant, said that this is Yangque Lake's green chili, this dish, first fried meat and soy sauce, then fried sea cucumber and then added soy sauce, and finally fried green pepper and then added soy sauce, will have such a majestic soy sauce flavor, so the fireworks of the meal. Abalone and chicken feet in the collagen tangled, if there is no spicy, always remind me that no spicy is Xiangwei. The head of the pepper must be a flower, the soft fragrance will be and the time to exchange the bright red pepper to achieve each other, and then match the carrying of the above strip, the highest happiness of carbon water. Slightly acidic two-color pepper to teach out of the sauce, let the gun in a more spicy way to debut, subvert the past, more charming. I thought that the fat of the pyrotechnic pork pork is my love for Xiangweier. This time, the small fried beef was very soft and tender, and it was written in a softer way. Today's noon most dreamy is that I actually ate it. Hunan cuisine master Xu Juyun's master dish Xiangjiang hair silk beef blinds, you can eat Hunan's ten famous dishes facing the sea in the castle, especially the spring blossoms. The ginger silk is fresh and spicy and the crispy and crispy taste overlaps, and there is a shadow of shredded pork cooking bran. The mellow yellow and crispy water squash are mixed with green peppers, the crisp sweet squash is embellished with peppers, the same fire rush, the same sheen full. At the end, you must use a bowl of fried rice, and the bottom of the plate is the soup of pork and bibimbap. Chen Xiaoqing's "can't bibimbap dishes are all hooligans" is probably the combination of Hunan cuisine and rice. From today to March 20, "Xiang" meets the castle, you don't have to go to Hunan, you can taste the fresh spicy taste of the water from Sanxiang and Sishui.