This is a restaurant on the Upper East Side, the main Qingkou. The Qingkou here can be made into more than a dozen different flavors. The blending of these flavors actually basically means different soups. The octopus is roasted in place, there is some char on the outside, but the taste is tender and Q. It is served with Spanish sausage chorizo, tomatoes cooked with cloud beans, cloud beans powder, sausage smoky and chewy and octagonal fish. The lobster soup in the signboard must be tasted. A plate of green mouth, with a large pot on the table, steaming in front of you. The fire of Qingkou itself is very good, very tender. The soup is not strong, with the acid of tomato and the strong green mouth, very delicious, with bread, it almost grabbed more than half of the wind.