The steamed egg tart is topped with a large sea urchin and 7 years of caviar. Mix it directly while it is hot, and it feels like you don't need to adjust the taste. The sea urchin's dense sea smell, combined with the salty sea smell of 7 years of caviar, is really light and very good. The salmon diced with shallow pickles, topped with seven years of oily caviar, sprinkled with crisp, juicy beetroot, full of tough sour bread, bright as the warm sun in winter. I like to eat together with the bread slices before the meal, in the salmon tender refreshing, in the bread full of chewy head, the aftertaste has a hint of elegance. So large chunks of thick cut octopus, that sucker still fully revealed, was covered with 8 years of caviar, that crystal clear, domineering occupied everyone's mobile phone screen, really willing, it seems that today will be caviar to the end. I thought that such a large amount of caviar entrance, the saltiness would be too much drama, but the entrance was full of soft and slippery, the blasting room was actually fresh fruit fragrance, the fried octopus thought it was tough, I couldn't think of the thick flesh, and the soft meat was actually the chewing force of the bullet. In the slightly drunken champagne cream sauce, in the flavored sweet pepper, and caviar really sing and mix. Obviously it is tofu soup, put into the dried shellfish seafood, not to mention, the long-legged crab leg meat soup, is already very fresh, even sprinkled into the 5J ham, that wanton incense, directly spread in the thick soup, and then a 9-year-old caviar fried yuan shell accompanied by, I really don’t know which way to enter the god “fresh” is good...or I have prescient, a mouth is destroyed, at this time must be dedicated to the lips and teeth without distraction, in order to feel the moment of sticky caviar in the mouth, the strong milk fragrance lock throat, to bring you a burst of happiness, The aftertaste is still there. White truffle cream bacon pasta with 10 years of caviar, thankfully not giving up the staple food of the night, otherwise it will really regret. The pasta is soft but not rotten, the milk is thick and deep, the white truffle is already fresh, and the caviar for a whole decade is a bit too grand. It was just that the caviar spilled nutty milk, and the cream pasta seemed natural, so that I was not a staple food, but my mouth was honest and I ate it.

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