据说有家(福清店)

The taste is not bad! Service attitude is really not flattering! From entering the door to going out, the waiter&#39;s face is the same as we owe him millions! The price is also high!

What can this Fujian dish really play? This Fujian dish really play Fujian dish is one of the eight major cuisines in China. The four dishes originate from Fuzhou, the birthplace of leeks. For 2 consecutive years, you must eat the brand on the list. Free Fujian tea and secret pickled appetizer apples are really amazing! Very distinctive. The underlying logic of food is still ingredients. Fujian people go up the mountain and down the sea to find good ingredients. After the most classic basic cooking method, the essence of Fujian flavor is derived from high-quality origin, which is really remarkable. Ningde yellowfish China &quot;national fish&quot;, Ningde landmark products, in recent years, the heat is extremely high, the taste is fresh and tender, less thorn. Succeeded milky white fish soup. Sprinkled on the tip of the tongue Xiapu seaweed, the head water is the &quot;first one&quot; quality of the best seaweed, fresh, crisp, young, slippery...Save the air ticket money seagull fried, fried eggs incense and microchar, plus Shanghai dumplings delicious tender sweet, glaze secret sauce, a mouth is too delicious to satisfy! Osmanthus lotus taro mud chooses Fuding taro, large, tender and aromatic, is a local specialty of Fujian traditional export, the entrance is delicate and slippery, a faint sweet taste. Seafood cakes only need to be 9.9, but it gives you abalone, shrimp! One bite down, crispy shell and full of internal filling are confused. Shacha + beef = delicious, poured on the tender bean flower, eat one without sounding, the sand tea soup is super thick, the slightly spicy taste is too much. Chen&#39;s Buddha jumped the wall to sea cucumbers, abalone, stewed pillars, mushrooms, quail eggs, uncovered the fragrance, into the mouth sticky and delicious, drinking a bowl in winter is very tonic. The first time I ate stone pot crab powder tofu, I was using black tofu. When the stone pot was brought up, it was still grunting with the heat. The black tofu with the juice at the entrance was mixed with the fresh taste of the crab, and the shrimps with Q bullets were quite rich. The new store in Creative Valley on the 25th opened! No need to queue up for SEG~#Food Xunweihui #Romantic dating restaurant #Really fragrant snack collection #Taste an authentic time-honored #View Restaurant

据说有家(福清店)

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