雪域氂牛火鍋

In the eight major cuisines of the mid-week, only Sichuan cuisine is flying to the sky, and it occupies an irreplaceable position in taste enjoyment. Sichuan cuisine made by Sichuan Tianhe Hotel is in place. Thus winning the trust of consumers.

Especially delicious, it can&#39;t be eaten, it is more tasteful than expected. The environment is very good, the decoration is very beautiful, there are many interesting details, very Tibetan characteristics. The boss and waiter are also very enthusiastic. The roast lamb chop thief is delicious 😋!

This small shop has three large round tables and four tables for four people. It is a bit crowded, but it is warm in the cold climate. The coal stove in the house boils water and is all heated. The green pepper shredded pork is delicious, but it will chew to the same pepper root, hard and astringent mouth. Mapo tofu is delicious, Nangbo Wang. The seaweed egg flower soup, the egg flower is in the rolling water, it becomes the egg crush soup. If it is changed to a small fire, when the water is not rolling, the egg liquid small mouth will gradually flow in along the pot and become a flower. Holidays are too busy, the boss can hire a temporary worker

Bayan family banquet, this name is the local characteristics of Bayan, but this place&#39;s ochre restaurant is open well, because the taste is authentic, so attract a large number of people to eat here.

Very good, the environment is very good, very clean, Sichuan cuisine is very authentic, worth tasting, the portion is large, the price is very fair, the service is very warm

Good environment, the public taste is delicious, it is worth a visit

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雪域氂牛火鍋

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