Hong Kong Dingjun: warm autumn nourishing soup
Dingjun, a favorite Cantonese restaurant in Zhuangli, has launched the autumn soup pot in season. It's really fresh! Wufu Ruyi wax gourd pot, just listen to the name, you can find that it must have a lot of articles. The main ingredients are crocodile turtle, black chicken, Chaoshan beef balls, ink fish balls, fried beancurd and other nourishing ingredients. The most ingenious thing is to carve the pot directly with wax gourd and simmer for 4 hours Above, drink a whole body warm flowing, can nourish lung yin, warm kidney yang. Tips per capita: 80 Tel: 0311-88828880 address: southeast corner of East Street and fanxi Road, northeast corner of the first floor of provincial map
There is a unique way to make beef soup. To make soup is to boil out the essence of beef and beef bones and melt them in water with special ingredients. This is called soup. Looking at the kitchen through the mingdang in the hall, the big pot is boiling whole beef soup, and the "Gulu Gulu" soup is rolling in the pot. The store manager introduced that yipinxuan whole beef soup was created by integrating the modern tonic concept of "health preserving with food". Select the best ingredients and simmer over low heat. Tips per capita: 25 yuan Tel: 13503112005 recommended: whole beef soup, beef miscellaneous soup, small dishes address: huailing road and Wanda pedestrian street intersection northbound 50 meters West Road Comprehensive: in Wanda pedestrian street, nearby residential or office workers come here to eat a warm beef soup is extremely warm. Hot pot of fresh spotted fish on fish
Take stock of the reasons recommended by Shijiazhuang soup restaurant. The spot fish is shaved and remains bone. Put it in the sweet mountain spring water and boil it for eight hours. When the spring water turns from clear to milky white, add tomato, corn, jujube, onion, ginger, garlic and other seasonings, and the sole fish soup bottom is ready. The seemingly simple technique, combined with the chef's countless thoughts, and then time to precipitate it, finally turned into a thick and delicious soup. You must drink a bowl of this soup before you rinse the spotted fish. It is not only to taste the original flavor, but also to wake up the taste buds, moisten the stomach, so as to continue to enjoy the delicious. Tips environment: the store focuses on Yunnan style, and the waiters are all Miao costumes, which are very unique. The fresh ice fungus from Yunnan is worth a try. Features: you can eat spotted fish sashimi, another 9 yuan can enjoy unlimited choice of small materials, fruits and snacks, especially affordable. Address: 4 / F, East Ruyi building, 100m southbound at the intersection of Zhongshan Road and xiumen Street (near xiumen Street)
The chef who cooks soup is an old chef who has more than 30 years of experience in Cantonese cuisine. He is responsible for the preparation of soup and the production of stewed rice. There are several criteria to judge whether the soup is boiled to the heat: first, the soup rich in collagen, such as pig's hoof soup, spareribs soup, duck soup, and so on. When you drink it to your mouth, it will moisten your mouth. When you turn it between your lips, you will feel slightly sticky. The second is the taste. The taste of the soup is strong and fragrant. When you drink it, you will have a moist taste. Tips address: bottom floor of building 4, Zhongshan Huafu, Dajing Street time: 10:00-18:00 price: 30 Yuan contact: 0311-66180608 the story of a bowl of mutton soup
One end of the golden mutton soup comes up, and a fresh fragrance rushes into the nose. Powdered mutton, green coriander, yellow potato, full of hot oil, hot and mellow. A bite of mutton offal is soft and tender; a sip of soup is mellow and fragrant, fresh but not smelly. This kind of soup is improved according to the Mongolian flavor. It is rich in materials. The liver, lung and intestines of sheep are mixed with other ingredients. What you eat is that kind of flavor. The selection of raw materials for bone glue soup is very particular. First class sheep stick bone and fresh mutton are selected and boiled for a long time with slow fire. Only in this way can the bone marrow and collagen body in the sheep bone be boiled into the soup. Tips per capita: 15 yuan environment: clean and bright, absolutely let you enjoy delicious at the same time have a good mood. Address: 100 meters westbound at the intersection of Zhonghua South Street and Huaxing Road South features: gold medal sheep soup, bone glue original sheep soup, refreshing pickles, cooking cakes in the pot furnace.
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