After Lily's round of dim sum and vegetables, the impression has been flat. After looking at the list of restaurants near my grandmother's house for a long time, I chose this one for Cantonese cuisine. I order quicksand buns and milk jelly every time, so I don't have to ask myself why I want to eat the ones I want to eat. I tried dry fried beef, and it has been ranked among the top three in my heart for the past six months. Oddly enough, my obsession with dry fried beef is a match for my friends' addiction to hot pot. I am greedy for the fireworks that the ingredients are singed on the big iron pot when they are served, and the sweetness of the onions and sprouts can be found in a little burnt aroma. The most disappointing thing is to look at a plate of red sauce with thick oil, and there is nothing else except the oily smell with one chopstick: the ingredients are simple, and it is the real effort to do it well. I thought that the amount of salt in this dish should be very careful, just like frying a steak, with less salt, no matter how good the meat is, it will be less interesting. Often, I like to add rice noodles, pick onions, and pick up chives in dry fried beef (some use bean sprouts, all of which are good for me, each with their own characteristics), but I am fine with beef. After frying, isn't it more charming that the vegetables are dyed with the aroma of meat? There is another dish that I think is very good, I forgot the name, but it is probably the golden crispy taro duck or something... It is probably because there are very few people who ordered, and it took a long time to be served. In fact, there is room for improvement in taste, but the method is very good. The roast duck meat is wrapped in the mashed taro, hidden in the dough wrapped in egg liquid, and the outer layer is deep fried to form a fine golden egg puff pastry. The mashed taro has no seasoning and rich taste. It is not necessary to add a little sweetness to hang out its milky fragrance. Before the duck meat is eaten, it should be either braised duck or roasted duck. The gravy is rich but the taste is slightly lighter... Also because The whole is light, so the stickiness of the taro paste and the duck oil feel like a meat dumpling in the mouth, and the flavor is too monotonous. It's a pity that a dish that takes so much effort to make is bad in seasoning. # 我要当测评官第9期 # # 三食三餐 #