映水芙蓉(长宁来福士店)

Went there at noon on a weekday~ [Environment] The environment is quite ordinary, with no obvious features~ [Service] The service is good, the staff is attentive, although there are not many staff at lunch time~ [Taste] |Pre-meal tomatoes^The taste is good, especially delicious, my colleagues love it~ |Shrimp paste soaked Lugu Lake red rice^Signature dish, it really tastes good, delicious~ |Another bird's egg^This is a dessert, the taste is not as good as the shape, don't expect too much~

I came to Magnolia Plaza and ate at this restaurant with my wife. I didn't do any research in advance, but I still had a delicious meal. [Environment] The details of the restaurant are very good, whether it is the layout or the service. [Taste] The dishes look good and taste good. The stone pot hair algae tofu has a rich flavor and is very delicious. The pepper and sesame Angus marbled veal is also very delicious. It's the first time I tried the pepper and sesame taste, and it's really good.

I learned earlier that Yingshui Furong is a new brand created by Xinxianghui, a classic Sichuan cuisine brand in Shanghai. Because I have always had a good impression of Xinxianghui, I think the dishes of this brand are cost-effective and taste good, so this time I chose to try their new brand to entertain friends from Chengdu. 🌿 The location of the restaurant is quite good. Enter the Raffles Mall from Zhongshan Park Station on Line 2, and take the elevator to the 4th floor to reach the entrance of the restaurant. The decoration of the restaurant is elegant, and the poetry continues from the small scene at the door of the restaurant to the various Chinese elements in the decoration of the restaurant. After sitting down, the tea is already brewing, and the tablecloth tied with rattan lies quietly on the rectangular plate, full of poetry. However, I was a little disappointed when I looked through the menu-I expected this to be a restaurant specializing in creative Sichuan cuisine, but the menu is a variety of classic Sichuan cuisine. At this moment, I am very worried that this is just a high-priced Xinxianghui. 🍲 [Fruit before the meal] is candied cherry tomatoes. I don't like the sour taste of cherry tomatoes, but the cherry tomatoes in this store are very colorful - the peeled cherry tomatoes are candied very well, and the flesh is soaked in sugar water, which neutralizes the slightly sour taste very well. The taste is not as crisp as fresh cherry tomatoes, and the soft and glutinous taste makes people can't help but order more plates. [Knock Sugar Lollipop Chicken] Before eating, you need to break the red oil in the sugar coating and stir it evenly. The chicken is the chicken leg part. The chicken texture absorbs enough red oil and the meat is tender. My friends and I all agree that the taste is very good. [Wild Mountain Mushrooms Fried Eggs] is a classic. When a piece of egg enters the mouth, the aroma of rapeseed oil used in Sichuan and Chongqing evaporates instantly. This scrambled egg is simply a dream back to Chengdu. [Flavorful Pig's Trotters] The pig's trotters are first braised and then fried, and then soaked in a sauce made of chili and pepper. The skin is crispy and the meat is glutinous, and the pig's trotters are cut into small pieces, which are easier to eat. The cabbage in [Chestnut Golden Soup Cabbage] is stewed in the soup for a long time. Not only does the cabbage leaf absorb the delicious soup, but the overall taste is relatively soft and tastes good. The dessert [Chengdu Jasmine Tea Pudding] is a classic - you can feel a hint of jasmine tea fragrance when you put it in your mouth, and the aroma brought by creamer follows the tea fragrance and becomes the aftertaste to finish. At this time, you have to admire the R&D ability of the dish, which blends several flavors just right. [Peaches All Over the World] is a white chocolate shell, and the filling is a layer of cream and orange-flavored smoothie. I'm just not sure how long after leaving the refrigerator the best time to taste this dessert is, because this time I tasted the unmelted smoothie and the already melted smoothie. The two tastes are a bit strange. I'm not sure which taste the store wants to present to the guests. I hope the R&D department can give a more accurate answer. In addition, this dessert has nothing to do with peaches except that it looks the same. I hope it can be "consistent inside and out". I have to say that after the whole meal experience, I feel that although the Yingshui Furong brand specializes in classic Sichuan cuisine, the design and taste of the dishes are very attentive. It does not use too much chili powder to enhance the flavor like classic Sichuan cuisine, but it also brings in the characteristics of Sichuan cuisine.

According to the diners' preferences, the order is as follows: 🐔 Candy Bang Bang Chicken (68 yuan) It's a very ceremonial dish, sweet with a hint of spicy, highly recommended 👍🏻 🥩 Garlic Pork Belly (39 yuan) and Sour Soup Beef (128 yuan) A favorite among carnivores, the meat is tender and well-seasoned. 🍡 Chuan Chuan Xiang (49 yuan) Although there aren't many skewers, each one is incredibly delicious. 🥚 Stir-fried Wild Mushrooms with Eggs (42 yuan) The freshness of the wild mushrooms and the fragrance of the eggs combine for a double effect. 🐟 Fish with Bamboo Shoots in Red Soup (199 yuan) This was the most expensive dish I ordered, but the taste didn't exceed my expectations; it was just... average (really average 😂) 🍜 Chengdu Dan Dan Noodles (12 yuan/portion) ▫️ Mom's Pig's Feet Soup (20 yuan/portion) was a bit too greasy and I didn't enjoy it. ▫️The cuttlefish egg hot and sour soup (18 yuan) was just average, just your average hot and sour soup, and the cuttlefish felt a bit unnecessary. ▫️Stir-fried chicken mushrooms with cucumbers (46 yuan). I've had chicken mushroom hot pot in Yunnan, but this was the first time I'd tried it with cucumbers. It didn't feel fresh enough, but the cucumbers were really tender. 🍺We also ordered two colorful drinks: the succulent grape (16 yuan) and the purple sweet potato oatmeal (18 yuan), which were also very good. The former was especially good at relieving the spiciness.

[Environment] The ambiance is pleasant, with comfortable, well-spaced seats. The dining environment is quiet and peaceful. [Service] The service is excellent, a bit busy, but responsive. Plates are also exchanged promptly. The overall serving speed is fast. [Taste] The candied cherry tomatoes in the "Appetizer Fruit" are sweet and slightly sour, perfect before or after a meal. The "Pepper and Spicy Angus Marbled Beef" is very tender, with just the right amount of pepper and spicy, and the presentation is beautiful. The "Chengdu Chicken Tofu Pudding" chicken tofu pudding is incredibly delicate, though the portion is also small and thin. The "Sakura Shrimp Rice Soup with Peanuts" pea sprouts is a standout dish, featuring the rice broth. The pea sprouts are delicious, and the sakura shrimp are generous, providing a good source of calcium. For the "Big Knife Golden Silk Noodles," the chef arrives at the table with a cart, cuts the noodles, and cooks them on the spot. The noodles are incredibly fine, and the texture is distinct from the noodles, making them a beautiful sight. However, the price is a bit steep for the quantity. "Drunken Cooked Hairy Crabs" are a seasonal delicacy, one male and one female, plump and well-marinated. They come with crab-eating utensils and rice wine, making it a joy to eat!

For a get-together with friends, we chose the Xin Xiang Hui Plus. I was surprised by how innovative they were, with each dish being so uniquely presented... The signature dish is, of course, the "Water Lily," which perfectly matches the restaurant's name. You can choose between a small or large pot, and the small pot was more than enough for the six of us. When you open the lid, you'll see petals blooming, revealing chicken broth. The waiter will help you portion it out in small bowls, giving you a rich, herbal flavor. The cordyceps, golden ear mushrooms, astragalus root, lotus seeds, and lily bulbs are said to be nourishing. I'm angry. Then I'll have two more bowls. Girls need more soup... Actually, I prefer the "Chengdu Chicken Tofu Pudding." It's so delicious I didn't even take a picture. It's light and refreshing, and I actually finished a whole bowl... The "Candy Bang Bang Chicken" is also very innovative. It's based on the same principle as the "saliva chicken," but with the added step of cracking the candy wrapper to allow the chili oil to soak in... The "Peppercorn Angus Marbled Beef" is a perfect fusion of Sichuan and Western cuisine. Highly recommended. The peppercorn and marbled beef are perfect! I originally wanted to choose the "Peaches All Over the World" dessert, but they only had oranges 🍊. I didn't expect the cutting process to be so ethereal. The knife must be hot, haha. It's super fragrant after cutting, and the inside is very sweet. You should try it. The ice jelly is my favorite, beautiful ice jelly, and you can add condensed milk. Sweet lovers are very happy 🥳... Next time I'm going to bring my family here. It's not expensive per person...

Yingshui Furong (Raffles City Changning) - I was in the area this weekend and craved something spicy. Since Yingshui Furong had good reviews, I went straight there for lunch. This restaurant offers a relatively refined and trendy Sichuan cuisine. The peppery Angus marinated veal, cooked to medium-rare, had a good texture, but the veal portion was small, so the value was average. The boiling fish was also delicious, with spicy bananas and tender fish fillets, just the right flavor for a boiling fish dish. The dishes were all delicious, and the service was excellent. It was a satisfying dining experience.