Seventhson

Let me pick a few that impressed me "XO Sauce Radish Cake" I have always loved radish cake, but it seems that the products in each teahouse are very different. The pieces here are big, the surface is crispy and the inside retains a little bit of the moisture of the radish. The XO sauce is super high! ! "Honeycomb Taro Corn" I had a big disappointment at another Cantonese restaurant before [sad face], so I tried this one tentatively and was very surprised! I feel that it is still a test of skill to make this dim sum well. After all, if the honeycomb shape is not done well, it will be fried and bitter. The filling is salty taro mixed with minced meat, which is a good match "Claypot Preserved Meat Rice" was originally required to order a minimum of four people, but after a communication with the foreman uncle in Cantonese, we finally got what we wanted. Although the operation of serving the preserved meat and rice separately is really confusing, the quality of the preserved meat is good! The preserved sausage is the finishing touch. "Nostalgic Duck Feet" It is really rare to see this dim sum. The duck feet need to be stuffed with taro pieces and then wrapped in bean curd skin and steamed. It takes too much effort to make. I remember that only some old teahouses in Hong Kong and Macau have it. The soft cake of "Phoenix Thousand Layer Cake" is mixed with salted egg yolk and a little water chestnuts. It has a fine sandy texture and is sweet.

Its English name is really eye-catching, and the Michelin one-star sign also greatly increases the overall price. It should have been awarded one Michelin star in 2019 and has been maintained for 20 years. The food is good and the service is very good.

"Shrimp and shredded chicken spring rolls" I have to say, this is the dish I have ordered every time since my first visit. Unfortunately, it was only available at lunch. Later, I visited in the evening and wanted to ask the waiter if they could make another one. The manager aunt told me apologetically that the chef in charge of the frying stall had gone off work. It is definitely my favorite spring roll. You can't combine such a crispy shell with juicy and chewy filling. It seems that they are in the same frame, but they are so perfect. The fat of the chicken thighs transitions from the aroma of green onions to the sweetness of shrimps, which is wonderful. The "Puff Pastry Barbecued Pork Buns" and "Xiao Long" are just as delicious. I still have to say that the crispy skin of the Barbecued Pork Buns is so fragrant. Xiaolong, there is no need to order anything special. Turn left and go to the restaurant above Ruiou across the street. I don’t know what it is doing. It’s like Master Bai An was bewitched. The colorful noodles that Le Xin sells every day are probably the same. "Crispy Chicken" I wrote about last time, and after eating it three times in a row, I can finally safely say that the product is very stable. Guaranteed a thin skin every time and a flavorful marinated interior. There is a photo taken of crispy chicken. The surface of the chicken skin is like maltose crisps cracking when exposed to cold. You can imagine how crispy it is in your mouth. "Stir-fried Pigeon Breast with Cloud Legs" It was a dish recommended by a friend and it was delicious. It was also my favorite new dish yesterday. I thought it was imaginary that the cloud legs would also be fried together. In fact, the pigeon breast is stewed alone, and the cloud legs are wrapped in batter and fried. A piece of juicy and tender pigeon breast is as sweet as honeydew melon, and the juice splashes everywhere in the mouth, moistening the saltiness of the cloud leg. The odor of pigeons has always been a difficult point to deal with. The pigeon breasts are marinated in ginger juice and then starched. The effect is similar to that of smooth beef tenderloin, and the skin-on parts of the pigeon legs are fried to a charred aroma which is even more pleasing.

Finally, I found the Michelin-starred Jiaquan Qifu. The name of the restaurant is very appealing, and the elders in my family like it very much. I like the XO sauce radish cake very much. It is crispy on the outside and tender on the inside. The taste is very special. The almond milk is sweet and delicious, but not too greasy or sweet. The fried wagyu beef and grouper with garlic slices are very tender and delicious. The Phoenix thousand-layer cake is very delicate, with a variety of layers and rich taste. Recommended

Michelin one star, good service, good taste of dim sum and dishes. There are gift boxes during the Chinese New Year, with plum candies that I ate when I was a child. I don't recommend the Mala cake, but I recommend the thousand-layer cake, pineapple barbecued pork buns, and steamed squid. There is also dry fried beef noodles, which are not greasy at all, with a lot of beef, and the fried double winter is very delicious.

【Foreword】 The former name was "Fulinmen". After withdrawing from the market, it was renamed Jiaquan Qifu. The price was also lowered accordingly to adapt to the dining environment in Shanghai. Miyi and the list of food forests. I called and ordered soup, barbecued pork and crispy chicken first to ensure that they would not be sold out. 【Soup】 I ordered two kinds of soup, one was conch soup and the other was pork ribs soup. The "regular soup" was pork ribs soup, which was a bit too bitter. The "Conch Head Soup" was full of conch soup, fresh and sweet, and tasted good. 【Dishes】 "Qifu Crispy Chicken" is the signature dish. It is crispy on the outside and tender on the inside. The only drawback is that if the chicken is first slow-cooked at low temperature, it will be more flavorful. "Oyster sauce barbecued pork" is also said to be a signature dish. But there was a small episode. The first dish that came up was very, very old and too refined. I once suspected that it was old sow meat... After talking to the waiter, I changed to a dish of fat and lean meat, which was not bad. "Stir-fried bean sprouts" may be a little old because it is not the season for bean sprouts. "Fried rice with salted fish and chicken" is large enough. It is enough to fill you up. [Tea and dessert] "Pu'er tea", "raw ground walnut juice" and "tangerine peel red bean paste" are delicious, especially the walnut juice, which is fragrant and delicious.