Nice Food

The sweet-and-sour crackling fish that likes very much, still have of course more the dish of characteristic

Chongqing restaurant is a restaurant that Liu Xiaoqing likes very much, and I think she and this hotel concern are quite deep.

1999Year, or1998Year, she by Sichuan when some court is carried out compulsively, the reporter of group awaits her to appear in this restaurant namely, make she was spoken become each to the word that home town blames to sign up for caption. If I was not misremembered, should Liu Xiaoqing has discussed to talk about specific executive plan talk about at that time in this restaurant with the judge beforehand, of course, the reporter is gone to by judge belt of the court.

In those days, I am in the spot.

At that time, age is too small.

Memory rises now, feeling this picket news is real is a problem too much, not only myself is done so that have a problem very, with respect to this court and some media character, also have really violate professional ethics. A few detail are bad without evidence to be told more, if anyhow is now, I can make this picket news so that do not make my compunctious certainly with shame.

Go every time so Chongqing restaurant has a meal, can remember in those days that picket news.

Ha, this, still remembered in those days acting lawyer of Liu Xiaoqing, it is to call Wang Jialu it seems that, similar perhaps what. Believe me, I am in forensic news domain is ramshackle 3 years, had seen the lawyer does not lay 100 people, he should is have the Beijing lawyer with brilliant temperament most. Ha. Have him what had seen, help me send word to those who issue me to adore ha, remain comment evidence please.

I like Chongqing restaurant is to suffer others to affect completely, allegedly here is Beijing’s purest plain dish. Had come a few times then, do not talk to go up madly, but feel to be worth to go. I like the fish here very much, still have cool surface and upper part of a leg of pork of a condiment made of roast prickly ash and salt, especially upper part of a leg of pork of a condiment made of roast prickly ash and salt, it is characteristic dish absolutely, in the dining-room that fasten the home I never had eaten.

If you like big pork, estimation can like this food.

Upper part of a leg of pork of alleged a condiment made of roast prickly ash and salt, the practice that I fathom is stew upper part of a leg of pork first ripe, next boiler blast of boiler of the oil below panada, dipping in finally a condiment made of roast prickly ash and salt eats,

Crackling fish does not calculate alone door dish, but do very well. Weigh crackling fish stand or fall, treating a skin is whether fragile, 2 taste juice acerbity sweet dainty.

It is cool surface, although delicious, but without very preponderance.

Still have, the wine water characteristic here is the mixture fruit juice of soya-bean milk and banana milk and so on, pretty good still, can try.

Want to emphasize falling extremely, repast is to should close here10%Serve cost, but it is OK that dish price still calculates, basic20Much30Much, consumption of average per capita50, 60, but repast environment and service, especially dish is tasted, very pretty good still. Those who like plain food is worth while attempt.

See somebody is carried say to tell the dining room that tells Beijing, just stored in computer some, fall with respect to conveniently introduction.

Still introduce the dining-room of Beijing unexpectedly in Cambridge, respect property more, him boast falls.

Green oil green bamboo shoot, do so that unlike me difference breaths out.

Kidney bean, the cold dish that wants to make up the number or the amount purely, taste is good, but main dining room can make this standard.

Hare of dried tangerine or orange peel is fourth, hot food, I do not have right to speak. Hey.

It is the upper part of a leg of pork of a condiment made of roast prickly ash and salt of characteristic dish absolutely, I feel very delicious.

Cool surface.

Watch next this fish again, sweet.

Filed under: Private Kitchens by Cuisine