CHAO SAO SU QING HAI Review

Just after taking a bath, calm down and start serving. The first appetizer is the sauce made of fresh sea urchins with Yuanbei (itself tasteless), Lai Ui shrimp (no fishy smell and fiber), seasonal vegetables, the original taste of the whole ingredients with the salty and fresh taste of Shanghai gall, and the appetite suddenly opened. The second pre-course came up immediately. This dish has the most abundant ingredients. The Phnom Penh bowl is fish meat tofu. The taste is more like rice cakes. The soft and tender, the sour eggplant seagulls are served with yam stew mud (tasteless and sticky) and the clear fragrance of the vegetable mud is very refreshing. Both ingredients are very crisp; the most impressive thing is the fish, the middle part of the fish is full of fish seeds, the sauce is sweet, the fishy smell of fish seeds is offset by the sauce, very satisfied. The third dish is soup, as light and salty as yesterday, the big cockroach is a bit old, the seaweed sinks, I don't know what ingredients can cook the soup so light and delicious, there is no oil and water, as usual full bowl of soup and drink. The fourth sashimi changed two varieties today, the big toro entrance is instant, the salmon sashimi is more unexpected, flexible and bite-resistant but not old like a good cold rice cake. The fourth dish is grilled salmon, the side dishes are sour and sweet, no other lemon I thought the chef forgot, the actual effect of the fishy solution was handed over to the side dishes, the most unexpected left of the white cabbage leaf bread is dumplings, the overall match is good. The sixth dish is steamed, simple ingredients are not special, but the soul is found here when the mulberry leaves are opened. The glutinous rice wrapped with mulberry leaves is naturally fresh, and the glutinous rice is wrapped with salmon block. The fish soup tastes when the soup is bottomed, and the steamed process glutinous rice has been penetrated by the fish soup. The feeling of the entrance is far more tender than the freshness of the salmon, and the chef's idea is too creative. The seventh dish is a volcanic rock roast steak. The beef ingredients have not changed after Fenghou. Change the recipe with some mustard and sea salt, restore the original flavor of the ingredients, that is, roast and eat. The eighth hot pot is a local chicken, the chicken skin has been treated, the boiled chicken and the rice field the day before yesterday, the ingredients are a fight, even the belt meat is fresh and tender, the dumpling spicy sauce and the sweet original soup are like a hot spring sweat. The last white rice with pickles actually saw the chef's knife and drying cucumber, and absolutely lifted the wall after eating.