This is very similar to the modern art gallery's "Wu Modern Chao Cui" to see the owner's heart to celebrate. The wallpaper in the room is handmade paper from Japan. The stones scattered in the corner are also stone carvings from Syria. It is said that the wallpaper cost of a room alone exceeds 70,000 yuan, which shows the high cost of decoration. Returning to the taste experience, Wu's modern trendy cuisine feels like Wu club's upgraded version and fashion version. Chaoshan people believe that eating fish belly can have the effect of nourishing health, so dried flower glue is very popular in top restaurants, but Wu modern here is a fashionable new expensive, huge fresh salmon stew. Compared with the strong dry goods, the fresh big fish stew tastes bullet teeth and tastes fresh. If you distinguish it from a zucchini, the traditional fish belly should be paired with brandy or red wine, while the fresh fish belly can be served with a snowy Burgundy Chablis. The traditional fried oysters have also been improved, and the focus is certainly not the one spoonful of top-notch Amur caviar. Instead, the whole outer layer of the oyster is dry. Many people like to eat the aroma of the oyster, but they are afraid of the greasy texture. Now there are modern solutions to traditional problems. The traditional hard dishes are still of solid quality. It took a lot of effort to present the form, and the fat 36 months of lion head goose big goose palms are the tide brine of love in my crazy eyes. After dismantling the bone and cutting the strip, I took off the wildness of the grass and lakes and became gentle and beautiful. The improvement of modern trendy cuisine may be seen from the design of the wine, many traditional trendy cuisine restaurants are more suitable for drinking dry and Chinese liquor, and Wu modern overall system is more suitable for wine appreciation, the atmosphere system creation is also from the traditional festive carnival changed to Zen The quiet aesthetics. Of course, the greatest value of modernity lies in the continuous self-iteration and growth, which is also my expectation of "Wu Modern Chao cuisine". It is really good to be young.

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