鱼膳坊(凤城食都店)

🍃Private dishes with low-key decoration in Shunde Daliang Food Street 🐟Dishes: ✔️The restaurant specializes in Shunde sashimi, golden snapper sashimi is fresh, the fish is crystal clear, the knife skills are delicate, and the taste is good. However, the biggest feature of the restaurant is the seasoning, especially the use of salt. Boss Li is a salt control, and he personally explains, demonstrates and recommends the combination, with a strong sense of ritual. We prepared 50 kinds of salt for the two of us to dine. Guests can try different salt combinations according to their own tastes to achieve the best taste they like. ✔️The restaurant's dishes are unique and creative, such as pork trotter ginger jelly appetizers, Thai emperor braised fish lean meat, etc. ✔️Almost every dish has a memorable point. The plating is refined. However, the dishes do not seem to be rich enough. 💁‍♂️Service: Family service. After booking, the restaurant supervisor directly adds WeChat to communicate, patient and meticulous, and the menu recommendations are also in place. And give clear traffic parking instructions. Since we were the only one room that day, Mr. Li personally demonstrated and explained, patiently and attentively, and the whole dining process was very comfortable. The overall dining experience was good, the dishes were very distinctive and impressive. Suitable for gatherings with friends and family.

The signature Shunde food of Yushanfang, sashimi, is soft and fresh. Italian garlic salt contains 84 trace elements, Iranian Persian salt, which is a Michelin standard, and Indian black mineral salt that tastes like preserved eggs, are paired with more than 12 kinds of ingredients cut into thin strips, such as Yunnan rose vegetable and lemon leaf shreds, and seasoned with peanut oil. It is like the light silk of a washerwoman, crispy and tender without losing the richness of the fish.

The restaurant features Haiyuan fish, rice in thick soup, lean fish and fish private dishes, which are delicious and memorable. Whether it is the unique flavor of Haiyuan fish or the rich taste of rice in thick soup, it makes people linger.

Not only is the sashimi delicious, but the owner's collection of salt is also eye-opening.

This shop specializes in raw fish, and its specialty is a table full of salts. There are so many kinds of salts that you have heard of and seen, but most of you have not seen them. The boss patiently introduced the origin, history, and eating methods of various salts. While tasting the food, you also took a vivid history and geography lesson. In short, the salt is exquisitely selected, the ingredients are fresh, the condiments are rich, and there is no waste, which is the highlight of this shop. [Candy] Exquisite salt selection: Iranian Persian blue rock salt. It is said that Persian blue salt is the rarest kind of rock salt in the world. It is produced in ancient salt mines in Iran, Pakistan and other places. It is blue because it contains a large amount of potassium salt crystals. Blue salt is very suitable for light food, especially Shunde raw fish. It tastes strong at first, but soon becomes mild. [Candy] Fresh ingredients: Sea bass raw fish. Adhering to the knife skills of Shunde chefs, the fish slices are extremely thin, and some condiments and peanut oil are added appropriately. No soy sauce is needed. Eat it with salt on the plate, and the delicious taste of the fish meat will bloom instantly. [Candy] Rich condiments: Complete Shunde sashimi ingredients, and excellent Yunnan rose pickles. Even the pre-meal snack of braised quail eggs can taste like sweet egg yolks. [Candy] Never waste: The chef cherishes ingredients and is ingenious. Most of the fish is used for sashimi, the lean fish is fried, the fish head is stewed with Dongpo pork, the fish intestines are steamed with egg tarts, and the fish bones are boiled in soup and cooked with abalone noodles. [Victory] Fish head Dongpo pork, the perfect combination of fish and Dongpo pork, salty and delicious, with extremely high freshness. The Dongpo pork melts in the mouth, fat but not greasy. After a long time of cooking, even the fish head bones are soft and crispy. [Victory] Deep-fried lean fish, said to be an award-winning work, crispy and crunchy, never tired of eating, it feels quite special. [Victory] Steamed egg tarts with fish intestines, one bite before the meal, the right way to open the taste buds. [Victory] The desserts are also very good, especially the frangipani Chencun powder, which is delicate and small, as if it is blown by the wind in the summer, wrapped in a tropical atmosphere. It is great to find novelties, try new things, drink some wine with a few close friends, and chat about new things.