Name: 眉山宾馆·望屿阁餐厅
Address: No. 17, Yingbin Lane, 45 East West Street (next to the Pao District Government, Sansu Temple Store), Meishan
Telephone: +862838228666
Price range: NZD11
Rating: 5

It tastes pretty good, I like it very much.

味道还不错的样子，我很喜欢的。

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眉山宾馆·望屿阁餐厅

When you go to Meizhou, you must visit the Three Su Temple and eat Meizhou Dongpo. Meizhou Dongpo Sansu Temple is right next to the Three Su Temple, so you can eat right after visiting. In addition, the store has a battery car that picks up and drops off guests from the parking lot for free, which is really convenient. The outdoor area of ​​the store is like entering a garden. I have never seen such an elegant restaurant. It is worth a visit for this environment. The service of the waiter is also excellent, but the taste of the dishes is relatively not amazing.

No. 1 of Local Restaurants in Meishan

The taste is very good. The shop is very small, the ingredients are very good, and it is both spicy and fragrant. It is a hot pot restaurant that I am willing to come to again. If it is not far from me, this will definitely be the reception point. There are not many good hot pots like this in Chengdu, so eat it and cherish it. It is said that hot pot is not easy to make. This restaurant has no publicity at all. At mealtime, the neighbors around will automatically come to sit in the queue. There are not many small shops that rely on word of mouth.

It is a fast food dish, a home-cooked dish, with many flavors of beef.
Boiled beef, cold beef, cold beef offal, twice-cooked beef, steamed beef, braised beef, etc. It is not biased, and there are no surprises. The cold taste is the best. It is still feasible to eat it occasionally to fill your stomach.

Because the business was so good, we didn&#39;t hire many people to cook. The whole family was so busy that we couldn&#39;t talk about service. The hygiene was not as good as before because the business was so good. There was a strong fishy smell on the table, which made me a little disgusted.
The three tenders were the same taste as before. The crispy belly, kidney and pork liver were all very good. I was just worried that the old man would be tired for a long time because the business was so good. After all, he was old. Secondly, the better the business was, the more likely it would cause diners to feel uncomfortable in other aspects. I guess the chances of me going there again were greatly reduced.

Mud eel, I guess it means native eel. It is said that the most distinctive one is the eel soup with radix frisee. It is a novelty. I think the eel soup is strange. There is no fishy smell. It is well processed and has the fresh taste of eel. In the end, I ate a lot of radix frisee. As for the fried eel, eel with radix frisee and loach, they were average. The bean soup with choy sum was delicious.

Because it is more systematic, the grade has also been improved.
Kung Pao Scallop, Dengying Yellow Beef, Braised Porcini Mushrooms, Home-cooked Sea Cucumber, Seafood Braised Assorted Vegetables, and Dry-fried Fish with Bean Sprouts are all a combination of traditional Sichuan cuisine techniques and high-end ingredients. The fish maw and cabbage are also served with traditional beef biscuits. This change is very meaningful.

眉山宾馆·望屿阁餐厅

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