Review

Home-cooked oh Afan low sodium salt, near the community, very atmospheric, a few brothers get a little wine and a few dishes, the taste is very good, I have been there several times, the portion is also satisfied

Traditional cooking techniques include boiling stew, cold, roasting and frying, and adding a lot of vegetables, the taste is more sour, spicy, sweet and fresh, like fish sauce, soy sauce, hot and sour sauce seasoning. Overall it is not bad!

In addition to the widely used tropical fruits and vegetables, the raw materials tend to be natural and refreshing, and the taste is heavy and sour and sweet. The characteristics are light and not greasy, and the proportion of vegetables added is high. The principle of preserving the original flavor of the vegetables is highly respected by the healthy diet school.

The name of the Northeast Chain Restaurant in Qingdao's various districts is derived from the old soup base of his family's more than 100-year-old sauce bone. It seems that every table will order this big stick bone. I think the meat is very sincere, but the fire is a bit light. I prefer to order white radish ribs. The softer and tenderer tastes better. Some of this store has pressure cooker stew, sweet potato chicken wings, every time I come, I like the soft and delicious Wangfu mixed vegetables is also delicious, every time I can wind up the sea urchin dumplings, especially delicious, other dishes like pot-wrapped meat glutinous rice dumplings fried shrimp pine nut corn ... See how many people add per capita Very low, large dishes, moderate taste, suitable for gatherings

对于东北人来说，找到一家正宗的东北菜，肯定会热泪盈眶，因为这里有家长的味道，有一直忘不了的思乡情怀。东北菜一直以盘大闻名，而那平静朴实的味道。却是多少人追求，确未模仿出来的。这家菜是我们来到青岛以后最最喜欢的一家东北菜，我爸爸妈妈都会一直赞不绝口的东北大拉皮。这个开胃菜，就像西餐的餐前例汤，必点。清凉爽口，不论是下酒还是下菜，都是不二之选。大棒骨，每个骨头上的肉都很实在，关键是里面的骨髓可以吸半天，骨头上的肉是最香的。拆骨肉酸菜，酸奶东北人没有不爱的吧。小时候似乎整个冬天只有酸菜，但却总也吃不腻，加上各种变换的做法，也变成了东北菜的大特色。一提到东北无人不识酸菜。干锅土豆片，这道菜如果不亲自尝试无法想象到为什么会如此被推荐。里面有炸到刚好，外皮酥脆的土豆。有入味的藕片，还有大片的板筋。锅包肉，大东北标志性菜品。每个进东北菜馆的人必点的菜。而一个饭店东北菜做的正不正宗，也一般由锅包肉做的好坏来评定。这家的锅包肉，肉片切的大小都差不多，肉切的很薄，外面裹的面粉也恰到好处。外酥里嫩。糖饼，流浪在外的人，一看到糖饼会不会想到小时候的味道，妈妈的味道。咬一口里面的白糖就流出来啦

搜索周围好吃的店铺，一家小面馆进入视野。吸引我的是大肠面，不过今天来他们家没有吃，因为要控制自己。📍详细地址：青岛市市南区漳州二路97号。🚗交通攻略：自驾有些困难，基本没法停车，但是可以公交地铁很方便。🕙营业时间：9:00-4:00，老板这么拼么。🍽推荐菜品：1⃣️滑炒牛肉面➕黄鱼面：我们这次吃的是这两种面，面是比较南方的一种面，牛肉看起来酱料十足，还没细细品尝就吃光咯，黄鱼面的黄鱼是先过了油，味道也很地道。2⃣️大肠面➕黄鳝面：大肠是斑马的最爱，也是这家的招牌，都大肠感兴趣的小伙伴冲，黄鳝没吃到是已经售罄，下次一定冲。3⃣️炸猪排➕小吃：有点上海的小特色，配搭面条很不错。🖼餐厅环境：小店铺但是很干净。💰人均消费：50左右。

一直以为王记酱骨只在东北有，没想到来青岛居然也发现了一家，位于云霄路和闽江路交汇处，整个饭店的建筑是民国时期的那种中洋结合的老建筑，她家独占一栋。店内装修风格好像也做的民国时期风格。非常喜欢她家的干锅辣鸭头，还有韭菜盒子，饭点儿来的，车位停满了，好在路边可以停。进门拿了小筐后直奔点菜区，迫不及待想要翻小鸭鸭的牌儿，结果下架了。不知道是鸭头在这边太火了，还是压根就没几个人吃。吃不到的永远在骚动，一整顿饭都在惦记那个不辣的干锅鸭头，哈哈。好在韭菜盒子还在，还是那个味儿~ 不吃韭菜星人表示十分好入口。和妈妈做的一个味。她家的酱棒骨，中规中矩吧，都没有骨髓，好像是那种冷冻的。酱汁脊骨不好吃，炝拌菠菜还不错，吃完骨头吃它非常解腻。总体还行吧，人均七八十的样子。

滇菜发源于春秋战国至两汉时期的古滇国，唐宋时期（南诏、大理国时期）初具雏形，经历了元明时期的大变动、大发展，形成于清代中叶，是中国菜体系中一个具有鲜明民族菜系特色、又具有突出地方菜系特点的菜种。