I chose the restaurant in Hong Kong for the New Year's Eve dinner. I was completely untroubled. I directly ordered the good wine and Cai. I liked its quality, environment, taste, ingredients, service. Other restaurants were not under my consideration. Whatsapp and I confirmed in advance that I must want to eat, and also sent a wine list. I emphasize that the three dishes of Poshen, Huajiao, and Pig Hand must be served. The special warm stomach soup, a small one, with two small dishes of seasonality, immediately opened the taste buds. The first course is the rich hydrangea, which is actually a fried meat ball. The meat sauce is mixed with seaweed and decorated with two silk green onions. The fried meat ball is delicious and not greasy, but the taste is quite satisfactory and not so eye-catching. The second is one of the main characters' signature crispy skin ginseng, fried ginseng appearance thin layer of abnormal crispy, inside the ginseng changed the crispy past, become a dense taste, may be in other places have not eaten such a practice of ginseng, every time you come here to feel a little. The third course is the flower glue, the fat flower glue, the best ingredients, the simplest practice, the original taste, the soup is abnormally sticky, with the taste of the flower glue sticky teeth, each mouth is full of collagen. The two main characters are green olive snail soup, the conch slices of the auxiliary materials in the soup are also large and thick, with green olives, delicious but not greasy, one mouth after another, and soon finished drinking. The fifth course is the crispy Spanish pig hand, which is also a favorite dish of mine. The outer skin is crispy and the meat inside is dense. I don't know how to do it. Some bones have been soft. When eating this course, the lips are always sticky and so happy. The sixth course is the fragrant wolfberry leaf, with some mushrooms, the practice is simple and original. The staple food is the signature hot and sour noodles, hot and sour noodle soup, except for some chopped onion, there is no other topping, sour taste is in place, but the spicy taste is still owed, and the flat machine noodles are not that kind of strength. Several times, I came to the good wine and Cai felt that the staple food of the noodles was more general than other dishes. Finally, it was dessert. The brown sugar cake was accompanied by pistachio peach gum. The pistachio mousse was dipped in peach gum. It was sweet and not greasy. It was slightly cold. It seemed prosaic, but it made people feel endless. The only dissatisfaction tonight is that I need to wake up a good bottle of red wine and then pour it directly into the wine glass. This move scared me, but fortunately, the manager later greeted us that night and chatted. The warm attitude made me feel that the service here is still OK. Good wine and Cai can be regarded as eating a lot of times, the dishes have not changed much, but after a while, I will miss these original tastes. The shape of each dish is mainly simplified. The ingredients are good, so there is no need to say more. The taste is mainly to restore the original taste of the food. There are not so many false fancy. The environment is even more love, tonight New Year's Eve, there is no box, but the whole restaurant is still very quiet, the quality of the diners at each table is also very high, it is really very comfortable to eat. I have always liked it here and continue to recommend it.