Wendong Hainan chicken: chicken skin is tender and yellow, the internal flesh is tight, the meat around the bone is slightly peach color, cooked but not old, full of weight. It is eaten with 3 kinds of sauces, and the fragrance slips into the taste. Hainan chicken rice is made of long grains of fragrant rice, fried with chicken oil, the entrance will not be too dry, the rice is rich, and the appetite is aroused. Smoked salmon: Salmon fillets thinly sliced and evenly placed, then drizzled with sauce, sour and sour, very appetizing. Salad three: this dish greatly meets the needs of vegetarian lovers, the salad on the left is chicken breast, bread Ding, the middle is hot spring eggs, buckwheat, mashed potatoes, soft carrot Ding, the right is lettuce, tomato Ding and other vegetables and fruits. Old Airport Road black fork: the fork is chewy, roasted around until dark, the meat in the middle is pink, crisp, full of honey, like a sweet honey juice flowing in the mouth. I ordered this dish not only because it is a signature dish in the store, but also because it is very interesting to name it, but as soon as I was on the table, I was busy taking pictures and grabbing to taste. I had no time to ask the waiter about the origin of the dish name, so this task of solving the puzzle will be handed over to you next time. Old Chaoshan Bak Kut Tea: Added fish dew, soup color golden, using keel and ribs cooked together, bone flavor. Adding medicinal materials absorbs the oil in the soup, increases the nutritional value of the soup, suitable for winter tonic, but unlike other in-store practices, drinking less the strong medicinal flavor, no longer spicy throat. There is also a small dish of fried dough sticks for soaking in the soup. Lao Pasa Snack Platter: I was surprised when I first brought it up. This price can eat so many kinds of snacks, including: chicken wings, fish cakes, sandal chicken skewers, and sweet spicy sauce next to it. Green lemon Ming stove sour soup fish: the whole dish is a green, using river carp, meat delicate, tender and full, pickled soup, green lemon flavor, garlic flavor, coriander flavor in the mouth bloom, sour and enjoyable, to achieve the effect of icing on the cake, rich taste level. Curry royal prawn: Use yellow curry bottom, add coconut milk, cream to reduce the spicy flavor and increase the aroma, just taste sour and sweet, but will feel a touch of spicy, taste layers are diverse, especially for dinner. Each prawn looks very fat, the meat is tight and elastic, very fresh. Singapore chili fried meat crab: After the crab is washed, chopped, stir-fried and then added to the sauce adjusted by chili and tomato sauce, spicy and sweet. The crab is very large and the crab shell is very crisp. With a clip of crab pliers, you can see the tender white and fat crab meat. The meat is delicate and delicious. Next to it, it is served with crispy fried steamed buns, dipped in sauce, one bite. Signature shrimp mushroom pasta, Nyonya seafood ink pasta: I used to have friends asking me where the pasta is delicious, I often can't think of such a restaurant. Until I ate the signature shrimp mushroom pasta in the store, the milk is rich, the noodles are smooth and smooth, and the aroma hits people. The Nyonya squid pasta is spicy and enjoyable, with flowers and rich in seafood. Durian puffs: It is my favorite dessert in the restaurant, mainly because it is not only delicious, but only 6 yuan a!! It uses the cat mountain king durian sauce, bite down, the cool durian sauce inside will be along the tear into your mouth into the mouth, sweet but not greasy, people can not help to pack a few back after eating