Before the meal, send a rich and delicious shark fin soup, warm heart and stomach. As a pre-fed fish stew sauerkraut sauce, the appearance of the fairy spirit is very eye-catching. The most representative of Japanese food is the sashimi, the texture is fresh, the colorful sashimi platter is amazing, the thick cut salmon meat is soft and greasy, the fat salmon has a feeling of entrance, the tuna taste is very fresh, the sweet taste of peony shrimp, squeezed with lemon, pickled mustard, At this time, the sashimi is very nourishing. Crab treasures of craftsmen and wind signboards have always liked it. The red crabs are embellished on them, and the yellow cheese is sweet and delicious. The mayonnaise is more compact and the taste is sweet. Yangwu is still recommended to roast the oyster, its own meat is sweeter, fried comfortably, the role of sauce and sesame is more delicious. Of course, the tension is very high tempura, fresh and delicious, fragrant but not greasy. The outer skin is crispy, and the inside stuffing is full of sweet fried durian, which flows into the mouth. The iron foie gras, the fine foie gras and the mango are moisturized, and the entrance is more smooth. It is commendable that the beef stew is roasted. The fineness of the beef highlights the excellent ingredients. The just-right roasting work turns the aroma, tenderness and sweetness into each mouthful. Dessert is essential after a meal, the thick sweetness of Yangzhi manna and the sweetness of caramel pudding, plus red bean pine wind, can be described as sweet and full.

匠和風(萬達店)

I have to say that this signature dish is limited to supply every day. The ingredients are selected for 6 months of Hetian chicken. The whole process is 40 minutes. There is no added water to cook with steam. The chicken is fresh and the soup is pure and sweet. The secret soup is made at the bottom. No wonder I have a special interest in it. I like the crispy deer fungus.

Before the meal, a rich and delicious shark fin soup was served to warm the heart and stomach. The grilled fish with tartar sauce as an appetizer was very eye-catching.
The most representative Japanese food is sashimi. The fresh texture and colorful sashimi platter are amazing. The thick-cut salmon meat is soft and smooth, and the fatter salmon belly has a feeling of melting in the mouth. The taste of tuna is very fresh, and the sweetness of peony shrimp, squeezed with lemon, dipped in mustard, sashimi is very nourishing at this time.
I have always liked the baked crab treasure of Jianghefeng. The red crab is decorated on top, and the yellow cheese is under the sweet crab meat. The taste is sweet and delicious. The baked prawns with mayonnaise are more compact and sweet.
Yangwuzhong still recommends grilled eel. The eel meat, which has a sweeter texture, is fried to make it comfortable, and the sauce and sesame make it more delicious. Of course, the tempura with great tension is fresh and delicious, fragrant and not greasy. The crispy outer skin and the fragrant and delicious deep-fried durian fillings are full of honey juice.
The sizzling foie gras on the iron plate, the delicate foie gras is moistened by the mango, making it even smoother when eaten. The beef on cattail leaves is worth praising. The tenderness of the beef highlights the quality of the ingredients. The perfect roasting skills turn the fragrance, tenderness and sweetness into deliciousness in every bite.
Desserts are indispensable after meals. The thick sweetness of mango sago and the sweetness of caramel pudding, plus the red bean pine wind, can be said to be sweet and perfect.

餐前，送上浓郁鲜美的鱼翅汤，暖心暖胃。作为前菜的鱼炙烧佐塔塔酱的出场自带仙气，极为惹眼。最能代表日料的莫过于刺身，纹理清新，色彩鲜艳的刺身拼盘很惊艳，厚切的三文鱼肉软腻滑口，更为肥腻的三文鱼腩有种入口即化的感觉，金枪鱼的口感很清新，牡丹虾的甜味，挤上柠檬，蘸点芥末，这时候刺身就很养口。匠和风招牌的焗蟹宝一直都很喜欢，红色的蟹子上面点缀，黄澄澄的芝士下面是鲜甜的蟹肉丝，口感甜蜜又美味。蛋黄酱焗车虾肉质更为紧致，口感鲜甜。扬物中还是推荐蒲烧鳗，本身肉质较甜的鳗鱼肉，炸得舒口，酱汁和芝麻的作用又更加美味。当然，张力很大的天妇罗，鲜嫩美味，香而不腻。外皮酥脆，内馅流浓飘香的酥炸榴莲，流入嘴里的都是蜜汁。铁板鹅肝，细迷的鹅肝再有芒果的滋润，入口更为滑润。值得赞叹的是牛肉蒲叶烧，牛肉的细嫩突出食材的优良，恰到好处的烤功把香、嫩、甜都化为每一口的美味。甜品是饭后必不可少的，杨枝甘露的浓稠甜蜜和焦糖布丁凝脂香甜，加上赤豆松风，可谓甜蜜美满。

味道还是比较不错的啊，很值得推荐去尝试一下啊。

The taste is quite good, it is worth recommending to try it.

看中匠和风精致料理高性价比，这次到安溪游玩，毫不犹豫选择到安溪万达店就餐。188元的自助午餐，加上开业期间的30元优惠，无限量自助，扶墙而出。最重要的是这家是现点现做，绝对新鲜美味。餐前，送上浓郁鲜美的鱼翅汤，暖心暖胃。作为前菜的鱼炙烧佐塔塔酱的出场自带仙气，极为惹眼。最能代表日料的莫过于刺身，纹理清新，色彩鲜艳的刺身拼盘很惊艳，厚切的三文鱼肉软腻滑口，更为肥腻的三文鱼腩有种入口即化的感觉，金枪鱼的口感很清新，牡丹虾的甜味，挤上柠檬，蘸点芥末，这时候刺身就很养口。匠和风招牌的焗蟹宝一直都很喜欢，红色的蟹子上面点缀，黄澄澄的芝士下面是鲜甜的蟹肉丝，口感甜蜜又美味。蛋黄酱焗车虾肉质更为紧致，口感鲜甜。扬物中还是推荐蒲烧鳗，本身肉质较甜的鳗鱼肉，炸得舒口，酱汁和芝麻的作用又更加美味。当然，张力很大的天妇罗，鲜嫩美味，香而不腻。外皮酥脆，内馅流浓飘香的酥炸榴莲，流入嘴里的都是蜜汁。铁板鹅肝，细迷的鹅肝再有芒果的滋润，入口更为滑润。值得赞叹的是牛肉蒲叶烧，牛肉的细嫩突出食材的优良，恰到好处的烤功把香、嫩、甜都化为每一口的美味。甜品是饭后必不可少的，杨枝甘露的浓稠甜蜜和焦糖布丁凝脂香甜

I fancy the craftsman and wind exquisite cuisine and cost-effective. This time I went to Anxi to play, I did not hesitate to choose to eat at Anxi Wanda Store. The 188 yuan buffet lunch, plus the 30 yuan discount during the opening period, unlimited self-service, and the wall. The most important thing is that this is made now, absolutely fresh and delicious. Before the meal, send a rich and delicious shark fin soup, warm heart and stomach. As a pre-fed fish stew sauerkraut sauce, the appearance of the fairy spirit is very eye-catching. The most representative of Japanese food is the sashimi, the texture is fresh, the colorful sashimi platter is amazing, the thick cut salmon meat is soft and greasy, the fat salmon has a feeling of entrance, the tuna taste is very fresh, the sweet taste of peony shrimp, squeezed with lemon, pickled mustard, At this time, the sashimi is very nourishing. Crab treasures of craftsmen and wind signboards have always liked it. The red crabs are embellished on them, and the yellow cheese is sweet and delicious. The mayonnaise is more compact and the taste is sweet. Yangwu is still recommended to roast the oyster, its own meat is sweeter, fried comfortably, the role of sauce and sesame is more delicious. Of course, the tension is very high tempura, fresh and delicious, fragrant but not greasy. The outer skin is crispy, and the inside stuffing is full of sweet fried durian, which flows into the mouth. The iron foie gras, the fine foie gras and the mango are moisturized, and the entrance is more smooth. It is commendable that the beef stew is roasted. The fineness of the beef highlights the excellent ingredients. The just-right roasting work turns the aroma, tenderness and sweetness into each mouthful. Desserts are essential after a meal, with the thick sweetness of the poplar sage and the sweetness of the caramel pudding

匠和風(萬達店)

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