Beijing roast duck is the most distinctive theme, black truffle roast duck is a special feature, both black truffle slices and black truffle sauce, the taste is more rich, in addition to the special sour sweet sauce or traditional noodles roast duck, one duck three eats with a rich taste. The lion head is a traditional practice in the north, the sauce is sweet, the black vinegar crystal hoof is a creative dish, and there are some Sichuan dishes in Sichuan, such as spicy boiling fish, a meal, both north and south tastes.

新北京烤鴨

Pan Rongji&#39;s whole duck, the color is very deep, reddish brown, some parts are even black ～ After cutting the block, the outer skin is bright and has a Beijing roast duck leather feeling. It is the duck purchased this time. The most beautiful ～ duck meat is not dry, for the soft-moisturized ～ The sweet, salty and braised flavor of the skin is the most balanced. There is no strong role between the three, and the aroma of duck meat is still transparent between chewing. Their braised liver is connected with the heart and liver. The braised liver is suitable for the taste, sweet, very delicious, but it is really a bit dry~

I have been simmering hot pot for a long time. I haven&rsquo;t come out to eat a serious hot pot for a long time. I feel comfortable after smelling it. I have a hot pot with a few friends. When I put it down, the muddy courtyard is still too many. The environment is OK, it feels like a lot of market atmosphere. I like it, the dishes are also small, small, comfortable

The taste is not bad, if the number of goose palms is more, it would be fine.

Pan Wenquan, the most famous, is worth mentioning that only the ducks bought by Pan Wenquan are hot (although I still don&rsquo;t see the operation of oil hot), other homes are cold ～ and Pan Wenquan&rsquo;s store site is at a glance, a complete childhood small factory, as a sweet duck shop, It&rsquo;s super big ～ The operation room of oil-hot sweet-skin duck is also very large. The row on the left side of the entry is full of seasonings. The innermost row is a few large oil pots. The middle row is full of freshly hot ducks. Pick and choose. After you are satisfied, take it out. Change to the operation room for the special duck to ～ their whole duck, the color is a lot shallow, brown yellow ～ after cutting the block, the outer skin is slightly wrinkled ～ duck meat is not dry, for the soft-smooth type ～ The sweet and salty flavor of the skin is prominent, and the loin flavor is weaker. The aroma of duck meat is much more common than Pan Rongji ～

The service is average, the taste of this thing is 100 people, and it does not leave me any memory. The only thing I remember is the bowl of dumplings. The handmade pancakes recommended by many people are not satisfactory. The fried rice has not left a special impression. It is also considered a special category in Chengdu. Many other friends like it very much.

Talking about the environment, a rotten child is clean and tidy, even if it is OK, the ingredients are not bad, the most cool thing is to eat the first fresh yellow cauliflower this year, outsiders probably have not seen it. The taste is strong, the fragrance is full, the most rare is the sweet back of the spicy, this taste is only eaten many years ago in the long patio hot pot, comfortable.

北京烤鸭是最鲜明的主题，黑松露烤鸭是特色，既有黑松露片还有黑松露酱，口味更浓郁，另外就是蘸特制的酸甜味型酱汁或者传统面皮包烤鸭，一鸭三吃具有丰富口感。狮子头是具有北方传统的做法，偏酱香回甜，黑醋水晶蹄算是创意菜，来到四川也少不了有个别川菜，比如麻辣的沸腾鱼，一顿饭，兼具南北口味。

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