涮涮鍋紅音 - Neihu District

It's also great to take home to eat! The soup is given a lot ❤️ The taste of the soup can feel the intention of the store! The boss is very kind and the food is of high quality ?

The soup is completely different from ordinary shabu-shabu. The garlic flavor is our favorite; the ingredients are fresh, and the meat slices are thick and satisfying. My daughter loves the nightclub-style dining atmosphere.

The soup base is very good, the spicy miso tastes good, the meat quality is also very good, the store is clean, the dining environment is comfortable, the side drink, winter melon and lemon, is also very delicious, and the roasted Bleu for dessert is very good!

I have heard about the characteristics of this restaurant for a long time, but there are usually many choices of hot pot nearby, so I didn't particularly want to go to eat it. I really liked it after eating it today. The boss has a reggae hairstyle. The computer music and atmosphere can be fully appreciated. If you come at night, you will think you are eating at the lounge bar. Body, and other ingredients are mainly frozen; the soup owner especially recommends garlic, tomato and spicy tomato, and finally we choose prime sirloin and Matsusaka pork. The boss also recommends private dishes, including special beef balls, pork balls and shrimp paste. The boss asked the boss to make two pairs of pork and beef balls. Cook them for five minutes and match the special Italian sauce. Really delicious? The dishes are standard, in particular there are shredded red and white radish, and the sauce table also has red and white radish puree, which can be regarded as ingredients that are not found in other restaurants. Garlic and tomato soup can be boiled with real ingredients, because the soup made from soup powder will have a strong odor after cooking for a long time. The characteristics of the sauce station include apple cider vinegar soy sauce. There is no Taiwanese sand tea sauce. The vinegar soy sauce is paired with chopped green onion and garlic chili. The boss specially instructed at the table that Matsusaka pork must be cooked for five minutes before it becomes crispy. You can simply cook it in the pot for a while as a hot pot material, otherwise it will be crispy and not soft after it has been rinsed. The sirloin beef is even more "hard", the boss will give an hourglass, first turn off the hourglass and time it, and then the meat can be cooked after it has cooled down. Sprinkle with ground black pepper and salt, it really tastes like roast beef in a restaurant, but more smooth and delicious? Moreover, the boss emphasized that this must be cooked so that it will not damage the meat, let alone blood and scum. Sure enough, the soup can be kept fresh and clean, and you can eat more carefully when you learn. The final handmade dessert drinks are roasted buds, white fungus soup, winter melon lemon and green tea. The ending is more satisfying. Compared with ordinary small hot pots, Hongyin really has enough features, and it is satisfying and happy to eat ?