石裡香

It is a stone hot pot that cooks the ingredients and adjusts the doneness of the meat slices by yourself. At the beginning, there are onions in the cooking ingredients and a small amount of oil. It is recommended that after the onions are fully fried, add the meat and stir-fry until half-cooked. Take some sand tea oil and stir fry together in the ingredients area; for those who like meat, it is recommended to add some at the beginning, the meat has a more fragrant taste after being stir-fried; the limited Keelung rolls are still fresh and slightly sweet. Chewy, bigger than boat jelly rolls, but not much difference in taste.

Compared with most stone hot pots, the soup is refreshing and not greasy. The ingredients are very fresh. It is rare to find such fresh and sweet sea bream and clams in hot pot restaurants outside. It is amazing. Hot pot ingredients can be replaced with vegetables and the portion is not stingy, the service attitude is also very friendly, will definitely come back again?

The stone-baked egg is very special. After eating the pot, it ends with a delicious egg, which is very good!

Stone hot pot with a decent price The dishes can be replaced without hot pot ingredients. It’s good The signature milk tea in the store is actually the taste of the breakfast shop Will give you a plate of stir-fry ingredients The portion size is not too much, but it’s okay to have a full meal There is also egg sauce next to it, which is not bad The toilet is pretty clean If you live nearby, it feels like a hot pot restaurant that you often visit

The menu has been updated! It is a very distinctive hot pot restaurant near Yonghe. There are many choices of sauces, the garlic is delicious, and the drinks include black tea bagged tea and milk tea. Dessert is mung bean soup. The feature should be that you can add a lot of meat and the meal you want!

The service attitude is good, you can make an appointment by phone, the food is fast, and we also teach us how to cook. This time I ordered the beef plate tendon stone hot pot and garlic clam chicken thigh pot. The stone hot pot will first stir fry with onions and spring onions and then add the stock (when you are frying, you are reminded that peppers should not be fried in the pot. It should be afraid that the fry will be too choking. Will there be a bitter taste?) Because the overall taste is light, I add a little sand tea and chili to the soup, which I like a little bit. The garlic chicken garlic will have to be simmered before it will have a fragrance (it is recommended that the garlic can be patted so that it will be faster and more flavorful), so at the beginning, I can’t wait for the garlic to soften. First, take a spoon from the seasoning area. Adding garlic paste will improve the taste of garlic a lot. When you eat it in the middle, the soup will appear white and richer. With the sweetness of clams, it is also quite favorite. The pot dishes, meat dishes and staple food are basically nothing special. In the self-service area, there are drinks, mung bean soup, seasonings and raw eggs for people to pick up. We two girls have a pot for one person, and you can eat without extra points. The price is the price of the shabu-shabu. After the meal, we have to adjust it except for the soup base. It is quite satisfactory and can be visited.