Wan Lixiang Restaurant

Came out once 3-4 years ago. In this experience, it is not recommended to eat fish here, the fried noodles are still delicious. The price is much higher than before. (Of course the price will go up, but I don’t think it’s worth it). The chef’s skill in steaming fish is very unacceptable. Ordering dishes that are generally less expensive is less likely to have mines.

The seafood cold cuts are fresh and refreshing with lettuce. The small rolls and the whole tail are sufficient. The shark fin soup is not soft, and the whole pot is full of shark fins, which is very enjoyable. The steamed fish is tender and delicious, but everyone keeps digging up the tofu underneath? The nine-hole Q bomb, the oily chicken is firm and elastic, the prawns are very fresh, and the fried eel is crispy and tender, but unfortunately the eel is a bit earthy. The fried frog belly (feels like fish intestines) has a slightly heavier taste, but the texture is elastic and very delicious. The portion is too much, the Cordyceps stewed chicken soup is only for drinking soup, the chicken is not moved, and it is packed directly. The 60-year-old restaurant is truly well-deserved. The ingredients used are plentiful. A table of 12 people is more than enough. It must be included in the pocket list!