When Meizhou was newly opened at the end of last year, the team went to the store and sent fresh reviews.Here), But because the store was in trial operation, many dishes were still being perfected, and many signboards were never eaten. Generally speaking, ordering is very important, because after all, Americans need to create some dishes that Americans love to open Chinese food, but the shopkeepers really spend a lot of time on how to retain the original flavor of the country. The second team visited Meizhou Jun and tasted the dishes recommended by the store. The taste is too subjective, but it feels that this time it is more suitable for Chinese people. Especially for those who have eaten Meizhou in ChinaHanamakiClassmates and southern diners who have not eaten in MeizhouWild treasureClassmates as the main reviewers, to explain the Meizhou cuisine in detail ~ Please poke the specific menu and environmental photosFirst visit review.
according toHanamakiClassmate: To be fair, at least not much different from the taste of Beijing's Dongpo, Meizhou.
Sad jelly.
Hanamaki: This dish is relatively mild in cold dishes (compared to the glutinous chicken mouth numbness and numbness of the entire mouth). The medium spicy spice flavor is sweetened with a little bit of sweetness, which is very delicious for the public.
Wild treasure: The refreshing and smooth jelly powder with sour, sweet and spicy spices opened the appetite. The yellow powder on top of the color perception and the red spicy oil are also full of taste.
Couple lungs
Hanamaki: The taste is very strong, but it will be more refreshing when added with coriander.
Wild treasure: Beef and belly slices are thin and wide, chewy on the mouth and rich in flavor.
Awesome chicken.
Hanamaki: Spicy people should find it more enjoyable. But for those who are not able to eat spicy or hemp, it is more important to prepare ice water or hot tea next to it. The fungus is American fungus, and there is no domestic fungus.
Wild treasure: The use of high-quality boneless chicken meat, the meat is delicate and non-challenge, the special spicy sauce is very punctual, and the sesame and ground peanuts chew are particularly crispy, which adds a lot of color to the dish.
sausage
Hanamaki: The most anticipated sausage will not disappoint. The spicy sausages chewed and splashed with the scented fat, and the whole mouth was as lively as if watching fireworks. Non-spicy sausages taste slightly lighter, without the intense, quarrel-like atmosphere, but the taste is also good.
Wild treasure: A dish made by combining ordinary sausages and Sichuan-style spicy sausages. The sausages are fatty and tender, and the lean meat is fragrant. It is a unique combination. When you eat this dish, you will instantly have the taste of home.
Dongpo Pork.
Hanamaki: Packed in small cups when brought up. Broccoli is not crispy; the slightly spicy meat is more special, but not as soft and firm as the one cooked at home.
Wild treasure: A large piece of meat looks domineering and delicate in a white porcelain bowl. The meat tastes good and there is no excessive odor. However, it may be that the problem of the heat causes the lean meat to chew a little bit of wood, which is generally lacking Some fresh flavor of pork (American pork quality is also related).
Steamed beef.
Hanamaki: This dish is also very tough. It is estimated that those who do not love are not able to accept the strong flavor of spices. But rice noodles are made very carefully and you have to add points.
Wild Treasure:If you can adjust the size of the meat larger, it will be more enjoyable to eat, and the beef taste will be more abundant.
Bell dumplings.
Hanamaki: For many northern classmates, dipping sesame sauce may not be the normal way to eat dumplings. But after adding sesame sauce to the spicy oil, the taste is much softer and the aroma has a layer. Of course, there may be too much spicy food in front of you, and if you eat a less spicy one, the taste buds can breathe.
Wild treasure: Meat seasoning sticks, good taste. The special sauces outside are fused with hemp sauce and hot sauce. According to the store, it is authentic Chengdu way of eating, slightly spicy and sweet.
Brown sugar tincture.
Hanamaki: Compared to Taiwan's mochi, Sichuan's salamander is not so Q, but it is softer. You can also feel a little bit of the texture of the glutinous rice itself. Wrap the bean noodles with brown sugar, which is a traditional and delicious snack. (Hey, you ca n’t be spicy and sweet, and of course you will be happy)
Wild treasure: The inside is soft and sticky, sticky, full of rich bean flavor, and the outside is covered with a layer of bean noodles, which is dry and sweet with brown sugar juice. Lighter.
Dine-in steak.
Hanamaki: It is the master who is operating on the side. Steak with a little lemon, the taste is a lot fresher. The side dishes are brussel sprout and corn. The taste of this dish is very different, and the original flavor of the food is fully expressed. Fat cracking and sweet corn are the highlights.
Wild treasure: The unique use of lemon as a seasoning makes the taste of the whole meat thick and at the same time has a refreshing and light feeling. However, a big problem is that the beef is cut directly after being fried, resulting in a large amount of gravy loss. If it can be fried After being still for a while, the "after-cooked" steak tastes better.
Dongpo Pig Knuckle.
Hanamaki: Although the hard dish came up half-full, I couldn't help but chopsticks. Because of the addition of vinegar and coriander, I always feel that there is a kind of "fish flavor" like that of my home-cooked fish. The meat itself is already quite soft and sticky, to the point where it is not so good.
Wild treasure: Housekeeping dishes do have a standard, elbows completely get rid of peculiar smell and impurities through pre-simmering water and cooking, and at the same time emit their own taste. The sauce is sour, hot and salty, giving the taste a rich sense of layering. After eating a large mouthful of flesh and meat, it is soft and tender, and it does have the bold style of Dongpo.
Mapo tofu.
Hanamaki: Compared to cold dishes, the spicy degree is much gentler. The south tofu is used so the whole dish is as smooth as a soft girl.
Wild treasure: If you can sprinkle a handful of peppercorn powder at the end, it may make the whole dish more colorful. Stir-fried asparagus. Light and crispy asparagus. Eat without stubbornness.
Scallion Fillet. It may be because of the main ingredients, the texture of the fish is too vague, which is a bit disappointing.
Roast Duck.
Hanamaki: Although this is not Sichuan cuisine, it is still hard to get a decent roast duck in the century city. The point is that the duck-wrapped spring cake is made with sincerity. It is thin and tough, with a touch of noodle flavor. It is good to give up the duck and dip it directly in the noodle sauce. Although it can serve as a supporting role for the roast duck, it is very applauding for the spring cake. In addition to the traditional onion shreds, cucumber shreds and Sichuan pickles, side dishes with kimchi are a good twist.
Wild treasure: The store's handling is still quite satisfactory. Duck skin and meat are separated. Although the skin has not completely reached the ideal state of "crisp but not greasy", the unique and traditional dipping material such as white sugar is used. The breast and the front wings are separated and packed; the pancake is extremely tough.
Rice dumplings.
Hanamaki: The wine is full of ingredients. The taste of the moisturizing sauce was not so sweet. The sesame dumplings are really good.
Wild treasure: The taste of the wine is very full, it is not very sweet and palatable, there is no agitation, it tastes smooth, and it will not raise your stomach when you eat it.
Western cake
Hanamaki: It was not prepared by the store (fortunately, I was afraid that the roasted duck would fall into the chocolate pool). I was asked to make it in a restaurant called le chef bakery. The cheesecake we ate was not found on the official website (mainly it is difficult to confirm the cutout without the official website). Interested friends can poke here (http://www.lechefbakery.com/index.php)
Dish review: The taste of the dish is too heavy. If you like it light, it is a good choice to order more vegetables or dumplings.
Excellent: Dongpo elbow, roast duck, stick chicken, rice dumpling, stir-fried asparagus, tang fried steak, etc.
Nothing but: brown sugar buns, dessert cakes
Need to be improved: onion-scented dragon fillet
surroundings: There are not many seats in the room. They all surround the open kitchen or bar counter. There are stoves on the outside. The rattan chairs and satin-colored cushions on the inside and outside. Bamboo is painted and colored lanterns change colors. Birdcage-like lamps and writing brushes hang from the ceiling. The light is not as white and translucent as the average Chinese restaurant, but it is not as dim as the face of a French restaurant that cannot see the table.
Toilet: The restaurant is small, but only one toilet is a little tight. There is a pot of hydrangea flowers in the women's washroom. Above the washbasin is a mirror with a red paint frame. The details are lovely. The gold pattern is relatively rough, and it is estimated that it is not easy to find such things in century city. I put a large bottle of hand cream and chose the fragrance-free type specifically. As mentioned earlier, students who love to eat this dish in Beijing will not be disappointed. The indoor light is more comfortable, and the outdoor view of the city can be considered as a view. It is not wrong to have a meal or to share your feelings.
说到价位。比如烤鸭是$68,肘子是$19，担担面是$6。所以人少的话烤鸭如果不点,可以20-30搞定。但如果两人点一只烤鸭价格就上去啦。人多一些，会比较划算。
Please see our first review for the price of the dishes.Menu.
Address: 10250 Santa Monica Blvd, Ste 200A, Los Angeles, CA 90067
