The team brought a ticket of foodies to Henry's Cuisine last Friday.

There are 4 fans from Guangdong and 7 fans from other regions who participated in the “Eat with Team” event this time. I believe everyone can take care of their tastes.

After eating and drinking, I naturally want to share with you the experience of this event: Everyone thinks this Cantonese cuisine, the chef is professional, and the service is attentive.Would recommend to a friend index five stars!

After the meal, we also voted for our three favorite dishes, but almost every dish is delicious, it is really difficult to choose! After a fierce competition,The final top three are:Signature Vietnamese lobster, pork neck with honey sauce, and golden sand shrimp balls.

Know you are hungry! Then I will go straight to the topic and serve! !

The highlight is played,Signature Vietnamese Lobster, Several senior foodies came for this lobster! First taste the crust of the taste, and then eat a bite of lobster meat, only the lobster on the spot, the meaty taste will be so dense. With the help of basil leaves, the sweetness of the lobster meat was completely picked out. Kiki, a beauty from Guangzhou, said,"Vietnamese Fried LobsterThe taste is comparable to Xingang, but the price is 1/4 cheaper".

See, foodies have raised their phones to take pictures!

Interview: Have you heard that there are milk tea order cards, drink 10 cups for one, but have you heard that lobster can also order order cards? CulinaryLobster Card.You can change 6 lobster when you gather 1!Come and get a lobster card!

Honey pork neck,Pork neck meat is the meat from the cheek to the jaw of a pig. Although thin, it is fat and lean. The chef’s pork neck is golden and oily, lean and not woody. It is marinated very tasty, with the slightest sweetness in the mouth and the salty aroma of meat. Several foodies who grew up eating Cantonese food are applauded, but Xiaochu Xiong personally thinks that the taste is sweeter, and it tastes like a meaty dessert. Love Shi Li said that she also thinks the taste is too heavy, and she can replace the barbecued pork with rice next time Eat (and then eat a lot in silence).

Golden Sand Prawn Balls,From a distance, the egg is bright in gold, and the smell of the egg is overflowing. The tip of the tongue touches the rusty taste of the outer shell. The outer layer of the crispy shell is bitten off. A huge difference from dead shrimp!!

Crispy Salty Pork Hands(This pig's hand doesn't need to be nibbled.) The pig's hand is actually the upper limb of the pig's forefoot, with less meat and less fat. The culinary skills of the German salted pig hands are made in Cantonese cuisine, and the foodies agreeThe skin is particularly crispy.

Pan-fried cod,I was frightened by the weight of the dishes when I started serving. Think about the dozens of knives and small pieces of cod steak at the Western restaurant. The cooking is really the industry's conscience! The two sides are golden, the skin of the fish is crunchy, but the fish meat is very tender, and the surface is sprinkled with a little fragrant powder, without too much seasoning, maintaining the original deliciousness of the cod.

Drunk chickenIt is a famous dish of Jiangsu and Zhejiang. It seems simple, but hides the ingenuity of the chef. Henry said that in order to make this drunk chicken, he went to Shanghai to study art. On behalf of Tianjin's worst wine love lee: "Drunken chicken is delicious, the wine is very strong and delicious, I am going to be drunk, can the police uncle still drive in a while?". . Well, the bear is also drunk.

Garlic bean tips,After eating so much meat, you should still pay attention to the combination of meat and vegetables. The bean tips are very fresh and tender. There are absolutely no thick branches and old stems. It is comfortable and healthy.

It will shine when it is deliciousKing Tai Shrimp Fried RiceChua Lam, a Hong Kong gourmet, once said that fried rice is the most basic dish in cooking, but it is the most difficult to fry a dish to be called delicious. The chef’s fried rice is full of color and fragrance, and looks like it’s hidden. The Buddha’s rice grains are distinct, the fresh shrimps are fresh and sweet, and the mustard greens are crispy. Little Chef Xiong, who had never had a feeling for fried rice, also bowed down, clamoring to take it home for supper, and no one should rob her. . Jun Jun said "To say it’s not enough, maybe it’s too much shrimp meat."Hahahaha

Little CupBeef stew with herbs, The beef stew is soft and rotten, not loose, the entrance is not firewood, and the choice of materials is not casual. They are all clean sirloin, with a light taste of Chinese medicine, nourishing and comfortable. Kiki beauty deserves to be a senior foodie, only to take a sip and conclude that this isOriginal Soup, Also once again confirmed the original intention of cooking culinary intentions.

Egg TartIt should be the representative of the spirit of Hong Kong in the tea restaurant. It pays attention to freshly baked, crisp and fragrant outer shell and half empty heart. However, cooking is not the usual way, but the route of Jiaoxiang. Unfortunately, the foodies feel that the fire is too large and the heart is not soft enough, which is the only disappointment of this meal.

As a summary weLet’s see what’s said in the foodie’s circle of friends (mainly to show off hahaha!)

Junjun sister from Zhuhai:"The skin of the salted pork hand is really fragrant and crispy enough," "the shrimp balls are smelled before they are served," "the lobster is better than Xingang," and "Ming Taizi shrimp fried rice is like opening the door to the new world." , To say insufficient, it may be too much shrimp

The kiki beauty from Guangzhou has a say in Cantonese cuisine:"Golden prawns with a bite bite and salted egg yolk quicksand", "Honey pork neck meat is comparable to Hong Kong Taixing", "Tonight this Hong Kong-flavored and creative feast is absolutely XNUMX%"

Thanks again for the enthusiastic participation and sincere comments of the foodies, let us be companions and eat white and fat!

Don’t worry if you haven’t attended the foodies, the fate is wonderful, maybe we can forage together next time~

Cooking|Henry's cuisine

Address: 301 E Valley Blvd Alhambra, CA 91801

Opening hours: Mon-Sun 8:00 am-11: 00 pm 

Official website: henryscuisine.com

Write | Bear Chef

Edit | Love Food