"240°c high temperature boiling fish"
is smoother and tenderer than pudding, and those who come to eat with "boiling"
will have to take away even the bottom material
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ONE
. It specializes in traditional Sichuan dishes.
- CHUAN'S KITCHEN -
▧ New Sichuan cuisine, you can only eat it in the "birdcage"▧
【Chuan Kuma Miscellaneous Talk】The environment is beautiful and quiet. "Bird Cage" designs the world's largest bamboo woven art installation holder , purely hand-woven, "purely concise and charming"
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The light reflects through the bamboo weave, reflecting different shades of light and shadow, seems to be appreciating the artwork , even eating becomes a pleasing thing.
In 2018, the Foshan store won the German Red Dot Award the best of best gold award. At the beginning of November, [Chuan Kuma Miscellaneous Talks] Guangzhou store was successfully shortlisted in the 2021 "Black Pearl Restaurant Guide" , and taste the taste of Sichuan and Sichuan in elegance.
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// "99yuan eats six major dishes, only delicious food can not be disappointed" //
TWO
The fish is still boiling before the entrance. Do you dare to try it?
- CHUAN'S KITCHEN -
signature boiling fish, fish fillet is smooth and tender, fragrant but not spicy . Insist on using disposable oil and chili, many diners even bring home the base ingredients.
▧ live sea bass, fresh slices ▧
selects about 1 catty of live sea bass , the meat is smooth and tender, fresh to the store every day, the slices are killed on the spot, the thickness is moderate, and the crystal clear is visible.
▧ Soul chili, spicy and delicious ▧
focuses on Sichuan and Chongqing flavors, of course, even chili cannot be spared. The chili king that came flying by , injects soul into the boiling fish, is spicy but not dry .
▧ 240°Oil pouring and boiling, the fish is fresh ▧
pour 240°high temperature soybean oil, the oil blossoms boil, the oily and chili aromas are boiling into the perch slices, making people smell it Up.
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▧ The entrance is smooth and tender, and every mouth is "hot". ▧
picks up a piece of fish, which is not only Q bomb but also softer than pudding. ".
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After 240° baptism, the meat of is still tender but not loose , and the fragrance of chili and oil is hung out, and every mouth is "hot mouth".
▧ For bibimbap in spicy soup, take away the base ingredients. ▧
mix with spicy and fresh fragrant rice with a bowl of rice, and it is full of essence. Many diners even pack the bottom materials and go home , and a drop is not wasted.
THREE
▧ Bergamot sauerkraut fish ▧
In addition to boiling fish, there is another choice is sauerkraut fish, which caters to the taste of the old and Canton also adds lemon, has a refreshing taste , I love this fairy combination!
snow white fish fillet full of oily spicy, sauerkraut fragrance and fresh soup , soft and smooth and not fishy, making the index finger move.
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The soup that absorbs the essence of the ingredients, the umami flavor of fish is incorporated into the soup , and the soup can also be drunk. The strong bone flavour penetrates into the fish, which is amazing.
▧ Kung Pao Chicken ▧
Kung Pao Chicken is an avenue to test the master’s craftsmanship, add chickenDing, chili, and peanuts are fried in high heat, and the aroma quickly overflows.
The chicken is tender and tender, the peanuts are crispy, and the mouth is salty and fresh with a hint of sweet and sour . Friends who love to drink, you can taste it.
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▧ Juicing New Zealand mussels▧
uses New Zealand’s large mussels, paired with secret millet pepper sauce and Hainan’s small oranges, has a refreshing taste and the impact of Sichuan spicy sauce , plus The sweetness of the big mussels is not too enjoyable!
▧ Dishes are more fragrant than meat, and must be served with meals. ▧
Come here to really feel the truth that dishes are more fragrant than meat . Vegetables absorb the oily fragrance of meat, and every bite is rich in rice!
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▧ Even the desserts are super delicious, must order! ▧
Come to 【Kawakuma Miscellaneous Talk】Even desserts are not to be missed. Orange peel brown sugar Guokui is wrapped with sesame brown sugar filling with a hint of fruit.
Brown sugar glutinous rice cakes are crispy on the outside and waxy on the inside, dipped in brown sugar or soybean flour, which is particularly flavorful.
-The End-
Exploration Shop丨Kawakuma Miscellaneous Talks
Editor Design丨Ella Photography丨KimZhen
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