ร้านChuugoku Hantenแนะนำในพื้นที่ โตเกียว

Peking Duck!!! I could eat as many as I want: ......

The sister version of Fu Lihua, "Purple Jade Orchid", is positioned by the Chinese restaurant brand CHINA VAL. For lunch, there are 10 kinds of dishes with salad and dessert for a surprisingly low price of 800 yen. Of course, a full course meal is also available. The nice thing about this restaurant is that you can add a few extra items such as two Peking ducks for ￥1300, three kinds of dim sum for ￥500, and a small bowl of Bean Curd with Bean Curd and Bean Paste for ￥300. The taste is casual, but it is a continuation of the Chinese restaurant. The seafood tamen is a must-try. The soup is full of mushrooms, vegetables, and seafood in a rich and thick paitan broth. The taste leaves a deep and long-lasting aftertaste. The crispy Peking duck skin is a perfect replica of that of Fu Lihua. It is satisfying enough. I want to conquer the five kinds of Bean-curd Tofu! We started with the Red Bean Curd. The green chili peppers give it a spicy flavor that I like. And the restaurant is a three-story restaurant with a cute bistro/cafe atmosphere that girls will love. Recommended for a light lunch, a girls' night out, or an adult party.

Shanghai crab season has arrived! The "Chinese Restaurant", a long-established Chinese restaurant with its own fish farm in Shanghai and a 40-year history in Roppongi. The crab is served with the meat and claws carefully loosened, which is a great service for those who are not used to such a complicated process. It is a once-a-year luxury. The other dishes are also as consistent as ever, no need for words. Every year we ask for the same thing, but this year Yodare Chicken is on the menu! Stunningly steamed chicken, soaked in collagen-rich undertones, with a robust flavor, the texture of pine nuts, an elegant depth of flavor, and the pak choi adds depth. My favorite I have ever had. Also worth mentioning is the famous black vinegar pork. I am not a fan of pork, especially not the most vinegared pork. This one is different. The minced pork is rolled into a ball, seasoned with a strong seasoning of Shaoxing wine, and deep-fried. The sauce shines beautifully. Another dish is Shark's fin crabmeat soup. The soup has the aroma of chicken broth with a punch of soy sauce. You could eat rice. And the abalone and jellyfish cold appetizers are the ones I can't stop myself from ordering. During the Shanghai crab season, there are many dishes and dim sum using Shanghai crab, making it even more enjoyable than usual. I have been coming to this restaurant for 20 years and will continue to go there for the rest of my life!

This is the Azabu Juban Festival version! Is this Taiwan? Hong Kong? The staff who usually stand in the kitchen carefully bake the yaki-gyoza and yaki-manju on a drum on the side of the road, which you may think is Taiwanese or Hong Kong. A line of 100 people waiting in line. But! A little-known, hidden secret of the festival, the parking lot is offered as an eat-in space, where you can spend your time while the line outside is still long. Peking duck and sweet-and-sour pork are always tasty. The Peking duck and sweet-and-sour pork are the same as usual, and are only ¥500! I am not a fan of pork, but I will have it here. It is so tender that it is hard to believe it is pork, and the taste is not assertive but lingering. Also, the jellyfish cold dish! It has a thick texture that makes you think it is a herring roe, and a strong and elegant taste that is unique to Fureihua. The drinks range from Champagne Gosse to beer and wine. This is the strongest restaurant of the festival.