Go to the old pub, Xiao Er, and serve wine!

On a dull afternoon, I walked out of the noise of the city and entered from the world, carrying dust all the way. When I walked into the bar, I was cut off from the world.

It's just a door's distance, but in terms of literature and art, it's just a number on a piece of paper! 26, the number of people waiting in front! At five o'clock, Tianhe Restaurant World just woke up, but it was full of people here.

In the past, the tavern on Sports West Road was very popular, and it was "common practice" to queue up at the peak of eating.

The gray signboard is like a small building. From top to bottom, from left to right, there are quite ancient names.

The logs from the counter to the tables and chairs, the crystal chandeliers on the gray background, the decorations with retro charm, and the wine bottles on the wooden frame suddenly have an illusion, like coming to the ancient Chinese and Western mixed wine stack.

Chai has flown away for a long time. It's time to entertain guests!

There are all kinds of wine cans and bottles on the cupboard. I wonder if there is really wine in it.

Our main products: hawthorn wine, Yangmei wine, glutinous rice wine and plum wine. We ordered an altar of bayberry wine, which was sweet and fragrant. I heard that it has great endurance.

Drink wine slowly, don't worry, combine your mood, be happy or sad, be silent or sad. Silence is inevitable, a state of mind and an unspeakable humanistic atmosphere.

Wrapped around your fingertips, the wine bowl under your fingertips, the white wine and non-white wine under the wine bowl, the taste you can't forget. .......

Come on, let's get started

Spiced chicken, a cold dish in Sichuan cuisine, is rich in spices and combines spicy, fresh and tender. It is said that it is called saliva chicken because there are a lot of peppers in it, which will paralyze your mouth and make you drool involuntarily.

Chicken soaked in Chili oil, put in a beautiful spiral plate, bite down, and the spicy feeling goes straight to the throat. The spicy feeling spread all over the body in an instant, and fine sweat began to emerge. If you are not satisfied, take another bite, and the more you eat, the better.

? The weight is quite sufficient and spicy enough. After drinking a mouthful of wine, I feel so cool that I don't even care about my image! Hahaha!

This soup is the most popular dish in the shop, and almost everyone who comes here will order it. The appearance of skin is better than snow, the shape is flying, tender and meticulous, tender and refreshing, fragrant but not greasy, beans are like cotton gauze, and soup is overflowing.

Milky soup, a big pig's hand, is badly stewed and full of collagen. For Cantonese who are used to drinking old fire soup, it is actually quite good. Pig's hand is really good!

Maocai is a famous traditional snack of Han nationality in Chengdu, which is slightly different from Mala Tang. Hot pot powder is actually pure potato powder in maocai. It's very hot. It's still hot after eating. The taste is super tough, spicy and very emotional!

In the eyes of Guangfu people, chicken feet are famous for their white clouds. Chicken feet taste delicious, but they are troublesome and need to spit bones. Here the chicken feet spit fire and the bones are removed. It can be described as surprise. Claw meat is full of toughness, first-class elasticity, hemp but not spicy, really good.

Garlic paste and white meat, a traditional Sichuan dish, is mixed with garlic paste, onion, soy sauce and white meat chopsticks evenly, and a fragrance comes to the nose, and the appetite is full in an instant. The meat is slightly fat and a little sweet. I like it.

Kidnapper meat, a kind of Sichuan cuisine, is not strong in garlic flavor. Since it is sweet and sour, it is naturally appetizing, so this dish must be ordered in cold dishes. It feels a little fat, but it's not greasy at all. It's refreshing, a bit like fish jelly.

A string of meat dishes from 3 yuan and a string of vegetarian dishes from 2 yuan are 30 yuan, and the bottom of the pot is slightly spicy and salty soup (Cantonese standard is slightly spicy). It's not numb or fragrant after eating.

And vegetarian dishes are not cost-effective. For example, a string of doll vegetables is a doll leaf, and fungus is two pieces of fungus (and very small).

On the contrary, beef is relatively stable, and both spiced beef and spicy beef can be ordered (spicy beef is not much spicy, don't worry).

Although it is a Sichuan restaurant, the food is only slightly spicy, which is acceptable to most people in Guangzhou. Every dish is exquisite and inexpensive, so you can try several varieties when there are few people. The taste is not authentic, but it is worthy of the guests.

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