The entrance of Jingtiandian is a stone-based painting of "the source of the three rivers", with cold colors, highlighting the Qinghai style, and forming a strong contrast with the gold foil certificates hanging around. The certificate represents the recognition of the restaurant by the media and associations, and the fact that it can keep the guests full during the construction period of the subway is enough to prove the recognition of consumers.

As a Qinghai enterprise, Zhongfayuan's catering business has opened up in Shenzhen, and this 25-year-old restaurant has its own uniqueness. Tolerance is the city label of Shenzhen, and even if the small food street shops operate "old Beijing" copper pot shabu and "authentic Dandong barbecue" at the same time, diners will not frown at the lack of grandeur of the dining ceremony. Originating from the locals, it has morning tea in the morning, and you can also see green peppers, sour soup, squirrel sea bass and other dishes at dinner, but the shallot arch coupons and blue dome decoration remind customers that this is a Northwest restaurant, and the lamb dish is the store's signature, and it is no surprise that it has become a popular choice.

Lamb bone sticks are very popular in southern China, and if you dine in Zhongfayuan, you might as well try the original lamb shank. It is also a bone stick, and the cooking method is closer to the white boil advocated in the Northwest Territories. The leg of lamb is not fishy, the heat is just right, the muscle fibers are as thin as silk but not loose, and the bold diners tear and sip it raw, allowing the deliciousness of the lamb to collide with the fragrance of onions on the tip of the tongue. Those who are looking for elegance don't have to worry, the restaurant is equipped with a table knife, and the edge of the bone stick is also wrapped in tin foil, so you don't have to touch the annoying mutton fat during the meal.

Each case of lamb shank is equipped with more than 200 ml of mutton soup "original juice", starry diced onion and oil mottled, quite a dish and two eats, the price of 49 yuan is affordable. Sheep soup is the most suitable for drinking in winter, but the store is positioned as a mid-to-high-end catering, and the bowl is ellipsoidal, and it is very heavy. For typical Northwest diners, another regret of the lamb bone stick is that the fat is too little, and the finger lamb chops can be very satisfying, compared with the original lamb shank, it is more enjoyable, but the production of the hand-grabbed lamb chops is not as stable as the calf meat, and the fat-to-lean ratio is not very stable, which is embarrassing.

The yogurt of Zhongfa is very popular, according to the different accessories, it is subdivided into four categories: original, nut, blueberry and barley, in contrast, the price is only 8 yuan, the barley sweet paste is more worth trying, compared with the buckwheat sweet paste in the Hexi Corridor, the taste of the barley sweet paste is more sandy, sweet and greasy, and it is an excellent match for mutton dishes. The barley stuffed skin is made from barley flour, this cold dish is not too spicy, the sesame oil is very fragrant, and the leeks and gluten are very appetizing under the watering of balsamic vinegar. The price of barley stuffed skin is 29 yuan, which is the same as the adjuncts and preparation method of Qinghai flavor cold skin priced at 28 yuan, but it is rarer and has a slightly lighter alkaline taste, so we recommend the former. Barley crust is not suitable for those who are sensitive to sour, hot and oily tastes, and if they want to experience the taste of barley, they can try barley cake, a staple that deviates from the Qinghai flavor, similar to the taste of muffin, and sweet honey also masks the flavor of cereals, but this may be good news for consumers who are accustomed to Cantonese cuisine.

The Qinghai-Tibet Plateau is always reminiscent of honest yaks, and there are many diners who go to Zhongfayuan to taste yaks. Compared with the most common cattle, the protein content and amino acid richness of yak meat are slightly superior, but the tenderness is poor, the marbling score is low, and the edible value is not high. Those who are curious can try the wild mountain mushroom fried yak meat, the price is 1/3 of the fried yak meat of wild yellow mushroom in Qilian Mountain, yellow mushroom is also known as yellow and green honey ring mushroom, it is a "specialty" of Qinghai, artificial cultivation means are not yet mature, the retail price of dried yellow mushroom is sometimes higher than 1 yuan / gram, the price is inflated, and the flavor depends on personal preference.

Zhongfayuan is not satisfied with the low-end Northwest restaurant, and deliberately brings Aolong and sea cucumber to support the scene, but the box space is small, the lighting is dim, the business negotiation is slightly aggrieved, and the 10% service fee is not exchanged for enough comfortable space. However, the service awareness of the clerk is remarkable, and the Jingtian store is obviously a good place for friends to have dinner and family gatherings. In addition to the thoughtful service, Zhongfa Yuan also has a deep accumulation in quality control management, as a large group company, Zhongfa Yuan has an independent food production chain, and all mutton is shipped from Qinghai. Qinghai sheep is not as famous as Inner Mongolia and Ningxia sheep, but in recent years, Hualong sheep, Dulan sheep and Chaka sheep are famous, and these categories are closely related to the "Provisions on the Protection of Geographical Indication Products", and its meaning is similar to that of the hukou, which can only represent the birthplace of the sheep, and the Qinghai sheep is actually closer to the Tibetan sheep. Compared with the variety, fat is the most direct factor affecting the flavor of mutton, the origin of a wide selection of lamb, and moderate fat, the mutton here is delicious, can cater to the vast majority of consumers, and for the gourmets who are not happy, the flavor of the mutton in the origin is light, not enough to satisfy the cravings.