In one sentence to describe Puyutang, it may be: beautiful not like a powerful faction. With an area of more than 1,000 square meters, there are beautiful screen partitions and Bogu shelves everywhere, delicate old tiles on your feet, a double-layer ceiling when you look up, and a transparent open-air courtyard when you look out, which may be difficult for many passing diners to associate with Hakka cuisine. In fact, Puyutang has been a restaurant for more than ten years, and it is also the oldest restaurant in the OCT Creative Park.
Making the simplest dishes to the extreme is Puyutang's specialty. The raw materials of local pork soup are only local pork and Wutong Mountain spring water, and after serving, grab a handful of salt and pepper, which is a pot of fragrant three-dimensional, mellow but not greasy Hakka famous dishes. There are only three steps to make the chicken with shallots, cooked, cut white, drizzled with shallots and soy sauce, and then served. The more you return to the basics, the more you can appreciate the confidence of the restaurant in the ingredients. Puyutang selects the free-range Wenchang chicken from the farm, after the master's precise heat control, the chicken skin is thin and refreshing, the chicken is delicate and firm, and you know that this chicken must be well-maintained before death, and love sports rich chicken.
In addition to local pork soup and chicken with shallots, famous Hakka dishes such as raw baked stuffed tofu, three cups of duck, local pork and tempeh pot, pumpkin and taro pot are also the representative works of Puyutang for ten years. If you've built trust in the restaurant, try the chef's own dishes, such as Delicious Duck. Free-range baer-headed ducks are fat and thin, but by no means the protagonist; The dried bamboo shoots brought by the boss from Meizhou are the finishing touch, and the fine fibers are full of spicy sauce, which is not rotten or tough, tender and crispy. However, the taste of this dish is salty and heavy, and you may have to send several bites of rice to eat with one bite of bamboo shoots, so light food lovers recommend a detour.
The pricing of Puyutang has no advantage in a crowd of affordable Hakka dishes, and the portion is small, but in terms of geographical location and decoration environment, the cost performance is acceptable. However, individual waiters roll their eyes, quarrel with customers, do things lazily, uneven kitchen preparation, poor air conditioning and other situations occur frequently, which may be the natural flow of the prosperous area, coupled with a good production level, the service quality of Puyutang is the most missing link.
