It is also a Northeast restaurant that wins with low price and quantity, imitating Northeast style decoration, with red bricks and green jackets everywhere; Cooking skills are not showy, there is no plating, and there is no service at all, what can be done is to give people a sense of satisfaction at the lowest cost with a sufficient amount of dishes.

There are really not many highlights in the dishes of this restaurant, and it is still at a passing level. Pork stewed vermicelli is made of fine round powder, which is smooth and plastic-free, and is not mushy and not easy to break after a long time of cooking; The fat of the pork belly is not greasy, the lean meat is slightly chai, and the overflowing fat aroma makes the vermicelli taste more three-dimensional, but the seasoning is salty, so it is recommended to eat it with rice. Sesame sauce peel is different from the current mainstream "heavy side dish, light peel" plating method, which spreads cucumber shreds and purple cabbage on the bottom of the plate, covers a bunch of peels mixed with vinegar and sugar on the surface, and pours a puddle of sesame sauce on the top, the appearance is extremely rough, fortunately, the condiment ratio is balanced, the taste is smooth and moist, suitable for it as a staple food.

Although he claims to be the king of dumplings, the dumplings in the four seasons of the Northeast are really mediocre. Su Sanxian claims that one of the fresh foods is shrimp, but in fact, most of them are leeks, and even eggs are hard to find, which inevitably makes people suspect that the shrimp is swaggering. The taste of sauerkraut dumplings is as bland as cabbage, and the poor meat quality is even more prominent under the clear seasoning. In comparison, the filling with shepherd's cabbage and fennel is more normal, but it is not impressive. There are 6 dumplings in the Northeast Four Seasons Dumpling King 1 tael, and the store requires each dumpling to start at 3 taels, or you can choose 2 flavors to spell it into 4 taels.

In addition, the meat smell of the sauce stick bones is very strong, there is no brine aroma, only excessive saltiness. Crispy potatoes also appear from time to time. The pot wrapped meat actually put a lot of minced garlic, but not the ginger and coriander, and at the same time fried very dry and hard, quite chewy. The quality of service is more worrisome than the dishes, the waiter rolls his eyes at the customer, the attitude is blunt, often ignores the needs of the customer, and there are often oolongs when paying, and it is not uncommon to miscalculate the account and run out of the store to chase the customer's payment record, and the dining experience is eye-popping.