Compared with the high cost performance of the agricultural paradise, Qinghe Valley is a more petty bourgeois choice. Its Shanghai store is often frequented by many Korean celebrities, attracting many fans to check in. Suzhou Qinghe Valley is located on the shore of Ligong Embankment, with a beautiful view of Jinji Lake from the window, and at the same time, the partition is wider, the environment is not so noisy, and it is suitable for diners who require more privacy.

The mixed beef steak and pork chop in the palace are the representative works of the Blue Crane Valley. Both types of pork ribs are 2 cm thick, and the vertical and horizontal oblique knives on them are cut into continuous ravines to facilitate the marinade, and they are grilled in the oven until they are half-cooked, and then cut them thoroughly with scissors. A portion of steak meat is 300g, priced at 188 yuan, the fire is fiercely charred to lock the gravy, the oil content is low, the entrance is as creamy as smooth, and the beef fragrance is rampant between the lips and teeth. The price of pork chop meat is only 1/3 of the steak meat, and the overall performance is not as amazing as the steak, the taste is not tender or tough, but crispy and slag-free, plus the sweet seasoning, quite a bit of Cantonese barbecued pork charm. In fact, the sweetness of the mixture in Qinghe Valley is very high, if you can't accept it, you can directly order raw steak, beef ribs, beef tongue and flower meat, of which the beef ribs are 88 yuan, which is very similar to the taste of the steak in the palace, it is roasted to seven mature, the butter is fragrant but not fishy, the aftertaste is like milk fragrant, the entrance is clear and burdenless, it is worth trying the "cheap alternative".

In addition to yakiniku, the cheese omelet in Blue Crane Valley is also a trump card. Eggs cracked into cheese, corn and carrots, fluffy until rosin, and rolled into a silky cheese that pulls out the filaments, it's hard to say no. The army pot restores the authentic Korean taste, the soup is thick and spicy, the contents can be called a bumper harvest in the Northeast, meat, staple food and vegetables are stewed in one pot, and two people can get enough satiety when they order one.

The side dishes of Qinghe Valley are more monotonous than those of Nongyuan, most of them are conventional types such as bean sprouts, kimchi, and mashed potatoes, and the delicacy and seasoning are relatively ordinary, among which the texture of the mashed potatoes is coarse and hard, and the taste is not good. A little memory point is the sugar water pumpkin, the honey fragrance infiltrates every fiber of the pumpkin, and the mouth is particularly sweet. If you reserve a seat in advance, the side dishes will be placed on the table before you arrive, waiting for customers to eat. However, there is no pumpkin porridge, let alone ice cream or other desserts, which can be seen as a lack of sincerity.

Qinghe Valley has two floors, the first floor is a scattered seat, the location is spacious and bright, professional ventilation equipment is good to absorb excess oil smoke, hair and clothes are not easy to smell. After roasting one meat, a grilling net is changed to prevent char from staining the next meat. The second floor is a private room, which has a wider view and a better view during the day. There is no baking tray in front of the dining table on the second floor, but the waiter bakes it next to it and serves it later, but there is no ventilation on the second floor, so the smoke is large, and diners who are sensitive to smoke are more recommended to go to the first floor to eat, and try not to order food with too much marinade juice.