Located on the 8th floor of Deying International Plaza in Hongyue City, Huajian Liquor was formerly known as a café in the building, and was officially transformed into a private restaurant and floral studio in 2017, named "A Forest". Today, the restaurant has moved to the 12th floor and changed its name. The husband and wife who run the restaurant have their own duties, and the husband, nicknamed "Rabbit", is the head chef of the restaurant; His wife's nickname is "Maomao", and she is a flower arrangement teacher in the studio. The restaurant wins with feelings and environment, and the couple likes to travel, quite a "poetry and distance" feelings, which attracts a group of guests who pay attention to feelings.

The restaurant is mainly home-cooked food, and most of the dishes are learned during travel, bringing together Korean, Russian, Thai and other national cuisines, and the style is varied. For example, Yang's style chicken feet come from the recipe of a Uyghur mother in Xinjiang, which has now become a signboard in the store. After the phoenix feet are marinated, they are spicy and soft and glutinous, and the amount is large, which is a perfect match with beer. Three-cup chicken from Taiwanese cuisine is also a must-have in the store, rice wine and black sesame oil make the chicken thighs fresh, and the meat is tender but not woody; The chestnut flour blends with the sweetness of the Camlan soy sauce to add a touch of sweetness to the chicken. The restaurant's selection of ingredients is ordinary, but it is better than freshness, which also makes Jiwei shrimp a major protagonist of the store's dishes, whether it is served with sliced baguettes with red sauce and garlic shrimp, or the heavier fried shrimp and mustard shrimp balls, they are all fresh and sweet, tender and not old. The cakes in the store are beautifully shaped, and most of them are decorated with fondant or cream flowers, which are very popular with customers. The fly in the ointment is that the chef's professionalism is not as good as that of other private restaurants, and the price of the dishes is slightly higher, which does not match the positioning of home-cooked food, and the cost performance is not high.

All dishes are freshly bought and cooked, and reservations must be made one day in advance. The owner sends an in-store menu via WeChat for customers to choose from, and a deposit is required in advance. The dining room is a duplex, with a small table on the first floor and a large table on the second floor, which is suitable for many people to gather. As the name suggests, the restaurant is surrounded by lush flowers and greenery, and the tables and chairs are all made of wood, which can be described as a forest in the building. The chef is hospitable, loves to chat, and occasionally cooks or delivers food on a cotton slipper, making it seem as if the diners are visiting the restaurant rather than consuming, which is not formal but warm and intimate.