The master started with pot dumplings in 1991, and gradually turned into a private restaurant. Although the restaurant is still located downstairs in the residential area, because of its fame in recent years, many diners have come to visit it, and it is very close to ordinary home-cooked restaurants in form.
The owner of the restaurant is the first generation of chefs, and several special dishes are made by him. Different from Nanlan's private cuisine, the master is no longer in charge of the cooking, and the dishes are all cooked by his apprentices.
The frying pan beef raw omelette, which is the head of the town store, is still a bowl of minced beef soup when served, and the proprietress will crack 5 eggs into the pot, and then help the wok mix well. The pot is rich in color, with golden egg mixture, bright red chopped peppers and green shallots, and it can be eaten when the soup is dry. The minced beef is fresh and chewy, and the eggs absorb all the fat, making it tender and mellow in the mouth, and it is quite good to eat on its own or with bibimbap. Tai Chi Tou is a fried small eel, which is named after the eel curled up into a pattern similar to Tai Chi. The meat of the eel is thick, the taste is crispy, and it is spicy and flavorful after being mixed with seasoning, which is a good accompaniment to the snack.
The hot coriander kidney flower also reflects the maturity of the store, the waist flower boiling time is just right, the taste is maintained in the most tender state, and there is no peculiar smell when eating. The "best fried chicken with ginger in Changsha", which has been strongly recommended by many food media, is a bit exaggerated, the chicken is diced into large pieces, and some parts are not flavorful enough, and the same problem also appears in the fried screw meat with river mussels.
There are less than 10 tables in total, and during peak hours, the restaurant will set the tables on the side of the road, creating a lively atmosphere, completely free from the intimate nature of a private restaurant. The restaurant is old-fashioned, the service staff is limited, and there is almost no service other than serving food.
