Chicken breast, Niigata chili

The semi-cooked chicken breast is smooth, tender and delicate, with a refreshing chili sauce and grapefruit aroma in the spicy fragrance, and its performance is stable. Although similar performance can be found in many yakiniku shops, it is still a good start for peace of mind.

 Oyster meat

The outer skin is crispy, the inside is firm and elastic, and the grease is balanced but not greasy, demonstrating a well-established and stable baking technique. It's just that it also belongs to a relatively common and low degree of surprise.

Chicken wings, pepper, white fungus

This dish perfectly shows the theme of the season. First marinate with pepper and spices, then stuff the spicy white fungus stewed in chicken soup, and finally fry it until golden and crispy. The juice overflowed at the moment of biting, and the taste level exploded at the same time. The elasticity and toughness of the white fungus were as surprising as a shower. Perfect proof: creativity is not a gimmick, but a solid taste building.

Chicken drumsticks, garlic seedlings

The roasting process is stable, but the flavor design is biased towards tradition, and the flavor superposition of this season's theme is lacking. It is relatively reactive during the meal period, which slightly disturbs the excitement of the overall performance.

Grilled chicken meatballs with sauce, egg yolk

The proportion of cartilage will be more pleasing if it is increased, but it is still a classic and stable existence. The thickness of the egg yolk enhances the overall viscosity and aroma.

Clarification of Buddha jumping over the wall chicken soup

It is made of smoked dried goods and air-dried chicken and ham, with a grand image. However, the soup body has a clear nourishing smell of traditional Chinese medicine (such as angelica or red dates). Although it is strong, it makes the style of the soup too solemn, which weakens its clearing effect during the roast bird meal.

Sauce roasted lily root, chickpeas cream sauce, pickled pepper pepper sauce, crushed fennel

Lily root is roasted soft and dense, the creamy chickpea sauce makes it rich in taste, and the pickled pepper sauce successfully increases the excitement. The crushed fennel above is like a highlight of the aroma, which makes the overall tone more three-dimensional.

Chicken sashimi, green bamboo shoots, mustard Qingjiang vegetables, Oolong tea jelly, chicken white soup

Representative level! The soft and tender chicken breast raw food and the sweet burst of bamboo shoots, the refreshing aromas of Qingjiang vegetables and tea jelly, push the taste buds to a multi-dimensional sensory experience. The extremely dense and silky chicken white soup at the bottom brings out a velvety soft coating, connecting all the sense of touch and taste, and it is a classic that can make people close their eyes and savor it carefully.

Leg meat

The oil has a good aroma, but the overall performance is conservative, which is a string of less memorable points tonight.

Achilles tendon

There will always be Birdy classics that will want to add two more strings after eating. With pink juicy meat hearts, crispy leg skins, and just the right amount of fat and gravy, almost no store can achieve the same sense of layering.

Xiaolongbao (chicken minced meat, beef tomato)

The concept is full score, and points are deducted for execution. The concept and theme of freshly rolled dough are very interesting, but this time the dough is not malleable and slightly thick, resulting in a heavy mouth and a lack of light soup. If the dough can be rolled out thinner, it will be able to better fit the light image of "Xiaolongbao".

Chicken wings, homemade seven flavor powder (including blue and white pepper)

The spicy aromas of blue and white pepper and Qiwei powder neutralize the grease, making it not greasy, but the more you eat, the more you rinse your mouth. Even people who don't usually like to chew bones can be persuaded.

Chicken heart

Birdy's chicken hearts are always dazzling-large, juicy, and with sauce to enhance the aroma, their fullness and presence are impressive.

Mapo Tofu, Niigata Koshihikari Rice

The end of breaking the principle! Homemade egg tofu is used, and the seasoning is Mapo sauce based on the aroma of tempeh, which brings a round and long numbness, but magically removes the aggressive spiciness. The saturation of this aroma makes the drinker willing to break the principle and take a spoonful to the end.

Dessert platter of Eight major cuisines

Fujian watermelon Mint, Huai Rose lychee Lotus Root Powder cake, Hunan Black sesame Sponge cake, Sichuan Brown Sugar Ziba, Hui osmanthus mung Bean cake, Cantonese horseshoe cake, Lu Hong Jujube Yokan, Zhejiang Longjing amber Candy, and finally tangerine peel Pu'er tea.
It is really admirable to be able to eat such a complete set of desserts with clear cultural imagery in the Yakitori shop. The setting is surging and the theme is extremely strong, which draws a sincere end to this journey.