Hay House bridge noodle, comparable to "state banquet" hot broth is poured into the bowl high, has maintained the original hot degree, the chicken pieces, ham wrapped quail eggs into the soup, then put vegetables, and finally into the noodle. Hay House expands to a grand feast bridge noodle snack in the form of meta, featured 16 prefectures snacks, such as: milk cake Dali, Shangri-La cattle Thelephora, Chuxiong wild bacteria, according to the first fruits, snacks, entrees, bridge noodle, desserts order to name serving.

Fennel, adhering to the purpose of inheriting and carrying forward the extensive and profound Chinese culture, has been committed to the development, promotion and inheritance of Chinese traditional catering culture and Yunnan cuisine characteristics. Fennel group has been engaged in catering and bar business for 17 years, and has always adhered to the principle of "one shop, one grid". More culture and traditional customs will be integrated into the diet and entertainment. Fennel products more prominent self, personality, this feature has been popular with Yunnan people. There are two waves of chefs in Xilou. One is the Sichuan Yunnan team, which can satisfy increasingly picky customers; the other is the Guangdong team, which is responsible for making Chaoshan beef hotpot. The differentiated team can grasp the taste of the dishes and bring the flavor to the extreme. The scenery of Cuihu lake is infinite, and the scenery in four seasons is wonderful. In early spring, willows sprout, all around a vitality; summer lotus infinite green, pink and Dai Zhuo Zhuo jump branches; autumn wind blowing, seagulls flying. At the moment, just right! On the Bank of the green lake, seagulls circle and hover in the blue sky, crossing the corridor and over the woods, not for food, not for other things, just happy and comfortable. Why can such scenery be seen in detail? It"s only because I"m on the roof of Xi building. The top floor restaurant layout is comfortable and elegant, and the outdoor seats are filled with romantic feelings. When you taste delicious food, you can overlook the fresh and beautiful scenery of Cuihu lake, feel the magnificent wind and cultural essence of the Army Academy. Fenxiangxi floor, languidly lying on the chair, holding a cup of tea, breeze slowly, ear lingering. The most pleasant afternoon time, only this scenery is excellent. The four story building is just right. Under the patio umbrella, it has a special flavor. In the private room, the mural decorations are lifelike, elegant and exquisite, lifelike. If you don"t look closely, it"s hard to appreciate its essence. If you pay close attention to the murals, furniture and tableware here, they are all carefully selected and refined after the arrangement. The so-called perfection is just like this. The perfect experience of low-key luxury and comfortable. No wonder, the literati love it. The exquisite crisp steamed buns have a strong flavor of Kunming. The Chinese diet is inseparable from steamed buns. Goubuli in Tianjin, BBQ buns in Guangzhou, xiaolongbao in Guantang in Shanghai, and broken crisp buns in Kunming are all precious cultural heritages left by Chinese diet from generation to generation. Broken crisp bun originated in 1903. It was a coincidence that the steamed bun fell to the ground and broke the crisp. The boss turned to make the "broken crisp bun" a signboard. From then on, the taste buds of Kunming people began to jump, and the sweet and salty steamed bread was very popular. The broken crisp bun with more layers is hidden in a four story building next to the green lake. There is a maker of broken crisp bread in Kunming. Everyone calls him master Wang. He devoted his precious life to the production of broken crisp bread. The taste of a seemingly ordinary steamed bun can only be known after eating it in the mouth. The steamed bun is soft and the filling is pure, and the sweet ham filling quickly overflows the mouth; the mushroom salty steamed bun is tasted carefully and tasted lightly. It is not difficult for a person to do a good job. It is difficult to do one thing well with all one"s life. Day after day, starting at the time when the stars are about to fade, and rest at the time when the lights are dying out, just for this soft and rich mouth. Recalling the past years of Cuihu lake, there were only fennel houses and bustling places. If you could get a quiet place, you would be happy to do anything. In 10 years, although it is difficult for the sea to become a mulberry field and the past is hard to trace back, it can change a lot. Xilou is the precipitation of time, the trace of years, and the peace and tranquility of downtown. Fennel, adhering to the purpose of inheriting and carrying forward the extensive and profound Chinese culture, has been committed to the development, promotion and inheritance of Chinese traditional catering culture and Yunnan cuisine characteristics. Fennel group has been engaged in catering and bar business for 17 years, and has always adhered to the principle of "one shop, one grid". More culture and traditional customs will be integrated into the diet and entertainment. Fennel products more prominent self, personality, this feature has been popular with Yunnan people. When you come to Fenxiang Xilou, the dishes are highly recommended by Xiaobian: the cross bridge rice noodles of Xilou are comparable to the "state banquet". The hot soup is poured into a high bowl, keeping the original degree of scalding all the time. Wrap the chicken slices and ham slices with quail eggs, put them into the soup, then put the vegetable dishes, and then pour the rice noodles. The banquet, of course, was a feast. The Xilou cross bridge rice noodles banquet is a grand gathering of snacks. It selects 16 local snacks, such as Dali milk cake, Shangri La dried beef jerky, Chuxiong wild mushrooms, etc., and serves them one by one according to the order of fruits, snacks, main courses, cross bridge rice noodles and desserts. There are two waves of chefs in Xilou. One is the Sichuan Yunnan team, which can satisfy increasingly picky customers; the other is the Guangdong team, which is responsible for making Chaoshan beef hotpot. The differentiated team can grasp the taste of the dishes and bring the flavor to the extreme. The fried scorpion in Xilou is not easy to get on fire and is not like the "mouth" of a bee pupa. Foie gras with blueberry red wine sauce, delicious incomparable. Only if you taste it yourself, you will know that the world is delicious. Reservation telephone: 67121909 / 18213006373 dining address: 100 Cuihu North Road