The location of the restaurant is very good, the room layout is also very high-grade, the service quality is also very high, the signature dish is braised fish head, the fish head is used in the fresh flowers of the reservoir of Xinyang Nanwan Reservoir, the taste is very good, recommend it, but the price of the dish is a bit high

五世名廚豫菜館（緯二路店）

餐厅位置很好，房间布置也很上档次，服务质量也很高，招牌菜是红烧鱼头，鱼头采用的是信阳南湾水库的水库的新鲜的花鲢，味道非常不错，推荐一下，但是就是菜价有些偏高

这家主要做豫菜，豫菜里面以信阳菜最为特色，红烧鱼头就是信阳南湾鱼头，鲜嫩可口。还有砂锅肥肠，有点信阳罗山大肠的味道。都是我喜欢吃的。酒店的用餐环境很好，很干净，也很安静。尤其是菜上的很快，几乎不用等。超赞。

This home mainly cooks Yu cuisine. The Yu cuisine is the most distinctive of Xinyang cuisine. The braised fish head is Xinyang Nanwan fish head, fresh and delicious. There is also a casserole fat intestine, a bit of the taste of Xinyang Luoshan intestines. I like to eat it. The dining environment of the hotel is very good, very clean and very quiet. Especially the dishes are fast, hardly waiting. Awesome.

饭店在纬二路与花园路交叉口，向东200米，战友宾馆一楼，属于市中心，交通方便。环境也不错，房间都挺大，服务员态度也很好。就是菜量不是太大。

The hotel is at the intersection of Wei&#39;er Road and Huayuan Road, 200 meters east, on the first floor of the comrades-in-arms hotel, which belongs to the city center and has convenient transportation. The environment is also good, the rooms are quite big, and the waiters are very good. The amount of dishes is not too big.

#携程美食林#花园路纬二路上的【可豫红烧鱼头】菜品烹制用水皆是层层净化的纯净水，尝过鲜嫩的鱼头肉再盛上一勺味道鲜美浓郁的汤汁，&ldquo;花鲢美在腹，味在头&rdquo;的真谛就全在这里了。【锅贴豆腐】这道传承于上世纪三十年代的开封地方传统名菜，就连在本地也很难吃到了。主要馅料是精制虾肉和猪肉，其成品色泽微黄而酥焦，外酥里嫩，轻轻咬开，白菜的包裹薄如蝉翼，内料也因为虾仁的加入口感更富层次，由内到外，简单而并不单一。【清汤鸡豆花】吊汤，大概算是所有烹制手法中最繁杂的一种了，从毛汤到高级清汤，期间要经过数次熬制、除杂及过滤方得一碗鲜香入味的精致清汤。作为奥巴马总统访华欢迎晚宴的头汤，清汤鸡豆花的清透醇厚有着打破东西方饮食文化壁垒的实力。高级清汤鲜香四溢，鸡茸洁白如玉、嫩似豆花，入口如云雾轻盈，轻抿即化，老少皆宜，从色彩到口感，不见一丝张扬却仍旧令人惊艳，朴实而非平淡、简约之中包含着最精致的美味。另外还有小炒黑猪肉、上汤虾仁鲜腐竹等都是进店必点，十分下饭。人均：88元

# Trip.com Food Forest# Garden Road Wei&#39;er Road [Can Yu braised fish head] The cooking water is pure water purified by layers of purified water, tasted the fresh fish head meat and then put a spoonful of delicious and rich soup, &quot;flower beauty in the stomach, taste in the head&quot; real oysters are all here. [Pot sticker tofu] This traditional dish inherited from Kaifeng in the 1930s, even in the local area, it is difficult to eat. The main filling is refined shrimp meat and pork, its finished color is slightly yellow and burnt, the outer and the inside is tender, gently bitten, the package of cabbage is thin as a flap, the inner material is also because the shrimp is added more layered, from the inside to the outside, simple and not single. [Clear soup chicken bean flower] hanging soup, probably the most complicated of all cooking methods, from Mao soup to high-grade clear soup, during the period to be boiled several times, decontamination and filtering to get a bowl of delicious and delicious delicate clear soup. As President Obama&#39;s head soup for the welcome dinner in China, the clear and mellow soup of chicken bean curd has the strength to break down the cultural barriers of East and West food. The high-end clear soup is full of fresh fragrance, the chicken is white as jade, tender as bean flower, the entrance is light as clouds, light and instant, suitable for all ages, from color to taste, there is no trace of publicity but still amazing, simple and not flat, simple contains the most exquisite delicacy. In addition, there are small fried black pork, shrimp soup, fresh bamboo, etc. are all must-orders when entering the store, and they are very much eaten. Per capita: 88 yuan

参加社区活动的可豫红烧鱼头试吃。。。。。。。之前去过一次纬二路店，感觉携程攻略或者美团用户，按网友攻略给的地址还是非常准确的。为啥这家店生意好，因为傍着银行（旁边是交通银行）。。。。。。。。。活动是在二楼的橄榄厅，二楼是包房，三楼则是散客区和小雅间，适应不同需求。三楼也可以看到部分厨房，环境来说还是很不错的。。。。。。。。。。菜品上，就不一一说，只说重点。重头戏肯定是红烧南湾湖有机鱼头，能够成为店名之选，足见这道菜的重要性，到可豫，吃什么，红烧鱼头。从选材上南湾湖花鲢就是不可多得的好食材，外号胖头鱼的花鲢做鱼头菜再好不过，红烧更能保证鱼的好吃。鱼头是肉蛋白，豆腐是植物蛋白，搭配结合，更加完美。。。。。。。。。。。。。二说这个大葱烧海参，鲁班张做海参多年，而大葱烧海参也是豫菜里比较重要的一员，鲁班张旗下的店，这个也是比较受欢迎的。海参的营养价值和口感都是极品，再搭配同样是极品的小锅米饭，绝对是不错的选择。。。。。。。。。位汤，清汤鸡豆花，能成为国宴汤菜之一，在热菜之前趁热喝，健脾胃，保健汤，可豫的汤贵在用水用料讲究，用时用心。。。。。。。。锅贴豆腐，是开封传统名菜，想不到的是精美的外观下，以为就是豆腐，实际上是很有料，至少有虾仁，马蹄，鱼肉等，味道可能比虾仁锅贴更胜一筹。。。。。。上汤虾仁鲜腐竹，吃的就是鲜腐竹，成本更高，口感更佳。蒸野菜这个主要是槐花刚下来就有了，足见更新的挺快，吃的就是要新鲜。风味烧鸡不同于别的地方的卤鸡，鸡皮脆脆的。图片选择有限，其他如烹汁牛仔粒，刺身三文鱼，脆皮茄子等也是值得推荐的。。。。。。。达康书记的G携程攻略，做饮食的更看重自己的品牌，玺园改叫可豫红烧鱼头，可是老郑州依然记得玺园，这就是品牌，相信坚持做更好豫菜的可豫红烧鱼头，也会成为一个豫菜名片。

You can try Yu braised fish head to participate in community activities. . . . . . . I have been to a Wei&#39;er Road store before, and I feel that the address given by the netizen&#39;s guide or Meituan user is still very accurate. Why is this store business good, because it is close to the bank (next to the Bank of Communications). . . . . . . . . . The activity is in the olive hall on the second floor, the second floor is a private room, and the third floor is a FIT area and a small elegant room, which adapts to different needs. You can also see some kitchens on the third floor, and the environment is still very good. . . . . . . . . . On the dishes, I won&#39;t say one by one, I just say the key points. The main scene is definitely braised Nanwan Lake organic fish head, can become the choice of the store name, it shows the importance of this dish, to hesitation, what to eat, braised fish head. From the selection of materials, Nanwan Lake Flower is a rare good ingredients. The flower of the nickname fat head fish is no better than the fish head dish. Braised can ensure the deliciousness of the fish. The fish head is meat protein, tofu is plant protein, combined with it, more perfect. . . . . . . . . . . . . . . Second, this green onion-burned sea cucumber, Luban Zhang made sea cucumber for many years, and green onion-burned sea cucumber is also a more important member of Yu cuisine, Luban Zhang&#39;s store, this is also more popular. The nutritional value and taste of sea cucumbers are excellent, and the same is the best small pot rice, which is definitely a good choice. . . . . . . . . The soup, clear soup chicken bean flower, can become one of the state banquet soup dishes, before hot dishes, spleen and stomach, health soup, can be hesitant soup expensive in water use materials, use heart. . . . . . . . Pot sticker tofu, is a traditional famous dish in Kaifeng, unexpectedly under the exquisite appearance, thought it was tofu, in fact, very material, at least shrimp, horseshoes, fish meat, etc., the taste may be better than shrimp pot stickers. . . . . . The soup shrimps are fresh bamboo, and the fresh bamboo is eaten. The cost is higher and the taste is better. Steamed wild vegetables are mainly just after the shavings come down. It shows that the update is very fast, and the food is fresh. The flavored roast chicken is different from the braised chicken in other places, and the chicken skin is crispy. Picture options are limited, others such as cooking juice cowboy grains, sashimi salmon, crispy eggplant, etc. are also recommended. . . . . . . Dakang secretary&#39;s G Trip.com Raiders, do food more value their own brand, Gion changed to Keyu braised fish head, but old Zhengzhou still remembers Gion, this is the brand, I believe that insisting on making better Yu dishes can Yu braised fish head, will also become a Yu dish business card.

特别有幸中了社区活动的可豫红烧鱼头试吃，谢谢boss和各位社区长老。去年可豫还叫玺园的时候，朋友邀请来这边就餐，时间冲突没能来，这次抽中说明我和可豫有缘分啊。就餐前可豫的工作人员带领着上三楼参观了雅居，大厅，炖品区。特别喜欢雅居里的瘦金体书法，打听了郑总得知是开封第一楼的老总所书，为雅居增辉不少啊。挑食患者的试吃感受如下。凉菜。刺身三文鱼，厚片鱼生口感一级棒，有少许冰渣。风味烧鸡，摆盘和颜色略逊色。基于对儿时烧鸡的感情不评论。千层肚(没上)。驴肉卷菜，搭配豆腐皮和香葱段。个人感觉春饼或荷叶饼更搭一些。不过品牌有品牌的考虑。空口吃也很鲜美，尤其带筋部分。脆泡佛手瓜，看上去有点像青萝卜，吃口非常脆，轻微酸咸，开胃。桃仁绿橄榄，菜名可能有出入。绿甘蓝有一种特别的香醇，似曾相识，有点像十香菜。蘸汁黑豆腐，口感略硬一些。比较而言还是喜欢寻鲜记生态豆腐的口感。蒸野菜，三叶香&amp;amp。槐花。槐花比老妈蒸的好，裹的面粉很薄，槐花清香，带一点可以承受的蒜香。位汤。清汤鸡豆花，白色的不是豆花，是鸡茸混合了蛋清，一清二白三红。据说是人民大会堂宴会的菜品，要吊十几个小时才出去的汤，特别难得的功夫菜。热菜。红烧南湾鱼头，目前主推的看家菜，从信阳南湾湖水库运过来的活花鲢，当地采购价15元一斤，成本相当高。大份是整个鱼头，可供10人食用，小份是半个鱼头。大葱烧海参，郑总特别教我们怎么辨别野生海参。海参皂苷具有抗肿瘤，抗真菌，抗病毒，细胞毒，免疫调节，溶血等多种生物活性。回家后特地翻了新华字典，苷gan旧称甙dai。不管苷还是甙，营养价值都一样啦。可豫吃海参的正确方式是两块海参三段葱，搭配米饭绝佳哦，安安队长说之前有会员打包里面的葱回家呢。烹汁牛仔粒，干红线椒藤椒掩映着牛肉粒，口感实在有嚼劲，并不会很干，也不辣。但是单纯觉得换成杭椒的话，色彩上会更漂亮一些，营养也更全面一些。说到这边就想起来原来的上海老板，对豫菜的评价就是量大，口味重，色和香都做的不够好。真心希望豫菜也能够融汇创新，让精细的南方人也心服口服。锅贴豆腐，又一道功夫菜，即是锅贴又是豆腐，又不仅仅是豆腐，还有虾仁碎，马蹄碎，鱼肉碎，完全可以媲美粤菜里的白菜牛肉卷。上汤虾仁鲜腐竹，色香味俱佳，美味无须多言。榴莲八宝饭，造型可以再下点功夫，比如用鱼形模具做出鱼的形状，花生和玉米粒不要那么多。豆豉鲮鱼油麦菜，快手菜，不多说了。脆皮茄子，茄子本身的调味没有问题，造型再下点功夫，想要摆盘漂亮就得不惜成本。炸物多碟酱汁更好。面点。鸡蛋灌饼，颜色非常出色，可以来份只灌鸡蛋不要葱的么。脆皮素包，烫面包子，韭菜鸡蛋粉条包，春天的韭菜最鲜，平常不吃韭菜的我破例吃了半个。主食。婴儿面，刚开始缺了我的面，服务员打了招呼过几分钟后上了，but一碗葱花，服务员马上撤了，另上了没有葱的面。手工面，偏硬，除了面汤的一点点咸味没有其它任何调料配料，回归食材本身的味道。用餐过程中郑总全程陪同，并对鲁班的企业文化，菜品的选材，用料，烹调方式进行了详细的解释，真是长知识啊。鲁班既然作为豫菜的领军人物，行业标杆和翘楚，希望在各方面更精进一下，百尺竿头更进一步，把豫菜发扬光大。最后再次谢谢网友攻略，谢谢安安队长，谢谢郑总和可豫全体工作人员。

Especially fortunate to have a community activity, Yu braised fish head can be tried, thank you boss and the community elders. When Keyu was called Liyuan last year, a friend invited him to eat here. The time conflict did not come. This time, I explained that I and Keyu had fate. Before the meal, the staff who can Yu led the tour to the third floor to visit the elegant residence, the hall, and the Yipin area. I especially like the thin gold calligraphy in the elegant residence. I asked Mr. Zheng to learn that it is the old general&#39;s book on the first floor of Kaifeng, which adds a lot of glory to the elegant residence. The taste of picky-eat patients is as follows. Cold dishes. Sashimi salmon, thick slices of fish taste first-class, with a little ice residue. Flavored roast chicken, set and color slightly inferior. No comment on the feelings of childhood roast chicken. Thousand layers of belly (not on). Donkey meat rolls, with tofu skin and onion segments. Personally feel that spring cake or lotus leaf cake is more. But the brand has brand considerations. Empty stuttering is also delicious, especially the gluten part. Crispy bubble bergamot, it looks a bit like green radish, the mouth is very crisp, slightly salty, appetizer. Peach kernel green olives, the name of the dish may be different. Green kale has a special mellow, like acquainted, a bit like ten coriander. The black tofu with pickled juice has a slightly harder taste. In comparison, I still like to find the taste of ecological tofu. Steamed wild vegetables, three leaves fragrance &amp; shavings. The shavings are better than the steamed mother. The flour wrapped in the flour is very thin, the shavings are fragrant, and there is a little bearable garlic. The soup. The clear soup chicken bean flower, the white is not bean flower, is the chicken stew mixed with egg whites, one white and three red. It is said that it is the dishes of the Great Hall of the People banquet. It takes more than ten hours to hang the soup, which is a particularly rare kung fu dish. Hot dishes. Braised Nanwan fish head, the current main promotion of the family dish, the live flowers transported from Xinyang Nanwan Lake Reservoir, the local purchase price is 15 yuan a catty, the cost is quite high. Large portion is the whole fish head, which can be eaten by 10 people, and small portion is half a fish head. Onion roasted sea cucumber, Mr. Zheng specially taught us how to distinguish wild sea cucumber. Sea cucumber saponin has a variety of biological activities such as anti-tumor, anti-fungal, anti-viral, cytotoxic, immune regulation, hemolytic and so on. After returning home, I specially turned over the Xinhua dictionary, and the old name of glycoside gan was dai. Whether glycoside or sputum, the nutritional value is the same. The correct way to eat sea cucumbers is two sea cucumbers and three onions. It is excellent to match rice. Captain Anan said that there were members who packed the onions home before. Cooking juice cowboy grains, dry red line pepper vine peppers cover the beef grains, the taste is really chewy, not very dry, not spicy. But simply feel that if you change to Hangjiao, the color will be more beautiful, and the nutrition will be more comprehensive. Speaking of this, I remembered the original Shanghai boss. The evaluation of Yu cuisine is that the amount is large, the taste is heavy, the color and fragrance are not good enough. I sincerely hope that Yu cuisine can also integrate innovation, so that the fine southerners can also be convinced. Pot sticker tofu, another kung fu dish, that is, pot sticker and tofu, not only tofu, but also shrimp, horseshoe, fish, can be compared with the cabbage beef roll in Cantonese cuisine. The soup shrimp fresh rot bamboo, the color and fragrance are good, and the deliciousness needs no more words. Durian eight treasure rice, shape can be more effort, such as using fish mold to make the shape of fish, peanuts and corn grains not so much. Bean carp oil wheat vegetables, fast hand dishes, not much to say. Crispy eggplant, eggplant itself seasoning is no problem, the shape is more effort, if you want to put a beautiful plate, you have to pay for it. Fried more sauce is better. Noodles. Egg cake, the color is very good, can you just fill the egg without onions? Crispy vegetarian bag, hot bread, leek egg powder bag, spring leek is the freshest, usually do not eat leeks I made an exception to eat half. Stuff food. The baby noodles, just missing my noodles, the waiter said hello for a few minutes, but a bowl of onions, the waiter immediately withdrew, and the other noodles without onions. Handmade noodles, hard, except for the little salty taste of noodle soup, no other seasoning ingredients, return to the taste of the ingredients themselves. During the meal, Mr. Zheng accompanied the whole process, and explained the company culture of Luban, the selection of dishes, materials, and cooking methods in detail. It is really a long knowledge. Since Luban is a leading figure in Yu cuisine, the industry benchmark and leader, I hope to improve in all aspects, and go further in 100 feet of steamed bread to carry forward Yu cuisine. Finally, thank you again for the netizens&#39; guide, thank you Captain An&#39;an, thank you Mr. Zheng and all the staff of Yu.

到郑州的第一顿晚饭选择了这个家食堂，因为不太了解当地的开饭时间，我们五点半到店时竟然还没有其他顾客，一打听才明白，当地人习惯在七点以后才开始晚餐时间。就算早到了，不过餐馆的服务生也接待了我们，让我们切身感受到了郑州人的热情呢??。。。。。。。。。。先说这家店最有特点的菜就属南湾湖有机大鱼头,之所以就点了半只鱼头,是因为这个菜量大,就这样到最后还给剩下好多呢。这个招牌鱼头，特别清新，鱼肉一丁点儿的土腥味都木有，而且十分香嫩，此菜是咸鲜口的，有小米椒和鲜胡椒的加入，让这锅鱼头汤热辣了起来????，鱼头炖制够火候，把鱼头里的角质都给炖出来了，以致于鱼汤都略微粘稠了，用这锅鱼汤泡上白米饭??，不消几下就把一碗白米饭给消灭光了。。。。。。。。。河南烩面，是来河南必吃的，看着乳白色的汤面非常清爽，不过里边的内容丰富，羊肉，豆腐丝，木耳，香菜，粉丝外加扁扁的面条，汤鲜味美??️很呢。。。。。。。。。曾经在全国各地红极一时的红焖羊肉，换现在的说法绝对是网红了??颜色红亮，微辣咸鲜，关键是羊肉好，除了香味??️其他的杂味，垫底的白菜叶饱吸了肉香和汤汁，搭配白米饭和馒头都好好次啊。。。。。。。。。鸡蛋卷煎，用鸡蛋皮包裹上肉馅和淀粉的混合物，经过蒸制再浇上调料，好看也爽口，适合下饭。。。。。。。。。锅贴豆腐，也是这家店的一个特色菜，用肉馅和豆腐搅拌均匀后，用白菜叶包成一个个小方块，然后用油煎至而成，白菜的水分滋润了内馅，让豆腐和肉更嫩了，河南菜大都咸鲜口，很少能尝出甜味来，北方菜系特色。。。。。。。。唯一的甜口菜就属桃胶山药了，糖桂花浇汁，是个类似于甜品的凉菜，都要河南的铁棍山药好，果真名副其实，山药泥特别细润滑腻，配上桃胶和糖桂花，超香又好味??。

I chose this canteen for the first dinner in Zhengzhou, because I didn&#39;t know the local dinner time. When we arrived at the store at 5:30, there were no other customers. I only understood when I asked. The locals used to start dinner time after 7 o&#39;clock. Even if we arrived early, the waiter in the restaurant also received us, so that we felt the enthusiasm of Zhengzhou people? ? . . . . . . . . . . . First of all, the most characteristic dish in this store is Nanwan Lake organic fish head, the reason why I ordered half of the fish head, because this dish is large, so that in the end, I will give a lot of leftovers. This signature fish head is particularly fresh, the fish meat is a little bit of earthy smell, and very fragrant, this dish is salty, there are millet pepper and fresh pepper added, let this pot fish head soup hot up? ? ? ? , the fish head pickled enough fire, the horns in the fish head were all simmered out, so that the fish soup was slightly sticky, with this pot of fish soup soaked in white rice? ? , not a few times to eliminate a bowl of white rice to wipe out. . . . . . . . . . Henan noodles, is a must to come to Henan, watching the milky noodle soup is very refreshing, but the content inside is rich, lamb, tofu silk, fungus, coriander, fans plus flat noodles, soup delicious? ? ️ very. . . . . . . . . Once red stew mutton in all over the country, the current statement is definitely a net red? ? The color is red and bright, slightly spicy and salty, the key is that the mutton is good, except for the fragrance? ? ️ Other miscellaneous flavors, the bottom cabbage leaves are full of meat and soup, and the white rice and steamed buns are good. . . . . . . . . Fry the egg roll, wrap the meat filling and starch mixture in the egg skin, steamed and then poured the seasoning, good-looking and refreshing, suitable for eating. . . . . . . . . Pot stickers tofu, also a specialty of this store, with meat filling and tofu stirring, with cabbage leaves wrapped into small squares, then fried with oil, the water of the cabbage moisturizes the filling, so that the tofu and meat are more tender, Henan cuisine is mostly salty and fresh, rarely can taste sweet, Northern cuisine characteristics. . . . . . . . The only sweet dish is peach gum yam. Sugar osmanthus juice is a cold dish similar to dessert. It must be good for Henan iron stick yam. It is really worthy of the name. The yam mud is particularly fine and greasy. It is accompanied by peach gum and sugar osmanthus. It is super fragrant and delicious? ? .

五世名廚豫菜館（緯二路店）

Tempat Menarik Berdekatan 五世名廚豫菜館（緯二路店）

Hotel Berdekatan 五世名廚豫菜館（緯二路店）

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