Shiwei

Found this restaurant from reviews. Went there on Wednesday night. There was no queue. The environment and service were good. The dishes tasted great. The signature fish is ordered by almost every table. Two people ordered three dishes and a dessert, which was completely enough.

The restaurant is antique and has a Jiangnan feel as soon as you walk in. You can see a large pot of fish being cooked at the door. The signature tiger carp is available in large and small sizes. In fact, the small size is also quite large, the fish meat is very tender, and the taste is moderately salty. The signature eggplant is so delicious. It is crispy, spicy, and slightly sweet, which opens up your taste buds.

Shabu-shabu tripe: My favorite dish, the tripe is very tender, spicy and delicious, and it was eaten up as soon as it came up. Shiwei spare ribs: There is a lot of meat on the big stick bones. Fortunately, I ordered two for four people, otherwise I really couldn't eat it. The taste is okay, but it is still a little less tasty than the big stick bones in Northeast China. Shiwei lotus root powder: It feels like a stir-fried dish. The special vermicelli is made of lotus root, which is relatively light and tastes good. Jiang noodles: It is fermented from mung bean milk and has a sour taste. Not everyone is used to it. I feel that the more I eat, the more I adapt to it. The taste is very special. Hu Tu noodles: There are peanuts and vegetables such as carrots in it. The taste is standard and there is nothing special. Baked sweet potatoes: Cheese and other ingredients should be added to the sweet potatoes. It is sweet, smooth and delicious. Shiwei roast chicken: The taste is average. Cold olive leaves: Refreshing and delicious.

Signature dishes onion tiger head very delicious, service attitude is very good, snacks fennel cakes and teacher-flavored pot stickers are delicious, the portion is very sufficient [flavor]

In Luoyang, check in the teacher tasted green onion tiger head, tasted this yellow river eel with ID card, it is definitely a Central Plains cultural experience on the tip of the tongue! Shiwei green onion tiger head is one of the "four town tables" of Luoyang water mats, and "peony yan cuisine" "even soup meat slices" "charred fried balls" and called water mat classics. Come to Luoyang to eat a yellow river carp with ID card, not only the enjoyment of taste buds, but also a cultural dialogue through thousands of years! 🌟 Taste characteristics: fish meat is flavored with green onion, green onion is burned, green onion is fresh, the outer skin is crispy, the inside is fresh, and the green onion is perfectly integrated with the fresh fish. With special sauce, the sweetness of Yellow River salmon is revealed in the hot and sour fragrance, which is in line with the tone of Luoyang Water Seat "soup and water blend". 👏 Ceremony details: the fish body is engraved with the word "Yellow River Gold", symbolizing quality and cultural heritage. When serving, the waiter will explain the history of the dishes, such as Li Bai's poem "Three feet of the Yellow River, Ben in Mengjinju" allusions, enhancing the cultural immersion of the meal. 💰 Per capita consumption: 82 yuan 🕙 Business hours: 11:30-14:00 17:00-21:30📍 Detailed address: Building 10, Yuanhua International City Apartment, at the intersection of Yiren Road and Tongji Street, Luolong District, Luoyang 108-110 Shop