Xinxing District, Kaohsiung City｜六合冰燻滷味

The process of picking up half a lobster in Boston lobster is a bit cruel. Although we all know how the food is made, it is still a bit unbearable to see it with our own eyes. There are so many of us that my brand is at the end. It’s useless, because you can only cook it in your own hot pot. The fresh meat is indeed fresh, but it’s not delicious. The way ingredients like lobster should be used can maximize its deliciousness. Such a one-pot cooking method is a bit overwhelming. It’s simple and thick. Compared to me, I prefer sizzling garlic lobster. It’s not Boston lobster, it’s French red dragon. What impresses me the most is the stretched noodles in this video. Do you have Haidilao’s visual sense of western original ecological vegetables? This is my most recommended. The vegetables are really fresh and tender, and they are the only ones that I think exceed Portunus crabs in the first place. In addition, there are no hairy crabs here, only sea crabs, no river crabs. I don’t know if there have been no ones, or there are no parking spaces in the West Third Ring store when we went, but not too many

Eggs are really delicious, highly recommended

Tasty and delicious