The owner of this restaurant is very kind and will remind you of some special dishes that outsiders are not accustomed to eating.
My favorite is their specialty yellow glutinous rice. The steamed glutinous rice is neither soft nor hard, just the right amount, and it won’t hurt you if you eat too much. The yellow color is obtained by boiling the yellow-petaled flowers collected during the Qingming Festival and soaking the glutinous rice for dyeing.
The fried wild fish is crispy and delicious when eaten hot.
The secret beef ganba is bacon stir-fried with garlic moss. I didn’t see what Ganba looked like.
The steamed hibiscus eggs are covered with tomatoes, a strange combination.
Isn’t water bracken just fern leaves? The process of boiling water was not handled well, and the mouth was sticky and sticky. Even after eating too much, the mouth was astringent.