"CAI Cun"
What a pleasant surprise
This restaurant operates on a reservation basis. The overall atmosphere is quite nice. Most of the customers are regular or recommended. The majority of them come here to have a serious meal. I like this feeling.
The service is quite considerate and the response is very positive. The chef was very dedicated in his cooking. He gave us a new dish under development and collected feedback very carefully. It feels like he really put his heart into the dishes.
The "Sour Soup Pig's Feet" was a particularly unexpected surprise that changed my impression of this dish. The soup is very tender and melts in the mouth. The taste of the soup is well-balanced. Although it is sour and spicy, it is not irritating when eaten and is very refreshing. A dish I really like.
Tree tomato and pork ribs is my favorite dish. The ribs are marinated, so no salt was added during cooking, but they still have a salty taste. The sweet and sour sauce on top is a puree made from tree tomatoes, preserved plums and pumpkins, which is very balanced. It's the dish I'm most looking forward to after eating.
The braised pepper, preserved egg and tofu was well-prepared with no bitter taste at all.
The beef tongue is very tender, and the accompanying mushrooms are also flavorful, making it a perfect match.
The braised pork is still cooked in a home-style way, with an even distribution of fat and lean meat. It is less sweet and greasy than the Shanghai-style way.
The roasted radish with water spinach was given as a gift. The water spinach was selected fresh, only the top and most tender tip was used, which retained the freshness of the water spinach, but it was really not fishy. It was quite a pleasant surprise. The bottom layer is made of tender arugula mixed with egg fruit, which is very innovative. Carrots are a vegetable that is rather difficult to roast to a crispy exterior and tender interior. The heat control probably needs to be adjusted a bit. It's quite an interesting dish ~
The minced meat and mashed potatoes served with the rice balls are seasoned very well. I really like the thin texture of the rice balls after roasting, which doesn't take up as much space in the stomach. However, it's best to eat them while they are hot, as the taste won't be as good when they cool down.
The sweet and sour wine lees are served on top of the sweet and sour braised pork rice, which is quite refreshing and fragrant overall. It is a great main course to finish off.
It's a bit of a pity that we didn't end up with desserts or fruits. I wonder if we'll add them in the future
It was a very nice meal. I've been thinking about it since I left Dali
Sometimes with friend
—