Context 缘起
The restaurant is not identified. The sequence is therefore treated as a technical tasting worksheet, not a venue review.
Dish sequence 次第
The record includes red-braised pork, Peking duck, dumplings, mapo tofu, chilli chicken, beef cubes, shengjian, xiaolongbao, a vegetable course, and passion-fruit pudding.
Aroma 香气
The clearest registers are vinegar, caramelised surfaces, roast duck, and fried aroma. 生煎 is described as vinegar-like, with a soft milky top and a caramelised crisp base.
Texture 质地
牛肉粒 provides the strongest contrast: a crisp outer layer sits in black-pepper sauce around a tender centre. A larger pork-belly piece is too chewy; a smaller piece holds its texture and balance more coherently.
Balance 调和
水饺 is slightly salty. 小笼 can become too creamy, with ginger pushing forward. 辣子鸡 is recorded as greasy.
Technique 火候
Caramelised bases, crisp skins, and controlled juicy centres are the best-supported strengths. The source is not complete enough to turn its numbers into public scores.
Tableware 器用
A repeated plate pattern is noted positively. No wider service context is available.
Aftertaste 余味
The durable theme is structural: crisp exterior against tender interior, and the way sweetness or oil changes after several bites.
Verdict 简评
Archive as a sensory worksheet. It is specific enough to preserve palate vocabulary and too incomplete to support a conventional restaurant verdict.