Gui Hua Lou

One of the restaurant week check-ins, good value for money. Although the decoration of the restaurant is a bit old, the overall environment is still quite comfortable, the service is also very good, and you can park for free when dining, which is quite convenient. I have tried a lot of Huaiyang cuisine recently, and the level of Guihualou is [strong][strong]. The dishes are traditional, without too many fancy plating, but the taste is very satisfactory, the overall taste is light, and it is fresh. In addition, I ordered the pepper and sesame Wenchang chicken, which is very good, with a thin outer layer, a crispy texture, and a light pepper and sesame flavor.

At noon on a weekday, I ordered a set meal for China Restaurant Week for 148. |Double-flavor platter^ Crispy eel and braised pork. The crispy eel tastes sweeter and is over-fried. It tastes a bit like softened puffed food. The braised pork is quite normal. |Crab roe stewed lion head^ Lion head is a specialty of Huaiyang cuisine. It is very soft and sticky, and the seasoning is also excellent. The green vegetables can also neutralize the greasiness of the meat. However, there is less crab roe and it is basically not tasted. |Crab roe pumpkin chicken head rice^ The chicken head tastes chewy and chewy. It tastes fresh when eaten with crab roe. There should be egg shreds in it to enrich the taste. Of course, the cost is controlled, and the crab roe is also less, so the freshness is slightly worse. |XO sauce shrimp balls^ The shrimp balls taste chewy and have no fishy smell. The XO sauce is well seasoned. There are a few slightly bitter asparagus at the bottom. | Stir-fried seasonal vegetables^ It was stir-fried spinach, with the old roots removed, and astringent, slightly wok-fried flavor, reflecting the standard of a large restaurant |Yangchun noodles^ The seasoning was slightly light, the noodles were soft and not chewy, average. Restaurant Week is still an attractive marketing method. With limited costs, businesses will not display their signs. You can try nearby, but there is no need to go there specifically.

I took my mom to Guihualou for dinner on Thanksgiving Day. The set meal for two included drunken crab and crab roe lotus. It was also a good time to eat crab. The portion was very good. The female crab was more than 300 grams, and the crab roe was enough to fill you up. The stewed lion head and scallops were also very good. The scallops were very large, and the lion head was fragrant and tasted like it was hand-made. The only bad thing was that the waiting time was too long. Almost the whole meal was rushed out, which was a less than perfect experience. If the restaurant manager and waiter hadn't been nice, I would have really wanted to give a bad review for the repeated waiting in a five-star hotel... Forget it, forgive others when you can😊

Puxiang's Guihualou is located behind Zhengda Mall, a five-minute walk from Lujiazui subway station, on the first floor of the Shangri-La. A friend's birthday dinner. I rushed here after get off work. The ambiance is elegant and refined. Upon entering, you'll see a table filled with trophies. On weekday evenings, most of the guests are business travelers from nearby. The waiters are very friendly and the bone dishes are frequently changed. The cuisine here is primarily Huaiyang cuisine. The osmanthus tea has a light osmanthus fragrance, which is delightful. For cold dishes, I love the peony shrimp; the shrimp are incredibly springy and refreshing in the summer. The charm of Huaiyang cuisine is fully realized here. The Eight Treasures Winter Melon Box, a small, crystal-clear box, conceals a hidden secret—a truly ingenious creation. The Crispy River Shrimp, a sesame ball stuffed with river shrimp, blends the crispiness of the sesame ball with the sweetness of the shrimp, making it incredibly appetizing. The lion's head with sea cucumber, perfectly puffed, is paired with Yangzhou lion's head, a dish with a 40% fat and 60% lean cut. The broth is thick and rich. The braised dried bean curd is a dish that showcases the chef's knife skills. The dried bean curd is chopped as fine as hair, and the broth is delicious! The emerald lotus crab shell is a favorite. The shell, made with egg whites, egg yolk, and crab meat, is golden and shiny. The crab meat is fresh and smooth, and you can't stop eating it. The Yangzhou fried rice is the standard portion, with the egg liquid coating the rice grains, creating a silky texture. Even though I was already full, I still finished the whole portion. The dessert was also excellent. The mango jelly pudding was fresh and had a natural sweet mango fragrance with an icy cool texture. The delicate ice flower is nourishing and beautiful, perfect for women. A truly delightful meal for both the host and the guests. I'll definitely bring my family for a visit next time.

After having brunch here once, I've been excited about the Huaiyang cuisine and have been wanting to try their signature dishes again. Coincidentally, I arrived just in time for their 18th anniversary celebration, which was incredibly lively. The atmosphere was dominated by red, creating a particularly festive atmosphere. The Peony Shrimp were incredibly large, and they were river shrimp. The presentation resembled a peony flower, refreshing and beautiful, and the river shrimp had a perfectly chewy texture. The Osmanthus Duck was incredibly large, almost goose-sized, and the meat was tender and fragrant. The Golden Bun Curry Shrimp had a particularly rich and satisfying curry flavor. I even had the accompanying steamed bun, hehe! The shrimp here are incredibly large (I'm eating shrimp again, and I love it. I actually wanted the Lion's Head). The meat was incredibly chewy and delicious. The Huaiyang Braised Dried Shredded Vegetables. You can't go here without trying Huaiyang cuisine, so I'll leave the Lion's Head for once. The broth is a must, and the knife skills are absolutely amazing. The stir-fried red robe Qingyuan chicken was absolutely the most unexpected dish. I don't like spicy food, but I ate more than one piece. It's made with Qingyuan chicken, and the chicken is crispy on the outside, tender on the inside, and juicy. Amazing! Finally, I have to mention their Yangzhou fried rice. It's a classic, with over a dozen ingredients mixed together. The soft rice is tightly wrapped in a golden egg, and it's not greasy but incredibly fragrant. Even after a full stomach, I can still devour a bowl! I'm getting fat!

I love the Huaiyang cuisine prepared by Chef Gao at Puxiangjia. This time, I happened to be at Guihualou during their "Exploring Guangdong" trip. The combination of Yangzhou cuisine and Cantonese fusion is truly my favorite Chinese cuisine. The atmosphere was bustling as always, and I reserved a window seat in advance; the light streaming in was soothing. I ordered osmanthus tea to soothe my palate, along with freshly squeezed orange juice. I had a mixed appetizer: the shrimp were crystal-clear, and the seaweed and other ingredients were refreshing and varied, allowing me to try different flavors. The Typhoon Shelter Pork Ribs were uniquely presented, and the ribs were perfectly chewy and crispy, prepared in the classic Typhoon Shelter style. The baked tiger prawns in black truffle and golden sand sauce were presented in a Western-style setting, exuding the aroma of the black truffle. The tiger prawns were sliced and topped with a rich golden sand sauce, a special blend from the chef that was incredibly rich. The shrimp were chewy and slightly sweet, and very fresh. The stir-fried chicken fillet with sand ginger, dried shrimp, and chives is a masterful stir-fry. The fragrant dried shrimp blends beautifully with the salty and fresh chives, while the chicken fillet is tender and has a hint of spicy sand ginger, creating a rich and complex experience. The stir-fried stuffed chili peppers with seasonal vegetables are a perfect color combination, stimulating the appetite. Fresh finger chilies are split and deseeded, and the minced shrimp stuffed inside has a delicate chili aroma. Mushrooms, dried tofu, and other ingredients are also included, making for a delicious meal. I particularly enjoy soupy dishes, and the hand-made fish tofu in fish broth with shredded radish is a delight. The bowl is full, the broth is thick and white, and the fish tofu is incredibly tender. It's filled with shredded radish, cherry tomatoes, and loofah, making it a satisfying meal. For main course, I chose the relatively simple chrysanthemum and garland chrysanthemum fried rice. Even the simple rice is fragrant, a testament to the chef's skill. Finally, I ordered the signature jujube paste cake, which is incredibly glutinous. And then there's the mango pudding, which is as bold as a lion's head, for a sweet ending.

I've always loved Guihualou's authentic Huaiyang cuisine. Seeing their social media posts, I learned about Guihualou's new skills. Guihualou's Executive Chef Gao Xiaosheng, along with Guangzhou Shangri-La Chinese Chefs Wu Jinkun and Zhong Caiyou, presented a "Cantonese Journey." This unique fusion of Huaiyang and Cantonese cuisine is a must-try. The appetizer platter features a variety of cold dishes arranged in the shape of a flower. These include braised pork, bean curd sheets, and shrimp, all serving as refreshing and appetizing side dishes. The classic Bifengtang style makes the large pieces of hand-pulled spareribs fragrant and moist, making them incredibly delicious. The crispy exterior and tender interior make them irresistible. Baked Tiger Prawns with Black Truffle and Golden Sand Sauce: Each person gets a serving of tiger prawns. The shrimp is firm and chewy, the golden sand sauce is sweet and sour, and the light salted egg yolk flavor is enhanced by the addition of black truffle. Stir-fried Chicken Fillet with Sand Ginger, Dried Shrimp, and Chives: This seemingly simple stir-fried chicken fillet is enhanced with a variety of ingredients, including sand ginger, dried shrimp, and chives, creating a complex and savory flavor. Stir-fried Spicy Peppers with Seasonal Vegetables: Stuffed peppers with minced shrimp, the fragrant peppers blend with the umami flavor of the shrimp, and then stir-fried with seasonal vegetables, a dish that demands precise cooking. Fish Broth with Shredded Radish and Hand-Pounded Fish Tofu: Fish broth is boiled until milky white, then hand-Pounded fish tofu is added, and mushrooms are used to enhance the umami flavor. Enjoy a sip of the broth, a bite of the fish tofu, and the original broth and original flavor. Mango Sago: This large mango sago-flavored ice cream ball is a favorite among girls, sweet and delicious, and a refreshing relief from the heat. Jujube Paste Square Cake: It may seem ordinary, but it's surprisingly delicious. This fresh and soft rice cake is filled with sweet jujube paste, making it a great snack or dessert.