JADE RIVER

Environment: Lingnan antique decoration sunflower chicken: chicken tender skin crispy with skin frozen abalone swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan swan

[Environment] Xiguan garden scenery, rockery fish pond, decoration and tables and chairs are mainly mahogany furniture and Chaozhou wood carvings and Manzhou windows, comfortable. [Service] Service attitude is very good, enthusiastic and enthusiastic. [Taste] Abalone Swan: The skin is crispy, there is a pearl abalone inside, and the sauce tastes positive. Lanren Shaqima: Soft, good taste, not sweet.

The first brand of Yutang Spring Festival Guangzhou dining session is like the four seasons Sands Hall in Hangzhou. It is the facade of Guangzhou dining. Maybe it is because the expectations are too high. The actual measurement is slightly biased from the expectations. Let me say that the reservation is actually not very good. For this reason, it is also specially booked for one night. Get a hotel guest's priority reservation right environment is still very atmospheric, like the white swan lobby, the ancient charm is melodious, quite a bit of artistic beauty, even the lobby seats are far away, to ensure that there are enough private meals. In general, quality control is online but there is no surprise. Xi As far as the dishes themselves are concerned, I am more inclined to the next day's Yusheng Mansion, such as|Iberian black hair pork roast^|Lanren Saqima^As an absolute recommended menu, delicious but not amazing service. I think it should be emphasized that ① When entering the door, two waiters are one. A phone call and a copy of a small copy were completely ignored. The first feeling was not very good. The arrangement was an open half-pack. The location was not bad. However, there was no waiter to greet ③ for a while. The order was a la carte. The tea was a few words and the tea was changed. A waiter ④ As a star-studded restaurant, the most basic simple steps are skipped. Occasionally, I asked a mouth and asked the waiter to ask about this level. How did this ⭐ ⑤ rated the wrong dish... As a star-studded restaurant, I don’t know how to euphemistically evaluate This is the case. Overall, it's good to leave out the high expectations.

Under the warm winter sun, the Manchurian window panes of the river view room at White Swan Yutang Chunnuan are bright and colorful. The chestnut swan custard is soft and delicious, and the red bean, dace and kudzu soup is made with real ingredients and kudzu residue. The Kung Pao shrimp is thick and chewy, and the half portion of fish head Buddha Jumps Over the Wall that I helped to book, the abalone and sea cucumber are very tasty, and it is very professional. The lemongrass pigeon is very special, and the pigeon is full of lemongrass flavor, which makes the taste buds jump. The casserole mandarin fish is very delicious, and the most special thing is that even the garlic is delicious. The black pepper fried beef tongue is tender and juicy. The special glutinous rice is fragrant and soft. The traditional dry fried beef noodles are full of wok flavor. I think Yutang Chunnuan's products are worthy of the reputation of being the leader of Cantonese cuisine.

The baked pigeon with lemongrass is different from other restaurants in Guangzhou, very fragrant and special; the special glutinous rice has its own characteristics and tastes very good. I accidentally ordered it and I personally like it with fresh olives and fish soup. These methods are rare in other Cantonese restaurants in Guangzhou. Sunflower chicken is a must-order, but I think the price is expensive and I don’t feel it. The taste is no different from other traditional Cantonese restaurants. The environment is very Lingnan-style. There are not many people at dinner, it is relatively quiet and comfortable, and the service of the waiters is also relatively in place.

We followed Chef Meilin’s banquet to the White Swan Hotel. The Chinese restaurant Yu Tang Chun Nuan has an antique environment and is said by locals to have an authentic Lingnan style of decoration. The music played in the hotel is also authentic Lingnan music. When you are in it, you will feel that time and space have switched to Lingnan time. The menu was determined by Ctrip in communication with chefs from five-star hotels and features dishes representing local cuisine. The lemongrass pigeon was impressive, the special preparation method gave the pigeon a lemongrass flavor. Even gourmet master Shen Ye loves the braised goose feet. At the same time, when I think back to it now, I still miss the taste of the roast suckling pig. Chef Liang Jianyu also introduced us to a lot of knowledge about Cantonese cuisine during the meal, making it a great dining experience for both body and mind.

As a five-star hotel, the dining environment of the White Swan Hotel is naturally needless to say. There is a waterfall indoors, which is unique in Guangzhou. Integrating the scenery into the restaurant and integrating the scenery into the dishes is the best way to enjoy delicious food. From the selection of ingredients to the cooking methods, White Swan has its own uniqueness. You can't eat such delicious food outside of White Swan! A bowl of watercress and pork soup has the taste of home. This is one of the reasons why White Swan's products are so popular, because it is not only a restaurant, but also a home. I love the lemongrass pigeon with sunflower chicken and the dessert cheese double skin milk~The complicated method of stir-fried glutinous rice is said to take three days. But food is always like this, it requires details to be processed and time to wait~~

Yutang Chunnuan Restaurant in Guangzhou White Swan Hotel, classic dim sum, suckling pig's paw and wing platter, pig's leg stewed with watercress and candied dates, Lingnan sunflower chicken, lemongrass chicken, pan-fried lotus root cake, fresh olives in fish soup, salted mandarin fish, stir-fried glutinous rice, cheese double skin milk. Gourmet Lin 2-star restaurant, today I learned a lot of cooking skills and food knowledge from Mr. Liang Jianyu, the executive chef of White Swan.