CHAO YUE Review

The restaurant is open in the evening in Guangyue Xintiandi. The gray design color in the restaurant, each table has a white artistic "fence" interval, there is a certain private space. This time I booked to sit at the bar and you can see the chefs working in the kitchen up close. There is a special chef service, and every dish has a professional introduction. Any questions can be communicated and adjusted at any time. The dishes are all fixed, with a total of ten. Each serving is more exquisite, and one serving is eaten and then served. You have to reserve about 2 hours of dining time. First of all, Chenpi goose soup, with goose palm-shaped cups to fill the soup, very special, the taste is very rich, drink the old hot soup. Head plate: Chaoshan traditional brine goose mixed small platter: goose Zhen, goose sausage, goose palm, foie gras. The goose palms have removed the bones, and the meat and skin are concentrated in sauerkraut. The foie gras is placed in the crispy sweet tube. The sweet tube smells like D grabs the goose liver. Other brine is good. Fish rice: This plate is more special, like the feeling of a fish leaping out of the water. Cut the fried fish skin into the shape of the fish, below three pieces of fish, black sea water shape is the ink fish juice, the green is the coriander juice. The fish meat is silver carp, the meat is relatively refreshing, the first piece eats its original flavor, the second piece is dipped in ink fish juice, the third piece is dipped in coriander juice, each has different flavors. Raw oyster red shellfish: the meat is thick and crisp, and there is a "pearl" hidden inside, which is actually "vinegar egg", which tastes stronger. Salt pigeon legs: The small pigeon legs bite down the stew, the chef is to remove half of the pigeon meat into the legs, so the legs are all essence. It is a bit monotonous. Crossing the bridge pig miscellaneous soup: with hot sugar water poured on the pig miscellaneous pig waist, pig waist is very crisp, no fishy smell, delicious. yellow croaker: the feeling of making sushi sashimi, the fish meat is fish stew with yellow croaker, more tender and no bones, the fish meat is accompanied by rice. Niuben: Adopt Australian beef, five ripe, and then match the butter sand tea sauce. The ripeness of the burdock is just right. If you feel tired, you can eat the matched indigo. Spanish ham bitter melon: I don't like bitter melon, I tasted it, bitter melon is cooked in high soup, very soft, not very bitter. Last staple crab yellow noodles: noodles a little too soft dessert: lychee sugar water: shape very like lychee, but in fact, it is a fish gum of salmon, thick glue with a faint rose fragrance. Big Dandong strawberries and green mango snow bar are very refreshing. The overall service and taste are very good, if the plate can be more exquisite and beautiful, it is estimated that it will be more attractive.