JADE RIVER Review

[Environment] Xiguan garden scenery, rockery and fish pond, the decoration and tables and chairs are mainly mahogany furniture, Chaozhou wood carvings, and Manchu windows, which are comfortable. [Service] The service attitude is very good, enthusiastic and warm. [Taste] Abalone Swan Pastry: crispy skin, pearl abalone inside, and the sauce tastes good. Almond Shaqima: soft and sticky, good taste, not sweet.

Yutang Chunnuan is the top restaurant in Guangzhou, just like Four Seasons Sands Hall is to Hangzhou. It is the face of Guangzhou's restaurant scene. Perhaps it was because of my high expectations. The actual test was slightly different from my expectations. Let's talk about reservations first. In fact, Yutang Chunnuan is not easy to book. For this reason, I specially booked a night's accommodation to get the priority reservation right of a hotel guest. The environment is still very atmospheric, just like the lobby of the White Swan, with ancient charm and quite a bit of artistic beauty. Even in the lobby, the seats are far apart to ensure sufficient privacy. In general, the food is of good quality, but there are no unexpected surprises. As for the dishes themselves, I prefer Bingsheng Mansion on the second day. For example, Iberian black pork barbecued pork^| Olive sachima^ is an absolute recommended menu. It is delicious but not amazing. Service, I think it should be emphasized. ①When entering the door, two waiters, one answering the phone and the other copying a notebook, were completely ignored. The first impression was not good. ②An open half-package was arranged, and the location was not bad. However, there was no waiter to greet us for a while afterwards ③Orders were ordered and tea was served. After just a few words, several waiters were replaced ④As a star-rated restaurant, the most basic briefing steps when serving dishes were skipped. Occasionally, I asked a question and the waiter was confused. With this level, how did this ⭐ get a rating ⑤The wrong dish was served... As a star-rated restaurant, I don’t know how to tactfully comment on this situation In general, it’s still good apart from those overly 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.