JADE RIVER Review

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 Manzhou window of the White Swan Yutang Spring River View Room is particularly bright and colorful. Lijuan Swan Su is soft and delicious, red bean carp powder soup is real material, and the powder is delicious. Gongbao shrimp meat thick bullet teeth, help to book half of the fish head Buddha jumping off the wall, abalone and sea cucumbers are quite tasty, good level. The citrus pigeon is very special, the pigeon is full of citrus, let the taste buds jump. The casserole fish is delicious, especially the garlic. Black pepper fried beef tongue, tender and juicy meat. Special glutinous rice, soft incense. Traditional dry fried beef river, enough pot. Yutang spring, I think it is worthy of the reputation of Cantonese cuisine.

Follow the activities of the chef Meilin to the White Swan Hotel. The Chinese restaurant Yutang Spring is antique, and according to locals, it is the authentic decoration style of Lingnan. The music played by the hotel is also the authentic music of Lingnan, and the sense of time and space in the middle of it switched to Lingnan time. The menu is a dish that represents local cuisine determined by communicating with the chef of a five-star hotel. The citrus pigeon is very impressed, and the special production method makes the pigeon smell of citrus. The white braised goose palm even the gourmet Shen Ye is also very fond of. At the same time, I still miss the taste of roast suckling pig in retrospect. Chef Liang Jianyu also introduced us to a lot of Cantonese cuisine knowledge, which is a good food experience for both body and mind.

As a five-star hotel, the dining environment is naturally needless to say, there is a waterfall indoors, and there is no place in Guangzhou. Incorporating the scenery into the restaurant and integrating the scenery into the dishes is the best enjoyment for enjoying food. From the choice of ingredients to the method of cooking, the white swan has its uniqueness, out of the white swan, you can not eat such delicious! A bowl of western vegetable pork stew soup, there is a taste of home, this is one of the reasons why the white swan is so welcome, because it is not only a restaurant, but also a home. I love the complex practice of fried glutinous rice with citrus pigeon sunflower chicken and dessert cheese double skin milk. It is said to take three days. But the food is always the case, and details and time are required to wait ～～

Guangzhou White Swan Hotel's Yutang Spring Restaurant, classic snacks, suckling pig palm wing platter, western vegetables, dates, pork bran, Lingnan sunflower chicken, citrus miaoling chicken, fried lotus cake, fish soup fresh olive vegetables, salt sand nest squid, raw fried glutinous rice, cheese double skin milk. Gourmet Lin's two-star restaurant, today followed the White Swan Executive Chef Mr. Liang Jianyu to learn a lot of cooking skills and food knowledge.

The taste is really good, we two ordered the citrus pigeon, the pigeon tastes really good, there is a strong smell of citrus. Ordered the swan, the shape is really beautiful, but unfortunately too tired. Osmanthus cake is super recommended, the entrance is cold and delicious. The bran pork roast bag tastes great. Shaqima is soft, sweet and not greasy. The skin of the secret chicken feet is just right, and the cartilage is still very crisp. There are really four shrimps in the shrimp dumplings, and the skin is not very sticky and sticky, not bad. The least favorite may be the fresh shrimp wonton noodles, which can't be different from eating outside. In short, it is still good, except for more than an hour in line, if you come in the future, you have to book one day in advance. Two people ate to death.