JADE RIVER

Environment: Lingnan style decoration Sunflower chicken: tender chicken with crispy skin and jelly skin Abalone swan cake: chestnut paste filling is not available in this season, the sweet and salty taste of abalone filling is also quite good Traditional duck feet: the method is quite interesting (duck intestines wrapped with duck feet, duck feet wrapped with duck liver)

[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 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.

Citrus squash pigeon has different practices in other restaurants in Guangzhou, very fragrant and special; special glutinous rice has its own characteristics and tastes very good. I accidentally ordered my personal favorite fresh olive vegetables and fish soup. These practices are rare in other Cantonese restaurants in Guangzhou. Sunflower chicken must be ordered, but I think the price is expensive, I don't feel it, and the taste is no different from other traditional Cantonese restaurants. The environment is very Lingnan characteristics, there are not many people for dinner, it is quiet and comfortable, and the service of the waiter is also in place.

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.