Jiang by Chef Fei

[Environment] The restaurant is elegantly designed and decorated with oriental art, and the dining environment is very comfortable. [Service] The service is thoughtful and meticulous, and the attitude is good [Taste] Flaxseed Shaoming: The skin is crispy and fragrant, the chicken is tender, and it is served with sweet and sour sauce, just right! Pepper and sesame sauce beef: The meat slices are very thin, the beef tendon texture is clear, and it tastes very good!

I come again! The menu of Mandarin Chinese Dim Sum has not changed in almost three years. The order was good this time, and it was served quickly. The ink painting was a small dessert of taro paste. I also ordered a dish of suckling pig with caviar, which cost more than 100 yuan per mouthful. The noble caviar, and the other dishes were not much. My favorite was the blanched lettuce, which tasted good with soy sauce. I used the 40% discount coupon for membership, and the bill was more than 500 yuan.

Expensive but worth it. the service is exemplary and the food is flavorsome.

Awesome! I wrote an article about thick cutting two days ago. I deeply miss the past of eating thick cutting like plucking. I actually like eating like plucking, like the sweet and juicy fiber texture, but in addition to going to the old friend's restaurant to eat thick cutting like plucking sticks. The restaurants where the rivers and lakes meet still like thin cuts as always. A few days ago, the people liked Mr. Dong Keping to come to Guangzhou to condolence the border masses. At noon, he made the only Michelin two-star restaurant in Guangzhou, "Jiang". After gathering with old friends, he also tasted Master Huang Jinghui's innovative dishes. There was a piece of elephant plucking let me eat a Rumuchun. Wind. It is called squash because it is cut up like a steak. According to the personal teeth, it is cut by itself with a knife and fork. The exquisiteness of Master Hui is that this elephant squash has been preprocessed. In fact, it has been three or four times cooked, and it has a little seasoning with plain makeup. Don't sink in the muddy world of mustard soy sauce. This fire before the break, let the fiber texture of the elephant pull more delicate, both like silk, but also like crispy, color red, not only the form is gentle, the natural return of the entrance is also fresh and decent, have to boast, "old driver really good means". As the current leader of Cantonese cuisine in the city, Master Hui's pace of innovation has not slackened. Pistachio nut foie gras and crab yellow mini winter melon are very fashionable, but at the same time, Master Hui's traditional basic skills are also more pure green, and the glass is crispy and burning pigeon can still have gravy when tearing open the skin with his hand. Shoot. Food is actually a very simple thing, let good ingredients meet good craftsmanship, this is the most wonderful opportunity on the table. I can bow to its fullness, I and have pride.

As a restaurant in Mandarin Hotel, the service and environment are absolutely superb. The Guangzhou food trip in June failed to book the restaurant that Master Jiang managed, so I came to check in today. Guangzhou is indeed a food paradise. I tried Guangzhou's Michelin restaurant again these days and found that some dishes would appear at the same time in different restaurants. If you have the expectations of meter 2, there is no surprise today. The four dishes with photos are the favorites in Figure 4. The taste of the meat patties is commendable, but as a foodie growing up on the beach, the variety of crabs will still be very demanding.

The taste is worthy of rice two meters three. It is too big for two people to eat very stressful, and many dishes that you want to eat cannot be in a position. Then the order of serving is not too particular. The first blueberry snow mei Niang is delicious but will be very tired.

The only Michelin two-star in Guangzhou, you have to book in advance, flaxseed roast chicken, chicken is delicious, crispy and juicy outside, no comparison. There are also recommended dishes with foie gras buns, the filling is delicious, the rotten rolls, the fried sweet and thin support and the sausage powder are great. Tea is average.