Autumn wind, and the season of crab eating, in Guangzhou Four Seasons Hotel Yuyuexuan Chinese Restaurant 71 cloud crab, full of creative superb cooking skills, dexterous cooking techniques, no hand to tear crab shells at all, elegant and calm new experience. Ice roasted three layers of meat carefully selected pork parts, to ensure that the meat is fat and thin, in order to ensure the taste of fresh and smooth is not greasy, one night in advance with secret sauce pickled and stored in the refrigerator overnight, so that the salty taste of the sauce locks in the meat. The classic dishes that must be ordered will last for a long time. The spring onion ginger cage steamed star spot willow with Cantonese "one piece and two pieces" creatively put fish willow, the small steamer to play the effect of heat, fish meat fresh and tender. Crispy shrimp ball crispy nuts ingredients are selected oversized shrimp, and the dip is also made with homemade barley sauce. The taste is sweet and sour, and finally sprinkle with cashew nuts to make the dish more crispy. The fragrant and sweet crabs of the chicken and the crabs are swivelled. The idea of mixing and matching makes the two flavors intersect. The chicken is all bone-cutting. The crab flavor is infiltrated into the chicken and the taste is rich. Hundred flower crab powder fried dumpling kung fu dishes are quite thoughtful, pick the season hairy crab crab cream and crab meat for juice, the fresh shrimp slip into the crispy dumpling, crab fragrance overflows in the clouds, eating crabs can also be very elegant, praise!