Exclusive delicacies of Sichuan cuisine and Cantonese cuisine｜Yanfu Royal Cuisine

#LocalTour #PopularRestaurants #RecommendedGoodValue This Chinese restaurant has a great background. It is run by a Chinese chef from a star-rated hotel and a dim sum chef from a star-rated restaurant. The two work together to satisfy the customers. The restaurant is decorated in a noble and elegant style, with red crystal chandeliers. At first glance, I thought it was a western restaurant, but there were wooden shelves with a lot of Kweichow Moutai liquor by the window, indicating its fusion characteristics. Chinese food is always suitable for a large group of people🥲 Fortunately, there is an 8-course dinner set menu here, which provides exclusive Sichuan and Cantonese cuisines. It is convenient and hygienic to serve dishes like Western food, and you can taste a variety of flavors📜 🍆Block Eggplant It looks like a long domino and tastes like fried gold brick tofu. It is dry and not greasy on the surface, crispy on the outside and soft on the inside, and sprinkled with a little cumin powder to enhance the flavor. 🧆Secret stinky tofu It goes beyond the scope of Cantonese cuisine and is the king of authentic Hong Kong street food. The smell is already eye-catching, with crispy outside and bubbly inside with a bean fragrance. 🥙Three-color goose Bean curd skin wrapped with shredded carrots, lettuce and wood ear mushrooms is a refreshing appetizer that just balances out the two heavier appetizers. 🦀Crab meat, egg white and winter melon soup Use a blender to puree the winter melon, add crab meat and egg white to enhance the flavor. This is a simple yet extraordinary Cantonese traditional soup that is perfect for cooling off and quenching thirst in the summer. 🍲Bamboo fungus and mushroom stew Vegetarian soups often feel bland, but here we add shiitake mushrooms that have burst with the most patterns after being dried. The fragrance of the highest-grade flower mushrooms is infused into the amber soup after being soaked. 🐟Sour cabbage osmanthus fish balls Unexpectedly large size, and as filling as a bowl of millet noodles. Six pieces of fried osmanthus fish make the fish soup more fresh and sweet. The meat is tender and chewy, and the ingredients are rich, including vermicelli, bean sprouts, lettuce and bean curd. 🦐Six large tiger prawns in Jinbang sauce The rare Jinbang sauce is made from a variety of spices such as dried shrimp, garlic, red pepper, and shallots, with a little coconut milk added. During cooking, the sauce is poured on the surface of the tiger prawns to make it fully flavored. It tastes rich and has a bit of Thai style. 🐷Eight Treasures, Old Ginger, Black Pork Meat An evolved version of sweet and sour pork, the contrast between sweet and sour is more intense, the outer layer is loose and chewy, but the cucumber is a bit out of place. 🍄Seasonal vegetables soaked in cordyceps, mushroom and flower soup After a big bite of meat, I had some vegetables to cleanse my stomach. I used 4 or 5 types of mushrooms to make a thick soup and paired it with fresh and tender amaranth. 🍜Dan Dan Noodles The satay flavor of the soup slightly overwhelms the peanut flavor. The spiciness could be a little stronger, but it is quite good when paired with the thin and chewy noodles. 🐔Tender chicken stewed noodles The chicken soup has been boiled for a long time and has a fragrant aroma. The white noodles have absorbed the soup and are very tasty. It is better than dandan noodles and makes people indulge in this bowl of staple food. 🥨Erguotou Osmanthus Egg Rolls Osmanthus honey is poured all over the crispy fried egg rolls. The Erguotou should have evaporated during the frying process and there is not much smell of alcohol. 🍯Sweet potato soup with sesame dumplings The old ginger in the syrup is full of aroma, and every bite brings warmth to the body and mind. The glutinous rice balls have a thin skin with a rice aroma, are smooth but not sticky, and are filled with sesame filling.