BingSheng Private Kitchen (Tianhe East Road)

In the afternoon, I flew to Guangdong to find a delicious Cantonese meal. The restaurant was very popular and it was hard to get a seat. Fortunately, Bingsheng Private Kitchen had a seat to satisfy my greed. For this meal, my family of three ordered the following dishes for reference in line with the principle of not wasting. 🖤 Doumen crab stewed with black hairy wax gourd ⭐️⭐️⭐️⭐️ The recommended No.1 is very fresh, with a lot of crab roe, and the wax gourd is soaked in the crab flavor, but the crab meat is average and the wax gourd is not large. After eating it, I feel that the soup is wasted [poor R]. Maybe some rice cakes can be added? (Guangdong people, please forgive my Jiangnan people's rice cake brain [colorful R]), overall, it is a dish worth trying! 🖤 Baked fragrant native chicken in rice cooker ⭐️⭐️⭐️⭐️ An unexpected dish. I originally wanted to order the Wenchang chicken with conch, but after learning that it was a cold dish, I ordered the rice cooker baked chicken recommended by Baozi. The portion is very large! If you are eating for two and want to try other dishes, you can consider giving up. The meat is not dry and is quite juicy, restoring the original taste of the food [Like R] It may be too full, so I suggest you to offer a half portion🥹 🖤Glass Crispy Lemongrass Shiqi Pigeon⭐️⭐️⭐️⭐️⭐️ A dish that needs to be reserved in advance. I was amazed when I ate it (forgive my ignorance). It is the most delicious pigeon I have ever eaten! The skin is crispy and the meat is juicy and soft inside. Half of it makes me want more [Sexy R][Sexy R] I am praising it, okay! 🖤Chestnut and yam fish maw soup⭐️⭐️⭐️⭐️ The soup I reserved in advance (I didn't hear what it was when I called, I just heard beauty and fish maw, so I ordered it [shy R]), the taste is relatively strong chestnut fragrance and fish maw fresh, the soup is bright and not greasy, the fish maw is also super big, it is an excellent student among the soups I have tasted [party R] 🖤Chicken feet with good sauce⭐️⭐️⭐️⭐️ A fanatical chicken feet lover (I dare not look directly at the calories [frown R]), it feels like it is soaked in soy sauce when it is served, haha, it is indeed a lighter sauce flavor, the state of the chicken feet chewing is what I love, not mushy and chewy, and it is a completely different list of flavors from the abalone sauce stew and lily sauce steamed that I usually eat! 🖤Steamed old lily ⭐️⭐️⭐️⭐️ I don't eat steamed lily very often. It is fresh and sweet, and has a unique flavor. It is suitable for refreshing between dishes (my way of eating 🧎🏼‍♀️, please don't blame me). The quality of lily is OK [thumbs up] 🖤Orange wine peach fat double skin milk ⭐️⭐️⭐️⭐️ It has a very obvious orange aroma, mixed with finely chopped peach gum, and a moderately thick double skin milk. It is a refreshing dessert with a strong milky flavor. Don't be fooled by the name, it is non-alcoholic 🖤Ancient peach fat ginger milk ⭐️⭐️⭐️⭐️⭐️ Super good ginger milk with a balance of ginger and milk flavors! The most loved by the audience! Those who love ginger milk are worth a try. Hehe, it can just neutralize the coldness of the crab in front (actually, I just want to eat it 😋) 🍴 Overall, the service really needs to be improved. The bone plate is not changed frequently enough. When I first entered, although it was not open, it gave people a very chaotic feeling. The hall is very small and you can hear the conversations of other tables. The lighting is dim and there are no windows. The environment can only be considered passing. Final rating (only represents myself): 8.5/10

Guangzhou restaurant exploration | One-second recommendation for Michelin one-star restaurant ❤️ Recommended—Gold Award Dish Doumen Crab Stewed Black Gourd 🧡 Bring friends to try the restaurant that has won Michelin one star for three consecutive years on a small weekend. Make an appointment in advance to reserve a seat. The service is great. 🧡 The first choice is of course the gold award-winning Doumen Crab Stewed Black Gourd. The crab meat is sweet and rich in crab roe. The essence of crab juice absorbed by the black gourd is the most sweet. 💚 The traditional method of stir-fried choy sum uses lard residue, which is very flavorful and fragrant, but the private chef uses braised pork instead of lard residue. The pork belly is fat and lean, and it can be fried with lard or delicious. The chef is very thoughtful and thoughtful, not bad, thumbs up. This method of stir-fried choy sum is relatively healthier, and the taste is still rich and flavorful. The choy sum absorbs the taste of braised pork, and it tastes more refreshing and fragrant. The main secret of making stir-fried choy sum is to heat it up high and to throw it in the pan quickly, so that the choy sum will be evenly heated and not become overcooked. It is a skill that is shown in the ordinary. 💙 We also had fried sand tip fish fillet, marinated pearl fish belly, white-cut Hainan Wenchang chicken, Doumen crab roe braised black hairy winter melon, steamed East China Sea yellow croaker with gravy, braised black goat with black truffle, stir-fried choy sum, stir-fried morel, braised mountain water tofu with pigeon juice, orange wine peach fat double skin milk, and everyone was very satisfied! 💜 The dessert was orange wine peach fat double skin milk, with strawberries dotted on the peach fat, and the bottom double skin milk was tender and delicious, filling my full stomach. 🍽Restaurant: Private Chef. Bingsheng Group 🚗Address: No. 178, Tianhe East Road, Tianhe District, Guangzhou City, Guangdong Province ⌚️Business hours: 11-14 o'clock, 17-22 o'clock #Guangzhou Michelin Restaurant# #Michelin One Star Restaurant# #Michelin Restaurant Exploration# #Tianhe District Food# #Eating in Guangzhou# #Same City Recommendation#

It is a time-honored restaurant, comfortable and high-end, with a strong concealment. The goose braised in grapefruit peel has completely absorbed the essence of the soup. The goose meat is not hard at all, but soft and delicious. The Angus beef ribs are thickly cut, the beef is very fragrant, and it is very good with the special sauce. The local chicken is delicious and has a strong chicken flavor.

Although located in the prosperous area of ​​Tianhe District, Bingsheng Private Kitchen is like a lady with a veil, reserved and dignified, restrained and elegant. ♫ The interior decoration continues to use Lingnan style elements, every brick and tile, wallpaper and painting, chandelier and glass, all of which form a sharp contrast with the international shopping malls located around ♫ Each room has a dedicated clerk to provide point-to-point service, and will introduce the characteristics of the dishes and precautions for eating in detail when serving meals Carefully provide personalized (nanny-style) service to guide diners to eat healthy Replace bone plates and add tea in time, considerate and warm Let's review the dishes below ♫Tea flavor 20 yuan/person ♫"Sour soup sea emperor soup"￥438 Turning golden color, fragrant Watching the soup thicken slowly, the essence gradually concentrated The soup is mellow, as the name suggests, the soup base tastes sour Rich ingredients, worth looking forward to ♫"Casserole scallion oil crab"￥488 First time to eat crab, there is a lot of roe!! The stir-fried crab is crispy and delicious on the outside, and the meat is light and delicious inside A perfect match ♫"Jun'an cabbage, abalone and steamed clams"￥438 Before mixing, the cabbage is too salty and the taste is a little strange But after mixing, the lightness of abalone and clams and the saltiness of Jun'an cabbage complement each other Abalone and clams are rich in meat, highly recommended ♫"Electric rice cooker baked fragrant chicken"￥188 For Cantonese people, no feast is complete without chicken As Bingsheng's signature dish, I didn't expect that the local chicken was actually baked in a rice cooker. The taste of the medicinal food is just right and will not overshadow the main dish. Some wolfberries are occasionally added, leaving a healthy and nourishing aftertaste in people's mouths. ♫"Bean paste boiled Doucang"￥298 Bean paste should be a seasoning that Tammy "hates" But the private chef's bean paste is perfectly integrated into the Doucang It will not be too salty to cover the freshness of the fish The fish meat is tender and smooth, which is an unexpected taste ♫"Secretly grilled beef ribs"￥288 Tami thinks this is a very worthwhile meat dish Because it is still heated when it is served, the temperature of the meat can be guaranteed The beef ribs are relatively thick, juicy, and taste first-class ♫"Dalian fresh abalone braised Alaskan potatoes"￥168 Alaskan potatoes are small and cute. This is the first time I have seen potatoes that look like horseshoes A little refreshing in the flour Dalian abalone is thick and delicious, and the combination is wonderful ♫ "Clear soup with sea anemone and winter melon" ￥198 The sea anemone is indeed hard to swallow, so Tammy tried winter melon The sweet winter melon is relatively soft and tender, and the taste is excellent ♫ "Fresh scallops soaked in wolfberry seedlings in spring water" ￥98 Bingsheng Private Kitchen specializes in healthy and original private dishes, using green ingredients, high-quality spring water, and refined cooking oil for cooking, according to seasonal and climate changes Carefully prepared seasonal delicacies This dish uses mountain spring water to boil wolfberry seedlings, and scallops to enhance the flavor The wolfberry seedlings are tender and fresh, but the soup base is a little sweet, so sugar is not recommended ♫"Black Truffle Fried Rice" ￥198 The black truffle fried rice is distinct, and the heat is just right ♫"Exquisite Fruits" Half a kiwi and three grapes The slightly "stingy" presentation brings quality enjoyment to diners A hint of sweetness, perfect for relieving greasiness

Guangzhou Restaurant Exploration | Check-in at Michelin One-Star Restaurant Bingsheng Private Kitchen When it comes to Guangzhou cuisine, Cantonese cuisine is indispensable! Whenever friends from other places come to Guangzhou, I will definitely take them to taste authentic Cantonese cuisine! Cantonese cuisine must not only be passed down but also be recognized by everyone in order to continue to move forward better! As a native of Guangzhou, it is also my responsibility · Bingsheng Group is one of the best Cantonese restaurant chains in Guangzhou. In addition to the brands of Xiao Bingsheng, Bingsheng Pinwei, and Bingsheng Food Stalls, it also has the only two Michelin One-Star restaurants in Guangzhou - Bingsheng Private Kitchen and Bingsheng Mansion. · This time I checked in at Bingsheng Private Kitchen on Tianhe East Road! The environment here is full of classic Lingnan characteristics, with glass chandeliers, Manchu windows, wooden doors... fully displaying the Xiguan style! · Doumen crab roe stewed with black-haired zucchini Autumn is the season for eating crabs. The crabs are now large and roe-rich. The golden crab roe is perfectly wrapped in the black-haired zucchini and crab meat by the starch sauce. No matter how you eat it, it is always "fresh". · Baked giant grouper with ginger and black bean sauce Giant grouper is a common delicacy on the table. The method of baking it in a casserole with ginger and black bean sauce not only retains the original freshness of the fish, but also retains the tenderness of the fish meat. It is a masterpiece of masters. · Boiled Hainan Wenchang Chicken Everyone knows that Cantonese people are very particular about eating chicken. Although the method of boiling chicken seems simple, they are very particular about the ingredients. Hainan Wenchang chicken has firm meat and chicken flavor, and the chicken skin is shiny and golden, which greatly increases appetite! ✨tips: Friends who like to eat chicken offal should not miss the chicken offal hidden under the chicken · Lily and frankincense bone It should be an upgraded version of garlic-flavored bone. It is the first time I have seen fried lily. It is very creative and fragrant. It is very delicious. It is a must-have side dish for drinking · Spring water soaked seasonal vegetables Instead of soaking seasonal vegetables in soup, the method of soaking in spring water is used here to better taste the fresh taste and flavor of vegetables. · Raw sun-dried cured meat baked rice In autumn and winter, Guangdong people may often eat cured meat, and cured meat clay pot rice is also an indispensable classic Cantonese dish. ✨A delicious clay pot rice needs to be carefully selected from the selection of rice, utensils, heat, and ingredients (cured meat). Whether it is delicious or not, you can tell it by looking at the burnt rice (rice crust) · It is worthy of being produced by a Michelin one-star restaurant on the table! The environment, ingredients, presentation and taste are all very good, making it very suitable for family gatherings and business banquets!

I have eaten at Bingsheng, including their Xiao Bingsheng. Let's talk about the dishes first. They are creative and taste impeccable. For example, the homemade sour ginger laoqi duruan bitter melon cold dish mixes sour ginger, sweet pepper, pickled bitter melon shreds, and fried taro shreds together, with a sour, sweet and crispy taste and flavor intertwined, which is creative; black pepper crab and old duck and winter melon soup are also remarkable; the pumpkin and yam boiled with oats are of high quality, and the salty taste is a bit disliked by me; the desserts peach fat ginger milk and osmanthus crystal lotus heat-clearing dew are also good, but there are two doubts that need to be pointed out, one is the barbecued pork I think it's very fatty. A local friend told me that locals like fatter barbecued pork, so I won't argue. Secondly, there was something wrong with the signature dish, taro braised goose. The taro was delicious, of good quality and had a very powdery texture. The goose was definitely old and not cooked enough and hard to bite. After telling the waiter, she told me to return it. I said no, but they didn't charge for this dish when they finally paid the bill, so it was considered free. So from the perspective of service, they did a good job. If you are wrong, you should take responsibility. As a Michelin high-standard restaurant, it is still worth noting. The signature dish is hard to bite, which is a big mistake. The average consumption per person is about 500, which is generally recommended.

♫"Grilled Sandfish Fillet"¥68 The Sandfish Fillet has been boneless, crispy and has an attractive color ♫"Black Pork Stewed with Qihuang Chrysanthemum" 8 seats ¥704 Guangdong people like to make soup, and I also like to have a bowl of soup before meals. The flavor of Qihuang chrysanthemum is "dominant", while black pork is "reserved and low-key" One sip will calm your mind ♫"Doumen crab roe stewed with black-haired winter melon" ¥388 After being served, the crab roe is fragrant, and the black-haired winter melon perfectly absorbs the essence of the crab roe It is soft and fluffy in the mouth ♫"Jun'an radish, abalone and steamed clams" ￥438 This dish originated from Jun'an, Shunde, which is famous for its abundant radish. After mixing well, the lightness of abalone and clams and the saltiness of Jun'an radish complement each other This salty, fragrant and fresh combination is highly recommended ♫"Fragrant native chicken baked in rice cooker" ￥188 For Cantonese people, a feast is not complete without chicken As one of Bingsheng's signature dishes, the native chicken baked in a rice cooker The flavor of the medicinal food is just right, leaving a healthy and nourishing aftertaste in people's mouths ♫"Spicy Steamed Small Fresh Plate"￥298 The small fresh plate has a rich variety of fish, the only flaw is that all the fish taste the same ♫"Marbled Beef with King Oyster Mushroom"¥268 I highly recommend this Marbled Beef with King Oyster Mushroom. Not to mention how good the marbled beef is, the King Oyster Mushroom also perfectly absorbs the gravy, which is very refreshing. The two are a perfect match in appearance. ♫"Stir-fried leeks with mud"￥168 Mud is also called "mud worms". Don't underestimate this fat cube. It is extremely nutritious. ♫"Fried and braised mountain spring tofu with pigeon juice"￥78 Tofu and baby cabbage complement each other. The method of frying and braising with pigeon juice is full of Cantonese flavor. Tofu locks in the gravy, and it is tender and smooth with a burnt aroma. ♫"Casserole Tainan Pork Knuckle"￥98 Pork knuckle uses sweet potatoes as the base, which is sweet. Pork knuckle is stewed and easy to eat. ♫"Seasonal vegetables soaked in spring water"￥68 Bingsheng Private Kitchen specializes in healthy and original private dishes. Use green ingredients, high-quality mountain spring water, and refined cooking oil for cooking, and carefully prepare seasonal delicacies according to the seasons and climate changes. This dish uses mountain spring water to cook seasonal vegetables, which is sweet and delicious. The seasonal vegetables are soft and the scallops are chewy, and the combination is excellent. ♫"Raw dried meat baked rice" ￥128 Cantonese baked rice with preserved meat is fragrant and soft, and every grain is the essence. The rice crust is also crispy. ♫"Ancient peach fat ginger milk" 8 seats 384 Ginger milk is added with peach gum, which is ordinary but not simple. The ginger flavor is strong and a bit intoxicating

I heard a great saying from a blogger who loves cooking: the way of food travel. This word is very fresh, and my understanding is: delicious food has no borders, even if I travel across the ocean just to meet you. I believe that it is the same when you come to Guangzhou! Years of travel experience have kept me in the habit of exploring restaurants by myself. Every time my friends come to Guangzhou, they ask me for my opinion, what they like to eat, what they want to eat, and what they recommend. Guangzhou is indeed a city that embraces Chinese and Western cultures. Eating in Guangzhou is not that simple. From a cup of morning tea and two pieces of food to the midnight snacks of the food stalls, chatting about family matters in the teahouse, talking about life stories while eating, from small dim sum to big abalone, shark's fin and tripe, and even food stalls, Whether it is a holiday or not, there are crowds until midnight. Sometimes, maybe what we love is not its taste, but the culture and feelings of eating. You can get together with family and friends. This kind of emotional connection at the dinner table has remained unchanged from childhood to adulthood, as if time has turned, and you are still the child staring at the dim sum cart. Cantonese cuisine should not only be a noun, but also a verb, standing at the top of the world's cuisine with its unique charm. When it opened on August 8, 1996, Bingsheng was just a seafood food stall with only 96 square meters and more than 20 employees, but today, it has 5 brands under its umbrella, including "Bingsheng Taste", "Bingsheng Private Kitchen", "Bingsheng Mansion", "Gold Mine Food Singing", and "Zen Tea Vegetarian", with a total of 9 branches. Bingsheng's catering culture: rooted in Cantonese and Xiguan culture, full of Lingnan style Xiguan elements, there is a proverb in Guangzhou called "Dongshan Master, Xiguan Miss", just eight words condense how much historical and cultural customs of Xiguan, For the older generation, the buildings and food inherited from the streets and alleys of Xiguan are the carriers of their childhood memories, while for the younger generation, they can freely find traces of history from the historical customs of Xiguan. Bingsheng provides customers with a dining environment full of "Xiguan" style, allowing people to relive the history of "a cup of black tea, a fireplace, a foreign-style house, a returned overseas Chinese master from Dongshan" and "a pot of orchids, a cage of thrush, cooking skills, and an authentic Xiguan lady (i.e. a rich lady)". Restaurant name: Bingsheng Private Kitchen Address: No. 178 Tianhe East Road, Guangzhou Recommended dishes: [Boiled Hainan Wenchang Chicken] [Doumen Crab Stewed Black Haired Melon], [Casserole Fried Large Rosenbergii], [Sea Urchin Stewed Water Ghost], [Roasted Rice with Raw Preserved Meat], [Ancient Peach Fat Ginger Milk] Per capita consumption: 200-300 The restaurant is mainly designed as a private room, which is very private. It is recommended to make reservations in advance. Business hours: 11:00-14:00; 17:00-24:00