Imperial Treasure Fine Chinese Cuisine

The Michelin two-star restaurant that dominated Shanghai for 6 years has actually lowered its price⁉️From now until December 31st, come to 🌟御宝轩🌟 on weekdays, and enjoy 20% off on all lunch dim sum‼ ️ The price is so affordable that many fans are speechless, and the parking fee is saved immediately✌️ 🍤Golden Net Crispy Shrimp Rice Rolls🍤 Before you put it in your mouth, you can see the whole shrimp from the cross section! Dip it in soy sauce while it is hot, the soft skin goes straight to the center of the shrimp, and the crispy golden net has a rich taste. The ingredients are really good👍 🍥Bamboo shoot shrimp dumplings🍥 The skin is thin but not broken and crystal clear. Only experienced Guangzhou chefs can make it. The gravy is delicious and there are whole shrimps as a companion. The two flavors are mixed together, filling the tip of the tongue with endless aftertaste. 🥐Honey-glazed BBQ Pork Pastry🥐 The aroma of milk and meat is perfectly blended, with evenly baked golden crispy skin on the outside. The filling is BBQ pork marinated with secret sauce, and the salty and sweet flavors are intertwined and bursting 🍠Honeycomb Taro Corn🍠 It looks like a honeycomb, with a crispy skin and a soft and smooth inner layer. The taro paste filling is wrapped with shrimp, meat and mushrooms. The whole thing is full of freshness and fragrance, and it combines crispness, softness and stickiness. It is really amazing in one bite and two bites‼ ️ In addition, there is also a nourishing winter product 🥘Lamb belly pot🥘, the warm lamb belly is stewed until crispy and tasty, and the big pot of the piggy bank is super filling, with bamboo shoots and mushrooms at the bottom. After eating it, you will never "freeze" your hands and feet again~ The environment is also super photogenic, designed by a famous Japanese space design firm. If you need a landscape box, remember to make an appointment in advance~

Went there for lunch yesterday. Didn't make reservations in advance, arrived just after 11pm. Said they were fully booked, but could give us the table someone else had reserved, but had to finish eating by 12:30. The environment inside was nice, but the table was too small, barely acceptable for fast food. I looked at the menu, there were many kinds of Cantonese dishes, and the prices were not cheap. The dim sum was not expensive, the barbecued pork crisps, the bean curd rolls with cordyceps flower soup, and the shrimp dumplings were all very delicious. The lava buns were average, not soft enough. The hometown fried rice noodles were disappointing, expensive and unpalatable, the rice noodles were not refreshing and greasy. The service was the most satisfying aspect, quite attentive.

As one of the eight major cuisines, Cantonese cuisine has been known as "food in Guangzhou, taste in Xiguan" since ancient times. In the past 100 years, it has become one of the most representative and world-influential food cultures in China. The Michelin two-star restaurant "Imperial Treasure Pavilion" presents outstanding cuisine and exquisite skills in its dishes, and its service is excellent. It is worth a detour during your trip!

This is my first time visiting Imperial Treasure Xuan in Guangzhou. It is a 5-minute elevator ride from the underground shopping mall and a short walk to the restaurant. There is a long corridor and the environment is well decorated. The tables are heavy and will not fall over even if you press them down. The chairs are also very comfortable. It can be seen that the boss has put a lot of thought into buying these tablewares. Although there are fewer tables in the hall, it is relatively quiet and not too noisy, making it a very suitable place to enjoy high-end Cantonese cuisine.

It is a real treat for the taste buds You can find the taste of childhood The shrimp dumplings have thin skin and the shrimp filling is refreshing The chicken feet with abalone sauce are soft and sticky, the peanuts are super delicious and sweet Other restaurants usually use barbecued pork sauce for barbecued pork buns, but this restaurant uses barbecued pork meat, which is delicious The long-lost childhood taste of lychee crispy duck, which is now lost in many restaurants and is no longer made The lava buns are full of fragrant salted egg This restaurant is worth having in terms of both product and service

Located in Guangzhou Liede IGC Tianhui Plaza, Yubaoxuan is newly awarded two Michelin stars in 2020. You need to make a reservation by phone one day in advance. This is not a special requirement during the epidemic, but it has always been the case. Admission is at 11 o'clock. You can have morning tea or order meals during this time. The price of a five-star hotel plus a 10% service charge. [Environment] 🌟🌟🌟🌟🌛 The space of Yubaoxuan is not large. The cabinets against the wall in the corridor are full of red wine. Wine is an important item in the Michelin selection. The decoration style of the restaurant is simple but not lacking in heaviness, which is called minimalist luxury. The decoration is from the Japanese design studio Design Studio SPIN. The Japanese are good at using simple style. The gilded flower and bird paintings are combined with Chinese cultural characteristics. They are gorgeous and exquisite in the overall dark metallic color. The lobby of Yubaoxuan is not large, and it is mainly composed of independent private rooms with window views, so reservations are necessary. 【Taste】🌟🌟🌟🌟🌟 The products of Yubaoxuan pay more attention to the quality of ingredients, and the presentation of dishes is also beautiful. The menu is a bit like a Western ordering menu, without fancy pictures. The overall product is excellent. After all, it is Mi Er, and it cannot be rated without two brushes. The dishes that impressed me the most are the following: "Apricot juice white lung soup" I have a certain resistance to apricot juice, but I have to admit that this soup is really surprising. There is no strong "fishy" smell of almonds at all. The milky white soup base is fresh and not greasy, and the chewy white lung has also won unanimous praise from everyone. "Garlic sliced ​​beef tenderloin" and "Fragrant pan-fried cod pieces", these two should be the main dishes of other people's houses, but they are two appetizers in Yubaoxuan. Canadian beef tenderloin, without any marinade and seasoning, is served with fried garlic slices. The tenderness and juice of the beef are wrapped in thin garlic slices, which are crispy and tender. The codfish is locked in oil by the crispy starch, and it is smooth and juicy when it enters the lips and teeth. "Sri Lankan Crab" is similar to the fried crab in the Typhoon Shelter, with black pepper as the feature. It is a combination of Chinese and Western flavors and is the favorite style of foreigners. I don't know how good Sri Lankan crabs are, but almost every one weighs more than 1kg, which is enough to show its preciousness. The method of mixing black pepper with other spices is very Singaporean. The crab meat is firm and full. The two crab claws need to be taken to the preparation room by the waiter for a round of professional beating before they can be served on the table with perfect meat. "Imperial Treasure Glutinous Rice Crispy Suckling Pig" and "Gold Medal Glutinous Rice Fried Chicken" are similar in nature. They are both innovative methods that are different from traditional Cantonese cuisine. The crispy suckling pig or crispy chicken is wrapped with glutinous rice, which is crispy and soft. The glutinous rice is rich in oil and has a richer taste, but it is a little greasy. "Garlic Steamed Geoduck" is so fat that it occupies the entire plate. The meat is tender and smooth. Although it is big, it is very refreshing. Finally, I want to praise the appetizer "sour radish" before the meal. The white radish is the petal and the shredded red radish is the pistil, which is combined into a crystal clear lotus, making the start of the Michelin food journey pleasing to the eye. Overall, the experience of the six-person private room is good in all aspects. If you order all the signature dishes, you have to prepare a per capita consumption of 400.