I heard that "Yue Yue" is the most expensive Cantonese restaurant per capita in Guangzhou, per capita 3k+, and the "Yue" I have been here before was built for the same team, but the ingredients are more advanced. I only receive 12 guests a night. 💜 Let me come to each meal together: "Shantou" head plate consists of five kinds of snacks, Chef recommends starting from green beans to taste clockwise, in turn, the refreshing green sweet beans with milky aroma, the lily scallops with clean taste, the rich and delicious shrimp paste sauce with red shrimp, crisp ringing bell sea urchin, the middle of the plate is simple caviar, sprinkled with delicate lemon leaves. "Hail - shallow and thick cut like pull 0 ℃" Put the like pull into the special gold without changing the soy sauce and slightly stained, slightly salty. With low-temperature nitrided gold without changing the chopped leaves, a thick slice of crispy meat. "Soup dumpling-snail slice with purple su sauce 90-95℃" wake up Lao Guangren "Purple Su fried snail" The roadside night and night feelings, using advanced sound snail ingredients, with grounded purple sue flavor sauce, is unexpectedly familiar and novel, the combination of noble and market is very good. "Water dumplings - Alaska emperor crab feet" in this warm area of water dumplings can make fiber in the ingredients Contract and protein solidify softly, thereby retaining the original sweetness. The end of the crab feet is tied with a thick rope grip, just want to use the fattest and tender crab meat in the front. "Oil-Garlic-Flavored Flower Glue" large swathes of flower glue have a golden and crisp outer skin through high temperature oil, It exudes the familiar aroma of "garlic ribs". The outer and inner are soft, crispy and thin as paper, more delicate than the fried things, and there is no destruction of the soft taste of the internal force flower glue. Amazing "Automobile-Black Truffle East Sea Big Yellow 102℃" Cantonese love to retain the original taste and sweetness of fish. The practice of car-steaming fresh fish is very authentic Cantonese cuisine. The fish meat in the steamer is just right, and the simple oil and salt will not cover the fish meat itself. The pattern arranged in the round black and white truffles is not only beautiful but also attractive. "Meiyu-Brewed Chaoshi Powder Foiet Liver 70-80℃" The flavor of the flavor comes from brine. Because it is Chaoshi Foiet Liver, it is different from the fatty fat of French foie gras, and it is more light and light to the rich. "Hot oyster-Cow Tongue and M11 and Beef 400-600℃" The highest temperature of hot oyster fat Meifeng and beef, Complemented with honey wrapped, the taste is similar to honey juice fork burning, crispy epidermis, sweet and heavy taste, the meat is overflowing with the aroma of fat, but fortunately there is a pineapple block and it is greasy. "White oyster-soft shell oyster shrimp 100℃" oyster shrimp soft shell is essentially wonton skin, One bite is the Cantonese shrimp wonton, which is delicious. The soup water made for the shrimp shell is extremely delicious. Everyone present is "juice is buried". The desserts of "Yinghong No. 9 Bird's Nest Milk Frozen" are divided into three layers, the Yinghong No. 9 famous tea foam on the surface, the bird's nest on the middle layer, and the milk frozen on the bottom layer. A spoonful of bottoms digs up and tastes the three-flavored fusion. The sweetness is light, not greasy 💕 takes three and a half hours, and the ceremony is full of sense and worth experiencing. I hope this team with such feelings and ideas can maintain a good production, constantly innovate more excellent works, and promote Cantonese cuisine culture. look forward to