Excellent Cuisine Review

Valentine's Day, birthday, anniversary just happened to be this month... such an important moment, he met with the restaurant under the "Gourmet Forest" ～, come to the date between the taste buds, there must be some sense of ritual, N years later, the memories are also beautiful and profound. The leap is the leap of the leap, the leap series has four major restaurants ～ "leap", "leap", "tidal leap", "moon stove" different food styles, in their respective fields. Today, I came to the leap with the theme of "cooking", and I saw and tasted the use of different cooking methods of ice, dumplings, soup dumplings, flavor dumplings, oil dumplings, anthrax, fire dumplings, white dumplings...Iceland Canada elephant pull dumplings: chef changed 🔪 to 0 ℃ ice dumplings, The thick cut taste is really crisp, the teeth and cheeks have a endless aftertaste. Oily flower glue: As Chaozhou people are really familiar with the selection of salmon gum, the high temperature to produce the Merad reaction, the oil to bring crispness and aroma to the ingredients, and the flower glue still maintains a soft Q bullet. Taste of Chaoshan foie gras: Selected Lionhead Goose Goose Liver, densely spiced braised juice, is the most authentic Chaozhou flavor, with Chenghai sauerkraut and finger orange, fresh and refreshing. Several exquisite Cantonese cuisines of "Yu" Yue, bring visual enjoyment and taste feast of taste buds. We are eager to provide one-to-one services in front of the board and private rooms, interpretation of cooking, and explanation of food, let me feel the true essence of food taste night, if you also want to have a long aftertaste of beautiful banquet, booking in advance will get a better experience. Modern Cantonese cuisine explorer, Yu Yue is waiting for you! 🍴: Yu Yue📍: 401, 4th Floor, Nanfenghui, No. 618, Xingang East Road

The Cantonese cuisine on the table is the first time I have tried ～ to subvert the atmosphere that Cantonese cuisine must be a round table dinner! Finally, I am grateful that the chef team has retained the Cantonese cuisine soul and is committed to innovation. Tell me about the two most impressive dishes, the soup snails: the small flowers embellished with the tide snails are purple sour flowers ～ The sauce next to it is purple sour sauce. The ingredients themselves are fresh and sweet and delicious ～ with the purple su sauce immediately injected into the soul chef said that the purple su fried snails are basically the memory taste everyone has eaten ～ The food stalls are full of dishes and replaced with different atmospheres. The high-end ingredients show a different feeling, the same is purple su, The same is snail meat. Keep the taste in Cantonese cuisine memories and upgrade the senses and experience. Oily flower glue: subverts the traditional eating method. The flower glue itself is a tasteless ingredient. Cantonese like to cook with abalone juice, but what I actually eat is the taste of abalone juice. This dish is fried to make the flower glue outer and inner tender. The sauce is black vinegar. A little sweet and sour essence in Cantonese cuisine, but it feels completely different.～ It is worth a try to eat without sauce and sauce. The favorite dessert! It's almost heaven to single-sweet bird's nest milk frozen: a spoonful to the end, triple flavor ～ There is a layer of taste Yinghong No. 9 with bird's nest milk frozen. The tea fragrance is diffused in the mouth, very greasy and the milk is fragrant. Ah, it would be great if you can eat it at ordinary times! ! This dessert is really one of my favorites tonight: Vito is very talkative ～ Very detailed introduction of ingredients, ingredients and creative inspiration. Seeing him correct the position direction of other chefs to serve, he was very paranoid and meticulous! Each dish only takes 5 seconds to take pictures ～ Vito said that he was afraid that we would always miss the best temperature. We understand and cooperate with his small attachment! The service is very meticulous ～ Tableware and small cards will be changed before a dish is finished. Even the toiletries are very high-grade. Seeing their team reminded me of the days when I watched the Japanese drama "Tokyo Hotel" a group of young people fighting for star picking. A group of young chefs in the 90s ～ made me excited by the efforts to innovate Cantonese cuisine. The taste is very subjective, and my overall experience is very good. Especially get the chefs' creative ideas ～ and feel that it can be worth the fare.

Check in the new Cantonese cuisine. Look at what surprises the per capita dining of 3k+ can give guests. Open kitchen in front of the board. Maximum 12 guests. The "stuffed buns" show guests the precious ingredients they use. The plate is exquisite. Clockwise from 12 o'clock, peas, lily scallops, Spanish red devil shrimp, red sea urchin with ringing bells. The caviar full of caviar in the middle reflects sincerity. The Canadian elephant plucked with a flower knife by the master of "hail", with the homemade gold not only changing the soy sauce light stains, but also stimulating the taste buds on the original freshness. After the liquid nitrogen is mashed at low temperature, the fresh gold does not change the leaves, it is very fresh and crispy. The soup dumplings are made of tidal snails, weighing one pound and one processed snail slices of about 2 or 2 pieces. After the soup dumplings, the strong soup base aroma slowly overflows, with the sauce made with purple sour and snail tail. I personally tend to eat without sauce, more reflect the sweetness of the snail slice, the purple sous flower flavor, not faint. "Water lice" Alaska emperor crab legs. In the water of ginger and onion fish bones, the temperature and time are accurately controlled, and the dishes presented are fresh and delicate, full of a large mouth of sweet crab meat is very satisfying. "Oil dumplings" fried flower gum is really the first time to eat. More special. "Meiyu" brine foie gras, do not evaluate, I do not eat foie gras. "Automobile" steamed fish is essential in Cantonese cuisine. I usually feel fishy with steamed fish in the restaurant. So I was not very interested when I saw this dish. But the aroma of black truffles came to my face. The scales are made of black truffle and Yunnan white mushrooms. The black truffle has a strong aroma and is not fishy at all. The "fire simmer" is made of rum, parsley, thyme, rosemary, mint and other condiments. The first bite of the cow tongue bites down the juice in the mouth, and the meat is very cool. The second bite of pineapple relieves the greasy. The third bite of Australia M7 Niu Xiaoqi is full of sincerity. The "white oyster" soft shell is used for urine shrimp. In fact, the shell outside the shrimp is stripped, and the whole shrimp is wrapped in wontons. The soup is sweet. "Dessert" tonight MVP! I really want to ask the chef to give me another one. The top layer is the foam of tea, with fragrance, the bird's nest in the middle, and the bottom of the milk frozen. Sweet but not greasy, rich in layers. The whole dining experience is very good. Chef Vito is a bit obsessive-compulsive, does not let guests move tableware, even the presentation angle of the dishes is very particular, the food temperature requirements are very strict, every dish urged not to take pictures and eat quickly. I think this is an advantage. It is a bit of a Tokyo Hotel, Rikimura, and the taste of the inside of me reminds me of Japan a long time ago. At that time, okase had not risen in China. The master before the board squeezed the sushi to hold my mouth for no more than 15 seconds. Remember that the master said that the temperature and humidity in the air every second affected the taste of Shelly, as a chef at the high-end cuisine only hoped that diners could eat the best dishes. In addition to the satisfaction of the taste buds, the team is more to convey their ideas of Cantonese cuisine innovation to diners. First inherit and then innovate, and the top ingredients are presented. Next time the wallet is rich, I will choose to come to the second brush.

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

The pursuit of excellence, a combination of Chinese and Western hot pot cuisine, through different media to the state of the ingredients to the extreme, let's see what. Head plate steamed buns, five kinds of ingredients: sweet bean frozen, scallop lily, red shrimp, sea urchin ringing bell; Simple combination and seasoning, the caviar in the middle is actually a supporting role, with other food together, the salty taste of caviar brings out the fresh taste of other ingredients, and highlights their original, original, fresh, and sweet taste. Below is a cup of warm stomach soup, carrots, horseshoes, pork bones, a very homely soup, taste very rich and sweet. Begin the first course, hail red shellfish. It is a homemade gold without changing soy sauce, using ice water mixture, reducing the temperature to 0 degrees, and then using a method of shallow stains, so that the ingredients taste more quickly; There is also a fun interactive point. Using liquid nitrogen, the gold does not change the leaves to freeze, and the fork in the hand is smashed. The aroma of the gold does not change the leaves is very special. The soup is very special. The snails are matched here with the tides. The Japanese purple sour flowers are very beautiful. The purple sue sauce next to it tastes super delicious, echoing the taste of old Guangzhou, purple su fried snails simple dumplings, put the ah Lasga king crab crab leg soup for a minute, drizzled with the crab original crab paste, the taste is really delicious, very sweet. Oil-scented flower glue, a very bold idea, combined with Japanese tempura pulp and Cantonese-style crispy fried pulp, make the outer skin crisp, the flower glue inside is soft, and then match the Italian black vinegar and black vinegar grains next to it, have a different sense of hierarchy. Olive snow bar, after eating oily flower glue, taste a snow bar, very greasy. Taste foie gras, using the powder liver and brine of Chaoshan Lionhead Goose, slow cooking for ten minutes at low temperature, let the foie gras reach a pink taste, it is simply too tender! ! Combined with pickled vegetables and finger oranges next to it, it replaces the white vinegar of the Chaoshan area to eat foie gras. Carp yellow flower fish, this dish is called Shanzhen seafood, and the black truffle and white mushrooms in Yunnan have added a layer of fish scales to the fish, whether it is aroma or taste, it exudes a strong black truffle atmosphere. Fire oysters and cows, tied with four herbs: rosemary, thyme, mint and parsley, burning to make the vanilla knot exude aroma, combined with Cantonese barbecue in the back brush a layer of honey, the taste is more prominent delicious white oysters, with wonton skin to make a shell for the oyster shrimp, You can eat a complete shrimp, the soup base is very fresh and sweet bird's nest single milk frozen, this dessert is super delicious, will not be too sweet, eating will not increase the burden, the first floor is tea, there is bird's nest in the middle, the following is milk frozen, a spoon down, three tastes, very delicious! ! Next to it is the Colombian fruit, the taste is very sweet and the last cup of Yinghong No. 9 black tea ends. After a rectification, it is not too full. The ingredients are very sufficient. Combining the traditional taste of Guangdong, it is worth it.