Yu Yue Heen

Guangzhou people are so lucky. There are really delicious food everywhere. After Yutang Chunnuan and Bingsheng Mansion, I will continue to check in at the delicious restaurant Yuyuexuan today. The restaurant is located on the 71st floor of the hotel. The guest room cannot be reached directly. I have to change an elevator. It is a bit troublesome. The room was delayed to 2 o'clock. I still have 100 dollars to come here for a simple meal. To be honest, I just finished breakfast at 10 o'clock. I am not hungry at this time. I really want to eat for the purpose of checking in. Guangzhou people know how to eat. The lobby is packed with people. Although it is a high-rise restaurant, it is foggy and rainy outside today. It is basically white and there is no scenery. I like to eat, but I hate to look at the menu. I simply ordered a set meal with a bit of expectation of opening a blind box. The catering is quite satisfactory. There is no surprise and no thunder. The service is not bad. There was a small episode during the period because of the room bill. It was solved smoothly. Overall, it is not bad.

The mooncakes sent here during the Mid-Autumn Festival are still good, and the taste is pretty good. The packaging is now relatively light, and it looks good when given to others. It is also very good to eat here.

Safe and fast ✔ Make an appointment one day in advance and get a window seat with a great view [Taste] Delicious dim sum [Environment] Great view, the 71st floor has an endless view [Service] Good attitude, full service of adding tea and pouring tea

As the autumn wind blows, it is the season for eating crabs again. Enjoy crabs on the 71st floor of the Yu Yue Xuan Chinese Restaurant in Four Seasons Hotel Guangzhou. The creative and exquisite cooking techniques and clever cooking methods are completely free of the hassle of tearing the crab shells. It is an elegant and calm new experience of gluttony. Ice-roasted pork belly Carefully select the pork parts to ensure that the meat is fat and lean. To ensure the fresh and smooth taste without greasy, marinate it with secret sauce the night before and store it in the refrigerator overnight to lock the saltiness of the sauce in the meat. A must-order classic dish that has been popular for a long time. Steamed starfish fillet with scallion and ginger The fish fillet is served with the Cantonese "one pot and two pieces" creativity. The small steamer has the effect of gathering heat, and the fish meat is fresh and tender. Green mustard shrimp balls with crispy nuts The ingredients are selected from super large fresh shrimps, and the dipping sauce is also homemade green mustard sauce The taste is sweet and sour and fresh, and finally sprinkled with cashew nut crumbs to make the dish more crispy. Braised free-range chicken with flower crab The fragrant and smooth chicken and the sweet crab, the creative mix makes the two flavors intertwine and blend, the chicken is all deboned, the crab flavor penetrates into the chicken, and the taste is rich. Fried lotus root stuffed with flower crab roe The Kung Fu dish is quite thoughtful, the crab paste and crab meat of the seasonal hairy crab are picked to make the sauce, and the fresh shrimp paste is stuffed into the crispy lotus root. The crab fragrance overflows the clouds, and eating crabs can also be very elegant, praise!

The last Michelin restaurant I ate in Guangzhou was the Yu Yue Xuan restaurant in the Four Seasons Hotel. The service was very enthusiastic, the decoration was very stylish, and there was a bustling night view to enjoy. It was a good place to go. The price was not cheap, almost 1,000 per person, but there was no doubt that the ingredients were very good. The overall product was good, and it was worth praising that the ingredients of each dish were great. The crispy chicken with coconut flavor was especially recommended, the meat was tender and the skin was crispy, and the rich flavor of coconut milk was very prominent in the meat; the five-grain boiled fish maw was of high quality and impeccable; the pigeon and mango sago were flawless; I didn't like the famous Supreme Sea Emperor Pot very much, I always felt that the juice was not smooth and rich enough, and the stewing temperature was not as good as I expected. This is a Michelin restaurant worth visiting, and a little flaw can be ignored. There is no Michelin restaurant I ate in Guangzhou, which is a little less fun. Next time I come, I will specifically pick a fly restaurant.

Crab lunch on the 71st floor It turns out that hairy crabs can be paired with a variety of ingredients in addition to steaming them whole~~ Crab roe and bird's nest soup is delicious and can also beautify the skin, a must-have for ladies in autumn~ Crab roe and pork belly, crispy pork belly with crab roe, not only does it not feel greasy, but also makes the pork taste a few levels fresher. Steamed hairy crabs, look at the crab roe... nothing to say... Crab roe and bean sprouts are simply the essence. At noon today when we are full of crabs, the freshness of the bean sprouts and the sweetness of the crab roe are a perfect match!! It's really good at noon today Above the clouds, the freshest in autumn

The Chinese restaurant in the Four Seasons Hotel Guangzhou was quite crowded at lunch time. We ordered traditional Cantonese dim sum and dessert after the meal. The food was good, the ingredients were fresh, the view was beautiful, and the waitresses wore cheongsam to greet the guests, which was very traditional.