RuZhuo Restaurant

I really like this new restaurant. Although its location is average, the things and collections here are very beautiful. They are said to be worth over 100 million yuan, so the desserts here are also very delicious.

Today I went to the No. 1 Western restaurant in Guilin, Ruzhuo Ancient Stone Carving Western Restaurant. The stone carvings here are all the owner's collections over 20 years, with an estimated value of 600 to 700 million yuan. It feels great to eat there. I have been climbing mountains today, Xiangshan, Diecai Mountain, Fubo Mountain, and I will go to see the Eternal Love tomorrow. I am happy. The taste and presentation here are quite exquisite, just like their collections.

I have been eyeing this place for a long time. It is a very spacious and not too expensive western restaurant with Chinese style decoration. The address is also easy to find near the Lijiang County Government. There are many stone sculptures in the store, which are quietly placed there like thinkers who have been silent for a hundred years. We happened to encounter the fish opening ceremony this time. To be honest, we coastal residents have seen all kinds of tunas, big and small, but this is the first time we have seen such a big bluefin tuna. 60 kilograms is really super big. The fish opening ceremony was presided over by the chef from Hong Kong. I was fortunate to watch the disintegration of the bluefin tuna. It was really worth it. As luck would have it, it was 6 o'clock, dinner time (Hokkaido prawns + orange-marinated farro salmon + Hokkaido scallops with kelp flavor and matured bluefin tuna + aseptic lava egg with black truffle cheese sauce + foie gras toast with matsutake mushroom soup + charcoal-grilled Australian m3 rib eye + ice cream for dessert). The artistic cuisine followed the formal Western dining ritual, from appetizers to main courses, they were all prepared and served one by one, without the problem of long-term storage affecting the taste. Each dish was explained, and I learned while eating. What I gained was not only my stomach, my eyes, but also my taste buds and knowledge.

Today, my girlfriend and I checked in at a Western restaurant in Guilin decorated in Nanbowan. As soon as we entered the door, it felt like we were in a stone carving museum. The collections were all bought back by the boss at an auction. Most of them were products from the Han and Tang dynasties, full of history. We made an appointment for a French meal with a full sense of ceremony All of them were dug up from Michelin restaurants, and the standard was also based on the orthodox Michelin French restaurant standard! The price of 368/person and 520/person is still very cost-effective, and the prices of other items are not high~ I really love the black truffle mushroom soup, the taste of black truffles and mushrooms is very rich, The Australian M5 sirloin is just medium-rare, and the dry-aged gravy balls are beautifully locked~The steak is tender and juicy! The highlight is the Wellington steak~It tastes amazing, and the portion is large, more than enough for two or three girls! It's so fragrant when you cut it with a knife~The puff pastry is well handled, and the sauce is just right! ｜Ru Zhuo Restaurant·Junfu Branch ｜No. 258 Linjiang Road, Huijingfang Building 4 #Let's go to the store together #Romantic date restaurant #Capture the city's humanities

In downtown Guilin, beside the Li River, opposite Diecai Mountain, there is a Michelin Western restaurant with an average of 400 yuan per person - Ruzhuo (friendly reminder, pronounced Zhuo), the chef is from the Hong Kong Maxim's Group. Dinner is too expensive, but afternoon tea is still very affordable. ⭐️ The restaurant is a combination of modern and classical, a collision of food and art. On the day we went, a classical cultural exchange event was being held. Participants wore Hanfu, talked about poetry, and someone played the guzheng in a strong atmosphere. We walked to the outdoor garden, the event just ended, and afternoon tea began. The jazz singer sang live, and the waiter brought food over one after another, including cocktails, desserts, and exquisite snacks. This is an open afternoon tea, without tableware, and no fixed tables and chairs. Everyone takes food at will, standing or sitting to chat. It's like entering a cocktail party in the upper class. The food is pleasing to the eye, and the brother who delivers the food is even more pleasing to the eye. At the end of the meal, the executive chef of Ruzhuo came out and cut open a tuna brought back from Japan on the spot, which was also an eye-opener.