Guangzhou has very few Fujian dishes, and high-end Fujian dishes are even more rare. The "yu", which is managed by the beautiful chef May, makes people shine and unforgettable for a long time. "yu" is opened in the art gallery, and it sounds like a poetic name, which makes people full of imagination. The design of the mansion is also full of artistic atmosphere, and there are scenery everywhere. As soon as you enter here, you can stay away from the noise and impetuousness and feel the beauty of food. Zeng won Xie Yufeng "Twelve Dao Feng Wei" festival, the current five-strong main person May graduated from Guangzhou Academy of Fine Arts, has a natural sensitivity to the beauty, because of love and cross-border dining for 10 years, will integrate aesthetics into the table, to bring everyone a different feeling. The dishes of the mansion are regularly new, and many creative ideas are integrated into the tradition, and many surprises can be eaten. In order to ensure the flavor of the dishes, many ingredients are specially airlifted, and the pursuit of excellence is not sloppy. 🥗 Xiamen Shiqi Frozen with mustard garlic sauce and spicy sauce soil stew is a Fujian feature. It is really amazing to use it as a pre-course. Q slippery taste with slightly spicy sauce, fresh and refreshing, and really appetizing. 🦑 Red oil juice hand fishing Dongshan big pipe that day airlifted to Shandong big pipe, fresh, Q bullet taste is my big love, drizzled with secret red oil juice, fresh and enjoyable, delicious to stop. 🐔 New Zealand black gold abalone fished ice skin river field chicken river field town river field chicken is famous, chicken tight live teeth, chicken skin oil is bright and smooth. The idea of using Hetian chicken is wonderful, and the chicken is split into fine silk is more convenient to taste, while with crisp black gold abalone slices and various colors of vegetables, the taste is very rich. 🦞 Xiamen Shachatang Zhuo Australian Flower Lobster This dish is inspired by Shacha Noodle, go to noodles and add seafood, which has achieved Shacha flavor. Beauty chef May personally explained that the flower lobster from Australia is hot in the special Fujian sand tea soup, the delicious taste and the special fragrance of sand tea blend just right, enjoyable! 🐟 Congee oil hall burns the East yellow croaker this dish is also the chef May personally cook, the delicious yellow croaker in the porridge soup, eats very tender, and the taste is fresh and sweet, the aftertaste is long. 🦀 Mangrove Paste Crab Steam Rice Cake Select Zhangzhou Mangrove Paste Crab, remove the red paste of crab and crab meat, and steam it together on rice cakes mixed with glutinous rice, fragrant rice, mushrooms, dried shellfish and other ingredients. The moment the cage was opened, it was simply amazing by this beautiful picture, and the color was too beautiful. The glutinous rice sucks the delicious taste of crabs, and every mouthful is infinitely satisfied. 🐦 Sauce fragrant southern ginger dove has eaten the ginger duck many times, but it is the first time to eat the ginger dove, retaining the original flavor, the replacement of the ingredients is very clever, the fat content of the pigeons is lower, and it is healthier to eat. The large intestines also suck foot soup, the taste is strong, very good. 🍚 Tang fried 5J Ham dry pasta mushroom panda rice This fried rice smells like a big move. The practice of Tang fried, with the addition of different ingredients, the aroma spreads a little bit, stirring our taste buds... Even if you have eaten enough, you can't help but dry another bowl of rice. 🍮 Lengcui Anxi Tieguanyin Haishihua Frozen is so refreshing after-dinner dessert, comfortable as if to make a SPA for the stomach gentle, sea stone flowers are made into frozen, crystal clear, sputum is good-looking, with cold Cui Anxi Tieguanyin, aroma, big love ～📌 PS: Drink a non-alcoholic drink, I didn't pay attention to the name, sweet and sour, there is plum aroma, it's so delicious ～ #Local food to eat #Eat a seafood dinner #View Restaurant

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