The epidemic was as fierce as a tiger. I don&#39;t know how, a wave of epidemics broke out in Guangzhou, and the city&#39;s dine-in food almost stopped. By chance, I got a few coupons for the Buddha jumping off the wall in the boiled fish township. Fortunately, before the epidemic, I called friends and friends to come here for a meal. Going to the store feels that the store is not big, there is a card seat, I thought it was mainly Sichuan and Hunan cuisine, but there are roast duck, pork stewed noodles, Buddha jumping off the wall, soup vegetables... It seems to have a taste of taking into account the world. When ordering food, the manager kept asking recharge members, saying that there were various discounts. I thought I didn&#39;t come often after all, I had to laugh. Back to the topic, I ordered boiled fish, the pot of the dish was very large, the ingredients were very sufficient, the red pepper, pepper, and oil were a lot, the big sister who served the dish took the red peppers covered with oil in front of the guests, and through the bright red oil, you can see the fish fillets soaked in the oil, very appetizing, Each person also served a piece of toast bread. The eldest sister said that this piece of bread was not used to eat. Pick up the fish fillets and put them on the bread to suck oil. It has a special feature. It feels spicy and oily when eating. It seems that compared with the average Sichuan restaurant, it does not bring a very ideal taste. The taste of Buddha jumping off the wall is also general, and there is no strong and fresh feeling of eating the soup, it seems to have a slightly fishy smell. Other dishes such as pork stewed noodles, Gongbao chicken ding, fried beef with peppers, and dried cauliflower are also considered home-cooked dishes represented by various places. The taste is also general, it seems to lack a little authentic feeling. Taking into account the taste of the world, it seems that something is still missing...

Shuizhuyuxiang (baolizhonghuan)

[Taste] Very pure refreshment [Environment] The environment of the old restaurant [Service] The product is changed to dishes and water. The fast Gongcai is my favorite Yi&#39;an store. It is an old store. The standard is always consistent. Free parking is charged. There is a 10% service fee.

Trip Gourmet Awards

The Garden Hotel double package (the first time the Chinese and English menu is so long), the portion is enjoyed by four people. Everyone charges: tea room fee, service fee, some restaurants packing boxes are also charged, and the Garden Hotel packing is free, and the quality and style of the packaging box and bag are better; Shun brought children popularized Cantonese writing: file.

Taianmen Guangzhou&#39;s first menu is the Shanghai season menu based on the comprehensive adjustment for Guangzhou, using a lot of local ingredients and flavor elements, the overall flavor is more light and delicate than Shanghai, presenting a precise and perfect feast. Like Shanghai, each guest&#39;s Tai&#39;anmen experience starts with an 8-course tasting package, while the restaurant prepares another 8 Tai&#39;anmen classic and innovative dishes for guests to add some tasting on the basis of the tasting package. First of all, the tomato cold soup and welcome appetizers that are praised by people clapping hands, and then the fish from the bamboo shoots that have the charm of the south start the formal taste roaming journey. Tuna belly oil rich, delicious and easy to get greasy, it and the Dutch calf willow together to make Tata, add the fresh and rich black fish to further increase fresh, hidden in the fried fish skin let the aroma further strengthen, love. Local smoked salmon, cushioned Shanghai moss French bread, seasoned with vanilla butter, seemingly simple but flavor layered, like a round of French wet kiss on the taste buds, how moving. The white asparagus is sweet and delicious in the season, and the good lamb belly fungus is delicious and subtle. It not only forms an excellent flavor combination with Atlantic lobster from Canada, but also cleverly blends the taste and shows the true color of the master. Fried duck liver will be just right, for this level of restaurant is right, its combination of slow-cooked wind-proof root, thin pear slices, chopped dumplings and order-to-stop sauce is even more impeccable. These two dishes are like a famous chef textbook, and deserve to be studied seriously by Western chefs. On the a la carte menu, you will not miss the tender and unsalted Te Mana lamb from New Zealand. The chef discards the usual lamb stew practice, and the lamb is seasoned and fried until crispy, seasoned with mint, black garlic and yogurt, and seasoned with fresh sweet beans, which are meticulous and rich in flavor. Chef Stefan did not bring the amazing week in Shanghai to Guangzhou as a Guangdong pigeon breast main course, and added a pigeon clear soup in the a la carte menu, dare to present such a soup in Guangzhou, it can be seen that his confidence. Take the local mature pigeons into the food, the pigeon bone roasted incense, with mushrooms, kunbu to make clear high soup, injected into the deep dish with thick fried pigeon stew, duck liver Italian stew. This soup dish can be described as amazing, every detail is perfect, eat the stew plate. Tai&#39;anmen&#39;s chef team has accumulated deep accumulation, and the R&amp;D ability is terrible. Shanghai has been updated to the 31st version of the menu. Guangzhou currently presents the first menu, and it is constantly developing and launching new dishes, which can stand the repeated tests of diners. #Ctrip Food Forest

As the Michelin restaurant and Black Pearl restaurant that continues to be listed under Tai&#39;anmen, Stiller can still represent a certain level of Western food... The pre-dinner snacks and pre-dinner bread are of good standard. Ma Oren selected No. 5 oysters, fresh and sweet, and personally like to match lemons, so that the taste buds are fully opened. Beef Tata, white asparagus salad is OK, fried Hokkaido scallops with sauce, great. The charcoal grilled octopus and roast pork chops are generally average. The desserts are a small surprise again after the meal. Every taste is very memorable...Praise. The picture is in the order of serving #Michelin Restaurant #Discover the color of the journey

Top 35 Fine Dining 

This time I accompanied my elders to Guangzhou for the New Year. The Baiyue Building, which I chose by chance, is impressive in terms of service and dishes. I would like to express my sincere gratitude to Ms. Huang Liping, who is a warm and attentive and excellent employee.

In Guangzhou, a gourmet paradise, Huanshi Road is always busy and noisy. However, in this bustling area, there is a secret vegetarian food called &quot;Wenfeng Xiangyue&quot;. This is not an ordinary restaurant, but a bridge connecting the city with nature, hustle and bustle and tranquility. Enter the restaurant. As soon as you open the simple wooden door, it seems to be surrounded by a fresh air. The green plants, neatly arranged wooden tables and chairs and soft lights all seemed to be separated from the door. Step into the restaurant, take over the menu, and immediately start a vegetarian feast. From fresh seasonal vegetables to delicate vegetarian desserts, everything is tempting...

疫情猛如虎 ，不知怎么着，广州就爆发了一波疫情 ，全市堂食几乎停止。 一次偶然的机会，得到几张水煮鱼乡佛跳墙赠券，幸好赶在疫情前，呼朋唤友来这里吃了一顿。去到感觉店面不算大，有卡座，以为是川湘菜为主，但又有烤鸭，猪肉炖粉条 ，佛跳墙,上汤青菜&hellip;&hellip;好像有兼顾天下的味道。点菜的时候，经理不断让充值会员，讲有各种优惠云云。心想毕竟不常来，只得一笑可过。回到正题，点了水煮鱼，上菜的盆很大，用料很足，红辣椒、花椒、油都不少，上菜的大姐当着客人的面把铺满油面的红辣椒舀走，透过光亮的红油，可见到浸在油下的鱼片，很吊胃口，每人还配了一片吐司面包，大姐说，这一块儿面包不是来用来吃的，捞起鱼片，放在面包上吸油 ，有特色。吃起来感觉麻辣油大 ，似乎跟一般川菜馆儿相比，并没有带来很理想的口感。佛跳墙口感也一般，并没有吃出汤浓味鲜的感觉， 好像还略带一丝腥味儿。其他菜如猪肉炖粉条，宫保鸡丁,尖椒炒牛肉，干锅菜花也都算是各地代表的家常菜 ， 口感也就一般吧 ，好像缺了点地道感。兼顾天下的味道，好像还是缺了点儿什么 &hellip;&hellip;

水煮鱼香，是川菜的一个代表菜馆，特色菜就是水煮鱼，其他的菜也非常的不错，小蒜泥白肉，夫妻肺片等等，都是大家喜欢吃的，味道非常的好。

Boiled fish fragrance, is a representative restaurant of Sichuan cuisine, specialties are boiled fish, other dishes are also very good, small garlic mud white meat, husband and wife lung slices, etc., are all like to eat, the taste is very good.

挂炉烤鸭在京城享誉盛名已经有一百多年了，而水煮鱼乡是深圳做正宗的挂炉烤鸭的第一家正宗的吃法，用筷子挑一点甜面酱，抹在荷叶饼上，夹几片烤鸭片盖在上面，放上葱条和黄瓜条，添点榨菜粒，将荷叶饼卷起，趁热食用。

The roast duck in the hanging stove has been famous in Beijing for more than 100 years, and the boiled fish township is the first authentic way to eat the authentic hanging stove roast duck in Shenzhen. Pick a little sweet noodles sauce with chopsticks, wipe it on the lotus leaf cake, clip a few pieces of roast duck slices on it, put onion strips and cucumber strips, and add some mustard grains. Roll up the lotus leaf cakes and serve while hot.

不得不说味道还是挺惊艳的。挺符合我的食肉胃口。招牌的水煮鱼分量很足，服务员还会很细心捞出配料后便于我们挑鱼。面包只用作吸油，啊哈，觉得有点浪费啦。包间门口就是现场选鱼的地方，鱼肉也确实很是新鲜。最近在急于补充胶原蛋白，这里好几道菜都能满足我了。肉皮冻，芥末鸭掌，海参蹄筋。味道很好也好适合妹子们吃。宝塔肉的造型就很喜爱。梅菜都围在里面，从顶上或外围，一圈一圈吃起来好味又有趣。毛血旺也做的可圈可点。食材丰富也新鲜。换碟速度很快。室内室外都有座位，也有包间。个人觉得挺适合商务宴请家庭聚会什么的。

I have to say that the taste is still quite amazing. It fits my meat appetite. The signature boiled fish is very large, and the waiter will be very careful to fish out the ingredients for us to pick fish. Bread is only used as oil absorption, aha, I feel a bit wasteful. The door of the private room is the place to choose fish on the spot, and the fish meat is really fresh. Recently, I am eager to supplement collagen. Several dishes here can satisfy me. Meat skin frozen, mustard duck palm, sea cucumber hoof tendons. It tastes good and suitable for girls to eat. The shape of pagoda meat is very favorite. Mei dishes are all surrounded inside, from the top or the periphery, eating around in circles is delicious and interesting. Mao Xuewang also makes remarkable. The ingredients are rich and fresh. The speed of changing dishes is very fast. There are seats indoors and outdoors, and there are private rooms. Personally feel that it is quite suitable for business banquets and family gatherings.

隐于中环广场后面，招牌巨大 门面也不小，水煮鱼乡却有着&ldquo;北京烤鸭&rdquo;，餐桌前片皮上碟，小菜齐全，酱料亦可，鸭架去做了冬瓜汤，味道鲜美；末了再送一碗南瓜粥，微甜，南瓜味浓浓的，不错。

Hidden behind Central Square, the signboard is huge and the facade is not small. The boiled fish town has &quot;Beijing roast duck&quot;. The table is on the plate, the side dishes are complete, the sauce is OK, the duck rack has made winter melon soup, which tastes delicious; at the end, send a bowl of pumpkin porridge, slightly sweet, pumpkin flavor is strong, good.

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