Michelin reviewers evaluated: "Master Chef Hui its traditional Cantonese cuisine skilled bring a breakthrough, using seasonal ingredients through classic cooking techniques to create a road made of new dishes, the restaurant has become so popular with locals for food shops. in this meal be sure to try the crispy tender of Beijing roast duck and pork, impeccable equally exquisite dessert a memorable try; new taste of Cantonese cuisine will make diners must have another level of dining experience. "

Jiang restaurant is a Chinese restaurant located in Mandarin Oriental Hotel in Guangzhou. It is a popular food resort in Guangzhou. Huang Jinghui, the chef of the restaurant, is good at using traditional Cantonese cooking techniques to deal with seasonal ingredients. He also brings a different breakthrough to Cantonese cuisine with ingenious creativity. The dishes are not only satisfying, but also often surprising. The selection of ingredients is needless to say. The seasoning not only reflects the peace of Cantonese cuisine, but also has the profound complexity and balance of high-end catering, and the mastery of taste and heat is also perfect. In terms of dish setting, we can also try our best to make every dish present its most beautiful appearance without damaging the "wok gas". In terms of aesthetics, it is even a little international. Mandarin Oriental Hotel Guangzhou is in the forefront of the continuous development and change of Guangzhou. The hotel is equipped with luxury and exquisite facilities, integrating modern luxury and unique elegance. The hotel has a unique geographical location and provides spacious accommodation. Recommended dishes: in addition to the slight burnt aroma of chives and lotus root seafood cake, the freshness of lotus root and the fresh sweetness and tenderness of seafood are more prominent, which are full of fragrance but not greasy at all. Compared with abalone, the rice in this dish is the real protagonist. To be reasonable, Chinese people are not used to the sandwich rice in Spanish paella. Jiang"s Abalone rice has a new way. On the premise of stewing the rice with sauce and cooking it thoroughly, it ensures that the rice grains are clear and have a certain chewiness. A spoonful down, abalone juice mellow rich taste and wonderful taste of rice can let you marvel. It"s not easy to make such a big and fat crab. In this dish, however, the chef focuses on the condiments and side dishes. The sweetness of crab paste and the tenderness of crab meat are needless to say. The steamed egg mixed with wine and crab juice at the bottom reflects the restaurant"s ability in seasoning and cooking. The egg is tender and smooth and melts at the entrance, leaving only the fragrance of flower carving lingering in the mouth and the fresh sweetness of crab. It is delicate, elegant and complicated. I"ve never been disappointed with Annam"s stew of snow lotus river in Tianshan Mountain. Whether it"s soup or sugar water, it"s full of ingredients. It"s stewed for enough time before it"s served. It"s hot and fragrant. This dessert is deep in the essence of Cantonese style desserts. The sweet taste is fresh and elegant. In the thick soup bottom, some chewy snow lotus seeds are added to make the taste more rich and dense. Cuisine: Guangdong cuisine per capita: lunch / dinner ￥ 200-700