Yun Jing

To "sell your legs", you have to "take your legs". As a loyal fan of Spanish ham, I have been deeply involved with 5J ham over the years, and have witnessed the efforts of the leaders of the Chinese dining circles to integrate Western ingredients and Eastern cuisine. Western ham has always been considered afraid of high temperatures and overcooking, only suitable for raw food, but since Mr. Dadong created cold ham dumplings, the rich potential of Chinese chefs seems to be stimulated, using starch, using sugar powder, Using the aroma of herbs... The ham "westerly east wind" seems to be slowly showing the dawn on the Chinese land. The first leg of the New Year of the Snake is Master Guo Yuanfeng, of Raffles Hotel Yunxuan Restaurant, Shenzhen. I have known Master Guo for more than ten years. The first Hakka master in mainland China to win Michelin honors came to Shenzhen as if he had opened a new dish. 5J Chunhui of Ham and this energetic chef are more expected, and the humble and cautious Master Guo is afraid of something to lose, but also consulted Hui brother in advance, Hui brother also taught the brocade, it is said that there are two recipes to cook. Master Guo did not disappoint us, in addition to the traditional ham cut with bird's nest and cold dish salad, there are several innovative dishes that are quite original. Guangdong also has a tradition of southern fish raw, Guo Master found a huge goldfish, fish meat for sashimi, fish head fish bone boiled into fish glue frozen into fish raw support. When tasting, without traditional soy sauce, experience the way of a piece of ham and a piece of fish raw "wrapped and eaten". The sweetness of the golden fish is finished by the soft salty flavor of the ham. Ham oil glutinous rice brewed in spring, and then a little caviar embellished, this Hakka style of "brewed bamboo shoots", fully borrowed the Jiangnan Fresh Ham and bamboo shoots of the wonderful combination, suitable temperature and starch decomposition enzyme, the ham's aftertaste began to be forever. Western food bistros often can see ham and cheese small platters, Guo master felt that the Western-style cheese taste was too hard, and too sweet, so he found the local old yogurt made from yogurt ~ used to match ham, this convergence method effect is surprisingly good, The milk and ham oil are intertwined and rising, but the taste is much lighter. Master Guo's Hakka background color in this "New Year Ham Banquet" in the spring light of the ham edges fried aroma after the ham is used to match the flower glue fish belly with the hot onion root, the strong aroma is appetizing; The melon flower is not made of meat mud, but the six ears of "three mushrooms and six ears" with the blessing of ham oil. Hakka brewing method is like a pen of gods, and my favorite is the black truffle egg tart made with ham oil. The color is the few aromatic small yellow flowers. What was the new spice of Western food, Master Guo said that it was just a stone stew bud from his hometown. Master Guo's creativity is wonderful, so Hui brother's tricks will be put out again? Found the answer in "taro oyster", Hui Ge with nine years of lilies and ham brewed in taro oysters in the way of Guangfu dim sum, sweet and salty, like the sugar leg buns in my Yunnan hometown. The leg of the new year is really wonderful, looking forward to taking a big step in the Year of the Snake and 5J Ham to sell more legs.

Very quiet, elegant and comfortable dining environment, with a panoramic view of Shenzhen Bay. The service was intimate and thoughtful, helped my mother arrange a cute birthday table, delicious longevity noodles, thank you very much Vicky and her colleagues for their service, feel at home. On the dishes, sunflower chicken and fried beef grains are the highlights, light and fresh, showing the true taste of the ingredients, in line with my expectations of food.

Caviar is the newest ingredients in recent years, although not exempt from customs, but also have their own style characteristics. The simple and rude way to play is to eat caviar with egg pancakes, but Guo Yuanfeng's master replaced the western-style pancakes with Chinese-style biscuits, and the combination of caviar was also interesting. Another original dessert was to choose the red Fuping hanging persimmon "happy" After filling in the walnuts and then adding caviar, the taste and taste are fully integrated. Another new ingredient is the big yellow croaker of the east carp. Master Guo adopts the style of Jiangnan fresh, using snow vegetables and stew to make soup base to reflect the delicious croaker. And I think the most creative thing is this little dish of green beans mixed with sea urchins. The edamame is simply blistering with water, waiting for the plant protein in the soybean, when the effective sugar conversion is just ready to germinate, used to mix food, this time the sweetness of the beans is the most prominent, this seems not easy to detect small details, is precisely the key to determining the success or failure of the flavor. As the chef of a top restaurant, the choice of ingredients should not be lacking, but also not stingy, the beauty of the bird's nest is that the silky skin above, the price of the skin is high and the cloud mud, and I am willing to work hard to choose the good skin. The flavor of this dessert is naturally refreshing.

Nothing bad here except the price. Haha. Have money, do things well! No money, do people well! The snake doesn't know that it is poisonous, and people don't know that they are wrong. Your good is like a sugar for others, and it will be gone after eating. And your bad is like a scar, it will always exist. That is humanity!

My son is a year old, set here, the food is very good, the big yellow croaker memory is deep, very tender and fresh, the price is not cheap, the service is good, the landscape is not too good, just make the children's banquet