Taianmen Guangzhou'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's Tai'anmen experience starts with an 8-course tasting package, while the restaurant prepares another 8 Tai'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'anmen's chef team has accumulated deep accumulation, and the R&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

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