Cantonese health cuisine by the Suzhou River, taste the freshness of mountain and sea delicacies.

🈺 Restaurant: YUAN 📍 Address: 2F, The Anandi Hotel and Spa Shanghai, No. 7 Linhong Road 🌟 This weekend, Alex Lisen tasted a Cantonese health cuisine that subverted the imagination of the taste buds at The Anandi Hotel and Spa Shanghai, a "health secret place by the Suzhou River"‼️ 🌟 YUAN Chinese Restaurant is located on the 2nd floor of the hotel, mainly serving Cantonese cuisine, supplemented by Taizhou cuisine. The chef will collect fresh seafood from the South China Sea and small seafood from the East China Sea, and cook them with seasonal mountain delicacies, so that you can taste the original flavor of the ingredients. It is a great place for high-end business banquets or family and friends gatherings‼️ 🌟 Nourishing Conch Soup        -        This bowl of fresh soup is simmered over a slow fire, with a clear color and fresh taste. The soup is infused with the freshness of conch meat and the essence of ginseng, making it very suitable for autumn nourishment‼️ 🌟 25-Year-Old Dongjia Tangerine Peel Steamed White Crab with Chestnut and Pumpkin        -        The 25-year-old Dongjia tangerine peel, which has been steamed and sun-dried three times, can be said to be a treasure among tangerine peels. The chef steamed it with white crab meat, giving the crab meat a hint of sweet and fruity flavor. The addition of seasonal chestnuts and pumpkins can neutralize the coldness of the crab meat, and the sweetness of the two blends together, making the taste more layered‼️ 🌟 Rose Salt Board Smoked Beef Ribs        -        The chef selects American Angus red label beef ribs, which are marinated with secret brine in advance, and then fried with Belgian unsalted butter to make the aroma more intense. The beef is placed on a heated rose salt board, allowing the beef to absorb a light salty taste, making it tender and delicious, with an endless aftertaste‼️ 🌟 Chilled Coconut Agar Jelly        -        The dessert after the meal is also amazing. The chef innovated the traditional Taizhou dessert agar jelly, served in a coconut, and garnished with osmanthus honey, adding the sweetness of coconut milk and the fragrance of osmanthus to the whole dish, making every bite full of fragrance‼️