The pursuit of excellence, a combination of Chinese and Western hot pot cuisine, through different media to the state of the ingredients to the extreme, let's see what. Head plate steamed buns, five kinds of ingredients: sweet bean frozen, scallop lily, red shrimp, sea urchin ringing bell; Simple combination and seasoning, the caviar in the middle is actually a supporting role, with other food together, the salty taste of caviar brings out the fresh taste of other ingredients, and highlights their original, original, fresh, and sweet taste. Below is a cup of warm stomach soup, carrots, horseshoes, pork bones, a very homely soup, taste very rich and sweet. Begin the first course, hail red shellfish. It is a homemade gold without changing soy sauce, using ice water mixture, reducing the temperature to 0 degrees, and then using a method of shallow stains, so that the ingredients taste more quickly; There is also a fun interactive point. Using liquid nitrogen, the gold does not change the leaves to freeze, and the fork in the hand is smashed. The aroma of the gold does not change the leaves is very special. The soup is very special. The snails are matched here with the tides. The Japanese purple sour flowers are very beautiful. The purple sue sauce next to it tastes super delicious, echoing the taste of old Guangzhou, purple su fried snails simple dumplings, put the ah Lasga king crab crab leg soup for a minute, drizzled with the crab original crab paste, the taste is really delicious, very sweet. Oil-scented flower glue, a very bold idea, combined with Japanese tempura pulp and Cantonese-style crispy fried pulp, make the outer skin crisp, the flower glue inside is soft, and then match the Italian black vinegar and black vinegar grains next to it, have a different sense of hierarchy. Olive snow bar, after eating oily flower glue, taste a snow bar, very greasy. Taste foie gras, using the powder liver and brine of Chaoshan Lionhead Goose, slow cooking for ten minutes at low temperature, let the foie gras reach a pink taste, it is simply too tender! ! Combined with pickled vegetables and finger oranges next to it, it replaces the white vinegar of the Chaoshan area to eat foie gras. Carp yellow flower fish, this dish is called Shanzhen seafood, and the black truffle and white mushrooms in Yunnan have added a layer of fish scales to the fish, whether it is aroma or taste, it exudes a strong black truffle atmosphere. Fire oysters and cows, tied with four herbs: rosemary, thyme, mint and parsley, burning to make the vanilla knot exude aroma, combined with Cantonese barbecue in the back brush a layer of honey, the taste is more prominent delicious white oysters, with wonton skin to make a shell for the oyster shrimp, You can eat a complete shrimp, the soup base is very fresh and sweet bird's nest single milk frozen, this dessert is super delicious, will not be too sweet, eating will not increase the burden, the first floor is tea, there is bird's nest in the middle, the following is milk frozen, a spoon down, three tastes, very delicious! ! Next to it is the Colombian fruit, the taste is very sweet and the last cup of Yinghong No. 9 black tea ends. After a rectification, it is not too full. The ingredients are very sufficient. Combining the traditional taste of Guangdong, it is worth it.