YEN Chinese Restaurant Review

Every time I persuade my friends from abroad, if you live in W Hotel, you don't have to go far, you should go to "Ziyan". Ziyan chef Yuan Haiming from Hong Kong is very grounded and respectful of ingredients. The ingredients are good ingredients in Taiwan and fresh seafood in Wuhu, and they are personally sourced. This time, "Shanzhen Haiyan" specially invited Mr. Liu Shannong, a "wine housekeeper" who is good at various dining and wine combinations, to choose a wonderful wine list for Ziyan, and to produce a wonderful combination of Cantonese cuisine and red and white wine, which is very innovative! The soup I ate this time "Cordyceps Flower Dragon Band Fish Soup" is a black hair pig and Taiwan ancient early chicken for the stewed bottom flavor, adding Longdan stone grouper bone, fish head and insect grass flowers with immune effect, rich but not heavy, very suitable for autumn season tonic. Another "scrambled scorpion wild fungus fried scorpion lake prawn ball" with scorpion lotus root to bring out the real seafood original flavor. The most amazing scene of "Fire Bucket Bamboo Bucket Lake Dragon bile tail wing", with Wuhu Long bile stone as the main character, first fried and then squashed, Wuhu Long bile stone tail meat smooth and full of glitter (I don't know that fish tail has so much glitter! This dish can really show the chef Bohai open fire. The last "Ziyan dumpling crab meat Xishi rice" is the perfect Finale, the rich seafood soup base is fried incense with dumpling crab shells, lobster shells, sandgong, white shrimp and other ingredients, boiled for1.5 hours, and then added dumpling crab meat, Ming shrimp, dried shells, loofah, leeks, Qingjiang vegetables and fresh mushrooms, poured into fried rice, Musk taste and fresh sweet soup head are a sign that must not be missed. I am afraid of the greasyness of the big dishes, but Ziyan makes me have no such concerns, especially my ancestral Guangdong, can eat delicious Cantonese cuisine, is a satisfying aftertaste.