Brought here by a foodie, this is a rare place in Guangzhou where you can get butter crab!
The rehmannia and black bean crab soup is mellow and rich, with the rehmannia and black beans stewed to perfection. The crab's umami isn't masked; instead, it adds a layer of sweet aftertaste. It is so comforting to drink.
The star of the day was, of course, the 5-tael steamed butter crab. I have always felt that butter crab is best steamed, without too much seasoning. The golden crab oil and roe are as dense and creamy as butter, almost melting in your mouth. It is rich but not greasy, and the crab meat is sweet and tender—a level of freshness worth making a special trip for.
The yellow chili sauce with chicken testicles and Taishan oysters is a relay of spicy and savory flavors. The sour and spicy yellow chili sauce slightly enhances the freshness, making the sweetness of the oysters even more pronounced, while the richness of the chicken testicles adds another layer of umami. The flavor is more balanced than I imagined.
The honeycomb giant river prawn really tests the chef's skill. The outer honeycomb batter is fried until crispy and light, and sprinkled with seaweed flakes for extra flavor. The shrimp inside is sweet and bouncy, avoiding the greasiness often found in fried dishes.
The Yunnan Ganbajun mushroom and sea urchin rice features a rich mushroom aroma, while the savory sea urchin adds a light oceanic flavor to the mushroom rice. It is a pot that brings together the best of land and sea, with quite a multi-dimensional flavor profile.
To finish, I had a bowl of lemon-scented white fungus soup. The fresh hint of lemon balances out the richness left by the crab and sea urchin.
After this meal, I can say the seasonal ingredients were well-prepared and the pacing was comfortable. I am especially still thinking about that taste of the butter crab, and I am already planning to come back.
_TI***28
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