Guolan Restaurant is a Chaocai restaurant established in 2006, unlike other Chaocai restaurants, Guolan Restaurant introduces a large number of Yunnan wild mushrooms into Chaocai cuisine, so in addition to Chaoshan traditional dishes, Yunnan wild mushrooms have also become the specialty of this Chaocai restaurant.
At the beginning of its opening, Guolan Restaurant signed a cooperation agreement with the Yunnan Restaurant Association to directly supply wild mushrooms in Yunnan, from matsutake mushrooms, morels, bamboo sunflowers, chicken fir mushrooms, porcini mushrooms to black tiger palm mushrooms, etc., with a wide variety of fresh picks and fresh air to the store, so the seasonality of the ingredients is also strong. As a Teochew restaurant, the kitchen of Guolan Restaurant is naturally based on Teochew cuisine, and the chefs have more than 25 years of Teochew cooking experience, and the treatment of Yunnan mushrooms also has obvious Teochew characteristics.
Stir-fried snow peas with snow peas are the representative works of wild mushrooms in Guolan Restaurant, black tiger palm mushrooms are the uncrowned king of mushrooms, with soft and glutinous taste, strong fungus aroma, with unique fragrance, plus snow peas stir-fried, it is a classic tide vegetable technique, with the verdant and light snow peas to neutralize the strong taste of tiger palm mushrooms, and enrich the taste experience, adding the fun of chewing. The practice of fresh matsutake mushrooms in Guolan is mainly soup, and shark fin stewed matsutake mushrooms are typical representatives, with a light and mild taste; The chicken soup with matsutake mushrooms is more homely, bringing out the mushroom aroma of matsutake mushrooms to the extreme.
If you want to have a perfect meal at Guolan Restaurant, you can't leave behind traditional Teochew dishes. The Chaoshan lo-mei here, whether it is palm wing liver sausage or top Chaoshan old goose head, is marinated by itself. Gold medal brine goose head is the brine head brand of Guolan Restaurant, 3 years of strong goose head from Shantou slaughtered to Shenzhen, by the master of the store self-marinated, pure marinade, but the taste is relatively dry and thin, the gum is relatively thin. The Supreme Seahorse Soup is also one of Guolan's signature dishes, which is widely loved by diners, with fresh snails, pork pork, whole seahorses and green olives simmered over a slow fire, the soup is sweet and fresh, clear but not light. Guolan Restaurant has a seafood base in Qingdao, and Jiaodong seafood is flown in from Qingdao every day and concocted with traditional Teochew cooking techniques. Although the ingredients are not the seafood of the southern seas that Chaozhou cuisine is accustomed to, the taste is still pure, and under the treatment of Chaozhou cuisine techniques, the advantages of Jiaodong seafood in shellfish are also more obvious, which can be described as a two-phase achievement.
The restaurant is located in the Nantou area of Nanshan District, with a traditional Cantonese restaurant style, the hall decoration is a little old-fashioned, but the environment is quite clean and bright; The private room is spacious and magnificent, generous and decent, but the sound insulation effect inside and outside the private room is average and slightly noisy. There is morning tea in the restaurant hall on weekdays, and the production level is decent. Overall, Guolan Restaurant has tried more elements in addition to the classic trendy dishes, the style of the dishes is a blend of old and new, the environment and service are generous and decent, whether it is a banquet or a dinner, Guolan Restaurant is a choice worth considering.
