Located in Fangyuan Building, Tiyu East Road, Tianhe District, Hao Jiu Hao Cai R&D Studio is a private restaurant operated by Mr. Cai Hao, a famous gourmand and wine critic, focusing on high-end private customized Chinese cuisine based on fine Chao cuisine. The star-studded visitor list of Good Wine and Tsai Studios has been patronized by celebrities such as Tony Leung, Chow Yun-fat, Eason Chan, Carina Lau, David Beckham, and the famous "foodie" Johnny To even praised it as "the best Chinese food in Guangzhou". Mr. Cai Hao, the manager of Hao Liquor Hao Cai Studio, was born in a Chaoshan family and enjoys a high reputation in the food industry, and has been awarded the Blue Ribbon of the French Gastronomy Association, the title of amphora holder of the Scotch Whisky Industry Association, and currently serves as the consultant of the Shantou Chaocai Research Association and the consultant of the "Taste" program of CCTV Science and Education Channel. Mr. Cai Hao's good wine and good Cai studio is also well-known, and has been rated as the only three-star restaurant in Guangzhou by Ctrip Gourmet Forest, and has been selected into the 2017 Global Travel Restaurant Selection List by Ctrip Gourmet Forest, and has also been selected as the "50 best" best restaurants in China by the high-end food magazine "Food & Wine" for two consecutive years. It was also named the 2015 Recommended Chinese Restaurant and the 2016 Best Chinese Restaurant by TARGET, a luxury lifestyle shopping guide magazine. The restaurant formulates dishes according to the four sequences of the season, the ingredients of the day and the preferences of guests, and the dishes are mostly innovative, but the tide style is strong, and the selection of ingredients is fresh and high-quality, emphasizing fine cooking. The studio's culinary team sources fresh ingredients daily and decides whether a particular dish is available or not based on the specific ingredients of the day, and if the quality of the ingredients is not up to the requirements, they will discard the corresponding dish in favor of other ingredients. As a result, there is no set menu, and diners are likely to experience a different menu every time they visit the restaurant. However, the dishes in the studio are not arbitrary, and all the dishes on the table are designed and controlled by Mr. Cai Hao and strictly selected. Generally speaking, each table is divided into seven processes: appetizer, appetizer, main character, supporting role, main dish, dessert and tea pairing, with a total of about 10 dishes, which are served in order. The appetizer is a stomach-warming soup and side dishes, which play an appetizing role and pave the way for the subsequent main dishes. The first dish is often a bite of fresh, the nine belly fish is fried in the bones, and paired with Chaoshan's unique dipping sauce orange oil, it is crispy, tender and sweet. After the first plate, there are two main characters, its classic signature protagonist crispy ginseng is worth recommending, this dish uses high-quality thick pork ginseng as the main ingredient, the ginseng body is soaked in mineral water, and then simmered in broth, the ginseng meat is rich in gelatin, the ginseng skin is crispy, and the taste is three-dimensional and rich. The other protagonist is mostly soups, such as snails in clear soup, abalone slices in clear soup, stewed black chicken with yellow skin, etc., which have a light and sweet taste, which can dispel the thick and sluggish feeling of the previous dish. The supporting characters such as the head soaked in sea fresh, the 36-month-old goose head, the pan-fried silver oysters, and the stewed sweet potato leaves, etc., are mostly typical Teochew dishes, and the dishes are relatively rich. After the supporting role, it is a staple food, generally hot and sour noodles, fish maw rice, goose fat rice, etc., which is more important than flavor allocation. The dessert avocado official swallow is also worth recommending, the avocado is crushed with sea salt at the bottom, the superior official swallow is covered with top, and the top is sprinkled with tide-style plum powder hanging flavor, the overall appearance is fresh and pleasant, and the taste is also quite outstanding. At the end of the banquet, it ends with tea, and the selection is the Chaozhou Hammerhead Niangshan Special Single Bush, the tea soup is pure, and the aroma is strong. Haojiu Hao Cai Studio is low-key hidden in the office building, the environment is quiet and elegant, soft and exquisite, and the interior decoration is traditional and modern. At present, there are only six guest rooms, with the theme of "music", "painting", "jade", "porcelain", "incense" and "tea", small rooms can accommodate 2 to 4 people, and the largest room can accommodate 10 to 12 people, all of which need to be booked in advance. If the number of bookings is less than 4 people, the per capita consumption will generally not be less than 1,500 RMB; If the number of bookings exceeds 4 people, the per capita consumption shall not be less than 1,200 RMB. During the meal, more than two waiters will accompany the whole process, and the dishes will be introduced to the guests when the dishes are served, and the service is relatively in place. Thanks to Mr. Cai Hao's attainments in wine tasting, the studio also has good high-end wine recommendations, and guests can also bring their own. As a la carte is not available, guests who have any taboos or specific needs for a dish can provide it to the restaurant at the time of booking, and the restaurant will draw up a menu according to the needs.