Founded in 2002, the Golden Years is a veteran Shanghai-Hangzhou private restaurant in Guangzhou, which is led by Shanghai chefs who have been in the kitchen for more than 30 years. Among all the Jiangsu and Zhejiang restaurants in Guangzhou, the price of the same dish is also the highest. Most of the ingredients of the golden years are purchased from Shanghai and Zhejiang, and they are shipped twice a week, which is very fresh. There are crab breeding bases in Taihu Lake and Yangcheng Lake, with nearly 20 kinds of crab eating methods, and it is a rare restaurant in Guangzhou to make a whole crab feast, with the highest daily sales of more than 200 pieces. Steamed anchovy is one of the signboards of the golden years, this kind of fish known as the first of the three precious river freshness of the Yangtze River was a tribute in ancient times, more than three catties are extremely rare, 688 yuan half of the steamed anchovy shows its preciousness. Steamed saury is also worth a try, but this dish can only be eaten for more than a month before the Qingming Festival, and it is steamed directly without seasoning, and the meat of the finished dish is thick, tender and delicious, which is impressive. In the golden years, they made traditional old dishes that ordinary restaurants could not match. This dish is not good at cooking abalone winged swallows, but the fire heel chicken and clay wings in this dish are a must, and the raw materials are selected from the top of the ham, the best shark fin and the high-quality hen to be simmered for a long time, which is the first choice for banquet guests; Liujin Sanbao selects Yangcheng Lake river crab and abalone, 40% fat and 60% lean flower meat, and braised with Jinhua ham. Beer yellow mud snails, Shaoxing drunken dried fish, angelica drunken shrimp and other raw pickled delicacies taste heavy alcohol and alcohol; Main dishes such as squirrel and yellow croaker, steamed chicken, and braised puffer fish show the chef's skills; Crystal meat, Benbang oil eel, crab roe stewed tofu and other famous dishes in Jiangsu and Zhejiang are authentic and delicious, and so on. In the golden years, he was especially good at cooking crabs. June and July is the best time to taste June yellow, the so-called June yellow, that is, the male boy crab that has not yet grown into a hairy crab, and after the last time in July and August, it can grow into a strong hairy crab. At this time, the paste is faty rather than sawdusty, and it is most delicious when steamed. In the golden years, a crab can be eaten more, the crab shell is boiled in oil, the crab meat and crab paste are fried in crab oil, and the crab roe is added to the dish. Crab roe is not available all year round, so a portion of crab roe will be saved when the crab is on the market. In addition to steaming, drunken crab is also a unique flavor. Shanghai drunken crab selects two or two female crabs, chokes with 52 degrees of white wine after washing, waits for the crab to spit out all the dirt, accompanied by spices and aged flowers, and can be eaten after soaking in the wine for three days at 4~5 °C. The classic dishes of the golden years are worthy of praise, and the innovation ability should not be underestimated. Homemade crab roe toast, freshly baked toast with golden crab roe with oil, rich and mellow taste. Crab roe noodles are also an innovative dish. There are also crab roe dragon whisker perch, crab roe lion head, flavored river duxian, climbing soup, etc., the old dishes are newly made, which is unique. Jiangsu and Zhejiang cuisine emphasizes not eating from time to time, so the spring bamboo shoots, shepherd's cabbage, toon and other seasonal vegetables in the golden years are fresh and airlifted, and the light cooking returns its original taste. Shanghai's broad beans are tender enough to be eaten with their shells in spring, fried in scallion oil, soft and glutinous; The shepherd's cabbage leaves are the freshest in March and April, and the white and green shepherd's cabbage tofu soup is based on chicken broth, which is delicious and long. The cold salad malan head happens to balance the greasy feeling brought by the thick oil red sauce of Jiangsu and Zhejiang vegetables. The Golden Years are hidden in the high-rise CBD, and the interior decoration is nostalgic, with retro blue tables and chairs, colorful window grilles, ancient floor-to-ceiling clocks, exquisite porcelain and old photos of old Shanghai on the wall, which is quite like Shanghai Tang in the 80s. It was renovated in 2008 and increased to 200 seats. There are six private rooms of various sizes, with the largest room accommodating up to 18 people. The service is very detailed, the staff is well trained, and every dish is introduced to the top. It is worth mentioning that the Golden Years will launch a whole crab feast starting from 388 yuan from the Mid-Autumn Festival to the Spring Festival next year, and crab hot pot will also be provided in winter. Aged flower carvings are available for sale in the store, with prices ranging from 228 yuan to 980 yuan. Souvenir gift packs will be launched on statutory holidays, such as Shanghai rice cakes, eight treasure rice at the City God Temple, Huangqiao baked cakes, gift rice dumplings, etc., with a set price of less than 100 yuan. There is generally no waiting for a table on weekdays, but it is recommended to book a private room in advance.