One of the representatives of high-end Jiangsu and Zhejiang restaurants in Guangzhou, together with Jiangnan Taste, West Lake Spring and Yuexiu, belongs to the brand of West Lake Spring Catering Planning and Management Co., Ltd., which was founded in the mid-eighties of the twentieth century and has a history of about 30 years. Among the few Jiangsu and Zhejiang restaurants in Guangzhou, Jiangnan Chef is one of the few restaurants comparable to the West Lake Mansion, with a certain strength in environment and production. Jiangnan chef's dishes pay attention to returning their original taste, and some ingredients that are not available in Guangdong will be purchased from Shanghai, Jiangsu and Zhejiang and transported back by air, and they are generally kept fresh for three days, and there will never be a situation where the ingredients are not fresh. Jiangnan Chef's Gold Anchovy Emperor has won the title of "Chinese Famous Dish", using the most famous Yangtze River and Fuchun River anchovies, steamed with scales in a secret soup. It is worth noting that the scales of anchovy are rich in subcutaneous fat, and steaming with scales is the right way to do so, as removing the scales will reduce its flavor. 368 yuan per case/half, net weight of one and a half catties. Taihu Lake white water fish 228 yuan / example, two methods, steaming can reflect its original flavor, plus chopped pepper steaming to add more flavor. "Drunk" is a major feature of Jiangsu and Zhejiang cuisine. "Drunk" refers to dishes that are specially processed with alcohol, such as drunken shrimp, drunken crab, drunken clams, and so on. These dishes do not need to be boiled in a pot, but only fresh, soaked in wine and other condiments, and then served. Among the classic dishes of Jiangnan chefs, the aged Huadiao drunken cream crab has to be mentioned, and the latter has also won the "Chinese Famous Dish" award. The selection of green paste crab is strict, crab red paste fertilizer is the basic requirement, and the size, weight, and vigor of the crab also have strict standards. Soak in the aged flower carving for four days, which can not only absorb the flavor but also not mask the original aroma of the crab. Diners who like raw food can choose to choke on drunken shrimp with live shrimp before serving, which has the highest freshness in the same cooking method. Huadiao drunken pigeon is also worth recommending, using 25-day young pigeon soaking, compared with drunken chicken, the meat quality is more tender. However, this way of eating may be generally accepted in Guangdong, and diners who prefer authentic Jiangsu and Zhejiang flavors will like it very much. Jiangnan cooks are good at cooking duck. Jiangnan Chef's Dried Bamboo Shoots and Old Duck Soup is made of swimming ducks over the age of 2 from the farmer, with Jinhua ham, dried bamboo shoots from Tianmu Mountain, and fresh bamboo shoots, which are simmered in a casserole for more than four hours, and the soup is boiling when it is served, which is one of the dishes with the highest order rate in soup. In addition to boiling soup, duck is also a more popular way to eat it here, roasting, and at peak times it sells 30 ducks a day. Roast duck skin crispy meat crispy, rolled up with dough and vegetables. Roast duck is 218 yuan, plus 38 yuan can be eaten by one duck and two, pepper and salt, fried duck floss, and soup can be selected. As one of the best Jiangsu and Zhejiang restaurants in Guangzhou, the standard of Jiangnan chefs has always been very stable. Longjing shrimp has 108 yuan and 68 yuan a serving, the former is hand-peeled live shrimp into the dish, and the latter uses frozen shrimp, in fact, the taste difference is not big. All crabs come from Sanmen Shiku, and the quality is guaranteed. The two branches of Jiangnan Chef have been stationed in high-end shopping malls, namely Taikoo Hui and Tianhui IGC Plaza. The Tianhui IGC branch has been open for two years, and the decoration is full of Jiangnan ancient charm, and the guzheng is placed in front of the door, which is very elegant. Unfortunately, the box can only accommodate 12 people, and more than 10 people can only be separated by a screen on the side of the hall. The Taikoo Hui branch reopened in July 2017 after a renovation, with a more sophisticated décor, more spacious space, and a very popular reception, with table turnover rates up to three times in the dinner market, and the lobby does not accept reservations for busy meals. The service at both stores is meticulous and attentive, and the Taikoo Hui store is able to accommodate seating even during peak hours, even with a 10% service charge.