Yan Jiangnan is the oldest and most well-known Jiangsu and Zhejiang cuisine restaurant in Guangzhou, and it is also a brand born and raised in Guangzhou. At present, there are two branches in Guangzhou, Tianhe City store and Gaode Land store, of which the old store opened in 1998 and has a history of nearly 20 years. In the recent 2017 "Food in Guangzhou" Preferred Restaurant Competition, Chef Zhang Shixiang's two specialty dishes, Squirrel Guiyu and West Lake Beef Soup, were named the champion dishes, and Yan Jiangnan's specialty dim sum and scallion braised also emerged, the latter is a famous Hangzhou snack on the intangible cultural heritage list. In addition to the Huadiao King anchovy and Shanghai smoked fish, the most famous fish in the south of the Yangtze River is the steamed wild large yellow croaker in the East China Sea. Yellow croaker has the size of the difference, large, small yellow croaker and hairtail fish and called China's three major seafood. The Dragon Boat Festival is the main flood season for large yellow croaker, among which the wild large yellow croaker in the East China Sea is the most precious. After the wild yellow croaker in the East China Sea is airlifted to the store, it is slaughtered and cleaned, and steamed directly without any seasoning, which tastes delicious. Qingming to Guyu is the flood season of small yellow croaker, steamed small yellow croaker with snow cabbage is worth recommending, the fish meat is smooth, delicate and juicy. There is only one time of the year when you can eat these two types of fish, so try them at the right time. The dishes of Yanjiangnan take Longjing to the extreme, and there are more than ten Longjing dishes, which shows the depth of the chef's research. Longjing River shrimp selection of Ming Dynasty Longjing into the dish, Longjing white cinnamon fish fillet will be steamed with Longjing, with water egg as the base, tender white osmanthus fish and water egg to eat, Longjing tea fragrant ribs with spices, black tea and green tea in proportion to marinate for half an hour, and then cooked with fried Longjing tea, the finished dish has both the fragrance of green tea, but also the color of black tea. In addition, Longjing tea-fragrant suckling pigeon, Longjing tea-fragrant shrimp, Longjing matcha yellow croaker, and typhoon shelter Longjing snowflake cow are also unique. However, some Longjing dishes are available in limited quantities, so you can consult the store in advance. The dishes of Yanjiangnan range from classic Jiangsu and Zhejiang dishes to folk snacks. Yanjiangnan's pickled Du Xian, Huaiyang boiled dried silk, and crab are worth recommending. The word "du" means to boil in Shanghainese, imitating the sound of boiling soup. Pickled fresh bamboo shoots and pickled and fresh pork belly are stewed together, and the umami taste is first-class. Huaiyang boiled dried shreds seem simple, but it is actually a housekeeping dish in Huaiyang cuisine, which cannot be made by ordinary restaurants. The crab is fried with sliced yellow croaker and eggs, the yellow croaker meat is snow-white like crab meat, and the eggs are golden like crab roe, hence the name. In addition, Jiaxing sauce duck, Nanjing salted duck, Shanghai smoked fish, Huzhou thousand zhang buns and other popular are also very high. In terms of snacks, Nanxiang xiaolongbao, Jiangnan rice cakes, red bean pine cakes, jujube paste shortbread, etc. can only be eaten in Yanjiangnan, and generally not made in Jiangsu and Zhejiang restaurants. In addition to Jiangsu and Zhejiang cuisine, Cantonese cuisine and Sichuan cuisine also occupy a place on the menu of Yan Jiangnan. Yan Jiangnan invited a senior roast master from Shunde to control the stove, Gaode store is equipped with a special oven for making roast meat, lychee charcoal roast goose, Mara raw roast suckling pig, skin roast meat, charcoal roasted honey char siu are all authentic, but charcoal roasted flat suckling pig is only available in Yan Jiangnan Gaode store. Different from the graceful and delicate dishes of Jiangsu and Zhejiang cuisine, dishes such as sauerkraut fish, husband and wife lung slices, spicy cold noodles, and preserved eggs with double pepper just happen to make the whole table not monotonous and sweet, and neutralize the taste. The environment of the two stores in Yanjiang South is elegant, and the Tianhe City store has only three private rooms, two of which can open two tables for a banquet. It has been seven years since the opening of the flagship store of AutoNavi Land, which is much more spacious and elegantly decorated than the Tianhe City store. The private rooms are small and can only set up a maximum of two tables, but they have a window overlook the outdoor garden below. If there are more than 20 people, they will be seated in the lobby. In terms of service, the Gaode Land store is better, and the old store in Tianhe City is a little sluggish. It is worth mentioning that there are no hairy crabs on the menu of Yanjiangnan, so if you want to taste the crab feast, you can consult and make a reservation in advance. In addition to the fish, chicken hair, Hangzhou pepper, Hangzhou eggplant, etc., which are only available in the south of the Yangtze River, are purchased from Jiangsu and Zhejiang, and the rest of the seafood is purchased from the Huangsha Aquatic Market, which is fresh enough. Eat artemisia in spring, eat cocoon white in summer, eat winter bamboo shoots in winter, and feast on the seasonal vegetables in the south of the Yangtze River. Every Mid-Autumn Festival, Yan Jiangnan will launch fresh meat mooncakes, which are freshly made by the dim sum chef every day, baked to order, and served in limited quantities, which can be eaten in dine-in or take-out.