Among Guangzhou's long-established Southeast Asian restaurants, Jin Yue Xuan can definitely occupy a seat. Jin Yuexuan's uprising road in many restaurants is not inconspicuous, but there are many repeat customers, and it is full almost every day on weekdays, not to mention holidays. Kim Viet Xuan's menu is dominated by Vietnamese cuisine, and many of the methods have been improved and innovated to create their own style, which is rarely seen elsewhere. Lemongrass Spicy Chicken, Stir-fried Beef with Chilli Pepper, Lemongrass Pepper Salt and Shrimp, Lemongrass Stir-fried Sea Bass, and Bayanye Vermicelli Shrimp Clay Pot are unique recipes, and the chef is good at adding flavor to food with Southeast Asian spices on the basis of Chinese cuisine. Jin Yue Xuan does not have a Vietnamese chef, although he cooks Vietnamese food, but the overall taste is Cantonese. Braised beef tenderloin curry and chicken curry are signature dishes. Lemongrass salt-and-pepper shrimp, lemongrass tofu, Vietnamese platters and other classic dishes are good. In addition, non-spicy dishes such as roast chicken, baked shrimp with cheese, and stir-fried cucumber flowers with garlic are also quite popular. This kind of menu design is actually to better adapt to the market, and most restaurants are not only doing their own main cuisine, Tao Taoju also serves Sichuan cuisine, and Yanjiangnan also serves Cantonese cuisine. The two-storey store is not large, it has been open for more than ten years, but the decoration is relatively new, Cantonese restaurant style, and the environment is bright and tidy. The service is decent, nothing special. There is no private room, waiting for a seat is a common thing, and you can queue up at the official account.