Haiyan Lou was founded by two national superchefs, former White Swan chef Chen Zhiyong and Liu Guoqing, the former is good at stewing, boiling and frying, and the latter is proficient in roasting cured meat and lo-mei, both of whom have worked in White Swan for more than 20 years. Cai Lan, Xie Xingfang, Zhuang Chen, Da Dong, Evergrande players Zeng Cheng and Gao Lin have all visited Haiyan Tower. There are many signature dishes in Haiyan Building, among which the Supreme Three Treasures, Braised Beef Tongue, and Scallion Oil Flying Fish are the most recommended. The Three Jewels of the Supreme refer to the French foie gras, the plum pigeon and the white brine goose paw. The plum pigeon is sweet and slightly winey; The white brine goosepaw is also marinated into the bone tube; Thick-sliced foie gras is fragrant in the mouth, fat and sweet as ice cream. Among them, the plum pigeon also won the gold medal of the 2007 World Culinary Competition. This chilled platter tastes the best when eaten cold, and in order to ensure the original taste of the food, it is recommended to try the foie gras first, then the brine palm, and finally the plum pigeon. Beef tongue was also the champion of the 2011 Guangdong Roast Competition, and the beef tongue is cooked in the traditional Chinese way of roasting meat, with a novel and unique taste. The flying fish in scallion oil is a must-order for trump cards, the fish is fried and shaped at high temperature, the shape is like the image of stretching wings, and the scallion oil juice is poured on the table, which can be described as full of color and flavor. Cai Lan's favorite is the Hongyun barbecued meat platter, which contains three kinds of barbecued pork, roast pork and roast goose, all of which are of the highest quality. When eating, except for the roast goose, which needs to be dipped in some roast goose juice, the barbecued pork and roast meat do not need to be dipped in sauce, and the whole bite tastes the best when eaten in the original flavor. There are a lot of hard dishes in Haiyan Building, and it is not easy to step on thunder if you order it casually. Gold medal roast goose, rose bucket oil chicken, duck foot tie, steamed fish with soy sauce and other big dishes are all excellent; New dishes such as butter shrimp with cheese, cod head in a salted clay pot, and smoked French duck breast also have a certain level; After the meal, the ginger beef pine pot rolls and bean paste wo cakes are worth trying. The environment of Haiyan Tower is bright and atmospheric, clean and tidy. Binjiang East Main Store was founded in 2014, and Dongxiao South Store opened at the end of 2015. Binjiang East Store has a glass room, but it is very hot in summer, so it is recommended to choose it in a cool night; The largest box can accommodate up to 20 people. The Dongxiao South store has 6 VIP rooms that can accommodate 5 to 30 people. The service is decent and there are no bright spots. Both stores do not have morning tea, it is very popular on weekdays, and you have to wait for a seat after 12:30 noon and 6:30 at night, and the furnace is closed at 9:30 o'clock. If you want to taste abalone cucumber wings, you should make a reservation in advance.