Guan Ye Xuan belongs to the same group as Guan Ye Bungalow, Guan Ye Dragon and Phoenix and other brands, covering Cantonese desserts, seafood hot pot, Cantonese cuisine and other Cantonese catering, positioning as a high-end restaurant. The official brand was founded by Li Hao, the host of Jiangsu Satellite TV, and the stars helped a lot in the promotion of the restaurant.
Like other Guanye brands, decoration is also the focus of Guanyexuan. The white walls are plain and simple, and passers-by cannot peep into the store through the black door, so it is more private. The retro design of the interior in black and red tones is more elegant, quite a bit of the style of a Cantonese old restaurant. The restaurant is divided into a lobby and a private room area, the lobby tends to be minimalist, while the private room environment is more refined and luxurious, equipped with a separate toilet, sofa and air purifier, etc., and is decorated with green plants and paintings.
The official also provides a wide range of dishes, such as abalone and cucumber wings, all kinds of seafood, staple desserts, roasted meat stewed soup, teppanyaki, morning tea and cold dishes. However, it is not all traditional Cantonese cuisine, which includes fusion dishes created by Guan Ye. Refreshments are only available for lunch, while the dinner menu is more extensive, including a selection of high-end seafood. In addition, the boiling time of fish maw soup and conch soup is long, and the restaurant does not have many stocks, so it is recommended that diners make reservations in advance.
Almost every Cantonese restaurant in Nanjing offers Cantonese dim sum and roast meat, and Guan Yexuan is no exception. The shrimp dumplings are full of filling, the crystal skin is thin and translucent, and the taste is smooth, not rotten or tough. The restaurant also comes with dipping vinegar, which is related to the habit of Nanjing people eating dumplings with vinegar, which is not an orthodox way to eat. The roasted wheat meat filling is firm and crispy, and the skin of the soy sauce and chicken feet is soft and rotten.
In addition to the classic Cantonese treats, the restaurant also has a number of improved dishes. The black gold quicksand bun has a unique shape, the custard quicksand is a little sweet and greasy, while the matsutake mushroom soup is sweet and the mushroom has a strong umami flavor. Guan Yexuan's Cantonese point level is still medium in Guangdong, and it is even better in Nanjing. There are many varieties of Cantonese roast meat, and Nanjing diners prefer suckling pigeons, and Guan Yexuan also uses suckling pigeons as the main recommendation. The skin is very charred and crispy, and the meat is juicy and tender, so it is suitable for heat, but the taste is salty.
Cantonese people love to drink soup, and Cantonese restaurants in Nanjing are indispensable for old stewed soup, but most of them are milky white soup. In fact, Cantonese soups are mostly clear in color and luscious in taste. Guan Yexuan's head chef Chen Gaofeng has a wealth of experience in the industry, specializing in stewed soups, and his products are more authentic. The first recommended red date and wolfberry stewed snail, mineral water and American snails, farm chicken, red dates and wolfberry stewed for several hours, the soup is not turbid, the entrance can feel the chicken snail fresh, and then slightly sweet, the taste is strong and fresh.
Seafood is also a major part of Cantonese cuisine, and the restaurant has nearly 30 kinds of dishes, which are relatively rich and very fresh. Seafood is charged in 50 grams, but it needs to be selected whole or whole, which seems to be a low unit price, but in fact it is expensive. In addition to the common steaming, salt and pepper preparation methods, and typhoon shelter preparation methods, Guan Yexuan also launched creative versions such as Korean barbecue and steamed peppercorns.
As a high-end catering brand, Guan Yexuan's service has been unstable and inconsistent with its positioning. The waiters were generally enthusiastic and proactive, but some of the staff recommended high-priced dishes, and the attitude of the guests turned cold after refusing. Occasionally, there are missed orders and wrong orders, and there is a shortage of manpower during peak periods, and the food is served slowly, and it is impossible to meet customer needs in time.
