Trip.Best Top 6 Fine Dining in Shantou [2024]

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"This dish is launched in the creative form of "tea banquet". The owner, Mr. Zhang Xinmin, pointed out that in addition to Longjing shrimp and tea duck, there are very few successful cases of direct tea use for cooking. He personally believes that using tea soup to match the meal, is more able to experience the charm of tea than directly cooking tea. So in one breath launched more than ten tea dishes with a dining combination experience. Among a series of innovative dishes, I was most impressed by the thin salted mantis shrimp mushroom that did not use soy sauce. This is called the "tidal poison" oyster delicious. After removing the dyeing substances such as soy sauce, the shrimp mushrooms became crystal clear, like water hibiscus, the concubine bathed, the taste was light. Unlike traditional oysters, this set of menus called "meeting communiques" by Mr. Chen Xiaoqing poured into Mr. Zhang's creation, and also gathered the aspirations of the fans of Chaocai to unite and become a city. Some people like to focus on the "returning spring soup" in the middle, I thought it was just a demonstration of Mr. Zhang's positive revolutionary optimism. A bowl of god soup fell down, the five middle schools are hot, energetic, can not help but learn teacher Zhang shouting slogans - the world's trendy food lovers unite! The world food capital must be realized!"

"The lion's head and goose palms are deboned. I like the green onion and the goose sausage. The goose sausage is very thick and large. The time is just crispy and the juice is very good."

"Safflower crab is good. Raw hairy crab is also very good."

"Unlike many people who originally made texts toss food, Zhong Uncle is the real chef Lin Taidou, which can be called one of the founders of modern trendy cuisine. I have organized a group to taste Uncle Zhong's craftsmanship many times. Uncle Zhong's burning snails and goose blood have always been the taste memory of Nianzi. Innovation is a hot topic at the moment, but some people innovate, and someone has to guard the fundamental. The taste of old Zhong Uncle is the root system of the tide vegetables growing tenaciously under the land. In addition to tasting the plate in the restaurant, Zhong Uncle actually has a unique hand, that is, handmade various sweets and pickles. The food circle can share old Zhong uncle's rugan recipe and pine nut sugar recipe, there will be a little joy. This delicious tea snack came from the handmade of a generation of masters. It is of great significance and tastes great, but the price is not expensive. A box of rugged sugar with a large palm has more than 400. Lao Zhong Uncle self-deprecated: It can't sell well. This time, in addition to reliving the steaming goose blood that was still ringing, I tasted a small new idea from Uncle Zhong, XO sauce made with Chaoshan olives. Olives have an extraordinary taste of the country to Chaoshan people, otherwise the local TV station of the media will also call an "olive table"? Olive quality is a vast and profound local discipline, old uncle Zhong did not stingy to join the ham pillar and other heavy hand ingredients, produced a fat and mellow xo olive sauce. One more comment, the so-called xo sauce, has nothing to do with French drying, Hong Kong's restaurant restaurants used various high-end ingredients to make seafood meat sauce for noodles, in order to show the price is not bad, so the name of xo. Uncle Zhong this can of sauce is really amazing, empty mouth white porridge, hot soup fish sticks, are all the tidal snacks of the heart. Everyone has their young heart method, Zhong Uncle said that he was known as "Shantou Andehua", I looked at the photos, I think Liu Dehua's young food may not be so good with Zhong Uncle?"

"[Environment] A diamond restaurant, I can only say that I don't think the price is high enough. The consumption is very high, the environment is all private rooms, the service is so-so, the food is not too exquisite, and the weight is very small. I am not allowed to order my own food, I can only choose the price, and then fine-tune the "fragrant lime yellow flower glue" on the menu given by the chef. My favorite is this fragrant lime yellow flower glue. The fragrance of lemon is added to the soup. It is especially fresh and appetizing. The flower glue is very soft. Very delicious "dry fried shrimp jujube" in fact, shrimp jujube is very good, very tight Q bullet, but two really a little less, completely not enough to eat, just eat a meaning "enemy boiled bean sauce" enemy is really fresh, I have never seen this fish, only seen here. But the taste is really not outstanding, there are many bones, I don't like the "brewed foie gras" foie gras is particularly tender, but later to other homes is also so tender, it seems that there is nothing worth particularly highlighting. "Jiangz pigeon egg" tender ginger tastes a bit like the crispy pear cooked feeling, very special Cantonese sweet soup "after-dinner fruit" I actually want to complain about these two pears, such an expensive meal, actually can only eat two pears after the meal. We thought that we didn't order expensive enough, and then we saw a lot of people in other private rooms in the corridor, which was a large plate of half and half pears, just like us. Some funny and anus"

"Super delicious private kitchen, friends recommend to try, have entered the favorite, will come often"