I don't want cranberries in the movie.

Food must be served in Michelin.

A restaurant that doesn't want to go to Michelin is not a good restaurant.

Xiyue No.8: Come and bite me.

How hard is it for Michelin to get to the stars?

Tasted by n "food spies"

+12 years of traffic

+Michelin headquarters audit can be finalized.

Xiyue No.8 (Guangzhou No.8)

Yu Chuang Shanghai branch

From 20 16 to 20 17.

Opened for 2 years, silent for 2 consecutive years.

20 17 Shanghai Michelin Guide Cantonese Restaurant

It was also rated as the most cost-effective Michelin two-star restaurant.

From Shanghai to Shenzhen

Business philosophy is still very simple:

Let diners taste high-quality Cantonese dim sum and side dishes at a civilian price.

You will be impressed by its logo.

After eating its dishes, you must be more unforgettable.

Vertical view is the perfect combination of "Xiyue 8" and horizontal view is "Guang 8".

(Designed by Hong Kong designers)

Simple and simple old industrial style

Designed by a designer from Taiwan Province Province.

Black and gray are the main colors, simple and clear:

The simpler the dining environment, the more you can focus on the taste of the dishes.

Recommended dishes

Star barbecued pork

You can't eat Cantonese food without barbecued pork.

Only the plum meat in the middle is preserved.

Flush halfway to loosen the meat.

Put it in 10 sauce and marinate it.

Low temperature firing four-sided coke

Go in the middle again

After repeated tests.

Colour, taste and weigh.

Are super big and super satisfied.

Drizzle with sweet honey.

Take a bite, full of advanced.

Advanced, full and juicy.

High-end fragrance is overflowing.

High-grade barbecued pork with good color and flavor.

Don't miss it!

Crispy shrimp sausage

It emits white light.

As tender as a pinch of water

See how tender this rice skin is?

See the freshness of this shrimp?

Don't put any seasoning, let the ingredients play by themselves.

This is a classic of Cantonese cuisine.

Cantonese food starts with breakfast.

Just keep the original flavor of the ingredients.

Your mouth will naturally distinguish between good and bad ingredients.

This is the Cantonese product of this crispy shrimp sausage.

Marat safin is very tender.

Q-elastic smooth surface

There is a crisp rice net in the middle.

Bite down

Soft, crisp, soft.

It's well arranged

Like a group of oral massages.

Fried scallops with Lirongsu

Soft, waxy, moist and delicate taro sauce

The house of flying daggers wrapped in delicious ribbons.

Deep-fried until crispy outside and tender inside.

Blow to the surface and set yourself free.

The tape is delicious and tender.

With oyster sauce, it's delicious and upgraded.

From shredded taro with golden surface to delicate taro paste in the middle.

Finally, leucorrhea exposure.

The heart of eating goods is satisfied again

Devil fried rice

Because the chef is a "devil"

So the "devil" developed a fried rice.

It's called "devil fried rice"

The devil plunged into the rice.

Shrimp, barbecued pork, eggs, carrots, Chinese cabbage granules, lobster sauce.

Also, the "devil" millet pepper

Rice has unique grains.

Rich in ingredients and generous in materials.

This is not devil fried rice, this is conscience fried rice.

Huanghai baguazhang

Summer squash with green onion and sauce buckle.

Sweet local shrimp on both sides.

That's it, one red and one green.

Respond to the situation.

Lobster tongs and soup rice

Huge lobster tongs are soaked in rice.

Decorate, taste and eat, kill two birds with one stone.

Crispy, pour in fresh rice.

Simple rice grains also have the freshness of colliding with each other.

Don't match the stone pot and lobster tongs too well

Tiane jujube paste cake

This is definitely a beautiful work.

A snack that is also very sweet inside.

Narrow neck, big belly.

What about the full belly? It's full of jujube paste