{"id":4366,"date":"2023-03-24T13:29:18","date_gmt":"2023-03-24T05:29:18","guid":{"rendered":"https:\/\/www.tastytrip.com\/?p=4366"},"modified":"2025-08-02T10:51:25","modified_gmt":"2025-08-02T02:51:25","slug":"restaurant-yong-guangzhou","status":"publish","type":"post","link":"https:\/\/www.tastytrip.com\/en\/restaurant-yong-guangzhou\/","title":{"rendered":"Sichuan Cuisine: Yong and Its Soul-stirring Chinese Aesthetic"},"content":{"rendered":"<p>Housed in a century-old villa\u00a0in the Dongshankou old\u00a0town of Guangzhou, restaurant Yong, owned by vessel collector, investor and Sichuan cuisine master Lan Guijun, has become a veritable treasure-house of\u00a0culture and gastronomy. Through refurbishment and landscape redesign, the building evokes an aura of yore as if we were going back in time while enjoying Master Lan's cuisine. It is heart-warming to see the time-honoured and almost forgotten oriental aesthetic come alive again.<br \/>\n<iframe title=\"Sichuan Cuisine in Guangzhou: Yong and Its Soul-stirring Chinese Aesthetic \u5ee3\u5dde\u5ddd\u83dc\u862d\u4ead\u6c38 \u8a34\u76e1\u66d6\u66d6\u5167\u542b\u5149\u7684\u4e2d\u5f0f\u7f8e\u5b78\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/QOxMQSQ8Hug?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">@Jocelyn\u83ef\u59d0's TastyTrip YouTube<\/div>\n<p>The villa is a 1918 Republican building, acquired by restaurant owner and redesigned by a\u00a0landscape architect. The original name Xi'an Garden has been retained, as well as its basic structure. Decorations were\u00a0made to walls, the ceiling and flooring\u00a0to fully reflect\u00a0Chinese elements. The high ceiling\u00a0of private dining rooms\u00a0was\u00a0applied a coat of gold leaf by a Macau-based master with 30 years' experience, giving it a contemporary feel and\u00a0even more stunning is the warm, soft glow\u00a0created by partial lighting on the metallic surface adding a beautiful reflective quality to the room. A classical, serene ambience\u00a0fills the space as guests profoundly admire at the\u00a0owner's collection of exquisite ceramics\u00a0from Tang and Song\u00a0dynasties.<\/p>\n<p>Upon entering\u00a0Yong, you can only marvel at the fact that there is a story to tell about each and every sight: the entrance door is made of golden phoebe nanmu\u00a0wood; the stepping stone under the door is Ming Dynasty volcanic rock;\u00a0the staircase is made of white marble from Qu Yang in Hebei\u00a0province;\u00a0the floor is made of granite from Hunan\u00a0province.\u00a0Each of the tables in the restaurant is varnished by\u00a0a lacquering\u00a0technique\u00a0that involves natural drying of the coat which results in different patina on the surface due to varying weather conditions. Each table takes months to make.\u00a0It's truly eye-opening to see such an intensive and elaborate use of Chinese aesthetic in a restaurant.<\/p>\n<div style=\"line-height: 0;\"><img decoding=\"async\" style=\"width: 100%; display: block; border: 0; margin: 0; padding: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/lt.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0; margin: 0; padding: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/lt1.jpeg\" \/><\/div>\n<p>There is a\u00a0camphor tree in the front courtyard, surrounded by Guangzhou cherry trees.\u00a0Imagine how romantic\u00a0the courtyard would be during the flowering season. The restaurant's private dining rooms take their names from the Lantingji Xu\u00a0(or Preface to the Poems Collected from the Orchid Pavilion), a Chinese calligraphy masterpiece written by the well-known calligrapher Wang Xizhi from the Eastern Jin dynasty (317 \u2013 420).<\/p>\n<p>There are few restaurants in my knowledge\u00a0that focus so much on Chinese aesthetic. The fusion of China's rich history and aesthetic at\u00a0Yong is also reflected in its cuisine, which, led by Master Lan and Head Chef Zhang Jian, features\u00a0signature\u00a0dishes from\u00a0Yuzhilan\u00a0Chengdu, as well as Chef Zhang's personal creations.\u00a0<\/p>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/lt2.jpeg\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/lt2.jpeg\" alt=\"\" width=\"1080\" height=\"854\" class=\"aligncenter size-full wp-image-4369\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/lt2.jpeg 1080w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/lt2-300x237.jpeg 300w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/lt2-1024x810.jpeg 1024w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/lt2-768x607.jpeg 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/lt2-15x12.jpeg 15w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/p>\n<p>The\u00a0pre-meal tea is\u00a0Roasted Mountain Oolong &amp; Yunnan Crimson Rose, where rose pedals serenely float in the warm and mellow tea liquor, conveying the beauty of oriental\u00a0tea rituals.\u00a0Then, we have a small bowl of chestnut soup made from two different types of sweet chestnuts in season.\u00a0A complex process of roasting, boiling and steaming is necessary to bring out the natural sweetness of the chestnuts, making it a perfect soup for a wet and cold winter day in Guangzhou.<\/p>\n<p>Cold dishes are an important part in a Sichuan banquet. The following six cold plates are each impressive and together beautifully presented in a silver food box. Peppery Chicken with Scallion\u00a0is a delightful dish made with deboned Qingyuan chicken thigh\u00a0marinated with fresh peppercorns and ginger\u00a0before being rolled and\u00a0boiled in low heat\u00a0and then chilled. The sauce is made with homemade red chilli\u00a0oil, Sichuan green peppercorn\u00a0and scallion. A local fare\u00a0from Dazhou\u00a0in\u00a0Sichuan,\u00a0the Crispy Shredded Beef\u00a0is paper-thin, spicy and numbing. The Rose-infused Lanzhou Lily Bulbs\u00a0have natural sweetness\u00a0and are pleasantly refreshing.<\/p>\n<div style=\"line-height: 0;\">\n  <img decoding=\"async\" style=\"width: 100%; display: block;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/lt3.jpeg\" \/><br \/>\n  <img decoding=\"async\" style=\"width: 100%; display: block;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/lt4.jpeg\" \/>\n<\/div>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px; font-size: 14px;\">Roasted Mountain Oolong &amp; Yunnan Crimson Rose \/ Cold dishes<\/div>\n<\/div>\n<p>Chicken Feet with Pickled Pepper by Master Chef Lan can be ordered here. Spiny Lobster with Five-colour Noodles is one of my favourite, which includes homemade five-colour noodles, crispy fried lobster tail and kung pao lobster.\u00a0The plating of colourful noodles has upgraded; the lobster tail is deep-fried in Sichuan style until crispy and sprinkled with chili powder and rattan pepper powder, leaving a slightly tingling sensation between the lips;\u00a0the lobster meat simmered in lobster broth is perfectly cooked a bit loose in the center and paired with a sweet and sour kung pao flavour sauce\u00a0to complement its umami and freshness.\u00a0<\/p>\n<p style=\"text-align: center;\">\n  <img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/lt5.jpeg\" alt=\"\" width=\"1080\" height=\"1620\" \/>Spiny Lobster with Five-colour Noodles\n<\/p>\n<p>At Yong, dishes are served by calculating the total amount\u00a0of food normally consumed by each diner and controlling how many ingredients should be allocated for each dish. This way, diners can enjoy the food without the worry of overeating. It would be difficult to achieve\u00a0this\u00a0with the usual Chinese style service (everyone helping themselves from the same dish).<\/p>\n<p>After cold dishes, we are served Chef Lan's signature dish \u2013\u00a0Golden Thread Noodles. The noodles are as thin as silver needles, and the rich, full-bodied soup base inspired\u00a0from Steamed Chinese Cabbage in Supreme Soup\u00a0is more like a French\u00a0consomm\u00e9.\u00a0It's a kongfu dish that requires masterful knife skills. I can imagine the effort Head Chef Zhang Jian has paid to grasp Master Lan\u2019s techniques.<\/p>\n<p>Spiny lobster, shrimps and black tiger prawns are stewed together to produce a thick, gelatinous soup before being cooled down and solidified into a tantalizing prawn jelly. A selection of 12-year Russian sturgeon caviar is added to enhance the umami of the soup through fermented flavours. Pine nuts are garnished on top and the small crunchy biscuit on the bottom adds to complexity in texture.\u00a0Significant improvement in the preparation process.\u00a0The stewed fish maw features aged matsutake from Yunnan and chicken broth. The fish maw is simmered to tender but not sticky while the earthy mushroom brings out the original flavour of the ingredients. A warming and nourishing dish.<\/p>\n<div style=\"line-height: 0;\">\n  <img decoding=\"async\" style=\"width: 100%; display: block;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/lt6.jpeg\" \/><br \/>\n  <img decoding=\"async\" style=\"width: 100%; display: block;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/lt7.jpeg\" \/>\n<\/div>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px; font-size: 14px;\">Golden Thread Noodles\u00a0\/ Caviar Prawn Jelly<\/div>\n<p>Yong's set menu includes grilled dishes, which is probably the biggest difference in menu design compared to Yuzhilan Chengdu. Seafood is a strong point here. Chef Zhang demonstrates skilful chargrilling with great handling of food's doneness. It would be tastier if the seared pomfret was more fatty that day though, probably due to the catch. Next up is wild morel mushroom filled with succulent Wagyu beef, whose oil is used to saut\u00e9 the morel until full of buttery and meaty aromas. The finishing touch \u2013 green peppercorn powder \u2013 adds to the addictive numbness of the Sichuan flavour.\u00a0The dish is beautifully presented in a philosophy of simplicity.<\/p>\n<div style=\"line-height: 0;\">\n  <img decoding=\"async\" style=\"width: 100%; display: block;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/lt8.jpeg\" \/><br \/>\n  <img decoding=\"async\" style=\"width: 100%; display: block;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/lt9.jpeg\" \/>\n<\/div>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px; font-size: 14px;\">Chargrilled Pompano with Pickled Peppers\/Morel Mushroom filled with\u00a0Wagyu beef<\/div>\n<p>Sun-dried using a special method from Iwate Prefecture in Japan, 18-head South African cold-water Yoshihama abalone is slowly simmered for 6-10 hours in a thick stock that\u2019s been stewed for over 20 hours with Japanese dried scallops, local chicken and Jinhua ham. The soup comes out thick, velvety in the end and is enhanced by adding Chinese baijiu for a winy finish.\u00a0It is the longest cooking dish on the menu. The firm, chewy abalone is further complemented by organic Wuchang rice, pearl rice and a thick, savoury sauce that trickles a lasting aftertaste.\u00a0<\/p>\n<p>Different from Yuzhilan Chengdu's version, the Chaoshan-style Crispy Sea Cucumber &amp; Hot and Sour Glass Noodles is developed by Chef Zhang. Wild caught sea cucumber from Aomori\u00a0is simmered in clear chicken broth and stuffed with minced Iberico pork and morels, deep-fried until crispy on the outside and tender inside. The pairing sauce is made with chicken broth and pumpkin puree, boasting umami notes and savoury aftertaste. A small bowl of chicken broth-based hot and sour glass noodles is served immediately afterwards, changing the flavour from mild to exciting. The Chef works late almost every night to ensure all soups and sauces are freshly made over a long period of time, so that guests can enjoy nourishing and airy dishes at Yong.<\/p>\n<div style=\"line-height: 0;\">\n  <img decoding=\"async\" style=\"width: 100%; display: block;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/lt10.jpeg\" \/><br \/>\n  <img decoding=\"async\" style=\"width: 100%; display: block;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/lt11.jpeg\" \/>\n<\/div>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px; font-size: 14px;\">Yoshihama Abalone \/\u00a0Crispy Sea Cucumber \u00b7 Hot and Sour Noodles<\/div>\n<p>Next is an outstanding main course developed by Chef Zhang. 28-day Zhongshan Shiqi squab breast is dry-aged for four days\u00a0before being roasted until the skin is crispy and meat juicy. Fresh sweetcorn is chargrilled and served on side. The finishing dish is still vegetable in spring water, and this time was taro.<\/p>\n<div style=\"line-height: 0;\">\n  <img decoding=\"async\" style=\"width: 100%; display: block;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/lt12.jpeg\" \/><br \/>\n  <img decoding=\"async\" style=\"width: 100%; display: block;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/lt13.jpeg\" \/>\n<\/div>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px; font-size: 14px;\">Squab Breast\u00a0\/ Vegetable in Spring Water<\/div>\n<p>Yong's cuisine is based on a variety of soups with highlights of charcoal grilling. Chinese flavours, or more specifically Sichuan flavours, are the charming mainstay but techniques like deep-frying and grilling bring a touch of Japanese kaiseki.<\/p>\n<p>Were\u00a0we in Guangzhou or Chengdu? I almost couldn't tell. Here, I see the meaning of heritage.\u00a0After a hundred years, Yong has restored this historical building to its natural patina\u00a0and past glory.<\/p>\n<p>Author: Jocelyn \u83ef\u59d0<br \/>\nPhoto:\u00a0\u00a0Daniel Zhu\/\u862d\u4ead\u6c38\u9910\u5ef3\u5b98\u65b9<\/p>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-2854\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png\" alt=\"\" width=\"1027\" height=\"1413\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png 1027w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22-218x300.png 218w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22-744x1024.png 744w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22-768x1057.png 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22-9x12.png 9w\" sizes=\"(max-width: 1027px) 100vw, 1027px\" \/><\/a><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Housed in a century-old villa\u00a0in the Dongshankou old\u00a0town of Guangzhou, restaurant Yong, owned by vessel collector, investor and Sichuan cuisine master Lan Guijun, has become a veritable treasure-house of\u00a0culture and gastronomy. Through refurbishment and landscape redesign, the building evokes an aura of yore as if we were going back in time while enjoying Master Lan's cuisine. It is heart-warming to see the time-honoured and almost forgotten oriental aesthetic come alive again.<\/p>","protected":false},"author":3,"featured_media":4369,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[95,3],"tags":[35,76,43],"class_list":["post-4366","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-95","category-food","tag-35","tag-76","tag-43"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u3010Jocelyn\u5c08\u6b04\u3011\u5ee3\u5dde\u5ddd\u83dc\u862d\u4ead\u6c38\uff0c\u8a34\u76e1\u66d6\u66d6\u5167\u542b\u5149\u7684\u4e2d\u5f0f\u7f8e\u5b78 - TastyTrip<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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