【逛吃廣州美食】阿一鮑魚！品嘗鮑、參、翅、肚、燕窩、佛跳牆！鮑魚之王，名副其實嗎？黃沙碼頭沙面知洲｜美食推薦｜旅遊攻略｜Canton Food Tour｜Guangzhou China Travel

#mogogogo #廣州美食 #廣州 #Canton #guangzhou Name：ah yat abalone(阿一鮑魚) Business Hours：10:00-24:00 Address：Huangsha Wharf, Liwan District, Guangzhou(廣州市荔灣區黃沙碼頭) Google map：https://maps.app.goo.gl/rxeuTKUFJvt8V... Baidu map：https://j.map.baidu.com/e9/FYr A Map：https://surl.amap.com/8NmvNCeWbql Nearby Metro：Guangzhou Metro Line 6, Huangsha Station, Exit F, 240 meters walk Consume：Set for Two CN¥415 (Cold Appetizer + Ah Yat Char Siu + Stone Pot Braised 'Three Treasures' Shark's Fin + Stone Pot Yellow Braised Buddha Jumps Over the Wall + South African 20-Head Dried Abalone Braised with King Oyster Mushrooms + Organic Mixed Grains Stewed with Fish Maw + Organic Seasonal Vegetables + Ah Yat Fried Rice + Crispy Fried Foie Gras with Salad + Steamed Half Lobster with Garlic and Vermicelli + Double-Boiled Superior Bird's Nest with Hand-Ground Almond Cream) Food：★★★☆☆ Pricing：★★★★☆ Service：★★★★★ Restaurant：★★★☆☆ —— Playlist Recommendations: 🚀【Highly recommended restaurant】    • 廣州必吃餐廳推薦Highly recommended restaurant   🚀【Must-see videos for Guangzhou travel】    • 廣州旅游必看影片   Video testimonials： 🚀【Guangzhou people’s favorite roast goose restaurant】    • 【逛吃廣州美食】強烈推薦兩間燒鵝店！最靚花叉！最受老廣州歡迎！每天大排長龍！人氣最高...   🚀【Guangzhou Beijing Road Business District Food Guide】    • 【逛吃廣州美食】北京路美食8店連吃！文明路 德政中路最全美食指南！街頭小食！豬腳薑醋...   🚀【Recommended "dim sum" on Beijing Road in Guangzhou】    • 【逛吃廣州美食】北京路茶樓推薦！周邊酒店介紹！府學西街歷史！塗鴉街！飲茶點心！裝修豪...   🚀【Guangzhou Shangxiajiu Business District Food Guide】    • 【逛吃廣州美食】上下九步行街，最全美食、酒店指南！十店連吃！雲吞麵、燒鵝、白切雞、甜...   🚀【Guangzhou Longjin Road Food Guide - Rare traditional snacks】    • 【逛吃廣州美食】龍津東路美食掃街！9店連吃！最全美食指南！罕見小食！齋燒鵝！齋紮蹄！...   🚀【Guangzhou's largest seafood market 】    • 【逛吃廣州美食】新黃沙水產中心！會騙人嗎？超低加工費！食海鮮大餐！尚宴海鮮坊｜黃沙水...   —— Yeung Koon-yat, BBS (Bronze Bauhinia Star), MH (Medal of Honour) (1932 – 31 July 2023), was a celebrated Hong Kong international master chef. Born in Guangdong Province, China, he was the founder and executive chef of Forum Restaurant in Hong Kong, president of the Hong Kong Modern Management (Catering) Professional Association, and, together with Dai Lung, Chan Tung and Hui Pui-wing, was acclaimed as one of the “Four Great Chefs of Hong Kong”. Yeung entered the trade at the age of 16 and spent several decades in the culinary world. His signature dish, “Ah Yat Abalone”, won international renown, and many heads of state have tasted this speciality. From 1983 onwards, Yeung devoted himself to the study of abalone. At that time, a wave of emigration severely affected the restaurant business. As no other restaurant was focusing on abalone as its signature dish, abalone brought booming business to Forum Restaurant. Spotting this opportunity, Yeung quickly soared in popularity. In 1996, Yeung received the highest honour of the Club des Chefs des Chefs (C.C.C.), the Gold Medal. To date, only three individuals in the world have been awarded the C.C.C. Gold Medal; the other two are former personal chefs to the President of France and the President of the United States. Yeung was also invited by Singapore Airlines to join its International Culinary Panel as a consultant, designing in-flight meals for the airline’s passengers. In October 2004, at the 5th China Food Festival and the 1st Chongqing International Hotpot Culture Festival, Yeung received the “Supreme Lifetime Achievement Award” from the China Hotel Association, becoming the first and only person to receive this honour. The first fund in the Chinese culinary industry — the China Cuisine Association World Master Chef Yeung Koon-yat Fund, jointly funded by Yeung and his disciples — was established in 2005 to cultivate high-level culinary talent. In May 2009, Yeung was again selected by the Club des Chefs des Chefs (C.C.C.) as the “Chef of Chefs”, becoming the first person in the world to receive this accolade. On 31 July 2023, Yeung Koon-yat passed away from illness at the age of 90. —— Chapters: 00:00 Huangsha / Huangsha Shang’an Market 02:15 Huangsha Pier 04:30 Ah Yat Abalone 06:16 Menu 08:20 Cold Dishes 09:27 Char Siu (Barbecued Pork) 10:24 Stone Pot Braised Three Treasures Shark Fin 14:05 Stone Pot Yellow Braised Buddha Jumps Over the Wall 16:58 Price of South African Abalone in Guangzhou 17:49 Braised South African 20-Head Dried Abalone with White Mushrooms 20:07 Braised Fish Maw with Organic Multigrain 21:53 Organic Seasonal Vegetables 23:18 Ah Yat Fried Rice 23:58 Crispy Fried Foie Gras Salad 25:11 Steamed Lobster with Garlic and Vermicelli 26:32 Double-boiled Superior Bird’s Nest with Hand-ground Almond Milk 28:18 Ambience 28:44 Summary 30:55 Ending —— #阿一鮑魚 #楊貫一 #富臨飯店 #廣州鮑魚 #廣州阿一鮑魚 #黃沙碼頭 #廣州黃沙