ZIJIN MANSION

Check in the Michelin restaurant, the restaurant decoration style is luxurious Chinese style, tall, I like the Tibetan wine cellar at the door. The dishes are very exquisite as a whole ～*Yangzhi Mann Dew* The ingredients are sufficient, the taste is good, YYDS.*Fresh shrimp goldfish stew* The shrimps are very fresh, and the goldfish shape is wonderful. *Fresh shrimp red rice sausage* tastes very authentic*Rose roast meat* For me, the taste is slightly sweet, the crispy skin on the surface has characteristics, and those who like to eat sweet should prefer it. The overall service of the hotel is very good, the restaurant waiters are not many, but the overall service is very thoughtful, the menu towels are provided in time, the person in charge Iris is also very kind, will come back next time in Beijing.

The meals at the Zijin Pavilion Restaurant at Waldorf Astoria Beijing are very exquisite, the amount is not large, and the dishes are exquisite. During the epidemic, the dining table is spacious and a table can be eaten for four people. Some of the diners give cakes and longevity noodles for birthdays. The picture is the cake purchased in the lobby, which is beautiful and delicious.

The taste is light and pure, each dish is of high value, and the recipe will be changed after a while. There are many Cantonese snacks related to shrimp, fresh and light, very good. The environment is tall, there are about ten tables.

Beijing can actually eat Taipei Michelin three-star delicious reward Taipei only Michelin Samsung restaurant Junpin Hotel Yugong Chinese Restaurant Chef Beijing Waldorf Zijin Pavilion Taiwan Chef's Cantonese cuisine, creative and fun, Multi-layered interweaving into a taste bud symphony. The crispy and soft oiled pigeon emperor, the surprise pine pine soup bamboo shoots brewed bird's nest, the sea, land and air gather the taste of Jinsha winter melon hat

来北京华尔道夫，在四季的银杏叶中，因着香水瓶与调味料瓶的共同陈列，倘若在化妆台上就餐。金鱼形状的虾饺，玫瑰花瓣的小馍，蝴蝶飞舞的杨枝甘露…装载在Legle的精致骨碟，纽约、巴黎与北京三种享乐文化的碰撞，在舌尖绽放。

Cold dishes 4/5 autumn sunflower green, crispness is retained very well, the unique stickiness is not obvious. The sauce did not feel spicy, but it was a bit sticky and slightly oily. Overall good, but did not feel that the dishes were light. Soup 5/5 There are pine nuts and bamboo shoots in it. The soup is very fresh, there is no oil star, fresh! Main course 5/5 The whole dish is seasoned with black pepper juice. Beef, heterogeneous bacteria, sweet beans, potato chips, all kinds of ingredients taste different, compound. The beef seems to be thinly pulped, the gravy is fine, and it is bitey but not tired. Potato chips have been fried, and they feel like eating potato chips. They are crispy, not greasy, and increase the taste. I like apricot abalone mushrooms the most in the hybrids. Apricot abalone mushrooms have not been fried. The toughness of the entrance and the subsequent bursting juice make me feel like the chef! ! ! Apricot abalone mushrooms have no strange smell of fungi, and they are especially good! Vegetables 1/5 taste is not fresh, can not achieve the purpose of clearing the mouth of vegetarian vegetables. The staple food 5/5 fried rice is not bad, the grains are clear, with fresh shellfish, fresh shrimp, bacon, chopped onion, sweet beans, carrots, fried crab powder, this bowl of rice, absolutely!