Summer Palace

Summer Palace shrimp stew emperor, the skin is very thin, not sticky teeth, the shrimp meat is fresh and refreshing, the noodles are already very soft, and the abalone juice is refreshing. Crispy skin, sliced into thin slices of burning stew, easy to taste, the pork is fat and thin, the skin is very crisp. Steamed radish cake is more special and not lost in traditional practices, very delicious.

The big hotel is different. The restaurant food in the hotel is also very delicious and delicious. This time I didn't take all the photos. I took these pictures. They are all what I like to eat. More than 200 per capita, it is so expensive. It's a lost, friends who like to eat Chinese food must not miss it! !

Summer Palace Chinese Restaurant of Shangri-La Hotel next to Guangzhou Convention and Exhibition Center, one Beijiang Hall, two Yalida International Medical Appreciation Dinner - Now the program is rich_..._The hotel dishes are very good~ but every dish is warm! Every dish is shown in the picture! The plate and color are delicious! The raw material is good! The soup tastes a little bit worse! And the attitude of the waiter. And as if everyone owed her something!

Family dinners like to go to the summer palace, not only the environment is elegant, the atmosphere is quiet and comfortable, more importantly, the food is rich and delicious, the tastes of the elderly and children can be taken care of. The hawthorn foie gras in the cold dish is my favorite, a wonderful match, fragrant but not greasy ～ crispy beef outer and tender, the whole family likes it. The snack cage is very pleasing to children, the snack style is rich, the color and fragrance are full.

From time to time, I don’t eat tea into the vegetable spring tea into the throat. Musk leaves teeth osmanthus milk duck overflowing with nectar. Fish and meat tea color summer palace is next to the elevator entrance on the second floor of Shangri-La Hotel. I came here to eat with friends. I made an appointment for the Bauhinia private room. I can sit about 10 people and come to eat "". In order to let diners feel the freshness of the raw materials, the waiter will also specially bring us the fresh beating shrimps made with jasmine fragrance. As soon as the shrimp enters the whole room, the aroma of jasmine is full~ The bottom of the vegetarian fruit plate on the green tea is white and tender glutinous rice cakes. The vegetarian fruit is not only of high appearance, but also very healthy. The surface is a little green tea powder, which is very greasy. There are peppers and various green fruits and vegetables. Osmanthus milk duck is a fresh duck in Yunnan, but the most attractive to me is not the duck produced in which region. But the faint sweet-scented osmanthus fragrance and fresh sweet-scented osmanthus nectar~ The correct way to open the duck is a piece of milk duck meat, stained with sweet-scented osmanthus nectar, not only can neutralize the greasy feeling of the duck, but also let the fruit-flavored duck perfectly lock in the mouth and order: pastoral fresh-shrimp white jade fresh-squid squid squid squid squid squid squid squid Meat shrimp seeds fresh buckle flower glue fresh shrimp dried scallops

In the area of the convention and exhibition center, Shangri-La undoubtedly occupied the time and place, of course, their overall home stability and great feeling is also very in line with the taste of the Chinese! Star hotels always push some theme dishes from time to time. This time I ate Huaiyang cuisine. It is said that the chef of Shangri-La, Shenzhen, personally operated the knife, and this chef also won the champion of the world chef Wang Zhengba. It is really extraordinary and the plate is very Chinese. The ingredients are not only Huaiyang, but many have been improved to make the food more rich and interesting! I like the sea cucumber hydrangea soup the most. The hydrangea is improved on the basis of silk tofu. It is very creative and tastes very delicious!