Summer Palace Review

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!

The service is very good and in place, help pack. Good product.

Shangri-La Hotel Guangzhou Xiagong Chinese Restaurant Shangri-La Hotel's self-operated Chinese restaurant mainly has Xianggong, Summer Palace, Xiangyuan, Osmanthus Building and other brands, and is the most well-known Xianggong and Summer Palace. Shangri-La Hotel, Guangzhou, Xiagong Chinese Restaurant is decorated in traditional Chinese restaurant style, authentic comprehensive dishes, elegant environment, high-quality service, excellent dishes, the same price is also high. #Try a taste of authentic old brand

#Huaiyang New taste Although the two cities are very close, Huaiyang cuisine master Dong Dong of Futian Shangri-La, Shenzhen rarely brings Jiangnan Spring to Yangcheng. It is a must. Before the opening last night, Master Dong performed his knife skills and hydrangea tofu. It was as exquisite as an artwork. It is also the best expression of the craftsman's spirit. Master Dong is from Yangzhou. He has been rooted in Huaiyang cuisine for nearly 30 years and has won countless awards. During this guest visit to Guangzhou Shangri-La Summer Palace Chinese Restaurant (now No. 17), he will present a variety of exquisite and innovative dishes: ancient law inherits the head of the eight-zhen lion, and the old flower carving is drunk with amber cream crab. Legs stewed chicken porridge East Mayayan... Fireworks in March down Yangzhou artistic conception can also be felt in Lingnan, great! #Must eat classic Huaiyang cuisine #Food Xunweihui

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 squi Meat shrimp seeds fresh buckle flower glue fresh shrimp dried scallops

Master Dong of Futianxiang, Shenzhen, is a guest of Guangxiang. In the next week, you can taste Huaiyang's new flavor in the summer palace. Don't miss this delicious taste. Master Dong is from Yangzhou. He has been rooting in Huaiyang cuisine for nearly 30 years and follows the principle of "not eating from time to time". Master Dong is best at stimulating the delicious taste of the ingredients themselves, stressing the natural flavor and dietary value of the whole ingredients, nutrition and deliciousness. 🥗 Jiangnan Spring Liuliu Shunjiangnan flavor of cold dishes, exquisite and refreshing, of which the favorite salmon and sweet and sour ribs, salty and sweet taste, people's appetite. 🦀️ The remarkable drunk crab, the famous drunk crab, selected Shaoxing aged flower carving wine, followed the ancient method to steam first and then drunk, the fat crab meat with a long wine fragrance, mellow taste, fresh sweet entrance. 🥣 The leg chicken porridge is a normal bowl of bamboo shoots, but the ingredients are quite particular. Dongmayayan is a superior bird's nest produced in eastern Malaysia. It is cooked with leg oysters and chicken porridge. The fresh fragrance of chicken and the mellow fragrance of legs slowly soaks the bird's nest. The delicious taste is unique in the state banquet palace lamp. The double-flavored river shrimp is a small river shrimp. The two-colored and two-flavored, one delicious and soft, one salty and slightly crispy, not only good-looking, Better to eat. 🐟 Simmered sheep belly fungus 𫚔 fish belly is rich and moist 𫚔 fish belly is very big, soft and tender, secretly seasoned, fresh and not fishy, it is very enjoyable to eat. 🐟 I have eaten a lot of paste paste, but I have seen this combination for the first time. The strong taste of the carp silk, with the crispy dumplings, and then rolled up with pancakes, the taste level is very rich, quite amazing. 🐟 The fresh and tender squash shellfish willow and the dried ham slices, the taste and taste are in stark contrast, quite creative combination. 🧆 Ancient Law inherits the eight-cent lion head. This is a classic Huaiyang work that has been inheriting for a hundred years. Choose eight kinds of ingredients to enter the wonton, and then wrap three salted egg yolks in the meat filling and hand-cut. First fried and then wonton, wonderfully locked with fire, strong taste, not rotten, fat but not greasy, stuttering, more than addiction. ～🐂 Jiangnan Wenhuo crispy skin veal is crispy outside, soft inside, this large beef is delicious. 🐟 knife board fragrant dried silk steamed up mouth big white fish more than half a meter long, the meat is extremely delicate, the decorative knife board fragrant dried silk steamed together, color and taste. 🥬 Grasshead oil spring ~ spring ~ at a glance is the taste of spring, the oil ~ taste is strong, the grass ~ fresh and refreshing, very wonderful match. 🫛 Musk seedling fried fresh broad beans are very suitable spring ingredients, simple to match together, is the taste of spring. 🍜 Huaiyang fish soup knife noodles | WontonWonton, one boiled and fried, different techniques bring different tastes. After the delicious fish soup infiltrated knife noodles, it is soft and soft, and it is very comfortable to warm the stomach. 📌 Tips: There are more Huaiyang classic dishes, waiting for everyone to unlock it in person ～ #Food Xunweihui #Romantic dating restaurant #Local food to eat