Lan Ting Review

The taste is good, the set meal for two people is very large, the scenery is good, the lights are flashing at night, Mary's service is very good and the attitude is very good

The price/performance ratio is good. It's OK if you go there for lunch or something.

This Cantonese restaurant, which has won the title of Black Pearl, is actually on the 23rd floor of the Greater China Hilton Hotel. I heard that dining here can overlook the latest landmark building in Shenzhen - the Gangxia North Subway Station, the "Eye of Shenzhen"🚉 As soon as I got out of the elevator, I was attracted by the word "Lanting". There is a sense of Confucian elegance, modern Chinese decoration style, and these large floor-to-ceiling glass windows overlooking the prosperous scene of Shenzhen CBD. It is simply a visual enjoyment! 🍖Spanish ham salad The appetizer salad is the ham salad I love recently. They use a light vinaigrette to make it, which balances the greasiness of the ham very well 🐟Shunde fish soup It is smooth in the mouth, and the aftertaste is the sweetness of the fish meat. There are also shredded black fungus in it. This dish really tests the chef's skills 🥓Lanting Signature Hong Kong-style barbecued pork Their barbecued pork takes a soft and sweet route. The meat is soft and tender in the mouth, and the taste is slightly sweet. I think it is also a good feeling 🐠Garlic-flavored South China Sea yellow croaker The fish is so crispy that I can hear a crackling sound when I touch it with chopsticks. The fried yellow croaker is crispy and the fish meat is very delicious. But it is still so tender and smooth, with soul fried garlic and sauce, sweet and sour appetizer, not bad 🍜 Imperial sauce rice garden noodles This noodle is not that chewy, but soft and delicate like the picture. The imperial sauce is salty and sweet. If you meet a child who doesn’t eat, you can order one for him. I, an adult, love it very much hahaha - 📕Store name: Hilton Hotel Greater China·Lanting Chao Chinese Restaurant·Cantonese cuisine 📍Address: 23rd Floor, Building B, Greater China International Financial Center, 1003 Shennan Avenue (near Shenzhen Eye, Gangxia North Hub, Civic Center, Shenzhen Stock Exchange, Convention and Exhibition Center) 🚗Transportation: 340m walk from Exit B of Gangxia North Station on Metro Line 2 - #927就爱吃美食林 #攜程美食林 #跟美食林搒单去打卡 #深圳探店

Personally, I think the taste is good, the service and environment are also good

Shenzhen version of Big Pants CBD City View Top floor of Hilton Greater China Hilton Greater China, Shenzhen Lanting Chao Chinese Restaurant💚Fresh Spring New Products Hilton Greater China, Shenzhen·Lanting Chao Chinese Restaurant Chef Li👨🏻‍🍳patiently explained the characteristics of each dish, combining seasonal ingredients with Chaoyue craftsmanship, capturing the spirit of the mountains and wilds of Yunnan and Guizhou, and reproducing the elegance of Lingnan Spring Banquet [Tiptop] Fresh ingredients, excellent dining environment, and a sense of ceremony. The menu👇🏻 is very suitable for gatherings and banquets, and is at the level of Hong Kong Michelin chefs [Trick] Hong Kong people come north to visit ✅Black Truffle Pomelo Golden Chrysanthemum Yunnan alpine golden chrysanthemum is soaked in pomelo honey dew, served with freshly shaved black truffle slices, and the crispy taro shreds are like spring rain. The rich mushroom aroma awakens the sweetness of chrysanthemum petals, and the triple texture interprets the variation of spring. ✅Emerald fennel and Yunnan fruit shoots Fruit shoots from Ailao Mountain are picked on the day, and they are chilled to lock in the sweetness of honey. Fennel seedlings weave an emerald silk, and the lime mint sauce is the finishing touch, as if chewing the breeze in the bamboo forest after the rain. ✅Small kumquats and yellow peel stewed with meat and hibiscus Small kumquats and wild yellow peel fruits in western Guangdong are slowly simmered for four seasons, and crescent-shaped meat and hibiscus float in the amber soup. The fruit acid turns into sweet spring water when you sip it lightly, and the gelatin of pig tendons condenses into spring mist and slides into your throat. ✅Fried fresh eggs with toon shoots and ginger strips Pick the young toon shoots before the morning dew has dried, and dance with fresh eggs within 24 hours. The egg liquid is wrapped in emerald waves, and the ginger shreds are like golden threads, and the vitality of spring bursts on the tip of the tongue. ✅Fried shredded duck with mung bean sprouts and dried shrimps The aged salted fish of Ma You is ground into gold powder, and the fat fragrance of the 30-year-old duck is forced out by fierce fire. The silver buds tremble like jade hairpins, and the salty and crisp aromas interweave into spring night sparks when the wok steam rises. ✅Fried chicken mushrooms and cucumber flowers with refreshing tongue The black-capped chicken mushrooms airlifted from Yunnan kiss the first cucumber flowers, and the pig tongue turns into a white jade roll to carry the gifts from the mountains. In the game between crispness and smoothness, the mushrooms are as fresh as spring thunder. ✅Fried pork tendons with peanut sprouts and crispy green onions The finger-long peanut sprouts support the amber dome, and the pork tendons are as transparent as ice jade. The French onions are fried into golden lace, and the spring waltz of nuts and fat bursts out in the crisp sound. ✅Fried fresh abalone with spring buckwheat, preserved radish and pork belly Six soft-hearted abalones lie on the lava of pork belly, and Chaozhou old preserved radish is condensed for thirty years. Spring buckwheat seedlings are like rippling blue waves, and the delicacies of sea and land compose the fantasy of spring. #Spring Dining Spots #Hilton Shenzhen Greater China #Food Festival #Try the Authentic Old Brand #Shenzhen Travel