Shang Palace Review

[Service] The "Xiang Palace Chinese Restaurant" of Shangri-La Hotel, Harbin is really good! 👍 The new Chinese Executive Chef Guo Jianwu is a great man. He has created "Xiangshi Fruit and Vegetables" with ingenuity, using seasonal ingredients and superb cooking techniques. He has inherited and innovated a table of delicious food that makes his partners praise it. [Taste] Starting from the cold dish "Gift Box Foie Gras", it not only takes stock of the colors of spring, but also tells the taste of spring in Harbin. The sincere shapes of these cold dishes make people reluctant to taste and destroy them. Even the main dish "Black Truffle Fried Rice" cooked in the hall made the partners finish the plate again and again, and they couldn't help but want to eat more. When the dessert "Cheese Roasted Durian" came out, everyone gave applause 👏 to Chef Guo again. The chef really understands everyone's taste buds. This is a wonderful food enjoyment.

Enjoy Zhejiang cuisine in the summer capital of the Ice City. Shang Palace Chinese Restaurant of Shangri-La Hotel Harbin specially invited Chef Zhu Zelin from Shangri-La Hotel Zhoushan to present unique "Zhoushan-style" seafood dishes. Chef Zhu used authentic Zhoushan specialties to make "Zhoushan-style drunken crab" this time, and cooked it on the spot. The crabs are fresh and tender, and the sauce is rich. The more you eat, the more delicious it is. Clay pot fish and God of Wealth chicken not only have beautiful meanings, but also have a good taste that makes people praise. Everyone knows that Zhoushan's yellow croaker, hairtail, etc. are absolutely delicious. When the sweet and sour Dongji large yellow croaker is served, the beautiful shape is very stunning, and I can't help but praise the chef's superb cooking skills. Braised Zhoushan oil hairtail is even more delicious.

Shang Palace Chinese Restaurant at Shangri-La Hotel Harbin is currently hosting the "Guilin Food Festival"! From now until April 16, you can really taste authentic Guilin cuisine without leaving Harbin. The ingredients are all local to Guilin. In addition to authentic Guilin rice noodles, there is also Guilin beer fish, one of the top ten famous dishes in Guangxi. It uses "sword bone fish" with few bones and large bones. It is cooked in the hall with Lijiang beer. The soup is rich and mellow, the fish is fresh and fragrant, and the stewed tofu is more flavorful. Lipu taro steamed cured meat, monk fruit braised pork, these delicacies made with local famous ingredients make people return to Guilin in seconds, and the spring bamboo shoots in season bring the taste of spring in Guangxi.

The chef cooked Northeastern iron pot stew, Northeastern fish head Buddha jumps over the wall with pancakes, fresh pine mushrooms, fish maw and native chicken, and beans and potatoes stewed with rice. The hot pot was full of aroma, and the steaming fish and shrimp soup was mouth-watering. The last dessert was quite unique, with down-to-earth frozen persimmons and cute pig ice cream transformed from Madiel popsicles.

During the Spring Festival, we booked Shang Palace, a five-star hotel with good service and environment. The dishes are a combination of the strengths of various cuisines, mainly based on Northeastern cuisine. The lobster looked to be 10 pounds, and the family portrait is a Hong Kong dish, consisting of sea cucumbers, prawns, abalone, scallops, quail eggs, braised chicken feet and other delicious dishes. My favorite is the pot-fried pork and scallion-roasted deer tendon, which are worth savoring.