Shang Palace Review

[Service] Harbin Shangri-La Hotel "Xianggong Chinese Restaurant" is really good! 👍 The new Chinese food executive chef Guo Jianwu has a lot of ideas, creating "fragrant fruit and vegetables", using the ingredients, with superb cooking skills, and inheriting a more innovative table to make partners praise the food. [Taste] From the cold dish "gift box foie gras", not only will the color of spring inventory, but also tell the taste of Harbin spring. These cold dishes are full of sincerity, so people can't bear to taste the destruction. Even the main food "black truffle fried rice" also let the partners continue to CD, can not help but want to eat more. When the dessert "cheese roast durian" appeared, everyone will give the applause 👏 to the fruit master again, the chef really understands everyone's taste buds, this is a beautiful food enjoyment.

Enjoy Zhejiang cuisine in the summer capital of Ice City. Chef Zhu Zelin from Shangri-La Hotel, Harbin, was invited to present a unique seafood dish with "Zhoushan characteristics". Chef Zhu made "Zhoushan characteristic drunk crab" with authentic Zhoushan specialties this time, and the on-site cooking juice, crab fresh and tender sauce flavor, the more you eat, the more flavor. Casserole squid wealth chicken not only has a good meaning, but also has a good taste that makes people praise. Everyone knows that Zhoushan yellow croaker, octopus, etc. is absolutely delicious, sugar and sour East yellow croaker on the table, the beautiful shape is very amazing visual, can not praise the chef's exquisite cooking skills. Braised Zhoushan oil octopus is super good taste.

The Ice Palace of Shangri-La Hotel Harbin is China's first ice experience restaurant. It debuted in 2000. The Ice Palace is perfectly connected to the hotel's Chinese restaurant, Shang Palace. Guests can enter the "Ice Palace" for dining without leaving their homes. However, the temperature in the Ice Palace is as low as minus 20 degrees Celsius, so you should still wear warm equipment for outdoor travel! Welcome red wine. Don't forget to put on the gloves prepared by the waiter before drinking, because the cup is made of ice. The Ice Palace of Shangri-La Hotel Harbin has been upgraded and expanded this year. Two halls and four private rooms can accommodate nearly 150 foodies dining at the same time. The consumption form is set meal, with three price levels: classic hot pot set meal, selected hot pot set meal, and supreme hot pot set meal. Among them, the classic hot pot set meal also has a group purchase price online, 288 for lunch and 318 for dinner. There are many delicious foods worth tasting in Harbin. Our trip was also a year-end reward trip arranged by the company, so the boss specially booked a hall, and there was also a hidden menu for the dinner, sturgeon. It’s not cold at all to eat hot pot in the Ice Palace. As the small hot pot boils, your body will warm up as you eat. The Beijing-style cloisonné hot pot is also very cute. The tea is brown sugar ginger tea. After you finish drinking it, the waiter will come to refill it for you. I want to say that the service of the "Ice Palace" is definitely five-star. Haha, there is no need to worry about the freshness of the ingredients. Harbin is a natural quick freezer! Because the temperature in the ice palace is low and the ingredients are frozen, I would like to share with you a little secret of dining in the ice palace: try to put enough ingredients in at one time, cover the pot to make it boil as soon as possible, open the lid, take out all the cooked hot pot dishes, put in the next batch of ingredients, cover the pot and cook again, so that when you finish enjoying one wave of delicious food, the next wave can be taken out. There were also singing and dancing performances by Russian girls on the scene to celebrate. The dessert after the meal is also the heart-warming work of the chef of Xiang Palace - the frozen persimmon frost with Northeastern characteristics. The frozen persimmons used in the ingredients are particularly cute and tempting.

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.