Summer Palace @ China World Hotel Review

The China World Hotel, located near the China World Mall in Beijing's China World CBD, is a large high-end hotel integrating accommodation, shopping and dining. There are many restaurants in the hotel, including the Summer Palace, the Chinese restaurant, and the Coffee Garden, the buffet restaurant, both of which are good choices.

The environment is quite standard, the service is comfortable, friendly and natural, the food tastes very good, and the taste of a bowl of noodles can be said to be amazing. The quality of mango sago is definitely better than that of many dessert shops. Recommended.

When I went to eat at a place like the China World Hotel, the entrance was so impressive that I was afraid to go in. It was really scary to see people who were out of touch with society. I will eat here more often in the future.

北京中国大饭店•夏宫，是北京大饭店里面的一个大型宴会厅，可以开会，举办宴席等，这里的菜肴丰盛，汇聚全国各地的美食和全国各地的精英厨师，味道极佳，价格也合理，非常的受欢迎，值得一来。

[Environment] When you enter the Summer Palace Chinese Restaurant, you will find private rooms all around. The private rooms have an ingenious independent entrance design, and guests can enter directly from the lobby. Each private room can accommodate 12 to 20 guests. It is equipped with a flat-screen LCD TV and a crystal lamp, which can create a pleasant and warm dining environment for guests. The largest private room also has an independent and elegant bathroom. What is particularly thoughtful is that the tableware in each private room is a different set, reflecting the different tones and styles of the private rooms. The atrium is the lobby, and the business is really good. It is always full at noon. [Service] The service of a five-star hotel is really impeccable in the restaurant. The reception will lead you to the table, help move the stool when you are seated, lay out the napkins for the guests, and pour tea. The tone is gentle and meticulous. [Features] The chef will push the roast duck to each table and slice the skin on the spot. Summer Palace selects pure, natural and pollution-free fresh duck blanks of Beijing stuffed duck as raw materials, laying the foundation for making the original flavor, crispy on the outside and tender on the inside of Summer Palace roast duck. At the same time, the traditional hanging oven roast duck technique that has been passed down for 155 years is carefully roasted with jujube wood, ensuring that every freshly baked Summer Palace roast duck can maintain consistent high quality. ❣️Cold dishes before the meal, crisp cucumbers, salted duck liver, and skillfully made duck tongues, are served by seat, and you can have a drink to refresh your mouth and whet your appetite. The noodles, side dishes, and sauce plates that go with the roast duck are also served by seat. The noodles are placed on a small steamer, and the temperature is always kept hot during the meal. ❣️The skin of the "Jujube Wood Gua Oven Roast Duck" is very particular. After cutting and placing it on the plate, it is still quite neat. The plate under the roast duck is heated with candles, which also keeps the temperature of the roast duck at all times, giving the guests the best taste. These details are really more attentive than Quanjude. ❣️"Shredded Duck Soup with Tangerine Peel and Fish Maw" is served when the chef is cutting the duck on the spot. It is warm and delicious, with rich ingredients, tangerine peel for flavor, slightly tough duck shreds, and fish maw in the soup. The taste is smooth and fragrant, giving a new temptation to the taste buds. ❣️"Stir-fried Duck with Caviar" is very particular about the presentation, with cabbage leaves as the middle, layered, duck cabbage is fresh and crispy, and caviar is garnished on the top, which is crispy and refreshing, bringing a variety of layered feelings to the tip of the tongue, and the nutritional value is also high. ❣️"Lychee Crispy Duck" looks like a crisp dish, but it turns out that there is something special inside. Lychee does not refer to lychees, but to the mud made by taro after steaming. "Lychee Crispy Duck" is a signature dish of Guangdong. Its process is also cumbersome and very consuming of ingredients, so few chefs have made it specially in recent years. It is usually rarely seen in ordinary restaurants. It is an old dish that is on the verge of being lost. ❣️「Black Vinegar Pineapple Duck」The sweetness of pineapple reduces the greasiness of duck meat, while Italian balsamic vinegar can make the meat in Chinese dishes light and not greasy, and can also fully blend in the unique fruity aroma, complementing each other. ❣️「Mushroom-flavored fire duck '' grain fried rice」The fried rice grains are distinct, blending the fragrance of mushrooms and duck grains. ❣️「Fresh Fruit Little Yellow Duck Pudding」The little yellow duck shakes in the soup plate, and its cute appearance makes people really reluctant to eat it...

An autumn rain brings a chill. Order some warm soup to warm your heart. We met at the Summer Palace on a weekday. I didn't expect the hall and the private room to be full. I didn't feel comfortable taking photos of every dish, so I picked two dishes I hadn't tried before. The dishes produced by the Summer Palace are stable. The sauced duck tongue and pigeon still taste the same. The beef cubes with four-winged beans are my must-order dishes for rice. I always feel like a little bit of goose liver is added? The taste is dense and smooth, and the sauce is refreshing.

Summer Palace specializes in Huaiyang cuisine, and also has classic dishes of Cantonese and Beijing cuisine. This year is the 30th anniversary of Summer Palace. In early summer, Summer Palace launched more than a dozen new dishes. 1️⃣ Lychee and Shrimp Jelly 🦐 A very refreshing cold dish. The appearance is amazing, no wonder it is the C position in the picture promotion of the new dishes this year. Made with lychee meat, lychee juice and fresh shrimp. The milky white juice has the sour and sweet taste of fruit, which is completely different from the salty, spicy and fragrant style of northern appetizers. The shrimp meat is cut in the middle and the shrimp thread is removed. The amount divided into two is also very suitable for one bite. The taste is fresh and smooth, chewy and refreshing, and you can also leave some to go with the main dish to clean up your mouth. 2️⃣ Tangerine peel fish maw duck shreds soup 🦆 The roast duck of Summer Palace is very famous, and this soup is one of the duck dishes. It comes up with a full bowl, which is really full of ingredients. Come, come, come, take a look at what is there: tangerine peel, fish maw, sea cucumber, roast duck, winter bamboo shoots, fungus, flower mushrooms, it is worthy of being a classic Cantonese cuisine. Take a spoonful and taste it, it is a bit hot. The soup must be hot, so that you can fully activate your appetite. Drinking that kind of lukewarm Western soup will always feel a little unsatisfied. 3️⃣ Sea cucumber with shrimps on raw stone This dish is very impactful when it is served. After the raw stone is heated, it can be kept warm continuously. The sea cucumber sauce in the plate is crackling because of the high temperature. Wait until it "cools down" and try it quickly. A lot of dried shrimps are sprinkled on the sea cucumber. Dried shrimps have to go through more than a dozen drying processes to preserve the "freshness". Send a bite into your mouth, the umami bursts, setting off the light taste of the soft and chewy sea cucumber. 4️⃣Signature Shunde Crispy Roasted Pigeon🐦 Southern cuisine is very meticulous in handling poultry, and has also derived different methods and flavors from different places. In recent years, Shunde has become a popular city among foodies with its delicious food. This pigeon is very attentive from the raw materials to the preparation method. It is one size larger than the pigeons in other restaurants in Beijing, and the meat is particularly plump. The skin is crispy and the meat is tender and sweet. It is a favorite of poultry lovers. 5️⃣Fried marbled beef with shallots🐂 Shallots are a famous ingredient in the Lingnan region, which has the effect of lowering blood sugar and blood lipids; shallots are also a famous spice that can remove fishy smells and enhance fragrance. I have never liked Chinese beef because the meat fibers are rough, so it is either hard to chew or easy to get stuck in the teeth. This dish uses marbled beef. Although I didn't see the raw materials, I can feel that the fat content is not low, so the taste is very tender. There are also green asparagus at the bottom of the plate. I underestimated its charm. I tried one by accident and was hooked. It was super fresh, tender, and refreshing. The sauce was very strong, and I discovered that it goes really well with lychee and shrimp jelly. You can also try it.