Summer Palace @ China World Hotel Review

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。

Many years ago, this was the tallest building and the best place to eat. Now there is the China Zun, and food is everywhere! Abalone slices and roasted bamboo shoots: This dish is the most delicious today. The bamboo shoots are very tender, soft and glutinous, without any tendons! Hot and sour soup with scallops: The taste of pickled pepper is a bit strong! Ginkgo barley stewed pork belly soup: The taste of pepper is very strong and the taste is palatable! Scallion-fried yam and deer tendons: The scallion flavor is strong, suitable for rice, haha ​​ Braised white fish with fermented tofu: It still has a bit of earthy smell! Roasted chicken: The chicken skin is very delicious, and the meat is delicate! Stir-fried baby cabbage Hainan lantern pepper: The origin of the ingredients is emphasized, and the quality of the baby cabbage is average! The past glory needs to be grasped!

[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.