Summer Palace

Summer Palace Shrimp Dumplings, the skin is very thin and not sticky, the shrimp meat is fresh and refreshing, the noodles are already very soft, and the abalone sauce is refreshing. Crispy Pork Belly, the roasted pork belly is sliced ​​into thin slices, easy to taste, the pork belly is fat and lean, and the skin is very crispy. Steamed radish cake, it is quite special but still traditional, very delicious.

Big hotels are different. The food in the hotel restaurants is also very delicious. I didn’t take all the photos this time, but I took these few photos. They are all the food I like to eat. The average price per person is more than 200 yuan, which is a little expensive. Friends who like Chinese food must not miss it! !

At the Summer Palace Chinese Restaurant of Shangri-La Hotel next to Guangzhou Convention and Exhibition Center, Beijiang Hall and Yalida International Medical Appreciation Dinner - now the program is rich_.…_ The hotel dishes are good~ but every dish is warm! Every dish is as shown in the picture! The presentation and color are delicious! The raw materials are good! The soup tastes a little bit worse! And the attitude of the waiter. And the expression as if everyone owes her something!

Family dinners like to go to the summer palace, not only the environment is elegant, the atmosphere is quiet and comfortable, more importantly, the food is rich and delicious, the tastes of the elderly and children can be taken care of. The hawthorn foie gras in the cold dish is my favorite, a wonderful match, fragrant but not greasy ～ crispy beef outer and tender, the whole family likes it. The snack cage is very pleasing to children, the snack style is rich, the color and fragrance are full.

In the area of the convention and exhibition center, Shangri-La undoubtedly occupied the time and place, of course, their overall home stability and great feeling is also very in line with the taste of the Chinese! Star hotels always push some theme dishes from time to time. This time I ate Huaiyang cuisine. It is said that the chef of Shangri-La, Shenzhen, personally operated the knife, and this chef also won the champion of the world chef Wang Zhengba. It is really extraordinary and the plate is very Chinese. The ingredients are not only Huaiyang, but many have been improved to make the food more rich and interesting! I like the sea cucumber hydrangea soup the most. The hydrangea is improved on the basis of silk tofu. It is very creative and tastes very delicious!