This is the Shang Palace in my mind

Shang Palace, Nanshan Shangri-La, Shenzhen A different kind of Chinese elegance, with private rooms named after flowers, and exquisite Cantonese cuisine. Dim sum, fruit, and tea are served at the beginning of the meal, while you wait for your guests to arrive. The appetizer platter features jade melon, which is reshaped after being cut, and has a crisp texture. Purple perilla is added during the soaking process, giving it a unique aroma and adding layers to the taste. The black gold defatted pig's trotters are chewy, salty, and fragrant. The foie gras is paired with finger lime to balance the taste. The persimmon cake is sliced thinly and wrapped with nuts, and the marble pattern is eye-catching, with the auspicious meaning of "good luck" and "abundant harvest." The pigeon soup with matsutake mushrooms is a perfect blend of the fresh taste of matsutake mushrooms and the delicate taste of pigeon meat. The soup is clear and flavorful, with a faint mushroom aroma and the sweetness of pigeon meat, making it both nourishing and delicious. The braised snowflake beef with aged yellow ginger is black and shiny in color, and is good for digestion. The snowflake beef is smooth and delicate, and melts in your mouth. The addition of aged yellow ginger enhances the freshness of the beef. In Guangdong, how can you miss the tangerine peel red bean paste for dessert? The red beans are boiled, sieved, and peeled, and the tangerine peel has a faint sweetness, which, together with the chewy and soft glutinous rice balls, doubles the happiness of the food.