Silks Palace

After visiting the Forbidden City, I was so hungry that I chose this restaurant nearby for dinner. As a restaurant in the scenic area, the taste is OK and not too expensive. The set meal is very rich, with desserts, soups and side dishes. It is worth coming to taste.

Each person ordered a staple food and two or three dishes, and the price was NTD460 per person, which was a bit high. But the environment was pleasant, there was no need to queue, the service was good, and most importantly, the dishes were delicious~~ So as a tourist restaurant, it was still quite ok~~.

This is a high-end Hong Kong-style restaurant next to the Forbidden City. The environment is grand and the dishes are expensive. Unfortunately, I was too tired to visit the Forbidden City Museum with my boyfriend at night, so I hurried out to eat. The beef noodles here are light and fresh, not greasy, and the stir-fried loofah is slightly sweet without any earthy smell.

As a Taiwanese, especially after staying in the mainland for 20 years, I always have an indescribable indifference towards the Forbidden City. The Regent Hotel has been stationed in the Forbidden City for many years and has been planting seeds in the name of the National Treasure Banquet. I finally took advantage of this opportunity to pull the weeds when I returned to Taiwan. . The Forbidden City Jinghua is located in the Forbidden City Essence Building on the right side of the exit from Minus 1 (B1) of the Forbidden City Exhibition Hall. What comes into view after entering the restaurant are the space decoration elements such as the murals of ancient cultural relics from the Forbidden City. The high-ceiling design of the atrium is very much like the style of an ancient inn. Let’s now take a look at how to eat a few national treasures. The phrase “national treasures are no longer just works of art for viewing” has been verified once again. jade cabbage Baby cabbage, the leafy vegetable layer in the center, must first be blanched in stock made from ham and chicken bones to add flavor, and then topped with scallop stock sauce and served hot (see picture), and cherry blossom shrimps are used instead of katydids. Si and locusts, (see the top of the cabbage in the picture) are full of food! flesh-shaped stone The finished product of the hoof meat has a delicate texture, is shiny and smooth, plump but not greasy, juicy and tasty. The bottom layer is topped with loofah cut into long and thin strips. The bright green color attracts appetite, and the refreshing taste reduces the taste of the hoof meat. Tasty to the mouth. Duobaoge Dessert Collection The chef took the meaning of this treasure and displayed a variety of treasures in a shelf style, and hand-crafted topaz duck, pumpkin fruit, custard jade cabbage, longevity peach buns, donkey rolling, osmanthus red bean cake, nut purple rice rolls... etc. Classic desserts from all over the country, with exquisite and interesting shapes and sweet but not greasy taste, imagine the mood of an emperor playing with his rare collection. Guangdong's historical famous dish Restored Fragrance Miao Tibetan Phoenix Sleeves In this dish, the chicken wings are deboned, stir-fried with steamed glutinous rice, ham, coriander, scallops, and dried shrimps, then stuffed into the chicken wings, sealed and topped with vinegar and syrup, air-dried and deep-fried in a pan until the skin is crispy and golden, and the inside is The filling is sweet and fragrant, and the restoration of Guangdong's historical ancient dishes is quite intriguing. Using string-patterned Taiwanese authentic snack Sishen Soup and Taiwan's world-famous Xiaolongbao as the staple food and soup base is mainly to highlight the deliciousness of Taiwanese cuisine. I don’t need to introduce Xiao Long Tang Bao. I just hope that you should use a spoon when eating the steamed buns to prevent the soup from overflowing after one bite. The Sishen Soup is made from lotus seeds, gorgon seeds, barley and angelica, plus pig intestines as medicinal ingredients. Taiwanese rice wine is added when the pot is boiled to enhance the medicinal properties and aroma. The perfect match between Xiao Long Bao and Sishen Soup. The fusion of the gravy of the soup dumplings and the Sishen Rice Wine has an indescribable aroma. The simulated dishes named after the national treasure not only have the lifelike appearance of the national treasure, but also use ingredients and taste to the extent that the ancients' inspiration for the dishes has been used to create artistic creations passed down through time and space, and then the artistic creations have been restored to the dishes. The extremely creative design and environment of the national treasure-shaped dishes, coupled with the detailed guidance of the dishes by the service staff, create a picture that is simply a national treasure feast with a strong sense of ritual. Friends who want to try weeding must call to reserve a table. Transportation tips for the Forbidden City Take the red 30 bus from Exit 1 of Shilin Station on the Taipei MRT Red Line to the entrance of the exhibition hall From Exit 1 of Dazhi Station on the Brown Line, take the Brown 20 bus directly to the entrance of the exhibition hall. The taxi ride from Exit 1 of Shilin Station to the entrance of the National Palace Museum is about 3.3 kilometers. The fare is about NT$150 according to the meter.

We arrived early and the restaurant was not open yet. The waiter warmly welcomed us and sat down to make tea and look at the menu. The lobby on the first floor and the private room on the second floor are decorated in an antique style. There are afternoon tea snacks at noon, and you can also order dishes and various set menus. The three treasures of the Forbidden City are must-order. Baoding Yuanyang Beef Noodles is NT$480 and is served in a large bowl imitating Maogong Ding. It has won the Taiwan Beef Noodle Competition. The beef is a large piece of half tendon and half meat, and the meat is tender. The thickness of the noodles is moderate and very chewy. The clear soup tastes very fresh, and the slightly spicy braised taste covers the freshness a bit and the taste is slightly worse. Jade cabbage is NT$180 per person, a small cabbage unique to Taiwan, with a very delicate and delicate cooking method. It looks crystal clear and small. It is also decorated with dried shrimps as katydids, which looks very much like the exhibits of the Palace Museum. Meat-shaped stone is NT$280 per person, with a meaty aroma, not fat or greasy, melts in the mouth, and has a rich sauce. The appearance is very similar to the exhibits. The complimentary side dishes were refreshing and delicious. The fragrant seedlings and chicken wings were NT$220 per person. Fried rice with fragrant seedlings was stuffed into the chicken wings. The workmanship was exquisite and the chicken wings were crispy, fragrant and tender. The garlic seedlings and mullet roe were NT$480. They looked red and delicious, but tasted salty and fishy and had a slightly hard texture. Not suitable for us. The Duobaoge Royal Points Collection was NT$480 per person. The dim sum was exquisitely made and most of the bean paste fillings were sweeter. Fortunately, there were fragrant slices at NT$50 per person to relieve the sweetness. The meal was NT$2,780, which was a bit expensive but worth it.

Outside the National Palace Museum in Taipei, there is a very eye-catching advertisement, and the signature dish recommended is beef noodles. It seems that the most famous food in Taipei is beef noodles. According to my friends in Taipei, the Palace Museum Jinghua is very famous and the price is relatively expensive. The restaurant we went to at noon did not require reservations. It was basically full, but there were not many people and it was very crowded. The decoration is very elegant, and the design and production of the dishes are also very exquisite. There are some creative dishes named after the collections of the National Palace Museum. It looks very good and tastes good. Tourists who come here for the first time can try it. As for the signature beef noodles, it tastes good, but it is a bit sweet. The tripod-shaped bowl is not very convenient to eat, but most of the meals here are to feel the environment and atmosphere. The other dishes are more similar to the tea restaurants in Guangdong, and the taste is similar.

The Shandong Variety Show Holiday Tourism Column organized the first high-end group of the program "Big Coffee Accompanying You". The whole process was filmed and filmed. The treatment was good. After visiting the National Palace Museum in Taipei, we had dinner at the Palace Museum Jinghua on the side. Although it was a group meal, the dishes were also high-end and classy. They looked appetizing. The whole restaurant was decorated in a high-end atmosphere, with many artworks on display. The dishes displayed various treasures of the Palace Museum, and they looked finely crafted. A pleasant dining experience!

The Regent Hotel has collaborated with the Palace Museum to open a Chinese restaurant in the museum. The restaurant's decoration is Chinese in style, blending modern elements. It offers Hong Kong-style dim sum, innovative Chinese cuisine and Taiwanese snacks. The diverse flavors can meet the needs of different customers, especially the arrangement of the dishes and the choice of tableware, which are up to the standards of star-rated hotels.