The Horizon Chinese Restaurant Review

Beijing Kerry Hotel Haitian Pavilion - Confucius cuisine can be tasted before the 18th. There are performances and Qufu intangibles before the 12th in the hotel lobby, which promotes traditional Chinese culture and is super meaningful. Master Liu, the chef of the Chinese restaurant at Shangri-La Hotel, Qufu, took the event in the town of Haitian Pavilion in person from the national-level intangible cultural heritage, the inheritor of Confucius cuisine, Master Peng Wenxuan. Confucius three sets of soup - the choice of old chicken, old duck and pig elbow three times repeatedly hanged, highlighting the excellence of Confucius cuisine cooking, the soup is sweet and mellow. Confucius sauce fragrant jar meat - choose the top five-flower meat, with Qufu local Confucius wine, flower carving wine, rock sugar plus Cordyceps flowers, dried snow vegetables, after four hours of slow fire marinated, with a small steamed bun, a piece of meat just put in, eating too cool, fat but not greasy, lips and teeth left in fragrance. Lubi Collection - choose eight heads of shrimp and shrimp tails, 15 years of flower carving wine pickled, will be cut into fine noodles wrapped shrimp meat, golden and crisp, shrimp meat tight to slip. "Have friends from afar, it is a pleasure" Come to punch in, Haitian Pavilion huge fire, must be positioned in advance [color][color][color]

I have always liked to taste the restaurant in the hotel. I feel that the chefs there are a lot of innovations that combine Chinese and Western, especially the dessert cakes in the hotel. I always feel that I can’t eat it outside.

The wind is breeze, the tea is aromatic, the early summer days come to Haitian Pavilion to eat tea banquet, a period of elegant time. Longjing, jasmine, Dahongpao, Pu'er, chrysanthemum, Tieguanyin...Many dishes have added the elements of Chinese tea, when the tea fragrance is embedded in the food fragrance, is the unique taste in the flat earth fireworks. The Tang Dynasty "Tea Fu" has been recorded, "tea, nourishing the essence of rice and vegetables, attacking the greasyness of meat." It is said that tea can add flavor to the indifference of rice and vegetables, and can also relieve the greasy meat. The benefits of tea in a word. Tea-flavored food: ✅ Longjing cereal shrimp ball: The shrimp ball is fried golden and crispy, the outer and the inside are tender, and the aftertaste is also with the tea fragrance of Longjing. ✅ Kung Fu Jasmine Wuji Soup: Jasmine can stimulate blood, warm and nourish the gas, match with the red chicken filled with pulp, a soup that is very replenishing the gas and blood, and the addition of Jasmine also makes the soup more fragrant. ✅ Tea-flavored orange peel beef: tea fragrance, orange peel, beef three flavors are combined together, a very refreshing food, beef tender and smooth, occasionally eating tea can feel the fragrance of tea in the mouth. ✅ Dahongpao pudding: delicate Dahongpao pudding, which is also dotted with petals, small pop beads and sour taste, enriching taste buds. This season's tea-flavored food also has Shaging Tea-flavored Jiudu Fish, Tieguanyin Crispy Skin Braised Meat, Jasmine Sands Cream Crab, Tea-flavored Money Belly, Pu'er Tea Egg, Chrysanthemum Surfing Crispy Rice Elephant Pu'er, friends who like tea can try it. In addition, I also explored a chic terrace hidden by China World Trade Center! Just on the 4th floor of the hotel, friends who come to China World Trade Center can sit down! #Romantic dating restaurant #Food Xunweihui #Landscape restaurant #Local food to eat

How can you not eat an authentic roast duck when you come to Beijing? ～ You don’t have to leave the hotel. Kerry’s Haitian Pavilion Chinese Restaurant is the best choice. ❤️2020-2024 I have been recommended by the Beijing Michelin Guide in a row. The traditional ancient method is known as the “Beijing Duck Rim Roast Duck” of the century-old jujube wood. The jujube wood is smoke-free. The roasted duck color is attractive and the aroma of jujube wood is mouth-watering! Duck skin sugar, the entrance is instant, too fragrant! Duck meat with secret sweet noodle sauce, cucumber strips and small onion silk, wrapped in lotus leaf cakes, Dayou ate three ～ fresh sweet asparagus lilies, oily spring oysters, and the good taste of spring was all over the net #Eat a bite of authentic Beijing roast duck #Michelin restaurant #Beijing food guide

Calculate it, come to Beijing for 15 years, it is really a must to eat CBD this roast duck every year. I don't know if there is the same as me. I especially like to eat roast duck. I almost punched in the major delicious roast duck shops in Beijing, but I still like the roast duck-Haitian Pavilion in CBD. Here to eat the Beijing duck edge jujube wood roast duck, so many years, or maintain the same taste, this is because Shangri-La executive chef Yu Chaoying chef sitting in the town, using traditional ancient method burning 100 years of jujube wood, roasted ducks are all red attractive color, at the entrance, Zaomu emits a slight fragrance. I can eat it every time. Is it a bit unproductive? Haha! My boss also likes to choose here for entertaining guests. The restaurant is also good for taking pictures. It is especially suitable for new Chinese styles. In the traditional Chinese element atmosphere such as bird cages, prism windows, bamboo steaming drawers, etc., the glow is like an ancient person enjoying a vegetable and a meal. In addition to roast duck, crab is also fat oil, original flavor of all kinds of oyster rice, and finally taste a bowl of old hot soup, I feel that the day is brilliant! .Haitian Pavilion Address: 1st floor of Kerry Center #Local authentic roast duck restaurant #Eat a authentic Beijing roast duck #Taste an authentic old brand #Food Xunweihui

#Collect the New Year's Good Luck Ceremony Longteng Spring Yihuan, come to Haitian Pavilion to welcome the New Year! 🏮 Cantonese meals, a feast. For five consecutive years, the Michelin Guide was selected as the restaurant's Haitian Pavilion delicious and refreshing, Jiaju Xinxuan. Shangri-La regional Beijing cuisine executive chef Yu Chaoying at the helm of Beijing duck edge roast duck, Haitian Pavilion executive chef He Zhiyong master classic Cantonese flavor, sharing the family's favorite Longteng Furui banquet. 🏮 On the first day of the Spring Festival, there are also wonderful lion dance performances and fish fishing "rise" interactive activities, immersive punch card New Year atmosphere. 🏮 Beijing duck margin roast duck "jube wood duck, pear wood carbon", master Yu Chaoying uses ingenuity to inherit more than 150 years of jujube wood hanging stove roast duck technology, tender skin, with exclusive handmade duck cake, secret sweet noodle sauce, melon strips, garlic mud, sugar, fat but not greasy, the entrance is instant, the taste is beautiful. 🏮 Furong autumn leaf crabs are made of yellow pine leaf crabs full of cream fat, with strong and sleek egg whites, cow milk, crab meat fresh and fat, sweet and spongy, egg white beef milky mellow bone, shaped like snow white hibiscus, color and fragrance. 🏮 Fresh abalone chicken stew fried first and then stew, evenly tasted. Extract fresh abalone and chicken, dip into the sauce, the meat is fresh and tender, the lips and teeth are fragrant. 🏮 Silver eel with colorful pepper sauce is selected with meaty, fat and tender silver eel, fried with strong aroma and rich secret sauce, fried, until fresh and beautiful. 🏮 Sanscallion juice fried black tiger shrimp secret sauce cooking black tiger shrimp, Cantonese innovative cooking method, shrimp meat fresh and tender Q shell, endless aftertaste. 🏮 wind sand crispy skin sesame chicken stewed for dozens of hours, creative method wrapped crispy skin sprinkle sesame, chicken fresh and tender interwoven sesame fragrant, open stove roasted for 20 minutes, fried and colored. The outer skin is crispy and fragrant, and the meat is small and delicate. 🧧 Kerry Hotel·Haitian Pavilion (Kerry Center Branch) 📍 Kerry Center Shopping Mall 1st floor #Winter Roaming Guide #Collect New Year's Good Luck Ceremony #New Year's Eve Ceremony Meal #Monthly Special Plan

Longteng Spring Yihuan 🐲 Haitian Pavilion new menu delicious upgrade Guangdong meal, co-dinner banquet, Longteng Spring Yihuan. Haitian Pavilion left the old welcome, new upgraded new menu appeared, the signature beautiful warm reunion. Haitian Pavilion's signature Beijing duck edge roast duck, respected by Master Yuan Chaoying for more than 100 years of jujube wood roasting method, duck skin and duck meat perfectly matched, with exclusive handmade duck cake, secret sweet noodle sauce, melon strips, garlic mud, sugar, fat but not greasy, the entrance is instant, the taste is beautiful, The aftertaste is endless. Chef He Zhiyong, the executive chef of Haitian Pavilion, brings fresh abalone chicken stew, traditional cured rice, and new colorful pepper sauce silver eel, three onion juice black tiger shrimp, fresh pepper bonfire snowflake beef, wind sand crispy sesame chicken, hibiscus crab and other classic Cantonese flavors. The "Furong Autumn Leaf Crab" uses yellow paste full of fat pine leaf crab, with a strong and sleek egg white and cow milk, using the authentic cooking techniques of Guangfu to make a nourishing Cantonese flavor. The chef of "Fresh abalone stewed chicken stewed" breaks the routine, picks the inspiration, frys first and then stewed, evenly tastes. Extract fresh abalone and chicken, dip into the sauce, meaty fresh and tender with the sauce, find the belong between the lips and teeth. "Colorful pepper sauce silver salmon" choose the meaty fat and tender silver salmon fried, then fried with the rich and rich secret sauce, to the delicious. "Scallion juice fried black tiger shrimp" three onion juice and black tiger shrimp unexpectedly meet, in the food experience the taste of the gas back. "Wind sand crispy sesame chicken" pickled for tens of hours, using creative method wrapped crispy skin sprinkle sesame seeds, chicken fresh and tender interwoven sesame mellow, open fire roasted for 20 minutes, firmly locked the original flavor of sesame chicken, then fried its color. The outer skin is crispy and fragrant, and the meat is young and smooth. ​ Haitiange Chinese Restaurant has been selected as a restaurant for five consecutive years with the Michelin Guide. In a number of New Year packages, including the Beijing duck edge roast duck at the helm of Shangri-La Regional Beijing Cuisine Executive Chef Yu Chaoying, and a number of classic Cantonese recommended dishes hosted by Master He Zhiyong, the executive chef of Haitiange. Bring the family's happy Longteng Furui banquet. ​ ​ During the New Year, Beijing Kerry Hotel joined hands with trend IP artist Qian Jiang Gaifan teacher "first-hand good card" series of works, and presented "good luck to Jia Longnian must send" theme New Year beautiful Chen exhibition decoration, first-hand good card afternoon tea and Longnian limited coffee and other products. In addition, the New Year decoration in the lobby of Kerry Hotel is festive and lively. While enjoying the food, don't forget to take a New Year punch card here~#Romantic dating restaurant #Taste the authentic old brand #My late night canteen