ZIJIN MANSION

Check in at the Michelin restaurant. The decoration style of the restaurant is luxurious Chinese style. It is high-end. I like the wine cellar at the door. The dishes are very exquisite~ * Yangzhi Ganlu* The ingredients are sufficient and the taste is good. YYDS. * Fresh Shrimp Goldfish Dumpling* The shrimp is very fresh and the goldfish is lifelike. * Fresh Shrimp Red Rice Sausage* The taste is very authentic * Rose Barbecued Pork* The taste is a little sweet to me. The crispy skin on the surface is unique. People who like sweet food should like it more. The overall service of the hotel is very good. There are not many waiters in the restaurant, but the overall service is very thoughtful. The menu and towels are provided in a timely manner. The person in charge Iris is also very kind. I will come again next time I come to Beijing.

The food at the Zijin Pavilion restaurant at the Waldorf Astoria Beijing is very exquisite, not large in quantity, and well presented. During the pandemic, the tables are spacious and can accommodate four people. One of the diners was given a birthday cake and longevity noodles. The picture shows the cake purchased in the lobby, which is beautiful and delicious.

The taste is light and pure, each dish is beautiful, and the menu will change after a while. There are many Cantonese dim sum related to shrimp, which are fresh and light, very good. The environment is high-end, there are about ten tables

Beijing can also enjoy the delicious food of Taipei's three-star Michelin restaurant. The chef of Yi Palace Chinese Restaurant in Grand Champs-Elysées Hotel, the only three-star Michelin restaurant in Taipei, visited the Beijing Waldorf Astoria Zijin Pavilion. The Cantonese cuisine of Taiwanese chefs is creative and interesting, with multiple layers interwoven into a symphony of taste buds. Crispy on the outside and soft on the inside, the bird's nest stuffed with bamboo fungus and matsutake soup, and the golden sand winter melon hat with the flavors of land, sea and air.

Cold dish 4/5 The okra is green, and the crispness is well preserved, and the unique stickiness is not obvious. The sauce does not feel spicy, but a little sticky and slightly oily. Overall it is good, but the dish does not feel light. Soup 5/5 It contains matsutake and bamboo fungus, and the soup is very fresh, without any oil, fresh! Main course 5/5 The whole dish is seasoned with black pepper sauce. Beef, mushrooms, sweet beans, potato chips, the taste of various ingredients is different and complex. The beef seems to have been coated with a thin batter, the gravy is tender, and it is chewy but not tiring. The potato chips have been fried, and it feels like eating potato chips, crispy, not greasy, and it also increases the taste. Among the mushrooms, I like the king oyster mushroom the most. The king oyster mushroom has not been fried. The toughness of the entrance and the subsequent burst of juice make me feel that the chef is a god! ! ! The king oyster mushroom does not have the strange smell of mushrooms, and it is made very well! Vegetables 1/5 The taste is not fresh, and it does not achieve the purpose of refreshing the mouth with vegetarian dishes. Main course 5/5 The fried rice is not bad, and each grain is distinct. It is paired with fresh scallops, fresh shrimp, diced bacon, chopped green onions, chopped sweet beans, chopped carrots, and fried crab roe. This bowl of rice is absolutely delicious!