Summer Palace shrimp stew emperor, the skin is very thin, not sticky teeth, the shrimp meat is fresh and refreshing, the noodles are already very soft, and the abalone juice is refreshing. Crispy skin, sliced into thin slices of burning stew, easy to taste, the pork is fat and thin, the skin is very crisp. Steamed radish cake is more special and not lost in traditional practices, very delicious.

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Summer Palace

The old place, although the old environment, is still more heavy. The service is good, the product is OK, but it is not very amazing. Compared to the ribs four or five years ago. The style is OK, the matching is reasonable, and the price/performance ratio is OK.

Open in the Southeast Asian restaurant in the five-star hotel, the environment and service can be imagined without saying much, only the light is dark and a bit unsatisfactory. If there are many people, it is recommended to ask for a room, so that the light can be counted according to your needs. The environment is clean and comfortable. If the price of the dishes is a bit high, it is strongly recommended to buy a group purchase. It is said that we have to book one day in advance, but we also made an appointment an hour in advance on the same day. It was just that we could not book the window. Malaysian Zajin Shadai had a surprise. It was also equipped with coconut juice. Rice, If you can put the fire of the small stove under the skewers, you will get a full score of seafood, Dongyin Gong soup, whether it is spice or seafood, but the taste is more ordinary green curry beef without our consent to change to green curry chicken... The taste is also generally the same, In other words, the shop where the green curry is well done, there are very few butter cereal curry leaves fried nine shrimps for more than nine shrimps. After the shrimp is finished, there is no left. I said that you should guess that this dish tastes very good and added a pineapple fried rice, because it is not a group purchase. It feels that all the dishes, no matter the portion or the selling, can most reflect the five-star hotel restaurant&#39;s 20211118.

The store is very quiet, very comfortable, and the arranged private room is very private. I tried the blue fish sandwich, which was very good. The fresh and sweet sea urchins from the past began to the main course sushi, and the tempura was all full marks. It&#39;s really delicious and delicious.

Pazhou Water Expo Garden hides an antique private kitchen, this is the first five-star teahouse in China, full of artistic sense and historical depth, private kitchens mainly focus on new Chinese meals, tea first and then meals, we experienced a tea culture. The tea artists here have many years of tea experience, skilled and professional, while sharing tea making skills and tea etiquette with us, the [Song Dynasty tea order] ceremony before the meal is intoxicating and pleasing to the current dish - nut lilies| chestnut foie gras|scratched egg|scratch fish rice|osmanthus yam, The exquisite porch design, the dishes are as exquisite as decorations, enjoy in order, 5 different flavors of the fore dishes are embellished to activate the taste buds. Fish charcoal roast Angus beef with truffle sauce This is the oily zui rich Angus I have eaten! A strong milky beef taste, the remaining temperature on the iron slab makes it sizzling when cutting meat, the meat is full of fragrance, the proportion of oil and meat is just right, very good beef! Black truffle Yunnan ice melon strips are very special taste of glacier melon strips, with black truffle flavor, melon taste is between the pumpkin&#39;s sponge and the crispy of winter melon, very special. Pepper fresh shrimp angel noodles this exquisite staple food, small two but let me aftertaste endless, pepper taste treatment very strong shrimp, the mouth of the mouth is wonderful, finally with a mouthful of greasy ginger tea. This restaurant is very enjoyable to eat. Regardless of the environment and production, every cup of tea is very particular. Every dish contains a variety of exquisite ingredients, refreshing and happy. Weng Nuanjia Banquet&middot;Garden Private House Cai Yuejiang Middle Road Shuiboyuan No. 692

Guangzhou people love to drink tea 🍵 Compared with the crowded cafes, they prefer to find a quiet and comfortable place to drink tea. Weng Nuan Tea House industry is called the &quot;Huangpu Military Academy&quot; in the teahouse world. The environment is elegant, quiet and comfortable. The retro garden style is antique and the cultural atmosphere is strong. The flower art in the teahouse. It is the proprietress who is responsible for about half a month to a month. I need to change it once. I heard that the decoration design of the teahouse has also won the award. No wonder the space layout is very particular. We have set a room in Tang Jian. The room environment is elegant and comfortable. You can wear it when you enter the door. The tea artist Miss Cheongpao greeted the service well and the tea making technique was also professional. The cloud and flowing water were familiar. The tea was introduced. The tea was washed. The tea was made. The tea was made. The tea was mellow and the refreshments were also very delicate. There were tea snacks and tea. Fruit sugar water, etc. In addition to experiencing tea cultural products 🍵 here also 🉑 Private kitchen and conference equipment are reserved for company parliament business negotiation banquet gathering is also suitable to come to Weng Nuan Tea House to spend a quiet leisurely afternoon bar 📍 No.690-3 Yuejiang Middle Road, Haizhu District, Guangzhou (East of Keyun Road) #Spring is here #Exploring Lingnan history and culture #Yankong&#39;s favorite afternoon tea

Thursday dinner There are papayas, bird&#39;s nests, and sea cucumbers, but unfortunately there are no lobsters. However, crayfish is well supplied, iced, and all tastes are available. The seafood is also very fresh and the supplement is very timely. The favorite is its dessert, which wins too much than other buffet desserts! ! Highly recommend all kinds of cakes!! Willing to come again for its dessert!

夏宫虾饺皇，皮很薄，不粘牙，虾肉新鲜爽口，面已经很软，鲍汁爽口。脆皮腩仔，切成薄片的烧腩，容易入味，五花肉肥瘦相间，皮很脆。蒸萝卜糕，比较特别又不失传统做法，很好吃。

大酒店就是不一样，酒店里的餐厅美食也是十分好吃，美味可口，这次没有拍全部的照片，就拍了这几张，都是我喜欢吃的，人均两百多，也算是贵那么一丢丢的了，喜欢吃中餐的朋友们可一定不要错过呦！！

The big hotel is different. The restaurant food in the hotel is also very delicious and delicious. This time I didn&#39;t take all the photos. I took these pictures. They are all what I like to eat. More than 200 per capita, it is so expensive. It&#39;s a lost, friends who like to eat Chinese food must not miss it! !

在广州会展中心旁边的香格里拉大酒店的夏宫中餐厅一北江厅二雅丽达国际医疗答谢晚宴-现在节目丰富_.&hellip;_酒店菜色出品挺好的~但出的每一道菜都是温热的!每一道菜如图!摆盘及色吞味俱全!原材料不错!汤就味道差一点点!及服务员的态度。并好像大家欠她什么似的表情!

Summer Palace Chinese Restaurant of Shangri-La Hotel next to Guangzhou Convention and Exhibition Center, one Beijiang Hall, two Yalida International Medical Appreciation Dinner - Now the program is rich_..._The hotel dishes are very good~ but every dish is warm! Every dish is shown in the picture! The plate and color are delicious! The raw material is good! The soup tastes a little bit worse! And the attitude of the waiter. And as if everyone owed her something!

服务很好很到位，帮忙打包。出品不错。

The service is very good and in place, help pack. Good product.

广州香格里拉大酒店&middot;夏宫中餐厅香格里拉酒店旗下自营的中餐厅主要有香宫、夏宫、香乐园、桂花楼等品牌，又以香宫和夏宫知名度最高。广州香格里拉大酒店夏宫中餐厅以传统的中式酒楼装饰风格、地道的综合各菜系名品飨客，雅致的环境，优质的服务，上佳的菜肴，同样价位也上等。#尝一尝地道老字号

Shangri-La Hotel Guangzhou Xiagong Chinese Restaurant Shangri-La Hotel&#39;s self-operated Chinese restaurant mainly has Xianggong, Summer Palace, Xiangyuan, Osmanthus Building and other brands, and is the most well-known Xianggong and Summer Palace. Shangri-La Hotel, Guangzhou, Xiagong Chinese Restaurant is decorated in traditional Chinese restaurant style, authentic comprehensive dishes, elegant environment, high-quality service, excellent dishes, the same price is also high. #Try a taste of authentic old brand

#淮扬新味 虽然广深两城很近，但深圳福田香格里拉的淮扬菜大师董师傅难得把江南春色带到羊城，那是必须捧场的，昨夜开席前董师傅表演了他的拿手刀功绝活绣球豆腐，散在水中如艺术品般精致，也是匠人精神的最好体现。董师傅是扬州人，扎根淮扬菜系近30年，获奖无数，本次客座广州香格里拉夏宫中餐厅期间（今起到17号），会呈现多道精致创新菜式：古法传承八珍狮子头，陈年花雕醉琥珀膏蟹，腿茸鸡粥烩东马崖燕&hellip;&hellip; 烟花三月下扬州的意境在岭南也能感受到，很棒！#必吃经典淮扬菜 #美食旬味会

#Huaiyang New taste Although the two cities are very close, Huaiyang cuisine master Dong Dong of Futian Shangri-La, Shenzhen rarely brings Jiangnan Spring to Yangcheng. It is a must. Before the opening last night, Master Dong performed his knife skills and hydrangea tofu. It was as exquisite as an artwork. It is also the best expression of the craftsman&#39;s spirit. Master Dong is from Yangzhou. He has been rooted in Huaiyang cuisine for nearly 30 years and has won countless awards. During this guest visit to Guangzhou Shangri-La Summer Palace Chinese Restaurant (now No. 17), he will present a variety of exquisite and innovative dishes: ancient law inherits the head of the eight-zhen lion, and the old flower carving is drunk with amber cream crab. Legs stewed chicken porridge East Mayayan... Fireworks in March down Yangzhou artistic conception can also be felt in Lingnan, great! #Must eat classic Huaiyang cuisine #Food Xunweihui

不时不食 以茶入菜春茶入喉 笋香留齿桂花乳鸭 满溢花蜜清韵悦动 鱼肉茶色夏宫在香格里拉酒店二楼电梯口旁，和朋友来这里吃饭，预约了紫荆包间，大概能坐10个人左右，专门来吃&ldquo;笋&rdquo;。香片醉翁虾为了让食客能感知到原材料的新鲜，服务员还会特意把用茉莉花香泡过的新鲜跳动的虾拿给我们拿，虾一进来整个房间满满的茉莉花香味~碧绿茶香上素果盘子底部是白嫩嫩的糯米糕，上素果不仅颜值很高，而且还很养生，表面是少许的绿茶粉，很解腻，里面是花椒和各种绿色的蔬果桂花乳鸭仔乳鸭是云南新鲜鸭子，但最吸引我的不是哪个地区出产的鸭子，而是那淡淡的桂花香和清新的桂花蜜~乳鸭的正确打开方式是一块乳鸭肉，沾沾桂花蜜，不仅能中和乳鸭的油腻感，还能让果香乳鸭完美锁在口中还点了：田园鲜笋大虾白玉鲜笋鳕鱼羹紫苏鲜笋炒猪颈肉虾籽鲜笋扣花胶鲜笋虾干爆花腩条

From time to time, I don&rsquo;t eat tea into the vegetable spring tea into the throat. Musk leaves teeth osmanthus milk duck overflowing with nectar. Fish and meat tea color summer palace is next to the elevator entrance on the second floor of Shangri-La Hotel. I came here to eat with friends. I made an appointment for the Bauhinia private room. I can sit about 10 people and come to eat &quot;&quot;. In order to let diners feel the freshness of the raw materials, the waiter will also specially bring us the fresh beating shrimps made with jasmine fragrance. As soon as the shrimp enters the whole room, the aroma of jasmine is full~ The bottom of the vegetarian fruit plate on the green tea is white and tender glutinous rice cakes. The vegetarian fruit is not only of high appearance, but also very healthy. The surface is a little green tea powder, which is very greasy. There are peppers and various green fruits and vegetables. Osmanthus milk duck is a fresh duck in Yunnan, but the most attractive to me is not the duck produced in which region. But the faint sweet-scented osmanthus fragrance and fresh sweet-scented osmanthus nectar~ The correct way to open the duck is a piece of milk duck meat, stained with sweet-scented osmanthus nectar, not only can neutralize the greasy feeling of the duck, but also let the fruit-flavored duck perfectly lock in the mouth and order: pastoral fresh-shrimp white jade fresh-squid squid squid squid squid squid squid squid squi Meat shrimp seeds fresh buckle flower glue fresh shrimp dried scallops

深圳福田香的董师傅客座广香啦，接下来的一周，都可以在夏宫品味淮扬新味，不要错过这鲜美滋味哟～董师傅是扬州人，扎根淮扬菜系烹饪近30 年，遵循着&ldquo;不时不食&rdquo;的原则，董师傅最擅长激发食材本身的鲜美滋味，强调完整保留食材的天然风味和膳食价值，营养与美味兼得。🥗江南春色六六顺带着江南风味的凉菜，道道精致又清爽，其中最爱酥鱼和糖醋排骨，咸中带甜的味道，让人胃口大开。🦀️陈年花雕醉琥珀膏蟹这道引人注目的醉蟹，精选绍兴陈年花雕酒，遵循古法先蒸后醉，肥美的蟹肉带着悠悠酒香，醇厚入味，入口鲜甜。🥣腿茸鸡粥烩东马崖燕看似普通的一碗羹，实则用料颇为讲究。东马崖燕是产自马来西亚东部的上乘燕窝，与腿茸和鸡粥同煮，鸡的鲜香与腿茸的醇香慢慢浸染燕窝，鲜美中别有滋味～🦐国宴宫灯双味河虾小小的河虾双色双味，一个鲜美软嫩，一个咸香微脆，不仅好看，更好吃。🐟烧酿羊肚菌鮰鱼肚丰润的鮰鱼肚个头很大，口感软嫩，秘制调味，鲜而不腥，吃起来非常过瘾。🐟响油鳝糊卷饼鳝糊吃过不少，却第一次见这样的搭配，滋味浓郁的鳝鱼丝，与口感酥脆的馓子搭配，再用薄饼卷起来，口感层次非常丰富，相当惊艳。🐟糟熘笋壳鱼柳鲜嫩的笋壳鱼柳与干香的火腿片，口感和味道都形成鲜明对比，颇有创意的搭配。🧆古法传承八珍狮子头这是传承百年的淮扬经典之作，精选八种食材入馔，再将三颗咸蛋黄裹入肉馅中手工现切，先炸后炖，妙用火候锁住浓郁滋味，酥而不烂，肥而不腻，大口吃，超过瘾。～🐂江南文火脆皮小牛肉外皮酥脆，内里软熟，这大块牛肉大口吃的感觉可太棒了。🐟刀板香干丝蒸翘嘴大白鱼超过半米长的大白鱼，肉质极其细嫩，装饰刀板香干丝一起蒸，增色又增味。🥬草头油焖春笋一眼望去就是春天的味道，油焖笋滋味浓郁，草头清鲜爽口，很妙的搭配。🫛茴香苗炒鲜蚕豆都是很应景的春天食材，简单搭配在一起，就是春天的味道。🍜淮扬鱼汤小刀面 | 鸳鸯云吞鸳鸯云吞，一煮一炸，不同的手法带来不同的口感。经过鲜美鱼汤浸润的小刀面，细滑绵软，暖暖入胃很舒服。📌Tips：还有更多淮扬经典菜品，等待大家亲自解锁吧～ #美食旬味会 #浪漫约会餐厅 #当地才能吃到的美食

Master Dong of Futianxiang, Shenzhen, is a guest of Guangxiang. In the next week, you can taste Huaiyang&#39;s new flavor in the summer palace. Don&#39;t miss this delicious taste. Master Dong is from Yangzhou. He has been rooting in Huaiyang cuisine for nearly 30 years and follows the principle of &quot;not eating from time to time&quot;. Master Dong is best at stimulating the delicious taste of the ingredients themselves, stressing the natural flavor and dietary value of the whole ingredients, nutrition and deliciousness. 🥗 Jiangnan Spring Liuliu Shunjiangnan flavor of cold dishes, exquisite and refreshing, of which the favorite salmon and sweet and sour ribs, salty and sweet taste, people&#39;s appetite. 🦀️ The remarkable drunk crab, the famous drunk crab, selected Shaoxing aged flower carving wine, followed the ancient method to steam first and then drunk, the fat crab meat with a long wine fragrance, mellow taste, fresh sweet entrance. 🥣 The leg chicken porridge is a normal bowl of bamboo shoots, but the ingredients are quite particular. Dongmayayan is a superior bird&#39;s nest produced in eastern Malaysia. It is cooked with leg oysters and chicken porridge. The fresh fragrance of chicken and the mellow fragrance of legs slowly soaks the bird&#39;s nest. The delicious taste is unique in the state banquet palace lamp. The double-flavored river shrimp is a small river shrimp. The two-colored and two-flavored, one delicious and soft, one salty and slightly crispy, not only good-looking, Better to eat. 🐟 Simmered sheep belly fungus 𫚔 fish belly is rich and moist 𫚔 fish belly is very big, soft and tender, secretly seasoned, fresh and not fishy, it is very enjoyable to eat. 🐟 I have eaten a lot of paste paste, but I have seen this combination for the first time. The strong taste of the carp silk, with the crispy dumplings, and then rolled up with pancakes, the taste level is very rich, quite amazing. 🐟 The fresh and tender squash shellfish willow and the dried ham slices, the taste and taste are in stark contrast, quite creative combination. 🧆 Ancient Law inherits the eight-cent lion head. This is a classic Huaiyang work that has been inheriting for a hundred years. Choose eight kinds of ingredients to enter the wonton, and then wrap three salted egg yolks in the meat filling and hand-cut. First fried and then wonton, wonderfully locked with fire, strong taste, not rotten, fat but not greasy, stuttering, more than addiction. ～🐂 Jiangnan Wenhuo crispy skin veal is crispy outside, soft inside, this large beef is delicious. 🐟 knife board fragrant dried silk steamed up mouth big white fish more than half a meter long, the meat is extremely delicate, the decorative knife board fragrant dried silk steamed together, color and taste. 🥬 Grasshead oil spring ~ spring ~ at a glance is the taste of spring, the oil ~ taste is strong, the grass ~ fresh and refreshing, very wonderful match. 🫛 Musk seedling fried fresh broad beans are very suitable spring ingredients, simple to match together, is the taste of spring. 🍜 Huaiyang fish soup knife noodles | WontonWonton, one boiled and fried, different techniques bring different tastes. After the delicious fish soup infiltrated knife noodles, it is soft and soft, and it is very comfortable to warm the stomach. 📌 Tips: There are more Huaiyang classic dishes, waiting for everyone to unlock it in person ～ #Food Xunweihui #Romantic dating restaurant #Local food to eat

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