Shang Garden Review

There are many choices, mainly Huaiyang dishes but like to eat spicy Sichuan dishes, the most Yangzhou fried rice picture one raw material is wide, there are many dishes can be called a must, boiled meat slices, yellow bridge biscuits, etc.

🦁 On Easter Day 2020, I followed my ashes-level foodie friends to Xiangyuan Huaiyang cuisine for several years. He holds a Shangri-La hotel brand high-level membership card, and is also an old diner of Xiangyuan, which uses Xiangyuan as a dining hall, so I ordered many Xiangyuan hidden dishes. Let me and my friends have a great time 😋😋😋🦁 Xiangyuan is one of the few Huaiyang cuisine restaurants in Shenzhen but very high-quality and famous. It has a status with representative restaurants such as Guangzhou White Swan Hotel Hongtufu and Hangzhou Grand Hyatt Hotel Hubin 28. Huaiyang cuisine is still an important component of China's state banquet. Xiangyuan is placed in all quality Chinese restaurants in Shenzhen. The top five are completely no problem.🏅🏅🏅🦁 Our 5 foodies have a lot of points: Jiangnan Wuya Dishes (rose radish skin, spicy small flower snails, hand-beating intestines, Master Zhu salt water duck and drying clothes cucumber), soup ginseng hydrangea hydrangea, white pearl foie grass skin duck, dumpling-style dried damming shrimp, fried fried with black pepper juice M5 beef grains, old Chenpi vegetable stewed Dongxing spot, Yipinba Wang Lion head, oil scorpion spring oyster, stewed salmon stew, Huangqiao sesame cake and jade rabbit coconut milk pudding to fight seasonal fresh fruit plate, the money is absolutely 🦆🦆🦆🦁 alone, "shangtang ginseng hydrangea" is a must point in the incense paradise, the hydrangea made of tofu is extremely test of knife skills, and the taste is also lingering 👍🏻👍🏻👍🏻🦁 "salmon scallop" is not like Huaiyang cuisine. But it was very pleasant to eat. There was no fishy smell at all, and it was not sweet and greasy. Although you can eat one of two mouths, the two mouths are very distinct, and there is no greasy feeling.👍🏻👍🏻👍🏻🦁 "One Pinba Wang Lion Head" is also a must. It is the C-place dish of Huaiyang cuisine. The huge lion's head contains egg yolks, and the meat is not greasy. We were surprised by the "Yutu Coconut Milk Pudding for Seasonal Fruit Plate". The dessert launched by the restaurant on Easter is very careful. The eyes of the jade rabbit are strawberry jam. The whole work makes us unable to bear to start 👍🏻👍🏻👍🏻🦁 The restaurant is located. Futian Shangri-La Hotel is located on the street, and the subway convention and exhibition center is within walking distance. Needless to say, the quality of the restaurant service is not to mention. After all, the hospitality from the Shangri-La hotel brand 🤟🏻🤟🏻🤟🏻🦁 Many dishes above are hidden menus, about 300 yuan per capita. It is recommended that you book ☎☎☎ #My late night canteen #Food suitable for spring #Restaurant after the epidemic #Food Forest Restaurant punch #Romantic dating restaurant

The end-of-year tooth banquet was selected in this old Huaiyang five-star Chinese restaurant. The environment is elegant and the atmosphere is full of enthusiasm. The warm service and star-rated main manager are very suitable for family dining and business banquets~🥢 Flower Tuna fish "fish up, fish up, fish up", The plate is very delicate, the tuna fillets are rolled into flowers 🌺, it looks very fresh, mixed with a variety of side dishes, rich in taste~🥢 Cantonese sheep and sheep are soft and delicious, the meat is full of fragrance, the sauce is full of fragrance, eat a mouthful of fresh fragrance and tender, you can also put vegetables 🥬 go in and cook 🥢 green peppers are numb The sputum slices are very large, the meat is fat and tender and delicious, with chili 🌶️, the taste is spicy and crispy, and the food is properly eaten~🥢 Facai sputum soup with dried bamboo shoots and pig tongue clear pork bone soup, clear and delicious~🏡 Xiangyuan Chinese Restaurant · Huaiyang cuisine Shang Garden( Shenzhen Futian Shangri-La Store) 📍 2nd floor, Futian Shangri-La Hotel, Shenzhen, 4088 Yitian Road #Must eat classic Huaiyang cuisine #Food Xunweihui #Local food to eat #Taste authentic time-honored #Romantic dating restaurant

Before taking the little T sister back to her hometown, I planned to take her to feel a wave of New Year atmosphere exclusive to Shenzhen! As the second generation of Shenzhen really has a strong love~-[Stay] We chose Futian Shangri-La Hotel this time. This is also the hotel I married. No matter how many hotels I stayed in, I still love Fuxiang~! I usually choose parent-child suites, cartoon layouts, small tents when I live in a hotel with a baby. Little Trojan horse, welcome fruit and desserts are still so intimacy~ The bathtub in the room is very large, which can let the children enjoy the freedom of bathing~ The living room is also very spacious, and you can directly enjoy the light show in Shenzhen from the window! 💢💢💢 [Play] ✨① During the Spring Festival, there are also a series of activities full of annual flavors: such as the live performance of the Hunchunquan passer-by, the national Chaoying song and dance, folk activities and the annual snack street, band performances, pots full of wealth, happy clown performances, lion dance performances and blessing ceremony, Children's development manual activities and interest classes... This year's activities are arranged! .✨② In the evening, overlooking the light show from our hotel room, there is another taste. .✨③ The hotel has its own fitness. Listening to the hotel staff said that there will be a children's playground and various ball sports fields outdoors, I look forward to it~! -[Eat] Breakfast: You can enjoy the buffet breakfast in the Horizon Club, 180 degrees to enjoy the beautiful scenery of Pengcheng, so comfortable~! -Lunch: How can you not fish for the Chinese New Year in Shangri-La! Fish up, fish up, fish up, who doesn't want it~~The new spring products of Xiangyuan Chinese Restaurant are really not only delicious but also good. Head! Longfeng Chengxiang (ice skin chicken conch slices picked up) shape is a dragon! Enough to see the chef's intentions~! The five golden flowers before the meal are very amazing from the shape! There are also lime oil burst Yuanbao shrimp and old vegetables, sea urchin, and the taste of Ruyi rice is delicious. I usually don't eat staple food directly on CD! -Afternoon tea: The shape of the new spring afternoon tea in the lobby lounge is in the form of the Spring Festival candy box. There are three layers. The dessert shape is so cute~! Not only delicious, good-looking photos, but also good-looking! Through the floor-to-ceiling glass windows surrounding the lobby lounge, my little sister and I enjoy the first sweet and warm new year! -Dinner: Fresh coffee all-day restaurant buffet, fresh lobster and a variety of seafood, Japanese sashimi and sushi. A variety of meats for impromptu barbecue and hot dishes updated daily. Beef hot pot, freshly cooked seafood, lobster with various practices and many authentic Chinese porridge, pasta and snacks are all for you to choose from. -[Photograph] 1. The hotel lobby's new spring layout is a big peach tree hung with all kinds of knots and red envelopes, taking pictures is very festive! 2. There are 8 big spring couplets and 8 lion heads of different colors hanging at the entrance of the fresh coffee restaurant. It is really good to take pictures! No need to go to the photo studio for the New Year photo, hahaha! 3. The crystal spiral staircase of the Horizon Club, the atmosphere is luxurious and will take a different feeling every time you come~-New Year's Eve quits the old day, when the family is reunited, quit the jade rabbit to welcome the dragon, the New Year weather is more prosperous! Finally, I wish everyone a happy New Year~! -#Shenzhen Tourism #Where to go in the New Year #Winter Holiday Baby #Shenzhen punch card #New Year's Eve #New Year's Eve #Longyear's Eve #Spring Festival Travel #Spring Festival Good place #New Year's Eve activities

🍂 Golden Autumn October, crab fat chrysanthemum yellow, is the season of good harvest on earth. This is the time for the hairy crabs in the Yangtze River Delta, the paste crabs in the South China Sea, and the river crabs in the North. 🍴 Taking advantage of the fat crabs on the world, Shangri-La Hotel Group also ushered in the seventh season of the "crab hunting season". The skillful chef team gathered the north and south crabs of the rivers and lakes, injecting ingenuity and creative cooking, and presented a table of "continuous chrysanthemum appreciation" golden autumn feast. 🌾 The taste of this table is particularly ceremonial. They are covered with golden rice ears in front of the banquet hall, and the white smoke rises. The guests seem to have stepped into the dreamy golden autumn, and the taste of harvest is instantly overflowing. 🎨 There are also retro small games before the meal, such as signing in the ancient fan with a brush and hanging the sign to the wall; follow the painter to learn to paint crabs, persimmons or pomegranates, which means the joy of harvest; or expand a small crab painting, installed in the photo frame as a souvenir; The table is also full of golden chrysanthemums, with crabs' various cuisines, Cantonese opera performances, eyes, ears and taste buds have been greatly satisfied. In short, this "crab appreciation" trip is quite ancient and poetic. 🌞 In the crab season, you can taste different flavors of crab banquets at Shangri-La hotels across the country. 🦀️ For example, the best hairy crabs in the world, represented by Yangcheng Lake and Gaoyou Lake hairy crabs, the high-quality waters breed excellent quality of green shell white belly, golden claw yellow hair, and explosive cream. Representatives include Yangzhou Shangri-La Chinese Food Executive Chef Zhu Yifei's Old Flower Carving Drunk Crab, Nanjing Shangri-La Chinese Food Executive Chef Hou Xinqing's Drunk Crab Wine Cake, Suzhou Shangri-La Chinese Food Executive Chef Zhao Bangyin's Golden Jar Crab Powder Shrimp and Bald Butter Bibimbap, Let taste buds experience the ultimate flavor of the ingredients. 🌼 In the north at this moment, there is also a famous crab called "Panjin River Crab", the unique saline and alkaline land in Panjin area, which breeds short, thick and thick, dark back shells, hairy Panjin River Crab, river crab crab yellow full, the entrance has a sandy texture, and the flavor is extremely special. The masterpieces include Shenyang Shangri-La Chinese Food Executive Chef Luo Ming's Panjin Crab Steamed Beibei Meat Mud, Dalian Shangri-La Chinese Food Deputy Executive Chef Li Wentong's Panjin Crab buckle abalone, which will bring you unparalleled taste buds. 🌻 Let's turn our eyes to the south again, that is, the tide paste crab from Guangdong, the long coastline, the natural fishing port and the superior natural conditions nourish a large shell green, the meat is tender and fragrant, and the tide paste crab is full of cream and fat. It has always been the seasonal flavor of customers everywhere. The master chef of Ningbo Shangri-La Shanggong Chinese Restaurant-Zhou Hui's hand-paste steamed Chaoshan paste crab, and of course, Dong Yuzhen's sour radish paste crab crystal powder from Futian Shangri-La Chinese Restaurant in Shenzhen. 📍 Huahua ate this crab banquet is held at the Shangri-La Hotel, Futian, Shenzhen. This night, the crab banquet made by the executive chef Dong Yuzhen-Master Dong was really eye-opening and amazing. 🥃 For example, this plate of old flower carving drunk crab, using the practice of "tidal poison" crab, but he uses cooked crabs, which makes people feel relieved. Golden red crab paste spread on crab meat, a mouthful, mixed with flower carving wine, like eating "seafood ice cream", "tidal poison" really deserves its name. 🫘 Black bean cooked crab meat really surprised me. I didn't expect green crabs to also bring stew soup. Together with the cooked land, the soup is black, but the taste is extremely rich, without a little fishy smell, absolutely. 🦐 Crab powder hand peeled river shrimp with hollow sesame cake, waiting for the dish to be served, I poured crab powder and shrimp into the hollow sesame cake, actually have the meaning of eating Japanese hand rolls, wonderful thinking. 🦀️ Crab meat white jade pomegranate ball, selling well, it is unbearable. 🍜 bald butter mixed with hand-made noodles, full of sincerity, after the fish is well-drained, the noodles are stained with the smell of bald butter, and a mouthful enters the soul. 🍴 Foraging Guidelines 🏨 Futian Shangri-La Hotel, Shenzhen - Xiangyuan Chinese Restaurant · Huaiyang cuisine 📍 Address: 2nd floor, Futian Shangri-La Hotel, Shenzhen Convention and Exhibition Center, No. 4088 Yitian Road, Shenzhen 🚇 Transportation Guidelines: 150 meters walk from Exit 11 of Futian Subway Station #Yangcheng Lake Hairy Crab #Local to eat Going to the food #crab hunt

Finally on vacation ‼️ This year's Mid-Autumn Festival and National Day are connected together ～ Of course, you have to do a good job of your own! I heard that Shangri-La's "crab hunting season" 🦀️ has been opened, I will taste the fresh and fat crab banquet for everyone. Every September to October, when the crab is yellow and full of cream, no crab can escape our job. The chef has carefully developed eight specialties for each course. All are full of "crab" elements not only taste feast, but also visual feast 📷☑️ Huaiyue Collection Six-color dishes, the shape of 6 pre-vegetables is particularly interesting ☑️ Old flower carving drunk cream crab, tide oyster oyster practice is really very top ☑️ black bean cooked meat crab, This soup is very friendly to people with poor stomach and stomach ☑️ Crab powder hand peeled river shrimp with hollow sesame cake, this taste is awesome! ☑️ Crab paste cabbage cheese crispy roll, Chinese and Western fusion characteristic crab meat roll ～☑️ crispy scale red carp with hot and sour crab yellow sauce, crispy skin fish find crab yellow for a match ☑️ crab meat white jade pomegranate ball, cut open a surprise ～☑️ bald butter mixed hand glaze noodles, a crab yellow noodles ☑️ Yuhuashi Tangyuan put black sesame mountain moustache Si📍 Futian Shangri-La Hotel, Shenzhen - Xiangyuan #Food Xunweihui #My Late Night Canteen