Shang Palace Review

Buddha jumping the wall is not surprising that there is "tan up the sandalwood fluttering around, Buddha smells Zen jumping the wall." This source is the most satisfying dish, abalone, flower glue, fish lips, mushrooms, dried shellfish, black chicken, quail eggs and other ingredients gathered in a soup dumpling, Exhaust your thoughts and time to boil, boil for four hours and then change to another ~ then boil, delicious and nutritious are melted in a thick soup, a delicious fragrant warm stomach warm heart, ingredients are also boiled soft and easier to taste, the fragrant taste is long. Truffle gum squid is the chef's specialty dish, the flower gum is delicious and textured, truffles increase its aroma, the most important thing is the chef's own yellow stew soup. Lobster shells, old chicken, old duck, roast duck bones and toasts are slowly boiled, ten kilograms of water are boiled until the last remaining 4.5 kilograms, and the thick soup is delicious and delicious. The soft yellow color makes the whole dish more colored, and it has made people feel strong appetite before the entrance. Crab powder spinach tofu is an extremely time-sensitive and hot dish, the chef himself makes tofu, spinach is very broken into the dish, the steaming time should be strictly controlled in 17 minutes. In order to study the best time to steam tofu, the chef has also studied dozens of times. Tofu with crab powder, the original tender tofu adds delicious and delicious fragrance. Zen opened Vientiane, the name is more Zen, tomatoes are wrapped in various fungi, meaning to the entrance of Vientiane flavor capsule. Australia's eight-headed abalone is thick and compact, with the texture of many mushrooms in tomatoes, which makes people feel rich in taste. A delicious meal, pleasant to see, and the chef's intentions. There are both excellent techniques and time-consuming work of traditional Cantonese cuisine, and more innovative ideas and improvements. Come to Shenzhen, it is worth the chef's heart and special trip to Xianggong, feel the traditional and creative Cantonese cuisine.