Come here for dinner on weekdays, although there are not many guests, the overall is not bad. [Environment] The lobby is clean and tidy and the atmosphere is good. [Service] Staff service is timely. [Taste] The dishes taste good. |Nine-story tower eggplant roasted Yuanbei ^ eggplant and seafood are beautiful. |One of the specialties of black pepper snowflake beef, good taste.

Dining Room

Although the Michelin Samsung French Restaurant on the 68th floor of the Shanghai Center was stranded in the post-epidemic era, Yann Klein, the executive chef of Lemei Luzi, failed to stop his exploration of different possibilities for ingredients.

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In the evening, the family came to the restaurant of this hotel to check in and eat. The dishes were still so exquisite and delicious. The waiter&#39;s attitude was still so good and polite. In the evening, they also sent a large fruit plate and liked it.

I have eaten 2 times with my colleagues, and the main theme is a little improved + creative local dishes, the taste is OK. The environment is a bit like a bar nightclub, stylish, there are not many private rooms, and there is no separate bathroom. It is not suitable for business banquets. Friends can choose to have dinners and couples.

Shanghai Central podium 4F Although you have not touched the advantages of the highest building in China in terms of landscape, the decoration is simple and clear, and the dishes are top quality. It is still worth recommending.

It is another spring weekend that cannot be hiking, then arrange your weekend staycation well, and the vacation in the city can also be hilarious ～👉 Check in again [Shanghai Jinmao Grand Hyatt Hotel]. Fortunately, I booked the view suite of the guest house directly this time. Compared with its basic room type, it is really much better, but it is worth it. 👉 Facing the bathtub of the [Shanghai Central Building], it has a perfect cloud background board in an instant! 👉 This time, there are not too many customers in the executive lounge, and the experience has certainly improved, but its HH is still not very good. . . 👉 The hotel is in the central area of Lujiazui business district. It is convenient to go anywhere. It is convenient to go shopping and eat.

On my birthday, I participated in the air walk in Jinmao Building in the morning. In fact, it was not interesting. The entrance inspection was very cumbersome, and the inspection upstairs was also very cumbersome. It was very cumbersome... This time it was an experience. It is still fun to eat in the Yuanyuan.

工作日晚上来这里吃饭，虽然客人不多，整体还不错。【环境】大堂干净整齐，氛围不错。【服务】工作人员服务及时。【口味】菜品味道都不错哦。|九层塔茄子烧元贝^茄子和海鲜的绝美搭配。|风味黑椒雪花牛肉^特色菜之一，好好味。

入住的话免费停车哦！停车位一共20个，原本以为很难停，结果车位多多哈哈~&nbsp;来世纪100最佳打开方式必须是坐在窗边呀！对着东方明珠和金茂大厦，配上蓝天白云，I love SH!!!

Free parking if you stay! There are a total of 20 parking spaces. I thought it was difficult to park, but there were a lot of parking spaces. Haha~ The best way to open 100 in the century must be to sit by the window! Facing the Oriental Pearl Tower and Jinmao Building, with blue sky and white clouds, I love SH!!!

这个其实是悦轩餐厅旁边的一个茶吧，风景很好，人特别的少，很安静，点杯茶可以安静聊天或者谈事情一下午~ 价格性价比很高，非常赞。图1是在茶吧往外看的风景。超赞

This is actually a tea bar next to the Yuehui Restaurant. The scenery is very good, there are few people, and it is very quiet. You can chat quietly or talk about things for an afternoon~ The price is very good, very good. Figure 1 is the scenery outside the tea bar. Awesome

云端大餐：91楼最佳位置观江景品美食。高超厨艺：最爱海鲜和和牛小青龙+秘制酱料：冰镇虾肉更有弹弹的劲儿，酱料更添鲜美。五分熟的牛肉汁多肉嫩，这是最佳的口感。就餐心情：在柏悦晚餐，满足味觉只是一部分，同等重要的是饱享视觉盛宴&mdash;俯视江中小船，不觉思绪流动...

Cloud dinner: the best location on the 91st floor to enjoy river view food. Superb cooking skills: favorite seafood and Heniu Xiaoqinglong + secret sauce: iced shrimp meat is more energetic, the sauce is more delicious. The five-minute cooked beef juice is tender and tender, which is the best taste. Dining mood: At Park Hyatt dinner, satisfying the taste is only part of it. The same thing is to enjoy the visual feast overlooking the river boat, and the flow of thoughts is not felt.

江景一流，服务态度和蔼，菜品中规中矩。

赶不上！永远也赶不上咱超超的出新超速度，听说又上新了，春菜又出第二版了，可我还在先前的那些春菜里沉沦回味。连那么迷你的酱鸭舌都细致地剔了骨，齐齐整整地顶在了绍兴梅干菜塔塔之上；马桥香干就象乐高般，被层层迭迭架进了㸆金花菜干里，这看似普普的土著食材，被超超这么天马行空般神组合，嚼在嘴里的感觉也是耐人寻味起来，好特别。超超你接下去是不是要绣个花，微个雕了？！哈哈哈。本帮腌氽烧大黄鱼如此酒糟腌制的大黄鱼，赋予了它独特的香气馥郁，以鱼汤汆烫再家烧的方式，肉质果然更加得鲜嫩，浓稠酱汁包裹鱼肉，三种烹饪手法层层递进巧妙融合，口感层次丰富。鱼肉的鲜嫩，酒糟的醇香，鱼汤的鲜美，酱汁的浓稠，就在舌尖交织，绝了。鱼汁烧刀鱼黄浆明后的刀鱼剔了骨取了肉，制成馅依然鲜美，卷入薄如蝉翼的豆腐皮中，再以浓醇的鱼汤煨煮，豆腐皮软糯爽滑，鱼肉鲜香柔嫩，咀嚼在口，煞是满足。油焖春笋烧套肠没想到吧？春笋和套肠还能组起CP，这套路玩得也是够大胆，出乎所有人的意料之外。酱香艳色里，脆嫩清香的春笋，肥糯浓香的套肠，一清一爽，一浓一厚，口感和味道上的反差萌，反而激发出更丰富的味觉体验，你中有我，我中有你，让人欲罢不能。野菜拖炉饼那拖炉饼我在当地还做过，可就是没这款色泽金黄，野菜也没包得这么满，也没这么酥松，香得我忍不住炫了一整个，还意犹未尽。还有甘树子蒸香椿油泡，雪蟹姜蓉酥豆瓣焖饭，酸萝卜香茜炒花胶，海苔脆盏荠菜元贝&hellip;&hellip;从没见过的每一款，都是满满春天的味道，看得我是眼花缭乱，吃得我是心花怒放，美得我是春心荡漾。#繁星寻味上海滩 #重走《繁花》老上海地图 #春天玩点花的 #美食旬味会 #美食林餐厅打卡

西湖的酒酿来浅醉米鱼，陈醋烧制的卤味来酱香猪尾，南汇老港的雪里蕻炒上嫩了伐得了的笋尖拌风腌的鳗鲞，就连厚切牛舌的酱汁都明媚着泡菜的酸&hellip;&hellip;今冬的悦轩，酱成了五味之主，味中的主帅，将鲜香甜酸辣一网打尽。只知道杨师傅为了寻觅应季的食材，踏遍了五湖四海，想不到调味酱料不再只是单纯的拿来主义，不惜费心费力还费时，挑战起了各地的非遗古法，研试起了发酵酿晒，自制起了各地各味只属于悦轩的酱来入菜，一时让我惊掉了下巴，这是要玩转中国酱的节奏？！手切鱼羊鲜狮子头吃过各种狮子头，可这崇明羊肉合着黄鱼肉成就的鱼羊鲜狮子头，还真是闻所未闻。肉眼可见的切成了细丁的羊肉，就融在洁白细腻的黄鱼肉里，色系出奇的一致，可就是没有一丝羊肉的膻味，若不是绽放着几近透明的脂花油润，还有那烫口里浓得化都化不开的鱼羊汤鲜，还真感觉不到它的存在，而那一片片赛过了人参的酸萝卜，还有撒满的碧绿生青的小豌嫩豆，将这口浓汤平衡得清爽宜人，怎么都喝不够。腌菜冬笋盐泥肉来自大理云龙县诺邓村，黑毛猪五花做成的盐泥肉，果然不同凡响，切得轻盈的薄片，肥的越发剔透，瘦的越发亮艳，合着风腌的咸菜，当季的冬笋一起爆炒，吃得咸鲜里那叫一个香哦。还有茨菇焖烧的宁夏盐池滩羊排，酸萝卜炒得脆口清爽的花胶，核酸菌葱烧的去骨鹅掌山药，酸菜红葱瑶柱肥肠焖成的那锅饭香，一口爆香的沙葱羊肉包子，撒满了苔条细末的萨其马&hellip;&hellip;当自酿的各味酱料与食物里应外合，原本熟悉的食材，竟似有灵力一般，让唇齿嚼出了耐人寻味的别样风味，那里面有阳光的味道，有风的味道，还有发酵了的时间的味道，那也是悦轩的味道。#繁星寻味上海滩 #美食旬味会 #全球不能错过的美食 #美食旬味官

The wine of the West Lake is brewed with shallow drunk rice fish, the braised pork tail made of old vinegar, the pork tail made of sauce, the snow in Nanhui Laogang, fried with tender and cut-out squash, and even the sauce of the thick cut beef tongue is bright with the acid of the pickles... This winter&#39;s Angsana, the sauce has become the master of the five flavors, the manager in the taste, The fresh fragrance is sweet and sour. I only know that Master Yang has traveled all over the world in order to find seasonal ingredients. I can&#39;t think of the seasoning sauces that are no longer just simple to take theism. I have to pay attention to the time and challenge the non-legacy method in various places. I have studied and tried fermenting and drying. Homemade all over the place, which only belongs to Banyan Tree sauce to enter the dish, for a while I am shocked to drop my chin, is this to play the rhythm of Chinese sauce? ! Hand cut fish and sheep fresh lion head has eaten a variety of lion heads, but this Chongming lamb is combined with the fish and sheep fresh lion head of yellow croaker meat, which is really unheard of. The mutton that can be seen by the naked eye is cut into fine mutton, and it is melted in the white and delicate yellow croaker meat. The color is surprisingly consistent, but there is no trace of the mutton smell. If it is not blooming with a nearly transparent fat and oil, and the fish and sheep soup that is too thick to open in the hot mouth, I really don&#39;t feel its existence, and that piece of sour radish that raced past ginseng, and the sprinkled green green small green beans, balance this soup with a refreshing and pleasant, how can not drink enough. The salt mud meat of the leek winter stew is from Nuodeng Village, Yunlong County, Dali. The salt mud meat made of black hair pigs is really extraordinary, cut lightly thin slices, fatter and more transparent, thinner and brighter, combined with the windy pickles, the winter stew of the season is fried together, and the salty fresh food is called a fragrant. There are also Ningxia Yanchi Beach lamb chops with mushrooms, crispy and refreshing flower glue fried with sour radish, bone-depleting goose palm yams burned with nucleic acid fungus, sauerkraut red onion, plump green onion, plump mutton buns, sprinkled with moss thinly end Saqima... as a homemade sauce It should be combined with the food, the original familiar ingredients, actually like a spiritual force, let the lips and teeth chew out a different flavor that is intriguing, there is the smell of sunlight, the smell of wind, and the smell of fermented time, that is also the taste of Angsana. #Stars to find the beach #Food Xunweihui #Food that can&#39;t be missed globally #Food Xunweiguan

悦轩今年冬季菜主题围绕着发酵与中国酱做创意。​酸菜、酸萝卜、酒酿、陈醋、盐泥肉这些通过时间与温度的变化而赋予了食材的多样性。再与其它不同食物搭配后所带来的丰富口感给人更多的味觉体验感。​酒酿醉米鱼的灵感来自于酒糟青鱼。米鱼口感更细嫩。​陈醋酱香猪尾虽说是用陈醋来卤猪尾，口感上却没有特别体现出陈醋的酸，只有浓郁的酱香味，那口酸只是西柚粒带来的，更多的是水果的清爽。用酸萝卜丝炒​花胶，更多的解了花胶的厚腻感，酸也带来了更多的唾液帮助消化。​诺邓产区的盐泥肉是火腿与咸肉之间的产物。在还未到达一定时间时，肉的风味就会完全不同，和当季的冬笋、腌菜一起炒，吃的是重叠的各种鲜味。​酱也是发酵的产物，丰富的氨基酸和浓郁的风味是最适合荤菜的制作。焖滩羊排、葱烧的去骨鹅掌都特别适合冬季的制作。​酒店主厨杨师傅喜欢食材选择上包罗万象，对于他来说，不局限是对自身的要求。今天的一个新食材&ldquo;核桃菌&rdquo;来自东北，长在桦树上的菌，口感厚实，虽有吃黑木耳的感觉，但是完全不一样的口感。好厨师就如猎人一样，有敏感的嗅觉与观察力，才能找到好食材。​和朋友们说，我们今天吃的是冬季菜，但是春季菜杨师傅已经在心里了，结果杨师傅说，已经做出来了。

Banyan Tree&#39;s winter dishes are based on fermentation and Chinese sauce. Sauerkraut, sour radish, wine brewing, vinegar, salty mud meat, these give the ingredients a variety through changes in time and temperature. The rich taste brought by matching with other different foods gives more taste experience. ​ Inspiration of wine-brew rice fish comes from the barley herring. Rice fish tastes more delicate. ​ Chen vinegar sauce fragrant pig tail although it is used to bran pig tail with vinegar, the taste does not particularly reflect the acid of vinegar, only the strong sauce fragrance, that acid is only brought by Ximiao grain, more fruit refreshing. Frying the flower glue with sour radish silk, more solves the thick and greasy feeling of the flower glue, and the acid also brings more saliva to help digestion. ​ The salt mud meat in the Nuodeng production area is the product between ham and bacon. Before a certain time, the flavor of the meat will be completely different, and the season winter dumplings and celery are fried together, eating overlapping various flavors. ​ sauce is also a product of fermentation, rich amino acids and rich flavor is the most suitable for the production of celery. The chopped lamb chops and green onion goose palms are especially suitable for winter production. ​ Hotel chef Yang likes to choose ingredients to be all-inclusive. For him, it is not limited to his own requirements. Today&#39;s new ingredients &quot;walnut fungus&quot; from the northeast, the fungus growing on the eucalyptus tree, the taste is thick, although there is a feeling of eating black fungus, but completely different taste. Good chefs are like hunters, with sensitive smell and observation to find good ingredients. ​ Friends said that we ate winter dishes today, but Master Yang was already in his heart in spring dishes, and Master Yang said that he had already made them.

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