Ordered, Thousand-Silk Carrot Crisp, Apricot Caraway Cane Shrimp, Barbecued Pork Bun, Custard Arrow, Pork Knuckle in Abalone Sauce, Rose Steamed Bun, Shrimp and Red Rice Intestine, Crispy Cuttlefish Cake, and Cabbage Heart. Among them, the red rice sausage and the custard porcupine piglet are the most pleasantly surprised. The fried foods are crisp but not greasy. I ordered Tieguanyin, and the tea was lighter and slightly inferior. On the whole, Luohu Shang Palace is far from Hong Kong Shang Palace in terms of environment, food and service quality, but the price is relatively cheap.
I really like the super cute Cantonese dim sum. The dumplings become jet black when blended with cuttlefish juice, and the taste is a little more mysterious. The pink little fat pig buns look naive and cute. The rice rolls blended into the color of fruits and vegetables and then became red. It has become particularly attractive before it is consumed. Many times, eating snacks is not for fullness, but for a relaxed mood. How can you not feel happy in the face of these rich and varied delicacies?
It’s no wonder that the Buddha jumps over the wall, "The altar rises from the flesh and fragrant fragrance floats around, and the Buddha hears the abandonment of Zen jumps over the wall." This kind of origin is the most happy and satisfying dish, abalone, fish maw, fish lips, and flowers. Mushrooms, scallops, black-bone chicken, quail eggs and other ingredients are gathered in a soup bowl, and they spend their time and effort to cook. After four hours of boiling, change to a pot and then boil. The deliciousness and nutrition are all in a thick soup. In the juice, a fresh scent warms the stomach and the heart. The ingredients become softer and easier to taste during the cooking process, and the fragrant taste lasts for a long time. Stewed fish belly with truffle and fish maw is the chef’s specialty. The fish maw is delicious and texture. The truffle enhances its aroma. The most important thing is the chef’s own yellow stew soup. Lobster shells, old chickens, old ducks, roasted duck bones and toasts are slowly boiled. Ten kilograms of water is boiled until 4.5 kilograms are left. The thick soup blends with delicious flavor. The soft yellow color enhances the whole dish, and it makes people feel a strong appetite before they even eat it. Crab noodles, spinach tofu is an extremely time-sensitive dish. The chef makes tofu by himself. The spinach is chopped and mixed into the dish. The steaming time must be strictly controlled at 17 minutes. In order to study the best time to steam tofu, the chef also studied dozens of times. Tofu is paired with crab noodles, and the original tender tofu adds a delicious flavor. Zen opens Vientiane, the name is more Zen. Tomatoes are packed with various fungi, which means that the taste of Vientiane is sacred. The Australian eight-headed abalone is thick and compact, with the texture of a variety of mushrooms in tomatoes, which makes the taste richer. A delicious meal, pleasant to watch, and tasted by the chef's heart. It has the excellent techniques and time-consuming skills of traditional Cantonese cuisine, as well as innovative ideas and improvements. Coming to Shenzhen, it is worth the chef’s dedication and a special trip to Shang Palace to experience the traditional and creative Cantonese cuisine.
The scallop soup dumplings are the only limited order. The soup is delicious. It has a noble stew flavor. The essence is melted into the soup, so the dumplings look very ordinary. The seafood porridge is ok, the cowboy bones are very tasty, but the meat is less. Siu Mai, rice rolls, and beef balls are all good.
Spicy and delicious, sweet and sour, crisp, prosperous, lively, exquisite, silly and ghostly, Sichuan cuisine, Sichuan opera, and Kungfu tea bring another temptation to the Sichuan region. It is very worthwhile to feel the famous chef in Chengdu.