The Chinese restaurant in Shangri-La, Yangzhou, has a very good environment, few people, high prices, and small quantities, because the price increases every year and the price is low. Ringing oily silk, the price is expensive, it costs 156 yuan, the amount is not small, the taste is very good, fresh, smooth and tender. Lion head, a 52 yuan, expensive. The taste is very good, the entrance is instant, but it is too small and too expensive. Fried rice, 88 yuan, three small bowls, taste good, the price is outrageous.

Trip Gourmet Awards 2023

Shang Palace

Have you ever seen fresh salmon cut? That&#39;s called a Q-pop! Have you ever eaten unlimited supply of crabs and prawns? Dial to your hand hurt! Have you ever felt the oyster scallops and scallops? They were just taken out of the steamer! Yangzhou Shangri-La Plus upgraded buffet coffee show, no one will resist its temptation!

#Worth flying scenery If there is anything annoying, go to the bar, in the bar can let go of yourself, can put aside all troubles, is a passion to indulge, carefree good place.

The restaurant is in the sports park, there is a sense of winding path, the environment is very good~

The Huaiyang cuisine hotel of the Saide Hotel for decades has a good reputation and is affordable! It is worth everyone to gather.

Trip Gourmet Awards

Top 20 Local Restaurants

Jinling Hotel is a very good five-star hotel in Yangzhou, and the price is quite high. Although the room is not big, it feels more comfortable to live. The toiletries are also very good. It is a brand in the UK. The hotel&#39;s breakfast and internet speed are also very good. Therefore, I recommend everyone to stay in this hotel and enjoy the comfortable feeling.

In fact, the longest I went to the western steak of CapitaLand, the service was very good. The waiter will ask you how much your steak is cooked, do you want to pour juice on the steak... especially thoughtful! Especially his afternoon tea, especially affordable! 👍

扬州香格里拉的中餐厅，环境很好，人很少，价格比较高，量比较小，因为年年涨价，性价比低。响油鳝丝，价格贵，要156元，量不小，味道非常好，新鲜，滑嫩，入味。狮子头，一个52元，贵。味道很好，入口即化，但是太小太贵。炒饭，88元，三小碗，味道不错，价格离谱。

扬州吃饭有困难，不是人满为患，就是直接说客满不接待。只能去香宫，人少环境好，就是贵。推荐响油鳝丝，156元，虽然贵，但是菜量大，鳝鱼新鲜，口味浓油赤酱，特别下饭。

Yangzhou has difficulties eating, either overcrowded, or directly said that the guests are not received. You can only go to Xianggong, there are few people and the environment is good, it is expensive. Recommended ring oil silk, 156 yuan, although expensive, but the dishes are large, the salmon is fresh, the taste is strong, the red sauce is especially rice.

香宫是位于扬州香格里拉酒店内的中式餐厅。地理位置有点偏，比较适合自驾游。香宫主打的是淮扬菜，口味还是相当正宗的。早餐是定食的，午餐晚餐都可以点餐。扬州的包子确实好吃，酱菜也是很不错。干丝什么的更是鲜得眉毛都掉下来。香宫的用餐环境自然是好的没话说，优雅大气古典。服务也是热情而又周到。维持了香格里拉酒店一贯的高水准。十分值得打卡推荐。

Xianggong is a Chinese restaurant located in Shangri-La Hotel, Yangzhou. The location is a bit biased and it is more suitable for self-driving tours. Xianggong mainly focuses on Huaiyang cuisine, and the taste is quite authentic. Breakfast is set, lunch and dinner can be ordered. Yangzhou buns are really delicious, and the pickles are also very good. Dry silk or something is even more fresh and eyebrows fall off. The dining environment of Shang Palace is naturally good, nothing to say, elegant and classical. The service is also warm and thoughtful. Maintained the consistent high level of Shangri-La Hotel. It is worth checking in and recommending.

扬州，这座历史文化名城，以其精致的园林、悠久的历史文化和美味的淮扬菜闻名。五一期间前往扬州旅游，以下是一些实用的旅游攻略和美食推荐，帮助你更好地规划行程。### 美食探店排行- **香格里拉香宫/柳园春早茶**：5.0分，提供惊艳的早茶体验。- **运河宴**：4.5分，松鼠鱼和扬州炒饭值得一试。- **老虎面馆**：4.5分，推荐青椒肉丝拌面。- **大毛&middot;淮扬菜排挡**：4.0分，物美价廉的家常菜。- **豆库**：4.0分，适合简餐和brunch。- **毛牌楼**：3.5分，以包子和烧麦为主。- **双东酒家**：3.0分，性价比一般。- **狮子楼**：2.5分，不推荐。### 高邮美食- **阳阳饭店**：无一踩雷，值得尝试。- **忠友餐厅**：提供地道的高邮美食。- **红枫叶早茶**：享受美味的早茶。- **好邻居饭店**：当地人推荐的好去处。- **焦家巷面馆**：品尝当地面食。### 淮扬菜建议- 并非所有店铺都能提供正宗的淮扬菜。- 性价比和正宗性往往难以兼得。### 景点推荐- **瘦西湖**：早上6点前往，避开人流，享受宁静的美景。- **何园、个园、大明寺**：值得一游的经典园林。- **大运河博物馆**：人多，建议提前规划。### 商业街指南- **东关街**：人多热闹，适合逛街，但美食选择需谨慎。- **观巷**：有一些不那么俗的小店，适合喝咖啡休息。- **皮市巷**：有不错的糖水店和漆扇店。### 注意事项- 商业区内某些店铺可能不允许拍照，注意遵守规定。- 扬州的美需要用心去体会，提前做好攻略，保持良好心态。### 结语扬州是一座值得细细品味的城市，无论是美食还是景点，都需要游客提前做好准备，以获得最佳的旅游体验。希望这份攻略能帮助你更好地规划扬州之行，享受一个愉快的五一假期。#值得一游的免费景点 #扬州特色 #烟花三月下扬州 #扬州旅行 #玩转户外

 &ldquo;扬州好，茶社客堪邀。加料干丝堆细缕，熟铜烟袋卧长苗。烧酒水晶肴&rdquo;，住在【扬州香格里拉】，享受扬州人悠闲惬意的慢生活，从&ldquo;柳园春茶肆&rdquo;的扬州早茶开始。春光潋滟中，临水开户，室外精庐水榭，室内满庭芳华。桌上已备下的水晶肴肉 盐水河虾 等六色凉碟，色色清爽小巧，搭配的的绿茶香片各有所好。烫干丝是早茶中的必备，扬州当地大白干切得细可穿针，几经烫制后堆在盘中，配上精熬的虾籽酱油与姜丝，清爽雅致。凸显刀功的文思豆腐与香酥掉渣的黄桥烧饼，搭配得当。盐焗鸽蛋、鹌鹑蛋、草鸡蛋、麻鸭，有个好口彩的名字&ldquo;财源滚滚&rdquo;。油润松软的千层油糕与几近碧绿透明的翡翠烧卖，合称扬州早茶中的双绝，不可不试。当年盐商的富庶也体现在五丁包中，虾仁鸡丁肉丁虾海参丁冬笋丁货色十足，一口下去，大满足。洗沙包则体现了一个&ldquo;精&rdquo;字，赤小豆煮烂以后，还要用沙布细细过滤，此为&ldquo;洗&rdquo;，这一过程才能造就豆沙的细腻，然后还要加入猪油冰糖小火慢慢炒至半凝，再加桂花增香。做好的包子入口流芯。扬州的慢工，换来的是这香软馥郁甜美异常。掌柜小哥哥一声锣响，&ldquo;彩虹蟹黄汤包&rdquo;隆重登场，随后的剪彩揭盖仪式感十足， &ldquo;轻轻提 慢慢移 先开窗 后喝汤 最后一扫光&rdquo;，那香而不烈、清而不寡、油而不腻的汤汁由口入喉一路轻抚过去，感叹扬州人实在是会享受。&ldquo;虾籽阳春面&rdquo;，面条是酒店特制的，在虾籽骨汤水里煮得带点点硬，入口爽利有嚼劲，汤底除了虾籽酱油，还有猪油增香、青蒜提味，每次都吃得面条一根不剩，汤底喝精光。&ldquo;品茗最宜柳园春&rdquo;，在扬香，将这慢生活，变成&ldquo;漫&rdquo;生活。。#本地人喜爱的早茶 #当地才能吃到的美食 #春天玩点花的 #烟花三月下扬州

 &quot;Yangzhou is good, tea club guests are invited. Add dry silk piles of wisps, cooked copper smoke bags lying long seedlings. Sparkling wine crystal dishes&quot;, live in [Yangzhou Shangri-La], enjoy the leisurely and comfortable slow life of Yangzhou people, starting from Yangzhou morning tea &quot;Liuyuan Spring Tea Restaurant&quot;. In the spring, the water is open, the outdoor is fine, and the indoor is full of flowers. The crystal dishes, meat, salt water, river shrimp and other six-color cool dishes have been prepared on the table. The colors are refreshing and small, and the green tea flavor slices are good. Hot dried silk is a must in morning tea, Yangzhou local white dry cut fine needles, after several hot piles in the plate, with fine shrimp seed soy sauce and ginger silk, refreshing and elegant. The Wensi tofu highlights the knives and the yellow bridge biscuits that are scum off the residue, matched properly. Salt pigeon eggs, quail eggs, grass eggs, hemp duck, there is a good name &quot;moisturized&quot;. Oily soft thousand layer oil cake and a few green and transparent jade siu selling, collectively called Yangzhou morning tea double absolutely, you must not try. The abundance of salt merchants in that year is also reflected in the five-ding bag, shrimp chicken, diced shrimp, sea cucumber, diced winter diced goods, a mouth down, great satisfaction. The sand bag reflects a &quot;fine&quot; word, red beans boiled after, but also with sand cloth fine filter, this is &quot;washing&quot;, this process can create the bean paste delicate, and then add lard rock sugar small fire slowly fried to half-coagulation, and then add sweet-scented osmanthus. Do a good job of the buns entrance flow core. Yangzhou&#39;s slow workers, in exchange for this soft, rich and sweet abnormal. The shopkeeper&#39;s little brother crackled, &quot;rainbow crab yellow soup bag&quot; grandly appeared, and the subsequent ribbon cutting and uncovering ceremony was full of sense, &quot;lightly lifted slowly, first opened the window, then drank the soup and finally swept&quot;, the fragrant but not strong, clear but not greasy, oily and not greasy soup from the mouth to the throat all the way to caressed past, I sigh that Yangzhou people will really enjoy it. &quot;Shrimp Seed Yangchun Noodles&quot;, the noodles are specially made by the hotel. They are cooked a little hard in the shrimp seed bone soup. The entrance is refreshing and chewy. In addition to shrimp seed soy sauce, there is also lard and green garlic. Every time you eat no noodles, you can drink the soup. &quot;Pinting the most suitable Liuyuan Spring&quot;, in Yangxiang, turn this slow life into a &quot;man&quot; life. . #Locals love morning tea #Local food to eat #Spring to play some flowers #Fireworks in March to Yangzhou

扬州香格里拉【香宫】，作为获得多项荣誉的餐厅，在这里再次品尝到年轻主厨朱逸飞的出品，感受到小飞哥在周晓燕大师的指导下，对淮扬菜融会贯通后，保持本真的同时加入了对食材无国界皆能为我所用的自信创新表达。在这席春日飨宴中，小飞哥巧妙地融入了&ldquo;三头宴&rdquo;元素，新老食客都有不同的惊喜。锦绣江南四冷碟淮扬菜里的开场冷碟一般都不会具体写菜名，其实这几样小菜个个都精巧用心，单拿&ldquo;红桂蚕豆慕斯&rdquo;来说，绿色的慕斯主体里用了蚕豆泥的香和豌豆泥的甜，细细过筛后方得顺滑口感，中间填上香甜的丹桂酱，暗藏红香绿玉的雅致。香椿滑蛋炒少青龙卖相与气势都到位，应季的香椿又提了春日之气，在富贵中满含春意。高邮麻鸭汤冲浪紫菜燕窝高汤冲这类的汤品最近频频在各宴席中出现，小飞哥的这道在地风味最明显，高邮老麻鸭吊出的鸭汤清澈又浓郁，紫菜与燕窝被滚汤鸭汤一冲，将山海之鲜交融激发出来，无比妥帖。私房脆皮少牛肉大块带筋牛肉甚是过瘾，咸甜口味调配得当，宜酒宜饭。蜜汁煎荔浦香芋荔浦芋头先蒸酥软再煎至表皮酥脆，然后挂上蜜汁，每一步对火候把握和手法轻重都要求极高，才能让成品方方正不塌不碎，芋香焦香甜香饱满。澳洲指橙猪头肉小飞哥将&ldquo;三头宴&rdquo;里 的红烧扒猪头进行了改良，将油腻的红卤改为了白卤，而且只用小乳猪头中最精华的脸颊肉切成诱人大方块，用碧绿鲜嫩的小甜豆打底，再配上虾籽酱油、蒜碎、澳洲指橙，卖相绝佳，猪头肉入口爽脆香醇，口味由大俗转化成大雅，实在是嗲！手打年糕烧激浪鱼这个时节的&ldquo;激浪鱼&rdquo;其鲜美不输刀鱼河豚之流，入口细嬾无比，也需细细品味，花胶和鱼籽入口或缠绵或爆珠，各显风流。手打年糕裹上几乎粘嘴的家烧浓郁汤汁，几乎抢去主角风头。芦蒿清炖黄鱼狮子头传统狮子头升级为黄鱼版本，色泽更为莹润如白玉，入口更为鲜甜软嫩，高汤在炖后依然清澈透明，汤表毫无油花，可见火候之精到，粒粒芦蒿如碎碧玉，增香增色。鲜椒秋葵炝虎尾颠覆了传统味型，将肥厚鳝段用鲜花椒做出了威风凛凛的气势，提神醒味。竹蛏王苹果丝瓜明明我吃的是硕大的竹蛏，入口却被苹果丝瓜的清香激到，转头专去吃口丝瓜，细嬾无渣清甜多汁，原来是竹蛏甘心来做配，妙呀！四喜樱花青团肉松咸蛋黄等不同馅料，让吃青团有了开盲盒的趣味。虾籽阳春面每次都必须得有这碗阳春面来收尾，才算完美呀！​#美食旬味会 #浪漫约会餐厅 #当地才能吃到的美食 #烟花三月下扬州 #携程美食林

Yangzhou Shangri-La [Xianggong], as a restaurant that has won many honors, here again tastes the products of young chef Zhu Yifei, and feels that Xiaofei brother under the guidance of Master Zhou Xiaoyan, after the integration of Huaiyang cuisine, maintains the trueness and joins the ingredients without borders. The confident and innovative expression I used. In this Spring Festival feast, Xiaofei cleverly integrates the &quot;three-head banquet&quot; element, and the new and old diners have different surprises. Splendid Jiangnan four cold dishes Huaiyang dishes in the opening cold dishes generally do not write the name of the dish. In fact, these small dishes are all exquisite and attentive. In terms of &quot;red cinnamon broad bean mousse&quot;, the green mousse main body uses the fragrance of broad bean mud and the sweetness of pea mud, and the smooth taste after fine sieve. The sweet dangui sauce is filled in the middle, and the elegantness of the red and green jade is hidden. The aroma of the fried young green dragon with the aroma of the savory egg is in place. The aroma of the season is also raised in spring, and the rich and noble are full of spring. Gaoyou Ma duck soup surfing seaweed bird&#39;s nest soup soup Chong this kind of soup has recently appeared in various banquets. Xiaofei brother&#39;s taste is the most obvious in the local flavor. The duck soup hanging from Gaoyou old hemp duck is clear and rich. The seaweed and bird&#39;s nest are washed by the soup duck soup, which will stimulate the fresh blend of mountains and seas. Very appropriate. Private crispy skin less beef, large beef with gluten is very enjoyable, salty and sweet taste is well-mixed, suitable for wine and rice. Honey juice fried yupu fragrant taro yupu taro first steamed yupu soft then fried to the skin crisp, then hung honey juice, each step on the fire grasp and method of light and heavy requirements, in order to make the finished product square is not broken, the taro is fragrant and sweet. Australian orange pig head meat Xiaofei brother will &quot;three heads of the banquet&quot; in the braised pork head has been improved, the greasy red braised pork is changed to white braised, and only the most essence of the cheek meat of the small suckling pig head is cut into attractive squares, with green fresh sweet beans bottom, and then with shrimp seed soy sauce, garlic chopped, Australian finger orange, the selling is excellent, the pork head meat is crispy and mellow, the taste is transformed from big customs into big elegant, it is really awkward! The &quot;surge fish&quot; of this season&#39;s &quot;surge fish&quot; is delicious without losing the flow of knife fish and puffer dolphins. The entrance is very fine and needs to be tasted carefully. The entrance of flower glue and fish seeds or the winding or bursting beads are all airy. The home-burning soup wrapped in the rice cake is almost sticky, almost grabbing the protagonist&#39;s head. The traditional lion head of the aloe clear yellow croaker is upgraded to the yellow croaker version, the color is more moist as white jade, the entrance is more sweet and soft, the soup is still clear and transparent after the croaker, the soup table has no oil flowers, you can see the essence of the fire, the grain of aloe such as broken jasper, increase the fragrance and color. Fresh pepper Autumn sunflower tiger tail subverts the traditional flavor type, will be fat with flower pepper to make a majestic momentum, refreshing the taste. Bamboo raft king apple loofah obviously I eat a huge bamboo raft, but the entrance is the fragrance of apple loofah, turn your head to eat loofah, fine no residue sweet and juicy, it turned out to be bamboo loofah willing to do the matching, wonderful! Four xi cherry blossom green group meat pine salted egg yolk and other different fillings, so that eating green group has the fun of opening a blind box. Shrimp seed Yangchun noodles must have this bowl of Yangchun noodles to end every time, it is perfect! ​#Food Xunweihui #Romantic dating restaurant #Local food to eat #Fireworks in March to Yangzhou #Ctrip Food Forest

扬州好，斜日照城楼。慢火煨得汤味美，巧拆蟹粉点狮头。寻味客应留。这些诗句，今晚在扬州香格里拉。一碗高邮麻鸭汤冲浪紫菜燕窝，一扫舟车劳顿的疲惫感。私房脆皮牛肉，表皮酥脆，肉质汁水爆满，鲜甜平衡的恰到好处。蜜汁煎荔浦芋头，先蒸再煎，除了食材选择的重要性，更是对火候的控制，酥脆的外壳咬破后，里面芋头在口腔融化，芋头的香甜，和飞哥秘制的酱汁，有种草本水果的回甘。芦蒿清炖黄鱼狮子头，汤清味足。鲜椒秋葵炝虎尾，麻辣咸香。手打年糕烧激浪鱼，激浪鱼是湖鱼，既有刀鱼之鲜，又有河豚之味，肉质细腻，入口即化，飞哥加入了花胶，鱼籽，让鲜上加鲜。最后一碗虾籽阳春面，汤底用虾籽酱油，开水，加入猪油调好后，放入劲道爽滑的面条 相辅相成。汤鲜味美，清谈爽口。淮阳清炒虾仁，手剥虾仁，色泽鲜亮，口感爽滑，用勺子挖一勺，点一点香醋，入口是江南的味道。腌笃鲜，汤浓味足。上好的咸肉，咸排骨，加上青笋，千张，真的是鲜掉眉毛。柴火豆腐肥肠！喜欢肥肠的，给我冲！哈哈哈哈，看着很家常，但是口感惊艳！柴火豆腐豆香卤香，肥肠的油香，吃过那么多肥肠，这个是我心中第一名！不好吃来找我系列，突然好想再吃一次就这个菜，配上扬州炒饭，绝美。

Yangzhou is good, slanting Rizhao City Building. The slow fire makes the soup delicious, and the crab powder is divided into lion&#39;s head. The seeker should stay. These verses are in Shangri-La, Yangzhou tonight. A bowl of Gaoyou hemp duck soup surfing the seaweed bird&#39;s nest, sweeping the fatigue of the boat and car. Private crispy beef, crispy epidermis, succulent juice full, sweet and balanced just right. Honey juice fried taro, steamed and then fried, in addition to the importance of ingredients selection, is more control of the fire, crisp shell bite, the taro inside in the mouth melt, taro sweet, and Fei Ge secret sauce, there is a herb fruit back. The aloe vera is clear and yellow croaker lion head, the soup is clear and delicious. Fresh pepper autumn sunflower is tiger tail, spicy and salty. Hand-made rice cakes burn the waves fish, the waves fish is the lake fish, both the fresh knife fish, and the taste of the puffer fish, the meat is delicate, the entrance is instant, Fei brother added the flower glue, fish seeds, let the fresh. The last bowl of shrimp seed Yangchun noodles, the soup base with shrimp seed soy sauce, boiling water, add lard to adjust, put into the strong smooth noodles complement each other. The soup is delicious and refreshing. Huaiyang fried shrimp, hand peeled shrimp, bright color, smooth taste, dig a spoon, a little balsamic vinegar, the entrance is the taste of Jiangnan. Fresh, strong soup. The good bacon, salted ribs, plus green bamboo shoots, thousands of sheets, really fresh eyebrows. Firewood tofu fat intestines! I like fat intestines, rush me! Hahahaha, it looks very homely, but the taste is amazing! Firewood tofu, bean fragrant, fat intestines, I have eaten so many fat intestines, this is the first place in my heart! It&rsquo;s not good to come to my series, and suddenly I want to eat this dish again, with Yangzhou fried rice, beautiful.

上菜非常快，幸好没有等太久，味道很清爽，一点都不腻，推荐喜欢相似口味的朋友们来！

The food is very fast, fortunately, I didn&#39;t wait too long, the taste is very refreshing, not tired at all, I recommend friends who like similar tastes to come!

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