Beijing Jiali Hotel Haitiange - Kongfu cuisine can be tasted before the 18th. There are performances and activities before the 12th of the hotel lobby to promote Chinese traditional culture, which is super meaningful. Master Liu, chef of Shangri-La Hotel, is a master of the National Intangible Cultural Heritage, the descendant of Kongfu cuisine, Master Peng Wenxuan, who sits in the sea and sky at this event. Kongfu three sets of soup - choose old chicken, old duck and pig elbow three times repeatedly to hang, show the cooking of Kongfu cuisine, the soup is sweet and mellow. Kongfu sauce-flavored jar meat-choose the fine five-flower meat, to qufu local Kongfu house wine, flower carving wine, ice candy plus insects flowers, dried snow cabbage, after four hours of slow cooked, matched with a small garlic head, a piece of meat just put in, eating too cool, fat not greasy, lips and teeth to leave incense. Lubi Books - Eight head of Ming Shrimp tail, 15 years of flower carving wine, will cut into fine noodles of skin wrapped shrimp meat, golden crisp, shrimp meat tight bullet slip. "Have friends from afar, not happy" come to punch, sea and sky fire, must be in advance ah [color] [color] [color]
Always enjoyed the restaurant in the hotel, the chefs there are so many innovations in both high level and Chinese and Western style, especially the dessert cakes in the hotel, always feel like you can't eat outside
The Carrie Hotel welcomes the new chef, Master Hu Zhaoming, who has been working in Beijing for more than 20 years and won Michelin a star two years ago with a small team in the four seasons of the city's oyster restaurant. Now the glory has returned, bringing ten big meals for the Haitian Pavilion. First tasted three of the extraordinary, taste feast. Black porridge bamboo silk chicken, accumulative eight hours, such as coffee, but sweet and mellow. Pepper juice and Boston lobster, full of shrimp meat and special sauce, taste not greasy, tender to the benefits. Rando black fungus fried ribbon, the entrance is almost round and slimy small cake, silky ribbon and fragrant black truffle, with a summer breeze special cocktail, good for holiday seaside Sentiment style.
Hong Kong-style Cantonese restaurant chain brand, positioning high-end, good environment, excellent food production, authentic taste.
Tastes good and will go again.
Very good restaurant in a 5 star hotel
The best roast duck in Beijing is actually oily, crisp and fat, the sauce is very authentic, the flavor of maple is more strong, the price/performance ratio of duck can be other dishes, the taste is general, there is no outstanding.
The typical high-end hotel in the high-end restaurant, the food is not delicate, the taste is not to doubt, the environment is beautiful and elegant, the service is warm and thoughtful, definitely worth the money.