It is best to make an appointment when you go, otherwise you need to wait, the service is first-class, and the whole process provides quality service according to the needs of customers. The beef grains in Handan are mainly recommended, and the outside is tender and tender with pepper and garlic. The simmering silk is sweet and fresh. When serving, the hot oil is poured with the fragrance. It is recommended to serve some rice. The smoked fish is freshly fried, very crisp and no thorns. The combination of leek winter stew is eaten for the first time, and the lightness mainly reflects the taste of the ingredients themselves. Crab powder tofu is very fresh, if it is the autumn crab fat season, it is estimated to be better to eat, very good local dishes. Recommended.

Trip Gourmet Awards 2023

Shanghai Cuisine

This restaurant focuses on American cuisine, and the decoration style is also very American! The ferns and fries burgers and so on are very delicious! There is a chef who is very handsome and very stylish! This is an American Western restaurant, serving a variety of large-sized food, fish, chips, full-day breakfast, burdock, etc., full of weight, Meidao is also very good, you can try.

Trip Gourmet Awards

The new meal on the third floor of Sanlitun Zhaolong Hotel 㺽 Elegant service and intimate service by the Taiwanese chef Jason team to add a rainbow package to Beijing&#39;s food value for money. The exquisiteness seen by the eyes and the strong dishes smelled by the nose is worth the special taste. Tasteful new cuisine ～

Top 48 Fine Dining 

Every food is cooked with heart, my tongue can feel; warm words professional service, my body can feel; comfortable environment fragrance air, my soul can feel, a people to stay in the cattle workshop.

The light and shadow mottled on the transparent roof is very artistic, I like this environment very much, the foreign atmosphere and elegance coexist. From some recommendations in the menu, I really can&#39;t understand the uniqueness of Jiangsu and Zhejiang cuisine. For example, I booked roast duck in advance. It seems that it does not match Jiangsu and Zhejiang cuisine. Later, there was a netizen who liked me and I also liked the boiling shellfish. Isn&#39;t this Sichuan cuisine&#39;s insight? Abalone braised pork and lion head can be counted, a little difficult to distinguish after a meal. Black truffle aromatherapy tofu has its own characteristics, but boiling fish makes me especially love, and the clear (oil clear) spicy taste is full, which is precious.

🌿 Environment: Sanlitun Tongying Center 6️⃣ Building has a strong sense of privacy in front of the L-shaped plate, and there are only 10 seats in total. Service: The chef comes to the master to operate it personally. The voice of the deputy chef is a good middle bass, introducing the ramparts, and carefully reminding the way and timing of each dish. The impression of tempura I met before was that it was a thick pile of noodles with oil and paste, basically I couldn&#39;t eat anything, let alone distinguish the good and bad ingredients. This time I learned that the tempura I had eaten before belonged to the Kansai school, this time I ate the Kandong school, pay attention to the selection of ingredients, and retain the original taste of the food. My &quot;squid tempura&quot; fried tail is warped, so beautiful, happy ❤ I especially like various vegetables and fruits tempura &quot;aloe tempura&quot; &quot;eggplant tempura&quot; &quot;yamayao tempura&quot; &quot;autumn tempura&quot; &quot;clear king grape&quot; each is just wrapped in a thin layer, There is almost no extra oil, especially the outer skin of the &quot;Qingwang Grape&quot; is hot, and the pulp inside is still cool, too characteristic 👍🏻

Beijing Michelin-star vegetarian food, Lanzhai, is actually to verify the conclusion of all Michelin-star vegetarian restaurants in the country, and there is a comparison after eating all of them. The experience of this house is quite good, many things with experience, more edible than Shanhe and Yi, at least the taste is no longer pure metaphysics, the best in the mind is Shanghai. #Those wonderful vegetarian food Beijing&middot;China

去的时候最好预约，否则需要等位，服务一流，全程根据顾客的需求提供优质服务。沪市牛肉粒重点推荐，外焦里嫩配上胡椒和蒜香很惊艳的口感。响油鳝丝，甜鲜口，上菜的时候热油浇上香味四溢，建议配点米饭。本帮熏鱼是现炸的，很酥脆且没有刺。荠菜冬笋的组合第一次吃，清淡为主主要体现食材本身味道。蟹粉豆腐很鲜，如果是秋季蟹肥季节估计更好吃，很好的本帮菜。值得推荐。

上海人爱上海菜，很多好吃的，这家店地理位置很好，服务员也很热心，味道很正宗，上海三鲜汤也很好吃，肉用的很好，还有不是很重口，喜欢。

Shanghai people love Shanghai cuisine, many delicious, this store is in a good location, the waiter is also very enthusiastic, the taste is very authentic, Shanghai Sanxian soup is also very delicious, the meat is very good, and it is not very heavy, like.

就餐环境很不错，很温馨。服务很周到，态度很友善。菜品质量很好，值得再来！【口味】不咸不淡，口味取中，谁请我再吃一次？~嘿嘿！

The dining environment is very good and very warm. The service is very thoughtful and the attitude is very friendly. The quality of the dishes is very good and it is worth coming again! [Taste] Not salty or light, the taste is in the middle, who invited me to eat again? ~hehe!

屋里厢是一家很有名的上海菜馆，必须来打卡的，他家可是米其林二星🌟，不论是味道还是造型还是环境都是超级的好超级的赞呀。最喜欢他们家的调调，还是很不错的地方呀。

The house is a very famous Shanghai restaurant. You must come to check in. His house is a Michelin two-star 🌟. Whether it is taste, shape or environment, it is super good. I like the tone of their home the most, it is still a very good place.

想了好久的屋里厢，终于找到机会去吃了，可能期待值有点高，也可能因为众多荣誉加身，让人难免提高了标准，整体体验还是略失望的。用餐空间略拥挤，隔壁桌对菜的评价和想加什么菜我听得一清二楚，想要浪漫的私密空间的话，就不建议选择。红烧肉有两款，一款有鲍鱼的，价格大概将近500，另一款是目鱼和咸鸭蛋搭配的，大概二百多的价格，不过这一款底下是配大米饭的，上桌之后，店员帮忙拌匀。这红烧肉+咸蛋黄+大米饭，真的yyds超好吃，里面的目鱼口感有韧劲，这一道味道是过关的。蟹粉豆腐里面的蟹粉还是不少的，吃的时候小心，难免也有小的蟹壳，豆腐都是比较&ldquo;规矩&rdquo;的方方正正，口感要是更嫩些就更爱了。本帮熏鱼，它虽然算个凉菜，但是它是热的，所以上菜可能也要稍微多等一会儿，这一点建议在点菜的时候服务员提醒一下。葱油拌面中规中矩，味道偏淡些。蟹粉大汤包不推荐，很一般，荔浦芋泥做成比较细腻的口感，加了奶，口感里粉感比较重，芋泥香比较淡，比较追求芋头香气的，就不推荐点了。整体感受，食材可以的，个别菜品味道可圈可点。不过从上菜节奏、服务细致度等方面，还有很大提升空间，你毕竟这么多名头，是不是稍微对自己提高点要求？

After thinking about the room for a long time, I finally found the opportunity to eat. It may be a bit high in expectations, or because of the many honors, it is inevitable that people will improve the standard, and the overall experience is still slightly disappointing. The dining space is slightly crowded. I can hear the evaluation of the dishes at the table next door and what dishes I want to add. If you want a romantic private space, it is not recommended to choose. There are two braised pork, one with abalone, the price is about 500, the other is flounder and salted duck eggs, about 200 prices, but this one is with rice under, after the table, the clerk helps to mix well. This braised pork + salted egg yolk + rice, really yyds is super delicious, the flounder inside has a tough taste, this taste is pass the customs. The crab powder in the crab powder is still a lot, when eating carefully, it is inevitable that there are small crab shells, tofu is more &quot;rules&quot; square, if the taste is more tender, it will love more. This help smoked fish, although it is a cold dish, but it is hot, so the serving may have to wait a little longer. This is recommended to remind the waiter when ordering. The scallion noodles are quite satisfactory and taste lighter. Crab powder soup bag is not recommended, very general, Lipu taro mud made into a more delicate taste, added milk, the taste of the powder is heavier, the taro mud is relatively light, more pursuit of taro aroma, it is not recommended. The overall feeling, the ingredients are OK, the taste of individual dishes is remarkable. However, from the rhythm of serving, the service meticulousness, etc., there is still a lot of room for improvement. After all, you have so many famous people, are you slightly more demanding of yourself?

溫一壺秋香 留半日時光 提前預約的屋裡廂上海菜館慕名而來 對餐廳而言 針對上海菜的細品還需斟酌 其他菜品都不錯 唯一失望的是嚮油鱔糊 去骨鱔絲沒一點脆滑感 口感綿密甚似煮過頭了 據侍應生說選用的是四川本土的鱔魚 口感略差很多 但上海菜的嚮油鱔糊真的是我吃過唯一過口不忘的菜品但今天體驗感略差 希望店家今後能有所提升 順便提升一下生日面的品質 有點過於一般化了 和提督三里屯店相比真是看不出有米其林餐廳的星級標準

Wen a pot of autumn fragrance and left for half a day. The room in the room reserved in advance came to the Shanghai restaurant. For the restaurant, the fine products of Shanghai cuisine need to be considered. Other dishes are good. The only disappointment is that the paste is not crispy and slippery. The taste is dense and it is like overcooked. The student said that the selection of Sichuan native salmon tastes a lot worse, but the oily paste of Shanghai cuisine is really the only dish I have ever eaten, but the experience is slightly worse today. I hope the store can improve it in the future. By the way, the quality of the birthday noodles is a bit too general. Compared with the Admiral Sanlitun store, I really can&#39;t see the star standard of Michelin restaurants.

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