This year's Beijing winter is particularly cold. Today's snow will be coming, but with the warm heart of Xianggong Yuan Zhenwei master's warm heart and stomach, Cantonese cuisine 🍲, people feel as warm as the warm winter sun! 😍🌟 In December 2023, Xianggong will be displayed in front of food lovers with a new attitude. The new Chinese food executive chef, Master Yuan Zhenwei, led the 🍴, and brought his team to upgrade the Xianggong menu 📃, and presented unique cuisine skills and the clever collision of fresh ingredients, creating exquisite and expensive Cantonese cuisine and seasonal fresh classic dishes. 😋👍 [Xianggong Qingxin Soup]: A variety of ingredients are slow-cooked until thick soup, and the high-quality mushrooms are boiled and boiled to produce nourishing soup. The taste is flexible and elastic, and the aroma is particularly strong. 😋👍 [Old Vegetable Dumpling Sauce Steaming Tiger Spot]: The 30-year-old vegetable Dumpling Sauce made of Chaozhou is blended with the delicious fish meat of the tiger Sauce, and the wonderful taste is imagined. 😋👍 [Fruit wood roast red robe suckling pig with kaluga caviar]: Select 6 pounds of young pigs, apply 10 kinds of sauces and bake with jujube wood. The roasted suckling pig is bright red oil, crispy and delicious, the meat is rich and soft and tender, and the rich taste is intertwined between the lips and teeth, and the fragrance is overflowing. With kaluga caviar, the saltiness of caviar stimulates the aroma of oil, the taste is soft and warm, the taste is salty and fresh, and the flavor is unique. 🐷👍 [Ancient method of oyster rock lobster]: "oyster" cooking method is cooked, the pot is full of gas, and the ingredients are retained. 🦞👍 [Chicken Chicken with Column]: Choose Qingyuan chicken for about 180 days, soak, cool, taste and other processes, chicken skin is bright gold butter, meat is smooth and fresh, the thin layer of oil between the skin, infiltrated the aroma after the bubble, crisp and tender bounce between this piece. 🍗👍 [Rice Soup Kimchi Seedling]: Select seasonal vegetables, cook with rice soup made of Wuchang rice, smooth and rich, fresh taste. 🍚👍 [Crispy Glass Pigeon]: The skin of glass texture is rosy and crispy, the pigeon meat is tender and springy, and each mouth is full of juice and satisfaction. 🐦👍 [Hexiang Luohan Rice]: It contains more than 10 kinds of ingredients and has a rich taste. The crystal clear rice absorbs the salty aroma of the fragrant chicken soup, and there is a lotus leaf fragrance that can't linger, which is a classic. 🍛👍 [Yangzhi Manna with Bird's Nest Egg Chop]: Choose Australian mango, the meat is tender and mellow, with sweet and sour grapefruit and soft Q-pop Similo, bright color and strong fragrance. Bird's Nest Egg Chop is a traditional Hong Kong-style pastry, with soft fennel and smooth filling. The bird's nest is boiled in rock sugar water in advance, fished out and added to the egg tart. Use Hong Kong-style classic desserts to draw a complete end to this meal. 🍮 In this cold winter, come to Xianggong to taste the expensive Cantonese cuisine of Master Yuan Zhenwei! Not only can it warm your stomach, but also your heart! ❤️ Restaurant: Shangri-La Hotel Address: 2nd Floor, Shangri-La Jingge, Beijing, 29 Zizhuyuan Road