In Shanghai, the most worth looking forward to, in addition to the wide variety of exhibitions, it should be Michelin restaurants to eat one by one. Tonight we are coming to Ming Pavilion, on the basement level of the Langham Group Hotel. The menu cover introduced that the current chef is Qian Xuan, although it is Sunday, when we arrive at 19:35, there is only one table of guests. The appetizer is a small bergamot, a small dish per person, and the children are no exception. Sour and sweet. The first is wild vegetable pomegranate fruit, usually not order this dish, because most of the tofu skin is used in thousands of skins, which are symbolically sandwiched with carrots and vegetables, or the tofu bag in the unidentified inside like Guandong. The delicious tofu bag is in Nanjing's Shenghe Mansion Suspension Pavilion Chinese Restaurant. The size is half of Ming Pavilion. The most special dish in Ming Pavilion is to let the chassis of tofu skin be dipped in cucumber juice, like a gymnast who has just come out of the water. The second course is black pork roast, thickly cut, similar to the street stalls in Hong Kong, nothing special. The third is bitter melon abalone. The fresh abalone is soft and tender. Although bitter melon is bitter, it does not cover the salty freshness of abalone. The fourth double-flavored steamed tape. The cucumber under the tape embellished with garlic mud, and the bitter melon under the tape embellished with cardamom. The most popular table is the fifth, red wine flame black pork, on the table, burning the round table rotates three times, almost two minutes, the flame burning process, watching the pork slices are roasted oil, accompanied by the chicken stew fungus apricot mushrooms, gradually sucking the oil, waiting until the flame is extinguished, The gravy and the juice of the mushrooms are simmered in the mouth. The staple food is Worobe Bamboo Silk Chicken Fried Rice. The name of the dish is "worobe Bamboo Silk". I don't know what it means. The fried rice uses black chicken, asparagus, and wolfberry. It is relatively light. The XO sauce on the table is just right. The whole is dry and the protein particles are clear. If you don't want to add sauce, the same price of black pepper and beef fried rice should be more moist. When eating staple food, the waiter asked a flower glue chicken silk stew, which is the prize dish of Mingge, and it seems to be added with lemon grass. After the soup was served, the children looked at the desserts designated by the menu and the dates were mud and coconut cakes. There were four in total, two of which were fresh mangoes and two were dates. After the checkout, go out and pass a row of sunflowers. The waiter introduced that this row of flowers is changed every Monday according to the season. It was already 9 pm after eating, and I went to the first outlet for a walk. Only Starbucks, Aunt Ann, KFC were open. The Tommy store was snoring and not allowed to enter.

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