The restaurant environment is very good, very clean and tidy, the food is not only beautiful, but the important thing is that the taste is very good and the color is good. The practice retains the original taste of the ingredients, fresh and refreshing. And there are many choices of dishes, the price is not high, suitable for taking the family together.

Trip Gourmet Awards 2023

Li Palace Chinese Restaurant

It is a Southeast Asian restaurant with good business. The location of the terrace must be booked in advance, otherwise it will definitely not be able to sit. I personally like the location of this terrace very much. It is very comfortable. It is really delicious to eat. It is superb!

Trip Gourmet Awards

This restaurant in the Dragon Dream Hotel has Cantonese cuisine and local dishes. The products are very good and can be authentic Cantonese cuisine. Among them, the stewed chicken, Macau roast meat, braised pigeons, steamed grouper and Shunde dismantling fish soup are representatives of Cantonese cuisine. The environment is good and the service is very good.

The master&#39;s craftsmanship is super praise, and the sushi taste is very unique.

The shop recommended by my good girlfriend, had a meal with her at noon on a Sunday that needed work. I didn&#39;t know there was such a restaurant in Changning District without her leading the way. I never came to this corner. The store is small, but it feels spacious and bright when you walk in, because it uses the mirror to expand the restaurant&#39;s sense of space. I didn&#39;t participate in the ordering process, and my girlfriends cooked the door and cooked the road. She highly recommended the salmon tower, I ate for the first time and was impressed. There is also a very fairy goldfish, which is actually like Xue Meiniang. At noon in winter, the sun beats the window seat beautifully. Quiet and well!

To eat|Signboard Ridge Meat^The first three quarters of the beach ranking are also &quot;long hair dining&quot;~[Taste]|Classic old three ^Includes|Signboard Ridge Meat^,|Delicious Chicken Heart^ and|Delicious Chicken Cook^, all delicious~|Signboard Ridge Meat^Each piece of meat is very large, The entrance is very satisfying~|Delicious chicken heart^ and|Delicious chicken~^Quality is also very good, delicious~

The last time I came to senso, I was surprised to find that senso has been upgraded and remodeled. It is so beautiful, especially the starry sky glass room. I love it! ! ! Recently, Christmas, the layout is super warm, there are Christmas New Year specials, the service is as good as ever, the waiter can still remember my name, the Italian chef 👨🏻&zwj;🍳 can still give us a lot of surprises! Awesome!

餐厅环境很好，非常干净整洁，食物不仅外形美观，重要的是味道非常棒，色味俱佳。做法保留了食材原有的味道，清新爽口。而且菜品选择非常多，价格也不高，适合带着家人一起去。

丽宫中餐厅，冰镇梅汁小龙虾，个个饱满大个，很干净，吃起来鲜甜冰凉；大汤煮带鱼，奶白的汤底，有咸菜，鲜笋，鲜美无比；总体觉得很不错。

Ligong Chinese Restaurant, iced plum juice crayfish, all full, very clean, delicious and sweet; big soup boiled with fish, milky soup base, pickles, fresh bamboo shoots, delicious; overall I feel very good.

丽宫中餐厅，餐厅的位于兴国路七十八号兴国宾馆的四楼，靠近华山路，地段非常优越，主打老本帮菜，红烧肉是这家餐厅的一绝。鸡汤也是特别浓郁。

Ligong Chinese Restaurant, the restaurant is located on the fourth floor of Xingguo Hotel, No. 78 Xingguo Road, close to Huashan Road, the location is very superior, mainly the old local dishes, braised pork is a must in this restaurant. Chicken soup is also particularly rich.

#餐厅春季菜集锦# 樱花烂漫的春天，一场&ldquo;吴江宴&bull;春&rdquo;带着苏州的气息来到了上海兴国宾馆揭开帷幕。上海兴国宾馆与苏州吴江宾馆的餐饮高级顾问都是苏帮菜烹饪大师徐鹤峰。这次两家四手联弹，徐大师依然忙前忙后，指导着已经都独当一面的徒孙们。我们又趁着这个机会学习了解一些做菜的门道。徐大师擅长食材烹饪方式的多样性，举一反三在他这里会变成无穷的变化，列如湖鳗就有很多做法，用糟油来烹饪冷吃，肥糯口感的鳗鱼和清爽的糟香都是打开味蕾最佳方式。春天的河蚌最肥美，吃多了和蔬菜一起炒，你有吃过咖喱口味的吗？曾经在吴江宾馆吃过一道老菜用鸡肉敲打成皮的馄饨，这次是用鱼肉敲打成皮，包入刀鱼馅，火曈鸡炖的连汤都鲜美。芦蒿河豚丝也可以是凉菜、塘鳢鱼的脸颊肉也可以拌香椿、这个季节不可错过的鳜鱼可以用烟熏。苏帮菜里凉菜的考究那是其它菜系都无法逾越的。开餐前的茶歇里苏州人通常用各色蜜饯和糕点，这次用了盐卤明前螺蛳和油氽茨菰，酱腰果，奶油花生米、乌米糕、枣泥酥。问到大师螺蛳是苏州传统操作吗？大师瞪大了眼表示没有传统说法，每家每户都不一样，一切皆可以。食材的选择与烹饪方式可以无穷变化，但是技法是老祖宗智慧的传承不可变。发酵过的茨菰片才会鼓起，口感松脆。看盘讲究刀工，色彩搭配，吴江一品煲里品种不下十几种，荠菜丸子用少量虾胶凝结，轻戳即散开，混合在清高汤中，又是一碗鲜汤。龙穿凤翼扣裙边应该是结合了苏帮菜&ldquo;炖焖煨捂&rdquo;的几大特点，又是一道繁琐菜。白子佛跳墙有着苏州人的优雅与清淡，浓郁的鲍汁显得极为清透，福建人肯定没想到苏州的佛跳墙里河豚也是一味鲜物。腌制过的樱花和滑溜的塘鳢鱼片，粉嫩且洁白，创作这道出品的人心里一定住着一位小公主。苏州的樱桃肉在这里又被变化成樱桃狮子头，duangduang的猪皮下酿了一只小狮子头，与时俱进的创作灵感是现代人不需要那么多油脂的摄入。用樱桃酱，樱桃酒更贴合它的名字了。鲥鱼拆骨卷起油淋，搭配的金钱鸡忘了问是何用意，好吃就可以了。红豆冰肉酒酿饼、糟油金花菜饺子传统文化下依然深受老百姓喜爱。昨晚大厨们给来宾互动了一道开盲盒，三款不一样的主食，看来宾会开出怎样的惊喜。后续就是吴江宴的部分菜会结合兴国宾馆的菜一起在兴国宾馆预约售卖。喜欢的朋友们可以去吴江宾馆品尝，也可去兴国宾馆尝鲜。

#Restaurant Spring Cuisine Collection# Sakura Spring, a &quot;Wujiang Banquet &bull; Spring&quot; came to Shanghai Xingguo Hotel to unveil the curtain. The senior dining advisors of Shanghai Xingguo Hotel and Suzhou Wujiang Hotel are Xu Hefeng, a master cook of Subang cuisine. This time, the two four-handed joint bombs, Master Xu is still busy, guiding the students who are already alone. We took this opportunity to learn about some cooking doorways. Master Xu is good at the variety of ingredients cooking methods, and he will become infinite changes here. There are many practices such as lake lizards, cooking cold food with bad oil, fatty salmon and refreshing bad aroma are the best way to open the taste buds. The spring river is the most fat, eat more and fried with vegetables, have you ever eaten curry taste? I once ate an old dish in Wujiang Hotel with chicken beating into skin, this time with fish meat beating into skin, wrapped in knife fish filling, hot chicken stew even soup is delicious. The asparagus puffer fish silk can also be cold dishes, the cheek meat of pond salmon can also be mixed with aromatherapy, this season can not be missed salmon can be smoked. The taste of the cold dishes in the Subang cuisine is insurmountable in other cuisines. Suzhou people usually use various honey dumplings and pastries before the meal. This time they use salted pre-snails and oily snails, cashew nuts, cream peanuts, umami cakes, and dates. Is the master snails a traditional operation in Suzhou? The master stared at the expression that there is no traditional saying, every household is different, everything is OK. The choice of ingredients and cooking methods can change infinitely, but the technique is immutable from the wisdom of the ancestors. Fermented zanzi pieces will bulge and taste crispy. Watch the plate pay attention to knife work, color matching, Wujiang Yipinli variety no less than a dozen, leek balls with a small amount of shrimp glue condensed, lightly poked will spread, mixed in Qinggao soup, and a bowl of fresh soup. Long wearing Fengyi button skirt should be combined with the Subang cuisine &quot;sku&quot; several characteristics, but also a cumbersome dish. The white Buddha jumping wall has the elegance and lightness of Suzhou people, the rich abalone juice is extremely clear, Fujian people certainly did not expect Suzhou Buddha jumping wall in the river dolphin is also a fresh thing. The cherry blossoms and slippery pond salmon fillets, pink and white, must live in the heart of the person who created this product. Suzhou cherry meat is changed here into a cherry lion head, duang duang pig skin brewed a small lion head, the inspiration to keep pace with the times is that modern people do not need so much fat intake. With cherry sauce, cherry wine is more appropriate to its name. The carp bone is removed and rolled up the oil, and the money chicken is matched. It is delicious. Red bean ice meat wine brewing cake, bad oil gold cauliflower dumplings are still loved by the people under the traditional culture. Last night, the chefs interacted with the guests with a blind box, three different staple foods, it seems that the guests will be surprised. The follow-up is that some dishes of Wujiang Banquet will be reserved for sale at Xingguo Hotel together with the dishes of Xingguo Hotel. Friends who like it can go to Wujiang Hotel to taste, or go to Xingguo Hotel to taste fresh.

90年代的上海，澹雅胜繁华，苏帮菜是精细上海味道里带着白月光的缎子。司马迁在《史记&middot;货殖列传》中称作有&ldquo;三江五湖之利&rdquo;的苏州，波光粼粼。老克勒家里招待重要客人，太太或家厨做一手好苏帮菜，那是不得了的事。金银蹄这种我一听就后退两步的菜，今天在兴国宾馆吃到真的金银生辉的版本，翅爽汤润。肉蘸点后厨熬的虾籽酱油（加了洋河大曲），一口鸡汤，不止是香，我两三口就吃干喝净。锅贴塘鳢鱼的&ldquo;底盘&rdquo;是网油，&ldquo;衣裳&rdquo;里可见鱼肉缝，半透，吃起来性感得出尘。母油船鸭是&ldquo;观音头&rdquo;的浇头，有当年三伏秋油的劲道，把蹄子肉香从鸭子丝里逼出来，妖娆。腌鲜狮子头，&ldquo;鲜&rdquo;与&ldquo;酵&rdquo;合二味为一，松而有牙感。不过这只是主厨一年十二种狮子头之一。有厨师四季出四款狮子头就算了，我心想兴国宾馆厉害，是按星座做的&hellip;听黄欣总讲门道，我像听繁花里的老法师点拨迷津，还加各种食材与调料的段子。菜做得好有道理，吃得好也有道理。

In the 1990s, Shanghai, Yu Yasheng was prosperous, and Su Bang cuisine was a fine Shanghai flavor with white moonlight. Sima Qian in &quot;Shi Ji&middot;Huozhi Liechu&quot; called Suzhou, which has &quot;the benefits of three rivers and five lakes&quot;, sparkling. Old Keller&#39;s house entertains important guests, wife or kitchen to make a good Su help dish, that is a wonderful thing. Gold and silver hoofs, this kind of dish that I took two steps back at a hearing, today I ate a real version of gold and silver at Xingguo Hotel, and the wings were cool and soup. After the meat is stewed, the shrimp seed soy sauce (add Yanghe Daqu), a chicken soup, not only fragrant, I eat two or three mouths. The &quot;chassis&quot; of pot sticker pond carp is net oil, and the fish can be seen in the &quot;clothes&quot;, which is half-transparent. It is sexy to eat. The mother oil tanker duck is the topping of the &quot;Guanyintou&quot;, with the strong way of the three-volt autumn oil, forcing the hooves of meat from the duck silk, demon. The fresh lion head, &quot;fresh&quot; and &quot;leaved&quot; combine the two flavors, loose and toothy. But this is only one of the chef&#39;s twelve lion heads a year. Even if there are chefs who have four lion heads in four seasons, I think Xingguo Hotel is great, it is made according to the constellation... Listening to Huang Xin&#39;s general doorway, I like listening to the old magician in the flowers to order Mijin, and adding various ingredients and seasonings. The dishes are well done and it makes sense to eat well.

一席开年学习饭，在兴国丽宫餐厅吃的通透且畅快淋漓。​一锅一品金银蹄上次就有叙过，是我最爱的老味道，复合的鲜味在口腔中迟迟不会散去。今天天热，几口下去，湿了背。​母油船鸭里的猪爪要提前腌制 这样就不会被异味扫了兴趣。​蟹鲃再吃几次也就要改头换面了，因为蟹要下市了。​今天学习品尝到一道老菜，也是第一次吃到，锅贴塘鳢鱼，有创新有守旧。塘鳢鱼开片包入虾胶，垫上香菇片用网油卷起干煎，最后的一层蕾丝底。鱼肉有弹性，点缀了醋粒增加口感多了层风味。兴国宾馆做的狮子头说是有12种​制作方式，腌鲜狮子头就是这个冬季的出品。用咸肉和鲜肉混合，最后狮子头在口腔中呈现两种口感，咸肉轻轻散开的同时鲜肉就在口中化开。要不是金银蹄已经抢了先机，这个狮子头也绝对是优等生。家烧双色青是奶白菜和本地青的结合，色彩上的双拼很有趣。最后一锅焗元鱼饭，拆骨红烧，拌饭也是极好的

A dinner for the opening year, I ate in the Xingguo Ligong restaurant and ate it transparently and happily. ​ One pot and one product of gold and silver hoofs was mentioned last time. It was my favorite old taste. The compound fresh taste will not dissipate in the mouth. It&#39;s hot today, a few mouths go down, and my back is wet. ​ The pig&#39;s paws in the mother oil tanker duck must be pickled in advance so that they will not be interested in the smell. ​ The crab clam will be changed a few times, because the crab is going to go to the market. ​ Today I learned to taste an old dish, and it was the first time I ate it. The pot stickers pond carp are innovative and old-fashioned. Tangyu fish is opened and wrapped in shrimp glue, and the mushroom slices are cushioned with mesh oil to roll up and fried, and the last layer of lace is bottomed. The fish is elastic, and the vinegar grains are embellished to increase the taste and have more flavor. The lion head made by Xingguo Hotel said that there are 12 kinds of production methods. The fresh lion head is the product of this winter. Mix with bacon and fresh meat, and finally the lion&#39;s head presents two flavors in the mouth. The bacon is gently scattered while the fresh meat is in the mouth. If it weren&#39;t for the gold and silver hoofs, this lion&#39;s head would definitely be excellent. Home-burned double-colored green is a combination of milk cabbage and local green, and the color double is very interesting. The last pot of Yuanyu rice, bone-breaking braised, bibimbap is also excellent

GY主理亲自上阵，中餐大咖人物，享受GWY津贴，吃一顿他做的晚宴要多少钱？地点还是在神秘富贵的兴国宾馆一号楼。他亲自准备了9道美食，道道都是媲美GY的顶配盛筵。一百年前，这里曾经是太古洋行大班的私宅，建筑采用新古典主义，帕拉第奥式风格，原名Hazelwood，花园洋房届的天花板。走在宽大的露台上，在塔司干双壁柱遮挡的虚实光影之间，感受当年那些搅动历史的政客显贵在这百年豪宅里的风云故事。 回到一楼餐厅，曾主理过多次国宴，为各国呈现博大精深中餐美食文化的黄总已经在为我们准备今晚的首道美食。一品金银蹄膀，醉蹄尖配火腿煨。一红一白，双蹄同炖，金华火腿、蹄膀，放入兴国三号砂锅，加入老鸡一同炖煮5小时，这里分别使用了2只老鸡，一只入汤化作春泥更护花。红楼梦中对这道一手火功菜也极尽描述。皮肉软烂、肥而不腻、口感酥烂。 秋末初冬，正是膏蟹肥美之时，大明虾雕刻成牡丹花状烧制后淋上特制糟卤，再与大闸蟹的蟹黄与蟹膏熬制出蟹油融合，河鲜海鲜，鲜得益彰。母油船鸭，船菜代表，黄皮鸭加入黑毛猪中段的蹄爪，放入特大号砂锅炖煮，用苏州三伏天晒制到秋天的优质酱油母油调味。京葱酥炸之后，撒于汤中，炖煮十几分钟出锅。贴心的黄总还在母油船鸭中撒上了一圈鸡蛋面，亲自为我们每人盛上一碗秋膘夜宵，我先吃为敬。 太湖特有的鲃鱼肉质丰腴，与蟹膏、蟹黄一起炒制，再加入牛油果增加口感，混合奶香，以鱼籽醋点缀，丝丝缕缕间体现了苏菜的精致与丰润。看这阵仗，还有计时器，你知道下一道是什么菜吗？在小姐姐的提点下，我把和牛放到加热的玫瑰盐上，通过计时器，及时翻转和牛，开始煎牛排了。8斤一条的山涧鳗，看看它中段的横截面，就只可以感知它宛若碗口般粗细的周身，简直可以媲美蟒蛇，与与独头蒜一起红焖，入口胶质粘牙，是冬令进补补气养血的不二之选。 秋天的甲鱼肥美滋补，这碗香焗元鱼饭米粒被浓郁粘稠的酱汁包裹，独特之处加入糯米蒸熟后阴干而成阴米，从功效上来说补血益气，从层次上来说，增加脆爽口感，大师的功力，精于细微之处，成于细节之中。 这道奶油栗子露是由国宴甜品栗子露改良而来，秋天的板栗软糯可口，入口如丝般顺滑，深秋的魔都来上一碗，心里都是暖暖的。#好吃 #一起去探店 #全球不能错过的美食 #上海探店推荐 #吃货在路上

GY manager personally went to the battle, Chinese food big coffee characters, enjoy GWY allowance, how much does it cost to eat a dinner he made? The location is still in the mysterious and rich Xingguo Hotel Building 1. He personally prepared 9 dishes, all of which are comparable to GY&#39;s top with Shengxuan. A hundred years ago, it was a private house of the Taikoo Foreign Bank, and the building adopts neoclassical, Paladio style, formerly known as Hazelwood, and the ceiling of the garden bungalow. Walking on the large terrace, between the virtual light and shadows blocked by the towers and double pillars, feel the story of the politicians who stirred history in this century-old mansion. Back to the restaurant on the first floor, he has hosted many state banquets, and Huang, who presents the rich and profound Chinese food culture for various countries, has already prepared our first food tonight. A product of gold and silver hoofs, drunk hoof tip with ham. One red and one white, two hoofs, Jinhua ham, hoof arms, put into Xingguo No. 3 casserole, add the old chicken to cook for 5 hours, here are used 2 old chickens, one into the soup into spring mud to protect the flowers. The red building dream also describes this first-hand fire dish. The skin is soft, fat but not greasy, and the taste is rotten. In late autumn and early winter, it is when the cream crab is fat. The shrimps are carved into peony flowers and burned with special halogens. Then they are fusiond with crab yellow and crab paste to make crab oil. The fresh seafood of the river is very fresh. Mother oil boat duck, boat vegetable representative, yellow skin duck add black hair pig mid-section of hoof paws, put in a king casserole stew, with Suzhou three volts of the day to autumn high-quality soy sauce mother oil seasoned. After the Beijing onion is fried, sprinkle in the soup and cook for ten minutes. Intimate Huang always sprinkled a circle of egg noodles in the mother oil tanker duck, personally served a bowl of autumn yuxi supper for each of us, I eat first as a respect. Taihu&#39;s unique carp meat is rich and rich, fried with crab paste, crab yellow, and then add avocado to increase the taste, mixed milk fragrance, embellished with fish seed vinegar, the strands reflect the exquisiteness and richness of Su cuisine. Look at this battle, there is also a timer, do you know what the next dish is? At Miss Sister&#39;s point, I put the cow on the heated rose salt, through the timer, flip the cow in time, and start frying the steak. 8 pounds of a hawthorn, look at the cross section of its middle section, you can only perceive it like a bowl of mouth thick and thin body, can simply be beautiful python, with the red oyster with the single head garlic, the entrance glittery teeth, is the winter tonic tonic gas to nourish blood. Autumn turtle fat tonic, this bowl of aromatic Yuanyu rice rice rice is wrapped in a rich and sticky sauce, uniquely added glutinous rice steamed and dried into Yin rice, from the effect of blood and gas, from the level, increase the crispness and refreshing taste, master&#39;s power, fine in nuance, In the details. This cream chestnut dew is improved by the state banquet dessert chestnut dew. The autumn chestnut is soft and delicious, the entrance is silky and smooth, and the magic city of late autumn comes to a bowl, and the heart is warm. #Delicious #Go to the store #Food that can&#39;t be missed globally #Shanghai Search Store Recommended #Food on the road

既然住在了兴国，自然得尝尝四楼的中餐厅，预订房间的同时就预约了座，连点菜也一并交给了餐厅帮忙配制，事实证明我是太有先见之明了，今晚所经的每一个环节都几近完美，一向挑剔的我，盯着细枝末节，总想鸡蛋里挑些骨头，竟就是没给任何机会，哈哈哈哈，就只剩一个&ldquo;服&rdquo;字。清炖的屯鸟汤明明不见任何的清汤，只顶着一层薄薄的浅金油花，飘过几叶青绿的葱花，那口清冽的汤实在是鲜，屯鸟肉质比鸡比鸭嫩，却比鸽肉厚实，我是连喝两碗；椒香湖虾皇果然是虾皇，比时下流行的太湖1号感觉还要大上一个SIZE，满眼的大红袍红花椒油淋，虾头里的虾黄还是流心，厚厚的虾肉才刚断生，满口的弹嫩；八宝糯米甲鱼配泉水子洋菜迷你八宝葫芦鸭的衍生升级版，顶上了大片肥厚的甲鱼裙边，却将八宝的所有裸露在了糯米里，吮吸了所有精华的糯米，黏得滑，油得润，糯得香，弹得韧，好吃到飞起来，清口的子洋菜带着一丝清苦，解腻一绝；葱油翘壳鱼这条鱼到底有多大呀，只鱼腩一段半瓣就又宽又厚，目测起码6斤以上，没有开花刀，可每一口蒜瓣肉都是同样刚刚好的嫩滑细柔，浓郁的葱油香不过分的咸口却依然述说着鱼之极鲜；还有韩式迷你小石锅垫满鹅卵石桑拿着的灼和牛，就一口清清爽爽的稻庭冷面，一口温热雪燕清甜里的糯糯鸡头米，就连嫩豆苗都肥嫩得吃不够&hellip;&hellip;撑得滚圆的我，一个电话打去咨询健生房的方位。#繁星寻味上海滩 #美食旬味会 #上海美食探店 #周末去哪儿

Since I live in Xingguo, I naturally have to try the Chinese restaurant on the fourth floor. I booked a seat at the same time as booking the room. Even the order was handed over to the restaurant to help prepare it. It turns out that I am too prescient. Every link I have passed tonight is almost perfect, and I have always been picky. Staring at the details, always want to pick some bones in the egg, but did not give any chance, hahahaha, just one word &quot;serve&quot; left. The clear bird soup obviously did not see any clear soup, only a thin layer of shallow gold oil flowers, floating through a few green onion, that clear soup is really fresh, the meat of the bird is tender than chicken and duck, but thicker than pigeon meat, I drink two bowls; The shrimp emperor of the pepper-flavored lake is indeed the shrimp emperor, which is bigger than the popular Taihu Lake No. 1 feeling. The big red robe is full of red pepper oil. The shrimp in the shrimp head is still flowing. The thick shrimp meat has just broken, and the mouth is full of tenderness. The derivative upgrade version of the Babao glutinous rice turtle with spring water and vegetables mini Babao gourd duck, topped with a large fat turtle skirt, but all the bare of Babao was exposed to the glutinous rice, sucked all the essence of glutinous rice, sticky, oily, fragrant, tough, delicious to fly, The clear-cut seed vegetables with a trace of bitterness, relieve greasy; How big is this fish in the end? A half-flat of the fish is wide and thick, visually at least 6 pounds, no flowering knife, but every mouth of garlic meat is just fine, tender and soft, rich onion oil is not too salty but still tells the fish extremely fresh; There is also a Korean-style mini stone pot full of cobblestone mulberry with burning and cattle, just a refreshing rice garden cold noodles, a warm snow Yan Qingtian in the sweet chicken head rice, even the tender bean seedlings are fat and tender enough to eat... I can roll round, a phone call to consult the location of the health room. #Stars to find the beach #Food Xunweihui #Shanghai Food Exploration Shop #Where to go on weekends

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