Liyuan is known as the "Cantonese cuisine Huangpu Military Academy", and its strict production management mechanism is the secret of the restaurant's long-lasting. The three-layer meat is Liyuan's top brand all year round. The best part of roasted meat is stew, from the skin to a layer of fat, a layer of thin superimposed, a total of five layers, so the older generation is also called roasted stew for five floors. And the best part of roasted stew is ice roasted three layers of meat. Unlike the general practice, do ice roast three layers of meat, must burn the pig skin to black, then scrape the charred part, repeatedly fine operation after only a thin and crispy layer of the epidermis, taste crispy. The two layers of meat at the bottom are not tender enough to be cut off, so the meat has changed from five layers to three layers, and the name of the three layers of meat is derived from this. Finally, the master will cut the roast meat into square pieces, just enough to eat it in one bite, with yellow mustard, which can relieve the greasy. Every snack in Liyuan can stand scrutiny. Liyuan's menu is basically changed twice a year, but the palace sauce barbecue, seafood soup, chai rice, white jade beef sausage, milky yolk bag always have their own place. Raw dismantling fish porridge, wild mushrooms, honey sauce roasted porridge, ginger milk combing table rate is also very high.