Good taste, two people set meal, the amount is very sufficient, the scenery is good, the lights are flashing at night, Mary service is very good and the attitude is very good.

Trip Gourmet Awards 2023

Lan Ting

▪️ New French food has not eaten French food for a long time ✨ located on the 2nd floor of the Hilton Hotel in Greater China 🏨 You can see it when you go out, but the opposite is the hotel buffet location. It is indeed a bit contrasting. The internal environment is a good space. It is relatively private. This is quite a favorite service. The service is also very OK. The name is based on the surname. The basic service is in place [love] 〰️ The dishes are divided into two package systems 💰988/1388 Another 10% service fee (you can bring your own wine per bottle and charge an additional 300 yuan for opening the bottle). In fact, this has been adjusted later. As long as the wine list is any point Cup or bottled can be exempted from the bottle opening fee. This is worth boasting. It is very user-friendly. [Naughty] 🌟 I chose the 💰 1388 package menu. When I first sat down, I could see the introduction. &quot;Pre-dinner bread&quot; likes truffle butter 🧈 Men&#39;s tickets love bread all night. The follow-up waiter will also add Hot and more intimate [strong] &quot;Appetizer for the antecedent&quot; for the plate is not bad, but the taste is generally no surprise. Chocolate foie gras is really too awkward. The greasy feeling is not suitable for the antecedent. The taste is too strong... &quot;Black truffle lime Norwegian wild seagull shrimp&quot; Real mantis shrimp 🦐 I really like to eat it, but the taste of this pre-vegetarian is a bit complicated. It hides the sweetness of the original mantis shrimp. It feels a pity that &quot;French mantis caviar with potatoes and green onion juice&quot; usually likes to eat oysters, so this dish is not bad. It feels quite special. The male ticket does not like to eat raw 🦪 Help adjust and change the scallops. I like the warm plate very much. This is very good. Every plate has kept the temperature [naughty] &quot;Slowly cook fresh eagle-mouthed salmon&quot;. I like the fish. It is tender and delicious. 😋 &quot;Slow roasted American Boston lobster.&quot; With time vegetables, this dish is heard to be one of the chef&#39;s signature dishes. When I eat here, I am full, but the matching is really good. The taste of time vegetables, the taste of time vegetables, with lobster 🦞, is sweet and sour. Not bad. &quot;Hydrangea mushroom Marseille fish soup is like plucking a oyster&quot; In fact, I like seafood very much. The main dishes in this restaurant are mainly seafood. This horsesai fish soup is like plucking. I also like [love] The last main dish, &quot;Australia M9 and Niuzu Black Truffle Juice&quot;, is recommended to order 3 minutes cooked. It is no problem. 5 minutes cooked. I feel that the meat is old, but I don&#39;t feel the beef m9. It&rsquo;s a little inferior. Compared with the seafood in front, it should be amazing to the last dessert 🍮 three-piece set. In fact, the creativity and taste are very good. Xueba is very greasy. The other cake mezzanine actually tastes thicker. The third bite feels really unnecessary. If you don&rsquo;t eat it, the real boys may not like to eat desserts. They only tasted one bite, so they can still make changes in their ideas. ▪️▪️▪️▪️▪️▪️▪️▪️▪️▪️▪️▪️▪️▪️✨ Overall, the experience is very good.

Trip Gourmet Awards

Top 25 Fine Dining 

Recently, I dug this super stylish bistro decoration in Futian. The atmosphere is really full of leisure time with friends to eat and drink a little wine to enjoy food and relaxation. The photos here are also very good. ～-✔️ Fruit wood smoked beef ribs 🥩 beef with fruit charcoal roasted fragrance. The juice will flow out of the mouth 💦 The meat is tight and delicate, and the aftertaste is endless! -✔️ Foie liver toast ｜ Green Apple ｜ Blueberry sauce has green apples and blueberry sauce on it. It is sweet and sour. It is quite appetizing. The fat and rich taste of foie gras is really an entrance! -✔️ Alaska Long-footed Crab Meat Fresh Alaska Long-footed Crab Meat is full of ingredients, and the taste is very delicious.🦀 It is really satisfying to eat with bread! -🏠 1/F half KNOCKCUP carbon fire restaurant (Bonjour Center) 📍 Bonjour Center East L1 Floor L151 Shop 🚇 60m walk from Exit B of Gangxia Station of Metro Line 1 #Food Xunweihui #Romantic Dating Restaurant #Monthly Special Plan

 #I am here 📍 A restaurant with a sense of atmosphere and a sense of ritual value 🍴 Simple and advanced sense 👏 The dishes really will not step on the thunder to celebrate the anniversary/birthday/afternoon tea. It is suitable for the night lighting atmosphere. The per capita 150rmb (frugal and frugal) In addition #Couples take pictures without face Take pictures casually Very nice and simple After our anniversary #Private niche restaurant #Amway this treasure restaurant #Take pictures nice restaurant #You are near the fairy bar #This bar is a bit cool

In the spring, I finally ate the planting garden that I was thinking of. Thank you for leading the way 20 times + 4 wines + additional wuyuzi rice cakes + small partners with matcha cakes and duck feces from the store + 6 wines. I have to say that it is a beautiful night with enough wine and full of food. The first appetizer of fluorescent squid acid is very good. The right blood and shore are very amazing. The wild bamboo raft is my love of car sea. It is very sweet. The pieces are delicious. Zhilang さん Side 🤏 Sushi side chat. It is very interesting. Finally, I have to mention that the equipment of the court is really beautiful! Zhiye, autumn roast, various Tangjin, beautifully cut children 🍶☕️ After dinner, I fully enjoyed (touch) a round [Awesome] #Gourmet Forest Restaurant punch card #Romantic dating restaurant #Global eating and drinking plan #Gourmet Xunweihui

The Hilton Greater China is a five-star hotel with a bit of style in the lobby, but not as grand as expected. Next to Shennan Avenue, their lobby is a bit not atmospheric enough. The atmosphere is not bad, the chandeliers, furnishings, and installations look a bit artistic. The lighting application is also bright and soft, with reasonable matching. The size of the room is reasonable and the hygiene feels that it needs to be improved. The waiter appeared to be insufficiently patient.

The decoration of this store is very Japanese, a bit like the feeling of an izakaya. When we went, the boss happened to be in the store. During the chat, I learned that the boss also worked in Japan for many years. After returning, I opened this Japanese food store.

味道不错，两个人套餐，量非常的足，风景好，晚上灯光闪烁，Mary服务非常的好态度很好

服務太不給力 完全不是五星級酒店的水平

Service is too weak, not at the level of a five-star hotel at all

转眼间，距离春节已经不到一个月了今年通关后，与我久违的香港朋友们聚会就约在深圳大中华希尔顿酒店的高空粤菜餐厅高铁福田站附近，从香港出发15分钟就能到达，敲方便噢大中华希尔顿酒店&middot;兰亭潮中餐厅&middot;粤菜地址：深南大道1003号大中华国际金融中心B栋23楼（近深圳之眼、岗厦北枢纽、市民中心、深交所、会展中心）年夜饭那必须少不了的主角❤️❤️团团圆圆大盆菜🥘🥘作为盆菜灵魂的南非鲍鱼，口感软糯q弹😋😋与鸡煨煮出汤汁后，搭配海参、花胶、大虾等精选多种食材，作为传统的港式九大簋盆菜，分量是足够给6-8人敞开肚皮吃噢😍😍除了盆菜以外，鸡和鱼也是缺一不可的👀👀芝麻脆皮风沙鸡每一块鸡肉都是炸得刚刚好芝麻鸡皮酥脆，鸡肉新嫩可口清蒸生猛石斑鱼用清蒸能够保留石斑鱼的营养口感极好，Q弹无比的鱼肉特别鲜美香茅金蒜焗海虎虾我一口气就能炫好几只虾肉质Q弹紧实，真嘟太绝了👍最让我惊艳的是用接木骨花番茄酸甜带点花香的番茄hin开胃哟岁末年味渐浓，如此重要的节日当然是约上家人好友在兰亭潮欢聚一堂共享美酒佳肴，用好菜和美酒迎接新的一年#吃一顿海鲜大餐 #美食旬味会 #景观餐厅 #美食林餐厅打卡 #深圳美食

In a blink of an eye, less than a month after the Spring Festival, this year, the gathering with my long-lost Hong Kong friends was about to be near the high-altitude Cantonese restaurant Futian Station of the Hilton Shenzhen Greater China Hotel. It takes 15 minutes to arrive from Hong Kong. Convenient to knock Oh, Hilton Greater China Hotel Lanting Chao Chinese Restaurant Cantonese cuisine Address: 23rd Floor, Building B, Greater China International Finance Center, No. 1003 Shennan Avenue (near Shenzhen Eye, Gangxia North Hub, Citizen Center, Shenzhen Exchange, Convention and Exhibition Center) New Year&#39;s Eve dinner, the indispensable protagonist ❤️❤️ Reunion Pot dishes 🥘🥘 as a South African abalone with the soul of pot dishes, the taste is soft and q bullet 😋😋 and the chicken stew boiled soup, with sea cucumbers, flower glue, prawns and other selected ingredients, as a traditional Hong Kong-style nine pot dishes, the weight is enough for 6-8 people to open their belly to eat 😍😍 in addition to pot dishes, Chicken and fish are also indispensable. 👀👀 Sesame Crispy Skin Sand Chicken Every piece of chicken is fried just right. The chicken is fresh and delicious. Steamed raw and fierce. The stone grouper can retain the nutritional taste of the grouper with steaming. The fish meat is particularly delicious. Crispy golden garlic-sea tiger shrimp I can show a few shrimp meat Q in one breath. It&rsquo;s really amazing. What surprised me most is the tomato hin with the sweet and sour tomato with a little flower. The taste is getting stronger at the end of the year. Of course, such an important holiday is to meet family and friends in Lanting Chaohuan to share the wine. Meals, welcome the new year with good dishes and wine #Eat a seafood dinner #Food Xunweihui #View Restaurant #Gourmet Forest Restaurant punch card #Shenzhen cuisine

Hi，我是Moore.新的一年肯定要和好朋友相聚啦！&middot;刚过完元旦节，陆陆续续大家都回家过年了，再离开深圳之前，肯定要和好朋友们约个饭，聚一聚。今年选在深圳大中华希尔顿酒店的兮兰沁雅，品尝酒店新推出的锦绣前程宴😎哈哈哈，期待大家2024前程似锦，☺️我可以收红包🧧收到爽。Tips：2024年2月1日前预订，还可以享受丰厚早鸟礼遇，最高可以获得酒店行政客房房券哦～&middot;兮兰沁雅是我很喜欢的一个包间，基本每次来都会提前预定，包间的风格以兰花为主题，头顶的兰花灯饰设计，有兰花繁盛的寓意，而且包间可以看到福田CBD美景，边泡茶边欣赏美景是多么惬意的事。&middot;酒店今年新推出的菜品也很合我们的胃口，「包罗万有」团团圆圆大盆菜，🈶鲍鱼、鹅掌、海参、明虾、烧肉、猪蹄等，够壕气！「发财好市」紫菜金蚝煲猪脷汤，老广年夜饭必喝的汤，在外面吃饭已经很少能喝到了，没想到酒店还保留这道菜，很惊喜😄选用台山金蚝、头水紫菜，猪脷，猪骨，莲藕，大火煲3个小时，味道很鲜甜，在不同温度喝又不同的感受哦～「年年有余」清蒸生猛石斑鱼，团年饭必不可少的一道菜，寓意年年有余，选用生猛深海石斑鱼，用最简单的烹饪方式，搭配葱姜大火蒸，蒸熟后淋上特制的头抽，用最简单的方式保留鱼肉的本身的鲜甜。&middot;走的时候还收到酒店精心准备的两份伴手礼，据说包间有两份，大厅桌也有一份哦！新年新惊喜，吃饭还能有礼物🎁，好开心😁&middot;在热腾腾的饭桌上把酒言欢言笑晏晏间悅飨珍馐、畅叙美好&nbsp;让我们2024，新年再会&middot;🏨：大中华希尔顿酒店&middot;兰亭潮中餐厅📍：深南大道1003号大中华国际金融中心B栋23楼（近深圳之眼、岗厦北枢纽、市民中心、深交所、会展中心）🚇：深圳新地标&ldquo;深圳之眼&ldquo;岗厦北站12号口出站即达

Hi, I&#39;m Moore. I&#39;m definitely going to meet my good friends in the new year! &middot; Just after New Year&#39;s Day, everyone went home for the New Year&#39;s Eve, and before leaving Shenzhen, I must have a meal with my good friends and get together. This year, I chose Xi Lanxuya at the Hilton Shenzhen Greater China Hotel. I will taste the hotel&#39;s new brocade front banquet 😎 Hahaha. I look forward to everyone&#39;s 2024 future. ☺️ I can receive red envelopes 🧧 I can receive cool. Tips: Book before February 1, 2024, you can also enjoy the rich early bird courtesy, the highest can get the hotel executive room room coupon ～ &middot; Xi Lanxuya is a private room I like very much, basically every time I come to book in advance, the style of the private room is based on the theme of orchids, and the orchid lighting design on the top of the head. There is a rich orchid meaning, and the private room can see the beautiful scenery of Futian CBD, while making tea while enjoying the beautiful scenery is how pleasant. &middot;The hotel&#39;s new dishes this year are also very suitable for our appetite, &quot;all-inclusive&quot; group round pots of vegetables, 🈶 abalone, goose palms, sea cucumbers, bright shrimp, roast meat, pig&#39;s trotters, etc., enough to be stingy! &quot;Facai Good City&quot; seaweed golden bamboo shoots soup, the soup that must be drunk at the old Guang New Year&#39;s Eve dinner, I rarely can drink it when I eat outside. I didn&#39;t expect the hotel to keep this dish. I was very pleasantly surprised. 😄 Taishan Jinyu, Toushui seaweed, pork chops, pork bones, lotus root, fire simmer for 3 hours, the taste is very sweet, Drink at different temperatures and different feelings ～ &quot;more than year by year&quot; steamed raw and fierce grouper, an indispensable dish for the annual rice, meaning more than year by year, choose raw and fierce deep sea grouper, use the simplest cooking method, with onion and ginger fire steamed, steamed after the special head pump, The simplest way to keep the fish itself fresh and sweet. When I left, I also received two souvenirs carefully prepared by the hotel. It is said that there are two in the private room and one in the lobby table! New Year&#39;s surprise, there are gifts for dinner 🎁, so happy 😁 &middot; On the hot dinner table, put the wine and laugh ~ Banyan Tree Zhenxuan, and talk about the beauty Let&#39;s 2024, meet again in the new year 🏨: Greater China Hilton Hotel Lanting Chao Chinese Restaurant 📍: 23rd Floor, Building B, Greater China International Finance Center, No. 1003 Shennan Avenue (near Shenzhen Eye, Gangxia North Hub, Citizen Center, Shenzhen Exchange, Convention and Exhibition Center) 🚇: Shenzhen New Landmark &quot;Shenzhen Eye&quot; Gangxia North Station Exit 12

深圳大中华希尔顿酒店联手玛莎拉蒂&amp;卡露伽，同庆酒店八周年庆典人间最美是金秋，时逢深圳大中华希尔顿酒店开业八周年，酒店联手玛莎拉蒂深圳骏佳、卡露伽鱼子酱，以2024春夏时装周流行色粉钻紫为主色调，于23层兰亭潮中餐厅打造了一场媒体品鉴晚宴，近20位来自大湾区及深圳本地的媒体应邀出席，共赴一席秋味。福田希尔顿酒店在过去的八载光阴中拾级而上，秉承希尔顿待客之道，始终用逐梦拼搏的态度，一路发掘旅途与生活中的宝藏体验，作为深圳市中心的国际品牌酒店，为海内外宾客提供宾至如归的入住体验。本次活动主题为一起&ldquo;潮&rdquo;跑，&ldquo;潮&rdquo;寓意福田希尔顿酒店期许不断努力、引领行业潮流的美好愿景，&ldquo;潮&rdquo;跑谐音超跑品牌玛莎拉蒂，呼应双方步履不停、永不磨灭的激情与能量，透过本次年终媒体品鉴晚宴，与大湾区媒体朋友们共庆深圳大中华希尔顿酒店开业八周年。玛莎拉蒂深圳骏佳为所有扫码预约试驾体验的深圳大中华希尔顿酒店宾客提供精美到店礼品一份。国货之光卡露伽鱼子酱则为菜品设计增添馥郁醇香、缔造至臻体验。兰亭潮中餐厅新任行政总厨李炎将满满的心意化为餐桌上的美食艺术，莼菜太雕生醉鳌虾、烟熏鸽腿酿鲍鱼、野米酸菜粥油东星斑、香水柠檬豉油糖酥脆牛肉等招牌菜一一呈现，全面诠释了创新粤菜的风情与精致。通过深圳大中华希尔顿酒店兰亭潮中餐厅菜品焕新升级，传递希尔顿集团一直以来对中餐理念的坚持：以秋入馔，顺时而食，循当地美食文化精髓，在精准的出品温度下，展现菜品的创新及纯正味道！晚宴特色菜品包括： 莼菜太雕生醉鳌虾果冻口感的太湖莼菜，一口下去感受舌尖滑滑梯，潮式生腌新西兰鳌虾，中式做法西式呈现，菜品搭配了9年西伯利亚鲟龙鱼子酱，整体口感甜糯弹牙，肉质细腻，莼菜的滑、嫩、爽弹的口感与淡雅的味道，配合鳌虾的鲜甜相得益彰，健康与美味并存。脆皮婆参澳洲精选猪婆参外层以油炸脆，保持参肉的软嫩，一脆一软颠覆了对婆参的认知。外皮酥脆，婆参肉软糯弹牙，虾籽、脆葱增香，酱汁搭配新鲜大闸蟹蟹粉膏调制而成不腻不淡，很好地保留了婆参中的胶原蛋白，鲜味慢慢扩散溢满口腔，令人唇齿留香。烟熏鸽腿酿鲍鱼原料选用中山石岐乳鸽，烤至全熟，增加烟熏气息，表皮慢慢转为诱人的金黄色，肉质焕发鲜美滋味，一口爆汁，酿入鲍汁煨过的南非干鲍，配上新鲜山胡椒香柠檬苏打，清扫口腔的油腻，搭配得恰到好处红菇云腿水鸭花胶汤原料精选福建红菇、云南火腿以及广东水鸭，鸭肉Q弹肉嫩，汤色红艳味道清甜可口，红菇鲜嫩美味，小火慢熬的花胶营养又滋补，热气腾腾、养胃养心，入口后享恣意鲜香！炮弹芋泥荑葱小青龙这是一道一分为二的菜肴，一部份把软糯香甜炮弹芋头做成芋泥垫底，口感细腻顺滑，另一部份加入高汤烩澳洲小青龙，佐以荑葱，绵密芋香与鲜甜的小青龙的绝妙组合，让人欲罢不能，让人收获一份至臻难忘的美食体验。野米酸菜粥油东星斑这道菜的创作采用了解构重组的理念，粥油东星斑配上美国野米、香芹及枸杞叶，鱼肉的鲜香在齿间游荡；川式的酸菜鱼啫喱酱，采用现代凝胶技术，食用时可以先试鲜味的粥油；若能够尝试酸辣，可以舀两勺粥油混合酸菜鱼啫喱酱搅匀，一道菜可尝到两种不同风味，风味上可以根据个人喜好DIY重组。香水柠檬豉油糖酥脆牛肉采用广式卤水低温慢卤2小时，搭配了新鲜柚子汁，撒上香水柠檬皮装饰同时增加它的风味，清新解腻，整体入口可以感受到组合风味的平衡与多元口感。顺德双皮奶开心果燕窝这道创意甜品以醇厚奶香的正宗顺德双皮奶为底，口感嫩滑，余韵悠长，配上晶莹剔透的开心果燕窝，一口下去别有风味，结合杏仁薄脆，细细品味还能尝出杏仁豆腐的味道，口感丰富甜蜜。广东名厨传承粤菜底蕴，锐意创新兰亭潮中餐厅行政总厨李焱师傅来自广东茂名，从厨二十余载。作为土生土长的广东人，他自幼受家中传统粤式饮食文化的熏陶，对食物和烹饪有着自己独特地见解和领悟。李焱师傅师从极客厨房创始人黄河，秉承着对餐饮厨艺的一腔热爱、勤敏好学的态度、以及对厨艺极强的领悟创新能力，在实践粤菜饮食理念&ldquo;不时不食，顺时而食&rdquo;的同时，不断锐意创新，结合应季食材创作特色菜式。通过不断打磨烹饪手艺、追求出品细节，严格把控食材的产地与新鲜度，采用其擅长的现代烹饪手法，将创新粤菜做到非同凡响，用厨艺体现食材的价值。李焱师傅曾获希尔顿餐饮大师深圳大中华希尔顿酒店&middot;兰亭潮中餐厅&middot;粤菜 赛海南区冠军；第八届全国分子厨艺烹饪大赛中担任中餐组现场评委。

Hilton Shenzhen Greater China joined Maserati &amp; Kaluga. The most beautiful thing in the world is the golden autumn. It coincides with the eighth anniversary of the opening of the Hilton Shenzhen Greater China. The hotel joined Maserati Shenzhen Yuanjia and Kaluga caviar. Taking the popular pink diamond purple at Spring and Summer Fashion Week 2024 as the main color, a media tasting dinner was created at the 23rd floor Lanting Chao Chinese Restaurant. Nearly 20 local media from the Greater Bay Area and Shenzhen were invited to attend, and a autumn flavor was attended. Futian Hilton Hotel has been ranked in the past eight years. Adhering to Hilton&#39;s hospitality, it has always used the attitude of dreaming and striving to explore the treasure experience of the journey and life along the way. As an international brand hotel in Shenzhen city center, Provide guests at home and abroad with a home away from home experience. The theme of this event is &quot;tidal&quot; running together, &quot;tidal&quot; means the beautiful vision of Futian Hilton Hotel for continuous efforts and leading the industry trend, &quot;tidal&quot; running the harmonic super running brand Maserati, echoing the passion and energy of both sides to keep pace and never die. Through this year-end media tasting dinner, we celebrate the eighth anniversary of the opening of Hilton Shenzhen Greater China with our media friends in the Greater Bay Area. Maserati Shenzhen Yujia provides a beautiful gift to all guests of Hilton Shenzhen Greater China who scan the code to book a test drive experience. The light of the domestic caroga caviar adds a rich and mellow flavor to the design of the dish, creating a perfect experience. Li Yan, the new executive chef of Lanting Chao Chinese Restaurant, turned his heart into the art of food on the table. The stew was too carved to produce drunk shrimp, smoked pigeon legs brewed abalone, wild rice sauerkraut porridge oil East Star Spot, perfume lemon oyster sugar crispy beef and other signature dishes were presented one by one. The style and exquisiteness of innovative Cantonese cuisine are fully explained. Through the new upgrade of the dishes at the Lanting Chao Chinese Restaurant of the Hilton Shenzhen Greater China Hotel, the Hilton Group has always adhered to the Chinese food concept: to autumn, eat regularly, follow the essence of local food culture, in the precise production temperature, show the innovation and pure taste of the dishes! Dinner specialties include: Taihu leeks are too carved and drunk, shrimp jelly taste, go down to feel the tongue slide, tide oyster New Zealand mandarin shrimp, Chinese practice Western style presentation, dishes with 9 years Siberian dragon caviar, the overall taste is sweet, the meat is delicate, The smooth, tender and refreshing taste of the leeks and the taste of the sweetness of the crayfish complements the sweetness of the crayfish, and coexists health and deliciousness. The outer layer of the crispy skin of the Australian selection of pigs and ginseng is fried and crispy, keeping the soft and tender meat of the ginseng, which subverts the perception of the ginseng. The outer skin is crispy, the meat of Poshen soft simmers, shrimp seeds, crisp onion to increase the fragrance, the sauce with fresh hairy crab crab paste is not greasy or light, very well retain the collagen in Poshen, the taste slowly spreads over the mouth, making the lips and teeth remain fragrant. Smoky pigeon legs brewed abalone raw materials are used Zhongshan stone stew pigeon, roasted until fully cooked, increase the smoked atmosphere, the skin slowly turns into attractive golden yellow, the meat is fresh and delicious, a mouth burst juice, brewed into abalone juice and dried South African abalone, with fresh mountain pepper lemon soda, clean the greasy mouth, The combination is just right. Red mushroom cloud legs water duck flower gum soup raw materials are selected from Fujian red mushroom, Yunnan ham and Guangdong water duck. Duck meat Q is tender, the soup is red and delicious, the red mushroom is fresh and delicious, the small fire is slow to boil the flower gum nutrition and nourishing, steaming, nourishing the stomach and heart. Enjoy the delicious fragrance after the entrance! The shell taro mud onion green dragon is a two-piece dish. One part of the soft musk sweet shell taro is made into taro mud bottom, the taste is delicate and smooth, and the other part is added to the soup, the Australian small green dragon, with leek onion, the spongy taro fragrance and the sweet little green dragon. It makes people want to stop, and let people harvest an unforgettable food experience. The creation of this dish of wild rice sauerkraut porridge oil Dongxing Spot adopts the concept of structure reorganization. The porridge oil Dongxing Spot is accompanied by American wild rice, aromatherapy and wolfberry leaves, and the fresh fragrance of fish wanders between teeth. Sichuan-style sauerkraut fish sauce, using modern gel technology, you can try the delicious porridge oil first; if you can try hot and sour, you can pick two tablespoons of porridge oil mixed with sauerkraut fish sauce to mix well, a dish can taste two different flavors, flavor can be according to personal preference DIY recombination. Perfume lemon simmered sugar crispy beef with Cantonese brine low temperature slow brine for 2 hours, with fresh grapefruit juice, sprinkle with perfume lemon peel decoration while adding its flavor, fresh and detoxifying, the overall entrance can feel the balance of the combination flavor and multi-taste. Shunde Double Leather Milk Pistachio Bird&#39;s Nest This creative dessert is based on the authentic Shunde Double Leather Milk with mellow milk fragrance. The taste is tender and smooth, the after-swing is long, and it is accompanied by crystal clear pistachios bird&#39;s nest. It has a special flavor. It combines the thin and crispy almonds. It can taste the taste of almond tofu. The taste is rich and sweet. Guangdong famous chef inherits the heritage of Cantonese cuisine, and the executive chef Li Yan from Lanting Chao Chinese Restaurant is from Maoming, Guangdong, and has been cooking for more than 20 years. As a native Cantonese, he has been inspired by the traditional Cantonese food culture in his family since childhood, and has his own unique insights and understanding of food and cooking. Master Li Yan, the founder of Geek Kitchen, Yellow River, adheres to a love of catering and cooking skills, a diligent and learned attitude, and a strong understanding of cooking skills, and a strong ability to innovate. At the same time, he continues to innovate while practicing the Cantonese food concept &quot;no food from time to time&quot;. Combining seasonal ingredients to create special dishes. By constantly polishing the cooking skills and pursuing the details of the production, strictly controlling the origin and freshness of the ingredients, using its good modern cooking techniques, the innovative Cantonese cuisine will be extraordinary, and the value of the ingredients will be reflected in the cooking skills. Master Li Yan was the champion of Hilton Food and Beverage Master Shenzhen Greater China Hilton Hotel Lanting Chao Chinese Restaurant Cantonese cuisine in Hainan District; he served as the on-site judge of the Chinese food group in the 8th National Molecular Cooking Competition.

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