The hotel's restaurant is called Hua Ting. It is deeply impressed by the elegant and generous design. It is filled with the charm of ink and landscape, and the ancient style is elegant and fascinating. What surprised me the most was that I had the fat crayfish at the end of April. The lobsters of iced, thirteen, and garlic flavors are served on the table. Although the meat quality has not reached the fullest time, the meat of the crayfish here is already very full. The three different flavors have their own tastes, but they are very tasty. Stone pot abalone braised pork wild rice is really a must. The abalone is very large, the meat is very elastic, and the braised pork cooked with pork belly is sweet but not greasy. With the scent of wild vegetables and the fragrant rice of rice, these kinds of blending together are a perfect match. Angus beef ribs, the most fat piece of the cow, fat and thin, big bones as an embellishment, looks very powerful and domineering. Vegetable Crab Shrimp, with the collision between the crab yellow and the shrimp, the vegetable bile absorbs the excess oil and eats a small spoon, which is very delicious.