XINRONGJI

The appetizer of red wine foie gras was just OK, the pigeon was OK, and the braised pork with abalone was the best dish in my opinion. There was a slightly blackened brick behind table 8, which ruined the view when taking photos. It might be due to personal reasons. I drank several glasses of water and had to drink some water after eating a few bites of food. The taste was a little strong, but it was good overall. [Service] was really good. I told them about my birthday in advance, and they gave me birthday noodles and red velvet cake! And candles! It was awesome.

It feels like it's just opened here. There are snacks here, and the original flavor is refreshing! It feels like the event is very large, and you can see the on-site preparation and the ingredients to be prepared today (ღ˘⌣˘ღ) ·Deep-sea yellow croaker: Very authentic taste, you can take a small bite, this fish is very delicious in my heart! It may really melt in your mouth, very chef-like! ·Farmer's salted tofu: The softness of the brine tofu is just right, it won't feel very dry, nor will it be too soft, and it's just right to eat with the soup (ღ˘⌣˘ღ) Hometown chicken soup/: It's served by seat, you can eat a delicious bite before the meal, the essence is in the soup, and the whole person feels refreshed! ·Small restaurant salty rice: It's more than enough for two people, and the salted meat and rice are paired with a small pot of rice, which is very salty and fragrantヽ(*^㉨^)人(^㉨^*)ノ

First of all, let's talk about the environment. On one side of the first floor of Shangri-La Hotel, there is a different world inside. The space is large, with a bar suitable for one person, and various sizes of hall seats, and there are quiet private rooms deep in the corridor to meet various party needs. Secondly, the service. I have to say that the level of #Michelin three stars is not only the taste of the dishes, but also the sincere service attitude that goes deep into the hearts of every employee. It is not the kind of scary nodding and bowing everywhere, nor is it the high-cold style, but it is very kind, thinking of the kind of subtle and silent sense of substitution you need. Finally, let's talk about the dishes. Because it is Jiangsu and Zhejiang cuisine, seafood and mountain delicacies are naturally in line with the temperament of three stars, but the high-end has not forgotten the popularization. If you can't order a big dish alone, you can try the small dishes here. Wagyu egg tart is an innovation. The rich cheese is matched with the crispy thousand-layer egg tart crust, wrapped with wagyu cubes with a hint of mustard. There is only a little bit of mustard, but it is just right. The pigeon buns and the barbecued pork buns can be described in the same way, that is, crispy on the outside and tender on the inside, especially the barbecued pork, which is so crispy that it falls apart and tastes special. The seasonal April Qingtuan, I thought it was the traditional egg yolk, but it was unexpectedly stuffed with mushroom and bamboo shoots. This is the first time I have eaten it, and it is also very special.

The salted tofu pot is one of the signature dishes. It is simple and tasty. The bamboo shoots dotted in it are of particularly good quality and have a crispy and tender taste. The bean noodles with sand garlic have a rich soup and chewy noodles. It is the first time for me to eat sand garlic. It tastes like pig's belly. The almond chicken head rice and durian ice cream for dessert are impeccable. It's a pity that I missed their signature golden crispy hairtail. This meal is one of the top three experiences in Beijing. Except for the basement environment, everything else is worthy of praise.

It's delicious. I ate it once in Taizhou and I'll continue to eat it in Beijing this time.