A Night at the Palace

I often visit Lion Room Cuisine, because I sincerely admire Master Jiang's creativity and cooking skills. He always makes some poetic and picturesque products, such as different versions of Ai Ling Banquet, and Tang Poetry Banquet. This time, Master Jiang has a new idea, releasing a palace-themed lion room. It is reported that Master Jiang made a special trip to the Forbidden City to draw inspiration. Once settled, you can serve. The bird's nest and bean sprouts open with bird's nest and bean sprouts. The special feature is the addition of litchi ingredients, which makes the smooth and nourishing bird's nest bean sprouts more fresh, which is a very good start. The small dot that followed, in line with Master Jiang's style, was inserted with the smoke effect of dry ice, and the fairy spirit was compelling. Like a pyramid, including vegetarian dumplings filled with fillings, delicious and healthy. The osmanthus brisket is fluffy and fragrant, and the insect fungus flowers and refreshing asparagus braised in oil are padded under the duck tongue. Fortunately, they were not forgotten. Of course, the soft and flavourful duck tongue was never my favorite. No matter what kind of banquet it is, we can't leave the soup. This time there is a very home-cooked cabbage and tofu soup. The master then put in large flower stalks to add elegance and drink comfortably. The halibut pan-fried until the skin is fragrant and the meat is tender, served with bean cake, come a bit like a Western-style presentation, simple and pleasing. After several dishes, clear the taste buds with a cup of Sanqing tea with bergamot flavor, and continue the second half. Subsequently, there is something like today's sweet and sour shrimp balls, beautiful ingredients, crisp and bouncy, well balanced sauce, folded with pineapple and sour ginger to eat, combined with the exquisite presentation, I like this ancient version of sweet and sour shrimp. Buttoned bacon and fried golden oysters, both of which are my favorite things, are strung together with a hairpin, unexpectedly elegant. The bacon has a hint of numbness, which is very complimentary with the sweetness of the golden oysters. The winter melon garden contains duck meat, sheep's belly mushrooms, Chinese gooseberry and lily, which are refreshing and precious. Only the white jade can be softer. The menu said onion noodles, I thought it was Shanghai-style, but it turned out to be used like udon, plus sweet bitter melon, and pork belly, and it goes well! To keep with the theme, the dessert pastry is also made like a jade seal, so beautiful that you can't wait to eat it. This is actually pistachio chocolate, very interesting! I like that in addition to carefully designing the food, he also specially purchased court-style tableware to serve as a container to keep in line with his style, which shows the meticulousness of the team. #foodphotography#food guide