Shang Kitchen

With ice and snow as a bond and food as a medium Immersive experience of the collision of ice and fire Ice Palace Hotpot grand opening Come to Harbin Songbei Shangri-La Ice Palace to start a delicious ice and snow journey Shangri-La Ice Palace Hotpot was built in 2003. The exterior wall of the building is made of ice blocks, and the entire building is a large ice sculpture. Tasting steaming hot pot in the ice and snow, such a winter-limited specialty restaurant attracts local and foreign guests every year. This year's "Ice Palace" is inspired by the appearance of Harbin Railway Station and can accommodate multiple guests at the same time. The crystal clear walls during the day are even more dazzling under the colorful lights when the lights are turned on at night.

[Environment] The "Xiangchu Chinese Restaurant" of Shangri-La Hotel, Songbei, Harbin is currently participating in the Fujian Food Festival. It will last until June 18. [Service] The hotel specially invited Chef Zheng Ying, the head chef of Fujian cuisine from Shangri-La Summer Palace Chinese Restaurant in Fuzhou, who has learned from many masters of Fujian cuisine, such as Qiang Mugen and Yao Xinrui. [Taste] The famous lychee meat in Fujian cuisine has a history of two or three hundred years. It has an attractive appearance, bright colors, and tastes sweet and sour. Meat swallows have a complicated production process, similar appearance, thin and transparent skin, firm meat filling, and rich soup. Fragrant red sturgeon rice, the rice is fragrant, and the crab is fresh and delicious. Yuanxiao stewed with native chicken, this Fujian dish makes the taste buds of Northeastern people amazing. The meat-filled Yuanxiao is extremely delicious, and the soup is rich and not greasy. Zaomu roast duck is the signature delicacy of Xiangchu, and it must be ordered on every table.

You should know that the executive chef of the "Xiangchu" Chinese restaurant in Harbin Songbei Shangri-La Hotel, Mr. Pu, learned from the master of Huaiyang cuisine, Mr. Zhou Xiaoyan. The roast duck here is very good. The restaurant now offers a Boston lobster set meal for 4-6 people and a king crab set meal for 8 people, which is a super delicious and cost-effective combination.

There is a buffet restaurant called Song Coffee on the first floor of Shangri-La. On the left side of the entrance there are many kinds of bread. In front is the beverage area with drinks, beer and smoothies. There are many iced drinks, especially in summer when smoothies are very refreshing. The cakes in the dessert area are all good, as well as red bean ice and ice cream. The strawberry-flavored ice cream is delicious. You can beat egg rolls with fruit pulp inside. The seafood is all very fresh. The sashimi area has waiters cutting the food for you. I like salmon very much. The vegetables in the lettuce area are all freshly picked from the Songbei Shangri-La vegetable garden. The vegetables are all very fresh and can be cooked on the spot. You can also have a small hot pot with a very complete variety of seasonings.

After checking into the hotel from the airport, I was generally quite satisfied with my first meal of "exquisite Northeastern cuisine": the sweet and sour pork was sweet but not greasy, the dumplings were solid and juicy, the chicken stewed with mushrooms was good, but there were too many chopped bones and the dishes were a bit salty; not recommended.