DAI YUET HEEN (The Ritz-Carlton, Nanjing)

Located on the 39th floor, the view is very good, and there are high-value Cantonese dishes that match the beautiful view. It is a very exquisite day~

This four-hand piano duet features two brothers who once shared the same kitchen. Liang Xiangdong Ritz-Carlton, Nanjing, Imperial Cantonese Cuisine Michelin Guide 🌟Restaurant & Liu Binglei Ritz-Carlton, Hong Kong, Tin Lung Heen Michelin Guide 🌟🌟Restaurant Chef Liang Xiangdong is always quiet in the kitchen, not known for his words. In 2025, Imperial Cantonese Cuisine was selected for the Jiangsu Michelin Guide for its "perfect blend of traditional Cantonese cuisine and modern cooking." Chef Liu once said, "I moved from Guangzhou to Hong Kong at 14 and started working in the kitchen, doing odd jobs, cleaning, washing vegetables, and chopping them. By 18, I could pick up a wok and start cooking. By 22, I mastered everything from dim sum and siu mei to stir-fry. I believe my success was all about hard work." Success, so similar. Let's return to the recent hot topic of "A Meal to Become a God": the incident between Chef Shao and Xiaohua. All the innovative experiences of master chefs build future classics, allowing later "innovations" to stand on the shoulders of giants. This is the reason why rose grouper in golden broth and soybean paste is so delicious. The heat and seasoning are fundamental skills that remain constant throughout the entire process. Once mastered, adding a little innovation can achieve twice the result with half the effort. Every time I try braised seafood in a jar, I'm moved. Braised fish maw in goose sauce, nostalgic golden chicken, golden stuffed crab box, premium dried abalone with flower mushrooms... every one of them quenches my urge to find fault. I can only admire them!

Ritz-Carlton, Diyuexuan | Is a Jiangsu Michelin-starred restaurant worth 1,000 yuan per person? The Ritz's luxurious amenities are perfect for banquets. The private rooms offer a wide view, and the service is generally excellent. However, there was a minor incident on the day of our meal. When we were two-thirds through our first bottle of our homemade aged Maotai liquor, the waitress informed us it was finished and guided us to open the second bottle. Whether this was intentional remains to be determined. If the reason was unilateral, and the bottle opener wasn't clear, the professionalism needs to be improved. A few memorable dishes: 1. Baked porridge with sea urchin sauce and sand. Boston Lobster The combination of sea urchin and fresh lobster creates a rich, flavorful experience unlike anything I've experienced before. 2. Fruity Black-Skinned Barbecued Pork with Tangerine Peel Sauce Fat-loss lovers rejoice! I've never had such lean barbecued pork in my life (a bit tough). 3. Baked Shrimp Balls with Sea Urchin, Quinoa, and Scallions Compared to the standard yellow mustard sauce, the addition of sea urchin reduces the sweetness. The shrimp are high-quality, large and chewy. 4. Fish Maw and Bamboo Fungus Fish Soup This is a very authentic Shunde fish soup, with the fish maw and fish meat blending seamlessly in the broth. #FoodFestival #RomanticDateRestaurant #LocalFood #MyMidnightShop #TryAnAuthenticOldBreakfast

When you come to Nanjing, you must try #帝粤轩 The first edition of Jiangsu Province Michelin Guide "Michelin One-Star Restaurant"🌟 Chef Zhang Long has a personal understanding of the scale of dishes. The dishes are light and unique. When tasting, it is like "wild geese without traces" passing through the sky, and the breeze is like a bath in the wind. The style of each dish is very special, with independent seasoning and hundreds of dishes. I especially like Figure 5, which looks black and round. In fact, it is very profound, with a sense of design that can achieve great results with just a little effort.

Eating Cantonese food with Cantonese people in Nanjing, the chef and we were quite bold. This "Di Yue Xuan" is the only one of the two Michelin one-star restaurants in Nanjing in the first edition of the #Jiangsu Michelin Guide released last month. Zhang Long, the head chef of Nanjing Ritz, is young and promising, and his mind is quick during the conversation. Liang Xiangdong, the head chef of "Di Yue Xuan", is experienced and steady. After this meal, the Kung Fu dishes are well-made, the ingredients are very exquisite, and the traditional methods are not more showy. Because it is in Nanjing, it also has the charm of Jiangnan. From the Iberian black pork barbecued pork to the crispy chicken, it is a big satisfaction. In addition to the surprise of Shunde fish maw and fish soup and pineapple cake with fragrant sweet and sour pork, the whole menu still took a lot of thought, including the matching wine. It can be imagined that it has taken a lot of effort to be able to break through the siege of Cantonese cuisine in Nanjing. ​Now it is hard to find a private room. The recognition of diners is the greatest recognition and reward for the chef team. 👍