Review

Four Seasons Yingshanhong's cuisine is mainly Cantonese cuisine, but it has added a creative blend of dishes. Each dish has a taste of Chinese food, a delicate Western food, and then the soul of Chinese cuisine is presented on the utensils. For example, Korean kimchi and plum soil red ginseng skin, even if it is only a side dish, is very particular on the plate, enough to see the restaurant and chef's intentions for the dishes. ▲ Korean kimchi ▲ Chinese plum soil red ginseng skin original salt burning the sea ~ fresh sweet fresh tender sea ~ wrapped in tin paper outside and baked with salt, while ensuring hygiene, at the same time, the original flavor of sea oysters is retained to the maximum extent. When opened, the seafood's unique fresh and sweetness came. The head of the seagull has the size of a palm, the meat is fresh and tender, and the seasoning of the spring onion is added, which enriches the taste experience of the whole dish. Fruit wood roast beef ribs tender and chewy uses the way of fruit wood roasting, while ensuring that the beef retains the succulent moisture, but also roasts the strong wood flavor into the meat. The beef ribs have been cured beforehand, so the beef is very chewy in the tender and smooth. Using the soy sauce water, the taste of the East Star Spot is stimulated to the maximum, and it also retains the sweet and sweet meat of the East Star Spot itself. The soup is also added with vinegar, so it is very appetizing. The purpose of studying Western-style dining is to do it yourself, the national is the world, the Chinese stomach always needs China's own chef to nourish and reconcile, and at this moment, open and inclusive learning and communication can make us find our own national confidence. In addition to the above dishes, other meals in the four seasons Yingshanhong are also worth a try. For example, the fragrant, fresh and salty, sweet and sweet, the fragrant and drunk ribs, such as the delicate and tender beef tongue Dalian Bao, and the sweet and sweet Kinju-sucked chicken. Chinese traditional culture is vast and profound, and the space and field of dining and food can be deeply dug and dug in a deep way, which not only requires a new generation of chefs to have a good level of cooking skills, but also needs cross-border thinking and continuous improvement of aesthetics.

Things are quite fresh, the amount is OK, and parking is convenient. Good service attitude. The price is still high. The environment is very elegant. I will consider coming here next time.

The environment is good, the service is good, the dishes are very affordable, my friends and I can’t finish eating, I have to pack, the waiter is very good, all say hello, give the four seasons Yingshanhong a big praise

I feel good and the service attitude is very good, and I can't finish eating a lot of things. . . . Two people can eat three or four people.

Antique restaurant, elegant and quiet, it is worth recommending this!