The Jiangnan stove of Shangri-La Hotel, Nanjing is indeed very famous. I have been to China on the tip of the tongue and was recommended by the director Chen Xiaoqing. This time I went to Nanjing, because I lived in the hotel, so I took the opportunity to taste it. [Restaurant Environment] The restaurant is located on the first floor of Nanjing Shangri-La Hotel, and the most right-hand side of the lobby is. Because it is a restaurant in a five-star hotel, the environment is naturally needless to say, very good. The huge crystal lamp and antique decoration are spartan and noble. Because the restaurant is very popular in Nanjing, there are a lot of people in the lobby, but fortunately it was booked before. [Service quality] As usual, the service of a five-star restaurant should be very good, but the service of this restaurant is very general, there are many guests, it looks noisy, most of the waiters have no smiles, no feeling of five-star hotel service. [Dishes Quality] Huaiyang cuisine is generally good, the price is very moderate, very affordable, it is a bit like the price of a star hotel restaurant. The cold honey tomato is very delicious, the pickled stains are in place, sweet and with the aroma of sweet-scented osmanthus. The braised pork was ordered for half a portion, and the taste was average. It was still cold for the first time, so I changed a pot. The Gongbao shrimp ball is really not very delicious, quite satisfactory, and has no special features. Wensi tofu is ingenious, cut like hair, but it is good-looking and not very delicious. The Buddha jumping wall tastes not bad, but the product is too ugly and not particular about it. The dessert is Yangzhi Mann Dew, the taste is not bad, and the milk taste is heavier. Overall, I am disappointed, not as delicious as the network said.