The Chinese restaurant Mingge of the Cordis Hotel in Hangzhou Science and Technology City changed to a new chef and tasted the new menu of Cantonese cuisine in the evening. The "buckwheat pigeon" head plate was shocked. The outside was wrapped in buckwheat, fried until the skin was tender and the taste was very good. The second winter melon soup uses small winter melons, hollowed out inside, the soup is very refreshing, plus lotus leaves to make a plate, dry ice smoke effect, very fairy. "Sucking abalone buckle skin" Sucking abalone can especially reflect the standard of Cantonese chef. This hearty abalone is delicious and smooth. It is very creative with the skin of dumplings, and the soft taste is delicious with the fragrance of dumplings. "Fruit wood hanging roast M7 and cattle" Australia M7 and beef are very tender. Pink. "Homemade tomato sour soup dipped in the ball" is a very appetizing dish, sour soup set off the fish more tender. "Signature pork roasted stew" super delicious roasted stew, outer skin musk, inner filling is delicious. "Fifteen years old red bean paste" used 15 years old skin to make red bean paste, the flavor of the skin is just right. "Green crab seed sea emperor fried rice" added Xie seeds, sea emperor, very fragrant. The dinner dishes are matched with different sake, this match is quite creative, and the glazed cups burned in the eleven kiln can be described as food and wine beauty. Also drank 4,000 bottles of high-end sake, "Hundred Lights", which was awarded the gold medal of the IWC sake department, and tasted unexpectedly refreshing.