The Horizon Chinese Restaurant Review

北京嘉里大酒店海天阁 - 孔府菜这个十八号之前去都可以尝到孔府菜哦。酒店大堂十二号之前都有表演和曲阜非遗的活动，宣传中国传统文化，超有意义。曲阜香格里拉大酒店中餐厅厨师长刘师傅师从国家级非物质文化遗产孔府菜传承人-彭文俞大师，亲自坐镇海天阁这次活动。孔府三套汤-选用老鸡，老鸭和猪肘三次反复吊制而成，彰显孔府菜烹饪的精益求精，汤汁清甜醇香。孔府酱香坛子肉-选用上等五花肉，以曲阜当地孔府家酒，花雕酒，冰糖加上虫草花，干雪菜，经过四小时慢火煲制而成，搭配了窝窝头小馒头，一块肉正好放进去，吃着太爽，肥而不腻，唇齿留香。鲁壁藏书-选用八头明虾虾尾，十五年花雕酒腌制，将切成细面的面皮包裹虾肉，金黄酥脆，虾肉紧致弹滑。“有朋自远方来，不亦乐乎” 快来打卡，海天阁巨火，一定要提前定位啊[色][色][色]

一直都喜欢品尝酒店里的餐厅，感觉那里的大厨都是高水平和中西合璧的创新会非常多，特别是酒店里的甜品蛋糕类的美味，总觉得不吃在外面就吃不到了

嘉里酒店迎来新任总厨胡兆明大师傅，这位曾经在北京酒店摸爬滚打20多年的主厨，两年前带着小团队在首尔四季的粤餐厅独得米其林一星。如今荣耀归来，为海天阁带了十道大餐。抢先尝了三道果然气宇不凡，味觉盛宴。黑蒜瑶柱炖竹丝鸡，累计八小时以上，色如咖啡，却鲜甜醇厚。山椒汁肉沫波士顿龙虾，饱满虾肉与特调酱汁，入味不油腻，嫩到好处。兰度黑菌炒带子，入口近似圆润略黏的小年糕，丝滑的带子与幽香的黑松露碎，配上夏日微风的特调鸡尾酒，好有度假海边森系style。

来北京怎么能不吃一顿正宗的烤鸭呢～不用出酒店，嘉里的海天阁中餐厅就是最佳选择❤️2020-2024连续获得北京米其林指南的推荐，以传统古法燃百年枣木闻名的“京鸭缘烤鸭”，枣木无烟，烤出的鸭子色泽诱人还带着枣木的香气，令人垂涎欲滴！鸭皮蘸糖，入口即化，太香了！鸭肉搭配秘制甜面酱，黄瓜条和小葱丝，包在荷叶饼里，大悠一口气吃了三个～鲜甜的芦笋百合，油焖春笋，将春天的好味道一网打尽 #吃一口正牌北京烤鸭 #米其林餐厅 #北京美食攻略

Longteng Spring Yihuan 🐲 Haitian Pavilion new menu delicious upgrade Guangdong meal, co-dinner banquet, Longteng Spring Yihuan. Haitian Pavilion left the old welcome, new upgraded new menu appeared, the signature beautiful warm reunion. Haitian Pavilion's signature Beijing duck edge roast duck, respected by Master Yuan Chaoying for more than 100 years of jujube wood roasting method, duck skin and duck meat perfectly matched, with exclusive handmade duck cake, secret sweet noodle sauce, melon strips, garlic mud, sugar, fat but not greasy, the entrance is instant, the taste is beautiful, The aftertaste is endless. Chef He Zhiyong, the executive chef of Haitian Pavilion, brings fresh abalone chicken stew, traditional cured rice, and new colorful pepper sauce silver eel, three onion juice black tiger shrimp, fresh pepper bonfire snowflake beef, wind sand crispy sesame chicken, hibiscus crab and other classic Cantonese flavors. The "Furong Autumn Leaf Crab" uses yellow paste full of fat pine leaf crab, with a strong and sleek egg white and cow milk, using the authentic cooking techniques of Guangfu to make a nourishing Cantonese flavor. The chef of "Fresh abalone stewed chicken stewed" breaks the routine, picks the inspiration, frys first and then stewed, evenly tastes. Extract fresh abalone and chicken, dip into the sauce, meaty fresh and tender with the sauce, find the belong between the lips and teeth. "Colorful pepper sauce silver salmon" choose the meaty fat and tender silver salmon fried, then fried with the rich and rich secret sauce, to the delicious. "Scallion juice fried black tiger shrimp" three onion juice and black tiger shrimp unexpectedly meet, in the food experience the taste of the gas back. "Wind sand crispy sesame chicken" pickled for tens of hours, using creative method wrapped crispy skin sprinkle sesame seeds, chicken fresh and tender interwoven sesame mellow, open fire roasted for 20 minutes, firmly locked the original flavor of sesame chicken, then fried its color. The outer skin is crispy and fragrant, and the meat is young and smooth. ​ Haitiange Chinese Restaurant has been selected as a restaurant for five consecutive years with the Michelin Guide. In a number of New Year packages, including the Beijing duck edge roast duck at the helm of Shangri-La Regional Beijing Cuisine Executive Chef Yu Chaoying, and a number of classic Cantonese recommended dishes hosted by Master He Zhiyong, the executive chef of Haitiange. Bring the family's happy Longteng Furui banquet. ​ ​ During the New Year, Beijing Kerry Hotel joined hands with trend IP artist Qian Jiang Gaifan teacher "first-hand good card" series of works, and presented "good luck to Jia Longnian must send" theme New Year beautiful Chen exhibition decoration, first-hand good card afternoon tea and Longnian limited coffee and other products. In addition, the New Year decoration in the lobby of Kerry Hotel is festive and lively. While enjoying the food, don't forget to take a New Year punch card here~#Romantic dating restaurant #Taste the authentic old brand #My late night canteen

🐲 The Spring Festival is coming soon, 👪 You need to find a good place for dinner, the dishes are delicious and the price is right, so the place is not easy to find, Haitian Pavilion just launched a new menu of 🆕, the price is more close to the people, 👍👍👍✅ Beijing Yayuan Roast Duck ~ Chaoying Master: With more than 150 years of hanging oven roast duck technology ➕ more than 100 years of jujube wood roasting, duck skin and duck meat to achieve a perfect integration, duck skin white sugar, fat but not greasy entrance instant, with skin duck meat with exclusive handmade duck cake ➕ secret sweet noodles sauce, melon strips, garlic mud, Wrap up together and send the entrance, the taste is beautiful, the aftertaste is endless, absolutely in the roast duck row of ranking; ✅ Selection of local good ingredients, inheriting Cantonese cuisine characteristics, chef He Zhiyong showed us the signature Cantonese dishes on the spot: 🦀 Furong Autumn Leaf Crab: Traditional Cantonese cuisine, using yellow full of cream and fat pine leaf crab to fried crab meat with egg whites and cow milk, and finally like snow white hibiscus, crab meat is delicious, Egg white beef milky mellow bone; ✅ fresh abalone stewed chicken stew: fry fresh abalone and chicken first, the meat is fresh and tender and the sauce is fused, 🦐 fried black tiger shrimp with three onion juice: add the secret sauce of three onion juice to cook black tiger shrimp, shrimp meat is fresh and sweet, and the sauce is rich; 🐔 Wind sand crispy sesame chicken: chicken pickled for dozens of hours and wrapped in crispy skin and sprinkled sesame oven roasted for 20 minutes after fried, the outer skin is crispy and fragrant, the meat is smooth and tender, and the entrance is fragrant! ✅ Hongyun's first small pot of vegetables: abalone, flower glue, 🍤, chicken, duck meat and other preferred ingredients. After 72 hours of jade gold soup, the soup is rich, especially suitable for New Year reunion. ​🧧 During the New Year, the hotel joined hands with the trend IP artist Qian Jiang Gaifan teacher's "first hand good card" series of works, and presented the theme New Year theme decoration of "Good luck to Jia Longnian must send". It is really auspicious and festive year! Beijing Kerry Hotel·Haitian Pavilion (Kerry Center Branch)

Longteng Chunyihuan, Jinlong Tengteng, and Ping An. ​ Beijing Kerry Hotel, the new food for the New Year's Eve dinner has been new, and dine-in food can be taken home. ​ The fruit wood roast duck of Haitian Pavilion has been online, and it is a must-order dish when you arrive at the store. New Year's Eve dinner specially launched Hongyun's small pots of vegetables, abalone, flower glue, etc. preferred ingredients, jade food gold soup, rich abalone juice flavor blend, will be a hundred vegetables and flavors of a furnace. In addition to the New Year's Eve dinner, Kerry Hotel is now jointly named the trendy IP artist Jiang Gaifan "one-hand good brand" series of works, coffee custom cup sets, mahjong-shaped cakes, and a game console in the lobby to test the 2024 richest index with one click. Fun and delicious, I wish you all a hair together in the New Year. ​

At the end of the year, Jiaxiang feast at the end of the year, Huanju Haitian Pavilion Reunion and Red Fire Reunion Rice are famous for Haitian Pavilion Beijing Duck Rim Roast Duck. Hongyun is the main character of the New Year's Eve dinner 👍 In addition, there is a classic taste of Cantonese cuisine ～ Canteen food can be taken out, enjoy the reunion time 🥢