Lu Yu Restaurant is located at the Conrad Hotel in the East Third Ring Road. The hotel building is very strange and artistic. Lu Yu Restaurant serves Chinese buffet snacks, exquisite meals, and cold dishes, each plate is small. Shrimp dumplings, siu mai, pork belly, etc. are light and not greasy. The price is slightly higher and value for money.

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LU YU

Taiwan roast pepper sugar heart golden egg is delicious, there is a little pepper flavor, egg green Q bullet at the same time there is no alkali flavor of Songhua eggs, it is recommended that people who like to eat filter eggs order tired dishes fried apricot mushrooms are delicious, you can order white pepper and hemp ribs as always to play stable, The pepper and hemp taste is delicious. The white ants on the tree are a bit sticky. The boyfriend said that the fried is average, remind him not to order the sugar roll next time. It is a bit sweet.

Taihe Xiaoguan mainly operates Beijing-style dishes. I feel that their Beijing-style dishes have some improvements, more their own characteristics, and more refined. Beijing elbow rolls, elbows are fat and not greasy, with sauce, spring onion, cucumber shreds.

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The Nine Pavilion is an American-style culinary room that is the perfect choice for a wide selection of quality seafood, roasted delicacies and meats. There is also a huge cellar with a wide range of wines from around the world for guests to enjoy or drink.

This 👆🏻 is the earliest coconut chicken in Beijing, and the taste is very authentic. It is the kind of coconut chicken in a large pot, not the kind of coconut directly in Hainan, but the taste is the same authentic. I like it very much!

The interior and exterior decoration of the restaurant is very careful. The most impressive thing is the stairs on the first floor to the second floor. The whole restaurant feels like a two-story theater, a middle staircase, and a feeling of elegant seats on both sides. Very ethnic and regional characteristics. The large plate of chicken is very good, there are a lot of chicken, with potatoes and green peppers, slightly spicy, a big plate, tastes good. The bottom is a hand-drawn lasagna, which can be eaten as a staple food. A dish of staple food is available, and two people can eat. Crispy camel milk is very special, the appearance is fried bread residue, inside like soft dairy products, when eating sweet condensed milk, tastes great. The chaise grapes are refreshing and refreshing, and are also desserts, especially suitable for eating greasy and spicy meat such as mutton skewers. Babbage fried dumplings, is also a staple food non-staple food, I like the fried cabbage just broken and not very soft feeling, the taste is salty, and the spicy taste of millet pepper, delicious. Heart-shaped yogurt is highly recommended, many girls like the dessert, others do not eat, this is the favorite. After the meal, I also sent sliced watermelon, not bad. The service is in place, pay special attention to details and customer feelings, very good dining experience.

Come to dinner at noon on weekends. From around 12:00, the restaurant is basically full at around 13:00, and the consumer group is mainly young people. Ordered mutton skewers and skewers, these two are served after roasting. Others: chicken wings, scallops, bee stings, etc. need to roast by yourself. Personally, I am still used to roasting and then serving. On the one hand, I roast not only smoke, but also sweaty; on the other hand, I can&#39;t grasp the fire when I roast, the technology is not good, and the chicken wings are baked. The floss provided by the restaurant is not bad, far better than the toothpicks of many restaurants. The overall evaluation of the store is good.

陆羽餐厅位于东三环的康莱德酒店，酒店建筑很奇特，有艺术感。陆羽餐厅供应中餐自助点心，件件餐点精致，也有凉菜，每盘量很小。虾饺，烧卖，猪肚等做得清淡不油腻。价格略高，物有所值。

康莱德酒店环境很好，装修风格也比较大气且有特色，服务员的服务意识很强，菜品不是很多，但是做的比较精致，口感也很好，值得来。

Conrad Hotel has a very good environment, the decoration style is more atmospheric and distinctive, the waiter&#39;s service awareness is very strong, the dishes are not many, but the cooking is more exquisite, the taste is also very good, it is worth coming.

位于康莱德酒店当中的陆羽餐厅，环境可以说是相当的不错，这边需要强烈推荐的就是北京烤鸭，确实，吃北京菜，怎么能够跳过北京烤鸭，味道很不错，其他菜也很是美味。

Lu Yu Restaurant located in the Conrad Hotel, the environment can be said to be quite good, here needs to be highly recommended is Beijing roast duck, indeed, eat Beijing cuisine, how can you skip Beijing roast duck, the taste is very good, other dishes are also very delicious.

Vitc,Cindy,Rose The service is very good!

认识苗大厨，应该也有十年了。现任北京康莱德中餐主厨，参加了很多美食电视节目的录制，绝对是年轻有为，帅哥主厨一枚[坏笑]​中午到的陆羽，周二中午，大厅包间爆满！这还有啥可犹豫的，好吃就是王道！​苗大厨在陆羽推出了东星斑八吃，今天品鉴到了三种吃法。​龙虾汤灼东星斑，一半鲜虾，一半龙虾，每天新鲜熬制的汤底，鲜美浓郁，加上东星斑鱼片，嫩滑味足。​潮州菜脯，加入三分肥七分瘦的猪肉，虾肉，马蹄等调味，打成泥壮，和东星斑一起蒸，香味互相叠加，而且菜脯肉饼层次丰富。​九层塔沙窝焗，锅气满满，咸香可口。​当然不止东星斑，外酥里嫩的亚麻籽古铜葵花鸡，鲜美嫩滑的鲟龙鱼子酱芙蓉蛋搭配黑虎虾球，做为西安人的苗大厨，主食的一碗BiangBiang面，美很很！！！​性价比很高，冬季菜品，绝对不让你失望，快来尝鲜。

It should be ten years since I met chef Miao. The current chef of Beijing Conrad Chinese Food, participated in the recording of many food TV programs, is definitely young and promising, handsome chef Lu Yu arrived at noon, Tuesday noon, the hall private room is full! What else to hesitate about this, delicious is the king! ​ Chef Miao launched Dongxing Spot 8 in Luyu. Today, I tasted three ways to eat. ​ Lobster soup burns Dongxing Spot, half of fresh shrimp, half of lobster, freshly brewed soup base every day, delicious and rich, plus Dongxing Spotfish fillets, tender and smooth. ​ Chaozhou vegetable stew, add three points of fat and seven points of thin pork, shrimp meat, horseshoes and other seasonings, beat into mud and strong, steamed with Dongxing spot, the fragrance superimposed on each other, and the vegetable stew meat patties are rich in layers. ​ Nine-story tower sandwo stew, the pot is full of gas, salty and delicious. ​ Of course, not only the East Star Spot, the tender flaxseed bronze sunflower chicken in the outer and inner, the delicious and tender simmered dragon caviar hibiscus egg with black tiger shrimp ball, as a seedling chef of Xi&#39;an, a bowl of BiangBiang noodles for staple food, beautiful! ! ! ​ Very cost-effective, winter dishes, definitely not let you down, come and taste it.

陆羽餐厅则以茶圣之名命名，以粤菜海鲜见长，明星主厨苗凡将经典的粤菜烹饪精粹与现代美食艺术相融合，让每一位食客都能从菜品中体会到精致与馥郁的双重享受。

Lu Yu Restaurant is named after the name of tea saint, with Cantonese seafood to see the long-term, star chef Miao Fan will combine the classic Cantonese cuisine essence with modern food art, so that every diner can experience the exquisite and rich double enjoyment from the dishes.

#多巴胺美食 明星主厨苗凡大显身手@陆羽⚜️北京康莱德酒店陆羽餐厅以茶圣之名命名，色调柔和，加入刺绣、青瓷、算盘等经典中式元素，典雅高贵。⚜️北京康莱德酒店新任中餐行政主厨苗凡，作为85后新锐主厨，以匠人精神和精湛厨艺广受赞誉。正如苗凡所说，&ldquo;好的主厨是美食雕琢的艺术家&ldquo; 。⚜️在陆羽，明星主厨苗凡注重食材时令、新鲜度和产地，结合经典粤菜烹饪精粹，从精致立体的视觉享受，到馥郁饱满的味蕾品鉴，缔造道道美食感官飨宴及24节气甄选肴馔。⚜️九层塔砂窝焗龙胆斑鱼头龙胆斑鱼头肉质细嫩多汁，焗制过程鱼头吸收汤汁味道，搭配九层塔独特辛辣清新，口味丰富，口感鲜美，香气扑鼻。⚜️十年潮州老菜脯肉汁蒸鱼腩地道潮汕美食，口味清淡鲜美，口感鲜嫩多汁。注重食材原汁原味，脆嫩鱼腩与糯软鱼脂相得益彰，鱼腩吸收菜脯肉汁滋味，可口入味，鱼腩柔嫩，口感顺滑。⚜️烧鹅腩生焖龙胆斑鱼尾龙胆斑鱼尾肉质细腻肉质，搭配烧鹅腩鲜嫩口感，口味香郁浓烈，口感层次丰富。⚜️龙虾汤松茸堂灼龙胆斑鱼腩龙虾汤的鲜味、松茸的香气与龙胆斑鱼腩的鲜嫩相互融合，香醇浓郁。龙胆斑鱼腩吸收龙虾汤和松茸香味，滑嫩鲜美。⚜️亚麻籽古铜脆皮鸡鸡皮金黄酥脆，鸡肉嫩滑多汁。亚麻籽营养丰富，带有淡淡坚果香气。亚麻籽赋予脆皮鸡一定咀嚼感，增加菜品口感层次。⚜️海胆汁门膏蟹捞手工米浆陈村粉海胆细腻鲜美，门膏蟹肉质鲜甜，手工米浆陈村粉柔软顺滑，入口即化，既有细腻的丝滑感，又有咀嚼的乐趣。海胆的鲜美、门膏蟹的鲜甜以及手工米浆陈村粉的细腻口感相互交融，惊喜不断。⚜️星洲辣咖喱脆皮M5和牛甄选M5和牛，肉质鲜嫩多汁，搭配秘制星洲辣咖喱，带来味蕾强刺激，烹制过程注重火候。⚜️意大利黑醋红烧肉鲍鱼捞饭红烧肉经炖煮后软糯多汁，鲍鱼有弹性嚼劲，米饭粒粒分明，完美吸收红烧肉和鲍鱼的酱汁。意大利黑醋带来酸甜味道。⚜️海胆膏蟹烧黑毛节瓜精选海南海胆和搭配鲜虾的浓郁汤汁，沁润潮汕膏蟹的清甜滋味，夏季的膏蟹 肉质紧实，蟹黄丰腴，激发层层鲜味。⚜️蟹肉青瓜沙律卷不时不食，顺时而食。主厨苗凡特选适合夏季入馔的新鲜食材，生拆帝王蟹肉与沁爽青瓜搭配，外层以椰蓉和三文鱼籽点缀，自然甘甜，为炎热盛夏带来丝丝清凉⚜️脱脂黑金猪手征服无数美食节目评委的招牌菜品，选用新鲜猪手，将猪骨和多余脂肪剔除，经过卤制，鲜香入味，包裹略带酸甜的卤水皮冻，呈现清爽弹牙的低脂美食📍北京康莱德酒店陆羽中餐厅 #夏日新趣处 #夏日美食探店 #拔草网红餐厅 #美食旬味会

#Dopamine Food Star Chef Miao Fan showed his skills @Lu Yu⚜️ Lu Yu Restaurant of Beijing Conrad Hotel is named after the name of tea saint, the color is soft, adding classic Chinese elements such as embroidery, celadon, abacus, and other elegant and noble. ⚜️ Miao Fan, the new executive chef of Chinese food at Conrad Beijing, is widely praised as a new chef after 85, with the spirit of craftsmen and superb cooking skills. As Miao Fan said, &quot;good chefs are artists in food sculptures.&quot; ⚜️ In Lu Yu, star chef Miao Fan pays attention to the seasonal, freshness and origin of ingredients, combining the essence of classic Cantonese cuisine, from exquisite three-dimensional visual enjoyment to rich taste buds tasting, Create a delicious sensory banquet and 24 sage selection dishes. ⚜️ Nine-story tower sand nest dragon bile squid head dragon bile squid head meat is fine and juicy, the pickling process fish head absorbs the taste of soup, with the nine-story tower unique spicy fresh, rich taste, delicious taste, aroma. ⚜️ Ten years old Chaozhou vegetables gravy steamed fish authentic Chaoshan cuisine, light and delicious, fresh and juicy. Pay attention to the original flavor of the ingredients, crisp and tender fish and soft fish fat complement each other, fish absorbs the taste of vegetable gravy, delicious, tender fish , smooth taste. ⚜️ Roasted Goose - Raw - Dragon Banded Spotted Fishtail - Dragon Banded Fishtail - Raw - Tail Spotted Fishtail - Raw - Tail Spotted Fishtail - Raw - Tail Spotted Fish - Raw - Tail Spotted Fish - Raw - Tail Spotted Fish - Raw - Tail Spotted Fish - Raw - Tail Spotted Fish - Raw - Tail Spotted Fish - Raw - Tail Spotted Fish - Raw - Tail Spotted Fish - Ra Rich in aroma. Longdan Spotted fish absorbs the aroma of lobster soup and pine scallops, which is smooth and delicious. ⚜️ flaxseed ancient copper crispy chicken skin golden crispy, chicken skin tender and juicy. flaxseed is rich in nutrition and has a faint nutty aroma. flaxseed gives crispy chicken a certain chewing feeling. Increase the taste level of the dishes. ⚜️ Sea urchin door paste crab fish handmade rice pulp Chencun powder sea urchin delicate and delicious, door paste crab meat fresh and sweet, handmade rice paste Chencun powder soft and smooth, the entrance is instant, both delicate silky feeling, and the fun of chewing. The delicious sea urchin, the sweetness of the door paste crab and the delicate taste of the handmade rice pulp Chencun powder blended with each other, and the surprises continued. ⚜️ Xingzhou Spicy Curry Crispy Curry M5 and Cattle Selection M5 and Cattle, the meat is fresh and juicy, with the secret Xingzhou Spicy Curry, bringing strong stimulation to taste buds, and the cooking process pays attention to the heat. ⚜️ Italian black vinegar braised pork abalone fish rice braised pork is soft and juicy after stewing, abalone has elastic chewing strength, rice is clear, and the sauce of braised pork and abalone is perfectly absorbed. Italian black vinegar brings a sweet and sour taste. ⚜️ Sea urchin crab roasted black hair section melon selection Hainanhai urchin and fresh The rich soup of shrimp, the sweet taste of the simmering tide paste crab, the summer paste crab meat is tight, the crab yellow and rich, stimulates the layers of fresh taste. ⚜️ Crab meat cucumber salad rolls do not eat from time to time, and they are eaten from time to time. Chef Miao Fante chooses fresh ingredients suitable for summer. Raw demolition emperor crab meat and squash cucumber, the outer layer is embellished with coconut oyster and salmon seeds, naturally sweet, for the hot summer to bring a silky cool ⚜️ skim black gold pig hand conquers countless food program judges&#39; signature dishes, choose fresh pig hand, pig bones and excess fat are removed, after braised, Fresh fragrance, wrapped with a slightly sour and sweet brine skin frozen, showing refreshing low-fat food 📍 Lu Yu Chinese Restaurant of Conrad Beijing #summer new fun place #summer food exploration shop #grass net red restaurant #food Xunweihui

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