ZIJIN MANSION

Check in at the Michelin restaurant. The decoration style of the restaurant is luxurious Chinese style. It is high-end. I like the wine cellar at the door. The dishes are very exquisite~ * Yangzhi Ganlu* The ingredients are sufficient and the taste is good. YYDS. * Fresh Shrimp Goldfish Dumpling* The shrimp is very fresh and the goldfish is lifelike. * Fresh Shrimp Red Rice Sausage* The taste is very authentic * Rose Barbecued Pork* The taste is a little sweet to me. The crispy skin on the surface is unique. People who like sweet food should like it more. The overall service of the hotel is very good. There are not many waiters in the restaurant, but the overall service is very thoughtful. The menu and towels are provided in a timely manner. The person in charge Iris is also very kind. I will come again next time I come to Beijing.

The food at the Zijin Pavilion restaurant at the Waldorf Astoria Beijing is very exquisite, not large in quantity, and well presented. During the pandemic, the tables are spacious and can accommodate four people. One of the diners was given a birthday cake and longevity noodles. The picture shows the cake purchased in the lobby, which is beautiful and delicious.

The taste is light and pure, each dish is beautiful, and the menu will change after a while. There are many Cantonese dim sum related to shrimp, which are fresh and light, very good. The environment is high-end, there are about ten tables

Beijing can actually eat Taipei Michelin three-star delicious reward Taipei only Michelin Samsung restaurant Junpin Hotel Yugong Chinese Restaurant Chef Beijing Waldorf Zijin Pavilion Taiwan Chef's Cantonese cuisine, creative and fun, Multi-layered interweaving into a taste bud symphony. The crispy and soft oiled pigeon emperor, the surprise pine pine soup bamboo shoots brewed bird's nest, the sea, land and air gather the taste of Jinsha winter melon hat

来北京华尔道夫，在四季的银杏叶中，因着香水瓶与调味料瓶的共同陈列，倘若在化妆台上就餐。金鱼形状的虾饺，玫瑰花瓣的小馍，蝴蝶飞舞的杨枝甘露…装载在Legle的精致骨碟，纽约、巴黎与北京三种享乐文化的碰撞，在舌尖绽放。

Cold dishes 4/5 autumn sunflower green, crispness is retained very well, the unique stickiness is not obvious. The sauce did not feel spicy, but it was a bit sticky and slightly oily. Overall good, but did not feel that the dishes were light. Soup 5/5 There are pine nuts and bamboo shoots in it. The soup is very fresh, there is no oil star, fresh! Main course 5/5 The whole dish is seasoned with black pepper juice. Beef, heterogeneous bacteria, sweet beans, potato chips, all kinds of ingredients taste different, compound. The beef seems to be thinly pulped, the gravy is fine, and it is bitey but not tired. Potato chips have been fried, and they feel like eating potato chips. They are crispy, not greasy, and increase the taste. I like apricot abalone mushrooms the most in the hybrids. Apricot abalone mushrooms have not been fried. The toughness of the entrance and the subsequent bursting juice make me feel like the chef! ! ! Apricot abalone mushrooms have no strange smell of fungi, and they are especially good! Vegetables 1/5 taste is not fresh, can not achieve the purpose of clearing the mouth of vegetarian vegetables. The staple food 5/5 fried rice is not bad, the grains are clear, with fresh shellfish, fresh shrimp, bacon, chopped onion, sweet beans, carrots, fried crab powder, this bowl of rice, absolutely!