- SHANGRI-LA -
Shangri-La Hotel, Qingdao, Shang Palace Chinese Restaurant
Lunch and dinner market is a universal set menu for 2-3 people
-10 cold dishes √ choose from 2
-4 soups √ choose 1
-13 hot dishes √ choose from 2
-15 dim sum √ choose from 3
Now it only costs 378 yuan
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01
“
Celebrity chefs sit in the seat and are extraordinary
”
SHANGRI-LA
Shangri-La Hotel, Qingdao, Executive Chef of Chinese Restaurant, Gao Deliang, has been in charge for 40 years. Studied under Mr. Meng Huanfu, a veteran Chef of Shanghai, Mr. Liu Abao and Mr. Dai Jianbao, a master of Sichuan cuisine, Mr. Chen Jianyu, a master of Cantonese cuisine, he was taught by a famous chef in Hong Kong.
Chef Gao has cooked for presidents, prime ministers and celebrities of many countries, and the state banquet of the top specifications is not a problem. His experience in many international hotels in Shanghai, Japan, Singapore and others has completed his eclectic culinary specialties.
02
Delicious cold dishes are the most appetizing
NO.1
Specialty sauce duck
Marinated in a special sauce, the skin is brown in color. The duck meat is firm and tender, slightly sweet and sour, and is the favorite of you among cold dishes.
NO.2
Black pepper salty hooves
The slightly salty hoof meat is full of meat, the texture is very attractive, and the black pepper is added to make the taste richer.
NO.3
Sauce beef exhibition
Beef tendons with a tendon are best made into beef sauce, and every texture sucks in enough flavor.
NO.4
Brine tripe
Tripe retains a full flake, tightly folded, fully flavored, and thicker and juicier to eat.
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Of course, there are more than these appetizers, but also salted grass chicken, spiced smoked mackerel, soy sauce chicken, shallot oil golden melon shreds, lemon juice ice grass, cabbage jellyfish, meat and vegetarian combinations, a variety of species.
03
Premium soups nourish and warm the heart
Matsutake chrysanthemum cup
The tofu, cut with exquisite knife workmanship, is clearly defined and blooms like a chrysanthemum. The delicate aroma of matsutake adds a deep flavor to the soup base.
Cordyceps flower snail soup
The broth made with chicken is infused with cordyceps flowers and snails and simmered for a long time to blend the deliciousness and nutrition of the ingredients.
Spicy and sour mullet soup
The pungency of the pepper and the sourness of the vinegar are the soul of this soup, and the smooth and tender mullet fillet adds an umami flavor.
There is also an old fire pot soup, which is different from day to day according to the ingredients of the day, and is full of surprises
04
Chuanhuai Luyue Enjoy a full meal
Fresh squid roasted on fruit wood
The whole squid is baked in fruit wood, the flesh is white and thick, the delicious flavor is infused with a hint of wood, and the sauce on the outer skin is even more colorful and flavorful. Paired with Thai sweet and spicy sauce, it has a variety of flavors and rich layers.
Brine shrimp
Fresh shrimp that is longer than the palm of the hand, quite large, and the head contains a full shrimp paste. Cooked in the simplest way, drizzled with a small amount of broth, the salty taste of the shrimp meat is maximized.
Dry-roasted prawn balls
The large shrimp with the back to the thread are set at high temperature and become a solid shrimp ball. The sauce is filled with chopped chili, minced garlic, sugar, vinegar and other accessories, wrapped in shrimp balls, sweet and sour, suitable for all ages.
Boiled beef fillets
Large slices of thick beef are soaked in hot red oil, and every hint of texture is fully flavored. The hemp of rattan peppers and the spiciness of chili peppers take turns to stir the taste buds, making people addicted.
NO.5
Boiling sashimi
It is also a classic Sichuan dish, and the red, green and white colors are appetizing. The white and tender fish is spineless and boneless, emitting an intoxicating oil aroma, and can't wait to eat it.
NO.6
Pen tube fish stewed cabbage tofu
One of the representative dishes of winter in Qingdao, the candle lit at the bottom of the container can be continuously kept warm. The cabbage and the pen tube are just in time, fresh and fresh, while hot to a bowl, so satisfied!
NO.7
Three fresh fish gluten
The addition of ham, asparagus and fungus is the origin of the word "three fresh", smooth and crisp, fresh and flavorful. The oil gluten sucks up the soup, and the taste is soft and full of flavor.
Asparagus river shrimp, dried fried partial mouth fish, a poinsettia of rice fragrant meat, mushroom grilled seasonal vegetables, duck pine mapo tofu, soy sauce kale, these are also the signature dishes of Xiang palace restaurant, which is a delicious taste that can only be experienced
05
Authentic and delicious, exquisite feast
Shrimp dumplings
Handmade shrimp dumplings, rounded, the skin is crystal clear, and the folds are layered. It is filled with a complete and compact shrimp meat, which is a classic Cantonese taste.
Crab seeds roasted wheat
On the basis of the traditional roasted wheat, the top is added with golden and plump crab seeds, and the juice will burst in the mouth when gently bitten. The fresh aroma of crab seeds + the meat aroma of roasted wheat are surprising.
Crystal vegetarian dumplings
The nearly transparent soft glutinous crust is packed with mushrooms, carrots and other ingredients, which are rich in color and balanced in nutrition, combining refreshing and delicious.
Honey sauce char siu puff pastry
The golden crispy crust, you can feel the crushing and melting taste with a light bite. Contains a slightly sweet and delicious char siu, the meat is large and clear, not greasy at all.
Fragrant durian puff pastry
The layered crust shows exquisite craftsmanship, and the golden and shiny color indicates the precise heat. Durian filling tastes pure, but not too prominent, you can rest assured to try.
Pampering papaya crisp
The shape of the candy shape, after being fried, the outer coat is layered and evenly balanced. The delicate papaya filling is a burst pulp with a soft papaya aroma.
Taro cake
The two layers of crispy crust, sandwiched with soft sticky sweet taro filling, the taste is three-dimensional and rich, and the fragrance of taro is endless.
NO.8
Shrimp intestine powder
Soft and chewy intestinal powder is a favorite of many people. Just drizzle with light soy sauce to taste, it's delicious enough.
NO.9
Saladine shrimp dumplings
Fry until the crust is stiff and wrap in a whole shrimp. Dip a little sweet salad dressing and take one bite just right.
Those who love Cantonese dim sum can also eat these: secret swan puff pastry, beef intestine powder, flower char siu buns, steamed chicken claws with black pepper, steamed pork ribs with soy sauce, and fried rice with Xianggong egg, all of which are the masters of chefs
06
Understated luxury Elegant and dignified
Shangri-La Hotel, Qingdao, shang shang chinese restaurant combines classicism and modernity, simplicity and fashion with elegance and luxury, and every detail reflects elegance and harmony.
Solemn and imposing, exquisitely carved columns, graceful and luxurious, not conventional, a strong Chinese classical atmosphere, showing a sense of high-level and exquisite ceremony.
It has two vertical floors and 236 seats, with a total of 14 independent VIP rooms, the largest of which can accommodate 50 people. Whether it's a business dinner or a family gathering, it's a great choice.
Benefits today
Only 378 yuan
| name: Shangri-La Hotel, Qingdao Shangshang Palace Restaurant
| meals are served monday to Sunday 11:30-14:30 and 17:30-21:00
☎ | ordering telephone: 83883838
| Address: Shangri-La Hotel, 9 Hong Kong Middle Road, Shinan District