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