Finally, I got to try the Michelin Cantonese cuisine at "Jing'an Light". It was so satisfying!

The restaurant is located in the golden C position of Jing'an Temple, where you can enjoy the beautiful city view. My bestie and I love to meet at Jing'an Shangri-La, whether it's for a meal or afternoon tea, we always have a great time... The Chinese restaurant, Summer Palace, in the hotel is well-known and has been recommended by Michelin for many years. It has a good reputation. They always carefully select quality ingredients and strictly select top ingredients. The professional Cantonese chef team makes it with ingenuity, bringing a different taste feast, which always surprises us. The restaurant is elegantly decorated, with bright lights and a wide view. The Chinese luxury carvings and paintings are full of eyes, and you can also overlook the European golden spire of the Shanghai Exhibition Center. With its high-end environment and food, it has attracted countless fans. Every time I come, I can meet the old Kler in Shanghai, and it's too high-end to see it's a famous party! Summer Palace Old Fire Soup Today's soup is watercress stewed pork ribs, but the soup base is surprisingly mellow and milky. The salty and fresh soup head is obviously made with pork bone ham soup, which is thick and silky and makes people praise. Water chestnut plum hoof ring Let me explain first that I don't usually eat pig's feet. I didn't expect to be a fan of this pig's feet! As a classic Cantonese dish, the plum and pig's feet are cleverly matched. The sour and sweet plum neutralizes the greasiness of the pig's feet and brings a different unique flavor. It is fragrant, soft and rotten, fat but not greasy, and very appetizing! The water chestnut of "Water Eight Immortals" in autumn is also added, which is very thoughtful. Summer Palace Crispy Pigeon Choose a small but full and thick breast meat, tender meat pigeon, put it in a special marinade, and then hang the crispy skin and water fried. So it can make the skin crispy and fragrant, the color is red and bright, the meat is tender and delicate, and the aroma is overflowing as soon as it is torn open, and the meat will burst into juice~ Dry-burned prawn balls Another hard dish! The huge prawn balls are full, almost the same size as a child's fist. The red and red dry-burned sauce is attached to the prawn balls, and the appearance is bright and oily. The entrance is sour, sweet and spicy, with a bit of Thai style, the shrimp meat is really too Q-bomb, you can simply play table tennis! Soy Sauce King Fried Noodles People who have seen the movie "God of Cookery" know that the fried noodles in Cantonese cuisine are not simple. Although it is a common food in the market, it takes a lot of effort to fry it well. Office workers are hungry and come here. This soy sauce king fried noodles is the most suitable to soothe your clamoring stomach. Dry and crispy, oily and delicious, the moment you enter your mouth, there is a feeling of "finally waiting for you". In the autumn, the air is high and the air is high, come and taste the new Cantonese cuisine of the Summer Palace. From fresh seafood to exquisite snacks, the dishes are also very conscientious, and all of them are loved by diners!