Every time you stay at Shangri-La Hotel, you must go to the "Xianggong" to eat. "From farm to table" selection of seasonal ingredients for the four seasons, cooking authentic delicious, has always been the norm of Xianggong. Shanggong at Shangri-La Hotel, Changchun, the restaurant design is still proper Chinese style. This time I didn't eat northeastern cuisine, but was attracted by his "creative Cantonese cuisine". 😋 The delicious food of "Yunnan alpine tree tomato" airlifted from Yunnan, it was actually eaten in Changchun in the northeast, which was a bit incredible; 😋 "Thyme red wine steak" is a fresh cowboy bone with thyme red wine, which tastes a bit intoxicating; 😋 It is remarkable that a "Xianggong hollow scallion pancake" created by Xianggong (Figure 9), scallion pancake becomes a fat ball, and then use the dumplings to gently poke, a thin slice of scallion oil sesame cake, crispy and delicious, really delicious than traditional scallion pancake and more fun. Other Cantonese cuisines include the delicious fish juice small flower snail, clear soup dragon crispy pine soup, black truffle fried lotus root, the wind shelter crispy vegetable mud, black skin chicken stew fried chicken willow, raw fried Hong Kong vegetable heart section, etc., are quite authentic. No wonder Xianggong often has Cantonese people living in Changchun. 📌 Xianggong Address: No. 569 Xi'an Road, Changchun City, Xianggong 💰 Per capita consumption: 150