Linjiang Banquet&middot;Yun This set makes people feel very good, my favorite is the bowl of hot soup, bitter heart-suffering Xishi tongue. The plant bitterness of bitterness is the natural fragrance I like very much, and even after a week I can recall this taste, plus the collision of seafood like Xishi Tongue, fresh sweetness, the taste of the food itself is really special. Hot cooking techniques, people feel the comfort of delicious cooking with the right ingredients.

Trip Gourmet Awards 2023

Linjiangyan·Yun

The astor family, a St. Regis, a Waldorf hahahaha, punching in Waldorf&#39;s afternoon tea, super [mint] environment: tall, someone plays the piano, worthy of luxury, no interest in desserts, but the salty point is really great, the only downside is that the weight is a little small. I like this one with ham. After eating ham, it is really fragrant in my mouth. The second favorite small snack with caviar, then foie gras with raspberry oyster, and then asparagus. They are all delicious. Hahahaha [Service Bell] Service: Service affinity and initiative. Also took the initiative to help change the dirty dinner plate. The little brother who served the food was introduced next to him. Great, (although I forgot to finish later) [screaming teeth]

Trip Gourmet Awards

Young people like the store, this Southeast Asian style small hall is also one of them. The decoration is a bit foreign, the seat is a bit crowded but does not affect the dining, the production is very fast, the feeling of seconds, the taste I like Dongyin Gong soup, the quality of beef soup powder is better, it should reach the taste of more than M5, other dishes are not amazing but stable.

The brand from Shanghai, the crab banquet is really delicious, come back next time~

Good environment, high floors, wide view, quiet, not many people, super good service, I want to drink hot water, the waiter remembers, always warm water for me, close the plate, the service is really good, the dishes are more special, the main lunch price is not bad

#When northerners go to the south for the New Year&#39;s Eve ‮ Shanghua ‬ Three ‮ Building ‬ Fuman Building, in Chengdu, it is a new ‮ brand ‬&lrm;, can get one star and one brick, the strength can not be underestimated, but it is estimated that some people are also suspicious. Tonight and a few old people ‮ in ‬ group year, the dishes are indeed ‮ Zhengshi ‬ served everyone. Like Yang ‮ Binyan ‬ this ‮ year ‬ light chef, can have such a ‮ color fine ‬ product, ‮ real ‬ is amazing. ‮ I went to ‬ and went to Fuzhou again. In contrast, ‮ Xinchuang ‬ has a lot of places. ‮ You ‬ has a personal original dish. ‮ stains like ‬ passion fruit and ‮ This ‬ dish is so delicious. A cuisine to be developed needs to be so innovative as to create a new ‬ young chef.

Very good store, I found it by accident when I went to the shopping mall. It is very easy to find next to the east gate on the first floor of the Chinese merchant. It is looking at the black lacquer hahaha. The dishes are quite good for my taste. The cocktail can also be adjusted according to the taste. Very nice

临江宴&middot;雲 这次set之中让人滋味非常，我最爱的还是那碗热汤，苦刺心汆西施舌。苦刺的那种植物苦甘是我很喜欢的自然芬芳，甚至过了一周我也能够回想起这个滋味，加上西施舌这种海鲜的对撞，鲜甜碰上回甘，食物自身的高级之味确实让人体验特别。汆烫的烹饪手法，让人感受到美味烹饪用对了食材的舒畅。

在成都的地标双子塔47楼，环境优雅，由于外墙的遮挡，视野没有华尔道夫之类的开阔。风格属于新中式。菜品有新意，味道很不错，每一道都挺有特色。搭配崃州蒸馏厂的红酒桶和黄酒桶威士忌，相得益彰。

On the 47th floor of Chengdu&#39;s landmark twin towers, the environment is elegant. Due to the obstruction of the outer wall, the view is not open like Waldorf. The style belongs to the new Chinese style. The dishes are innovative, the taste is very good, and each one is quite distinctive. The wine barrels and yellow wine barrels of Zhangzhou distillery complement each other.

今晚，临江宴&middot;雲☁️感受蕞高规格的美酒、城中蕞高海拔的潮州菜、蕞高的身价的潮州菜『讲解大师』&mdash;&mdash;张新民。今晚配酒一共有三款&mdash;&mdash;🥂唐培里侬2013 年份香槟🍷敖云 2017🥃轩尼诗百乐廷每款美酒都是法国LVMH集团旗下，能够代表品牌信念的匠心甄选。🍷特别是敖云葡萄酒，作为国产葡萄酒的高端线代表，一酒醒4个小时，才能充分让酒中单宁软化、柔和、细腻，满口绽放出醇厚的果香花香，抿完后唇齿浓郁生津。餐酒已经拉到最高规格，微醺和快乐才是对当下的最好注解。从西施舌，讲到潮州卤鹅掌，再到注入灵魂的软烂迷糊的水鸭香粥，最后以高丽参汤冲姜薯泥燕窝结尾。知名潮菜美食大家，《潮菜天下》作者张新民将每一道菜品都做了细细拆解，从食材来源、在地文化再讲到背后故事，一席下来，收获颇丰。身处双子塔47F&mdash;&mdash;临江宴&middot;雲，云端的奢迷私会所，仿佛身处南门曼哈顿。 #景观餐厅 #敖云葡萄酒 #浪漫约会餐厅 #轩尼诗百乐廷

Tonight, Linjiang Banquet&middot;Yun ☁️ feel the high-standard wine, the high-altitude Chaozhou cuisine in the city, the high-priced Chaozhou cuisine &quot;explaining master&quot; Zhang Xinmin. There are three wines with tonight 🥂 Tang Peili ~2013 Champagne 🍷 2017 🥃 Hennessy Baileting Each wine is owned by the French LVMH Group, which can represent the ingenuity of the brand belief. 🍷 Especially Jinyun wine, as a high-end representative of domestic wine, a wine wake up for 4 hours, can fully let the tannins in the wine soften, soft, delicate, full of mellow fruit and flowers, after the mouth is full of rich lips and teeth. The meal wine has been pulled to the highest specification, and micro-simmering and happy are the best annotations for the moment. From Xishi Tongue, to Chaozhou braised goose palms, to the soft and confused water duck porridge injected into the soul, and finally ended with Koryo Ginseng soup and ginger potato mud bird&#39;s nest. The famous Chaocai cuisine everyone, &quot;Chaocai World&quot; author Zhang Xinmin has done a detailed dismantling of each dish, from the source of ingredients, local culture to the back story, a seat down, harvest quite rich. In the Twin Towers 47F Linjiang Banquet&middot;Cloud, the luxurious private club in the cloud, as if in South Gate Manhattan. #View Restaurant #Yuyun Wine #Romantic Dating Restaurant #Hennessy Baletin

成都潮汕菜天花板，&ldquo;临江宴&middot;雲&rdquo;秋季菜单，张新民老师指导下的精品菜肴，有文化渊源，好食材好口味的基础上还要做得好看。天府国际金融中心塔楼顶层，别人都在高新区看这两个塔楼的夜景，临江宴的客人则在这上面看四周，风景独好。鱼翅包在潮汕特色的红桃粿内是意想不到的；大海螺的规格不比燕鲍翅差，蘸上特有的虾酱风味突出；花椒大闸蟹全是选用满满的蟹黄部位，其他都不用，实属精品；酸菜白鳝煲、干巴菌炒饭以及金桔燕窝各有千秋，一顿好酒好菜，还有精选好茶。 #当地才能吃到的美食 临江宴&middot;雲

Chengdu Chaoshan cuisine ceiling, &quot;Linjiang Banquet&middot;Cloud&quot; autumn menu, Zhang Xinmin&#39;s teacher-directed boutique dishes, cultural origin, good ingredients and good taste on the basis of good looks. On the top floor of the tower of Tianfu International Financial Center, others are watching the night view of the two towers in the high-tech zone. The guests of the Linjiang banquet are watching around here, and the scenery is unique. Shark fins are unexpectedly wrapped in the Chaoshan characteristic red peach bun; The specifications of the sea snail are not worse than the swallow abalone wings, and the unique shrimp sauce flavor on the scorpion is prominent; the pepper hairy crabs are all full of crab yellow parts, and others are not used. It is a boutique; sauerkraut white pickled, dried pasta fried rice and kumquat bird&#39;s nest have their own autumn, a good wine and good dishes, and a selection of good tea. #Local food to eat Linjiang Banquet&middot;Yun

#九吃食事# 红叶炉火，跟着张新民 老师品鉴成都临江宴.云的秋冬新菜，既体验了新味道，又涨了新知识。这次的凉菜五味，酥炸沙虫干、鱼翅红桃粿、炸鹅肝粿肉、花雕乳鸽腿、梅菜油爆虾，都是第一次在成都吃到，或酥脆或软韧，或酒香或发酵味，在张老师的讲解下，更能体验味外之味。炭烧大响螺，比冲浪汤汆之法，更适合四川人的口味。汤品鲍鱼大三仙，以海陆空三料炖制而成，一盅下肚，全身暖和，立马让服务员开冷气。百花葵花鸡和酸菜白鳝包，光原料本身的优秀足以服人。花椒大闸蟹是高潮，汉源贡椒的香味和蟹的鲜味，结合在一起足以勾魂摄魄，余味绕嘴不绝。现场干巴菌炒饭的哔啵声和香味，更是收了一个豹尾。临江宴刚内部试营业时，我就去吃过，前后吃过好多次，感受一次比一次好，除了位置的独有性，潮汕菜也是一大卖点，有张老师这样懂吃会吃的人指导，让成都人也能尽享潮汕菜的迷人风味。

#9 Food# Red Leaf Fire, follow Zhang Xinmin teacher tasting Chengdu Linjiang Banquet. Yun&#39;s autumn and winter new dishes, both experienced new tastes and new knowledge. This time the cold dishes are five flavors, fried sandworm dry, shark fin red peach, fried foie gras stew, flower carving pigeon legs, plum vegetable oil burst shrimp, are the first time in Chengdu to eat, or crisp or soft, or wine or fermented flavor, under the explanation of Mr. Zhang, can experience the taste of the outside taste. Charcoal-burned snails are more suitable for Sichuanese tastes than surfing soup. Tangpin abalone is three immortals, made of sea, land and air three ingredients, a belly, the whole body is warm, and the waiter immediately opens the air-conditioning. Sunflower chicken and sauerkraut white dumplings, the light raw materials themselves are excellent enough to serve people. The pepper hairy crab is a climax, the aroma of Hanyuan Gongjiao and the fresh taste of crab, combined together enough to be fascinated, the aftertaste is endless. The sound and aroma of the dried pasta fried rice on the spot, is even more a leopard tail. When Linjiang Banquet was just opened internally, I went to eat. I have eaten many times before and after. I feel better than once. In addition to the unique location, Chaoshan cuisine is also a big selling point. There is a teacher Zhang who knows how to eat and can eat. Guidance, so that Chengdu people can also enjoy the charming flavor of Chaoshan cuisine.

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