宁波香格里拉大酒店·香宫中餐厅

Ningbo Shangri-La Hotel enjoys an excellent geographical location and an unparalleled river view of Sanjiangkou. 

The Xiang Palace is located on the first and second floors of the hotel. The restaurant perfectly combines classic and modern, simple and fashionable with elegant and gorgeous. It is luxurious and elegant. There are 16 private rooms on the second floor. Each private room has an independent entrance and unique design. They are all named after flowers, such as &quot;Peony Hall&quot;, &quot;Lilac Hall&quot; and &quot;Hibiscus Hall&quot;. 

Xiang Palace combines Ningbo cuisine with Cantonese cuisine, and launches new dishes every season. The dishes are fresh and original, such as steak stewed with Fenghua taro: This dish uses taro heads from Qiange Village, Fenghua, because there is a yellow mud layer in the soil, and the taro grown here is the softest and most glutinous. When the yellow steak and taro heads are stewed, there is a fragrance. While the taro heads have a glutinous texture, they are very delicious because they absorb the gravy of the steak, which also reduces the greasiness of the steak. The steak is very large. 
Handmade Ningbo glutinous rice balls. His glutinous rice balls are different from other restaurants. No water is used during the whole process of kneading the dough, but milk and coconut milk are used. The sesame filling of the glutinous rice balls is sweet but not greasy, and the taste is smooth, especially the layer of osmanthus sprinkled on the surface, which is fragrant.

The waiters speak softly and smile, and will actively recommend special dishes and change the bone dish in time.

The buffet at Shangri-La Hotel is still good, there are many choices, especially the seafood variety, including a variety of seagull sea crab shrimp sushi, as well as freshly made pancake food, noodles ice cream cake, delicious and happy ヽ (○ ^ ㉨ ^) ﾉ♪

Ferris wheel 🎡 co-named theme afternoon tea, in Shangri-La, Ningbo, autumn romantic autumn with a trace of naughty 😝 came to us unexpectedly. The sun is no longer hot, the leaves 🍂 slowly turn yellow, about three or five friends, come to Ningbo Shangri-La, see the Ferris wheel 🎡 joint theme afternoon tea, start the autumn taste journey 🔛! ～ When the dream Ferris wheel 🎡 appeared in front of you, surprise and romance also came together. Afternoon tea is rich in variety: chestnut cake, caramel apple cake, maple syrup mousse cake, vanilla Napoleon cake, tuna mango salsa, Iberian ham fruit roll, salmon tart, seasonal fruit plate; There are also two drinks to choose from. Sitting here for an afternoon, I really enjoy 👍～ You love vanilla Napoleon Cake 🍰: layers are crispy, the entrance is slag, the cream is sweet and full, I seem to have a happiness! 📍 Ningbo Shangri-La Hotel lobby lounge on the first floor

Gutian Village Zhangzhou cuisine restaurant is not big, the elevator goes directly to the third floor. Out of the elevator, it seems to come to the cave, through the cave to see the restaurant. There is also an open-air location. Ordered their family&#39;s recruitment fish head fans, it tasted good.

It can be said that this is the most popular pastry shop in Ningbo. The boss used to be a florist, but now he has successfully transformed and his pastry shop is thriving. It is the designated cake shop for birthdays of the labor union of the unit. There are many varieties, the ingredients are fresh, and there are often buy 2 get 1 free activities in the evening.

The decoration is better, the little cute truss of the tableware is very interesting, a lot of thought has been moved in the design, the puffer dolphin adopts many practices, sashimi, cold fish skin, puffer fish frozen, braised, stew soup, fried, etc., different manifestations have different tastes, in addition there are fat cows, Seafood pot soup, I used to use millet spicy sauce, very suitable for my taste.

The bottom of the pot in Tangdao is super cheap, the small pot is only 6 yuan, the vegetables are also a single-digit price, the potato winter melon is only 1 yuan (rounded without money), the staple food (hanging noodles, rice cakes, rice) is only 2 yuan, the price of meat meat is about 10 yuan, two people order a pot each, Choose a few favorite dishes to eat. Tangdao&#39;s pot bottom does not like spicy pot can choose tomato potato pot (signboard), like spicy duck blood pot can choose spicy duck blood pot, 6 yuan pot bottom is solid enough, tomato pot has a whole tomato, potatoes, corn, leeks, etc., The amount of duck blood in the spicy duck blood pot is also super sufficient. If you like to eat vegetarian food, you must try his bean skin. It will be cooked after boiling in the pot for a while. When the tomato pot is marinated, it tastes superb! Fat cows, sweet corn, and quail eggs are also my must-order every time.

宁波香格里拉酒店地理位置优越，坐拥三江口无敌江景&nbsp;香宫位于酒店一楼和二楼，餐厅将古典与现代、简洁时尚与优雅华丽完美融合，华贵而高雅，二楼拥有16个包房，每间包房都有独立入口和独特设计 ，均以花卉命名，如&ldquo;牡丹厅&rdquo;&ldquo;丁香厅&rdquo;&ldquo;芙蓉厅&rdquo;。香宫以宁波菜和粤菜相结合，每季都会推出来新品，菜品新鲜，又能保持原汁原味，比如牛排炖奉化芋艿仔：这道菜选用奉化前葛村的芋艿头，只因其土质中有黄泥层，长出来的芋头最为软糯，黄牛排与芋艿头炖端上来的时候有一股香气，吃到芋艿头糯口感的同时，因为吸收了牛排的肉汁，非常鲜美，也减少了牛排的油腻感，牛排非常大块 手工做的宁波汤圆，他家的汤圆和别家做法不同，和面全程不用水，而是用牛奶和椰汁，汤圆芝麻馅甜而不腻，入口爽滑，尤其是洒在面上的那层桂花，清香扑鼻。服务生说话轻声细语，面带微笑，会主动推荐特色菜，换骨碟及时。

香宫在宁波市香格里拉大酒店的一楼，西面就是江东北路和奉化江。香宫环境优雅，厨师有20多年的从业经验。香宫主营粤菜和宁波本帮菜。现在推出的中午商务自助餐，品种多达80多种，很受食客欢迎。

Shang Palace is located on the first floor of Shangri-La Hotel Ningbo, with Jiangdong North Road and Fenghua River to the west. Shang Palace has an elegant environment and its chef has more than 20 years of experience. Shang Palace specializes in Cantonese cuisine and Ningbo local cuisine. The lunch business buffet now offers more than 80 varieties, which is very popular with diners.

宁波的酒店生意都好好..这家酒店地理位置一般那时候入住后面在装修..早饭还是可以的..有宁波年糕..装修挺有特色的

Hotels in Ningbo are doing well.. The location of this hotel is average. It was under renovation when I checked in.. The breakfast was ok.. There were Ningbo rice cakes.. The decoration was quite unique.

香宫是宁波香格里拉大酒店内名副其实的标志性中式餐厅，内设13间私密包房，荟萃了琳琅满目的粤菜美食和宁波佳肴，能同时品味两种和而不同的文化与口味。但是人均价格有点小高，属于宁波高端宴请之地，人均约1500大洋左右。

Shanggong is a veritable iconic Chinese restaurant in Shangri-La Hotel, Ningbo. It has 13 private rooms, a collection of Cantonese cuisine and Ningbo cuisine, and can taste two different cultures and tastes at the same time. But the per capita price is a bit high, belonging to the high-end banquet place in Ningbo, about 1,500 oceans per capita.

#中餐厅香宫# 这里主要供应粤菜、宁波菜和地方菜，并根据24节气定期更新菜单。什么时节该吃什么，身为宁波人的主厨周辉先生了然于胸。人们常说，来到一个陌生的城市要往那深巷子里钻，好吃的都深藏于市井之中，然而像宁波这样多以商务旅游为主的城市，想必客人很难有那时间去慢慢挖掘地道的宁波味，这样香宫无疑就是节省时间的首选。 #4月16日香宫玉兰厅晚宴# *迎宾四小碟* *酱青蟹膏* 炝蟹是我们浙江沿海地区最具风味的菜肴，东海里的蟹刚打捞上来立即洗净，用黄酒和盐水腌上一周，最后冷冻成型，切块食用，吃的就是一个咸鲜。 *老醋海蜇* 爽、脆。 *凉拌香椿芽* *家乡烤菜 * 酱色的外表经常让人误会这是一道腌菜，实际上它是由新鲜的青菜现炒、焖而成，口感香咸，带点甜味。 *老火例汤* 没有炖上三四个小时，谁也不好意思叫老火。真正的极品汤就是，除盐外不加任何调味料，仅凭着原料的新鲜和厨师对火候的把握、耐心，炖出的一盅既让人回味无穷，又不损原料营养价值的老火汤。 *盐水活皮虾* 说到活皮虾，我们在东海边长大的小孩最有发言权了，光看色泽，新不新鲜就可以下定论了。在我们这，活皮虾叫硬聪（音），我妈妈最喜欢买硬聪和红绿头送礼，可见硬聪在虾家族里地位可不低。新鲜的硬聪一般都采用盐水的做法，蘸醋食用，可保持原汁原味。 *雪菜笋丝银鲳* 我前几天去水产市场逛了一圈，鲳鱼的价格是150元每斤。即便是在海边，海产的价格也不低。雪菜咸鲜，笋丝鲜爽，与鲳鱼的鲜美相得益彰。 *黄牛排炖奉化芋艿仔* 原材料名字前加产地，带着点傲娇的意味，也会给食客一种更加美味的感觉，事实上也是如此，黄牛排软烂适口，芋艿仔口感绵密。 *酱油蒸东海带鱼* 比较新鲜的吃法，酱油味不重，既不损害带鱼原有的味道，又给它附盖上了一层咸鲜味。话说许多人以为带鱼越宽越好，实际上，东海带鱼小而细腻，完胜南海宽而粗糙的肉质。 *油条拼春卷 * 不是新油条的脆劲，也不是老油条的韧劲，是介乎于中间的一种口感，沾点酱油，美味加倍。 *酸菜筒骨炖豆腐* 是白水洋豆腐的吃感，白水洋豆腐自带焦味，喜欢的人很喜欢，不喜欢的人很不喜欢，酸菜与筒骨熬出来的汤值得一喝。 *油焖野山笋* 野山笋难得，不在于难以得到，而是这个时节，春笋开始落零、多渣，它却还保持着鲜嫩、多汁。 *香干水芹菜 * 吃芹菜会死星人飘过。不过，吃芹菜可以降血压，会吃的不妨多吃。 *蟹骨酱慈城年糕* 主厨周辉先生香格里拉中餐烹饪大赛中的金奖作品，光听名字就知道，原材料有多么讲究。梭子蟹打碎，加入楼茂记豆瓣酱，腌制成蟹骨酱。慈城年糕切小块，与酱同煨，吸收酱香后仍保持嚼劲和韧劲，谁吃谁知道。 *宁波手工汤圆* 宁波汤圆多有名，去看看超市的冷柜就知道了。香格里拉的宁波猪油汤团是现做的，上好的米粉、细细研磨的芝麻、配上猪油，点上一些桂花，香甜软糯，一咬里面的馅料便迫不及待的涌现出来，一股迷人的香气在鼻尖荡漾。个大，两颗顶一碗，算作饭后甜品，不多不少，刚好填上胃的最后一点空缺。

#Chinese restaurant Xianggong# This is mainly Cantonese, Ningbo and local dishes, and the menu is regularly updated according to the 24 solar terms. When to eat what to eat, Mr. Zhou Hui, the chef of Ningbo, knows his chest. People often say that when you come to a strange city, you have to drill in the deep alley. The delicious food is hidden in the city well. However, in a city like Ningbo, which is mainly for business tourism, it is difficult for guests to have the time to slowly dig the authentic Ningbo taste. This Xianggong is undoubtedly the first choice to save time. #April 16 Xianggong Magnolia Hall Dinner# *Welcome four small dishes * *Sauce crab paste* Crab is the most flavorful dish in the coastal area of Zhejiang Province. The crabs in the East China Sea have just been salvaged and washed immediately. They are simmered with yellow wine and salt water for a week. Finally, they are frozen and formed. They are cut and eaten. *Old vinegar seagulls*Cool and crispy.*Cold aromatherapy buds*Hometown roasted vegetables*The appearance of sauce often makes people misunderstand this is a stew, in fact, it is made of fresh vegetables fried, stewed, taste salty, with a little sweet taste. *Old fire case soup * did not last three or four hours, no one is embarrassed to call old fire. The real best soup is that no seasoning is added except salt, only with the freshness of the raw materials and the chef&#39;s grasp of the fire, patience, a simmering pot is not only endless, but also does not damage the nutritional value of the raw materials old fire soup. *Salt water live skin shrimp* Speaking of live skin shrimp, the children we grew up on the East Sea have the most say, just look at the color, new and not fresh can be determined. In our place, live skin shrimp is called hard Cong (音), my mother likes to buy hard Cong and red green head gift, it can be seen that hard Cong in the shrimp family is not low. Fresh hard Cong generally adopts the practice of salt water, vinegar, can maintain the original flavor. *Snow vegetables, silk and silver bamboo shoots* I went to the aquatic product market a few days ago, and the price of salmon was 150 yuan per catty. Even at the beach, the price of seafood is not low. Snow vegetables are salty and fresh, and the deliciousness of salmon complements the deliciousness of salmon. *Yellow steak Fenghua taro oyster * The raw material name is added to the place of origin, with a little pride, will also give diners a more delicious feeling, in fact, the yellow steak is soft and delicious, taro oyster taste is dense. *Sauce steamed East Sea kelp* Fresher to eat, soy sauce is not heavy, neither harms the original taste of the kelp, but also covers it with a layer of salty flavor. Many people think that the wider the kelp is better, in fact, the kelp is small and delicate, and the wider and rough meat of the South China Sea. *Fruit sticks spring roll *Not the crispness of the new fried dough sticks, nor the toughness of the old dough sticks, is a taste in the middle, dipped in soy sauce, delicious double. *Sauerkraut tube bone stew tofu* is the taste of white water tofu, white water tofu comes with a burning taste, like people like it, do not like people very much, sauerkraut and tube bone boiled out of the soup is worth drinking. *Oil-dried wild mountain mustard* Wild mountain mustard is rare, not difficult to get, but this season, spring mustard began to fall zero, more slag, it still maintains fresh and juicy. *fragrant dry water mustard * eating mustard will die star people floating. However, eating mustard can lower blood pressure, you may as well eat more. *Crab bone sauce Cicheng rice cake* Chef Mr. Zhou Hui in Shangri-La Chinese food cooking competition in the gold prize works, just listen to the name to know how particular raw materials. Swimming crab smashed, added Lou Maoji bean paste, and made into crab bone sauce. Cicheng rice cake is cut small pieces, and the sauce is the same, and the sauce is still chewy and tough after absorbing the sauce. Who knows who eats it. *Ningbo handmade dumplings * Ningbo dumplings are famous, go to the supermarket freezer to know. Shangri-La&#39;s Ningbo lard soup is freshly made, with good rice noodles, finely ground sesame seeds, with lard, some sweet-scented sweet-scented osmanthus, a bite of the filling inside can not wait to emerge, a charming aroma in the nose. A big, two top bowls, counted as dessert after dinner, not much, just fill the last point of the stomach vacancy.

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The buffet at Shangri-La Hotel is pretty good, with a lot of choices, especially seafood, including all kinds of jellyfish, crabs, shrimps, sushi, freshly made buns, pancakes, noodles, ice cream cakes, delicious and happy ヽ(○^㉨^)ﾉ♪

The lobster squash room of the fragrant chicken is basically not stepping on thunder. This time, such a low group purchase price, there is no service fee, which is too cost-effective. The amount of two people is almost just right.

The front of Gutian Village Quzhou Cuisine Restaurant is not big, and the elevator goes directly to the third floor. After getting out of the elevator, it seems like you are in a cave, and you can only see the restaurant after passing through the cave. There is also an open-air seat. I ordered their fish head vermicelli, which tasted good.

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