A very simple hotel-style vacation: I went to the Shangri-La Hotel in Nanjing with my best friend two days ago. This time, our trip was very simple. In this warm hotel, we stayed warm for two days. In addition to going out and checking in to the Golden Eagle Art Museum, we are eating, drinking, exercising, and doing SPAs at the Shangri-La Hotel in Nanjing. We don't travel far or gather together, and enjoy the perfect life elsewhere.

If the purpose of two food eaters choosing Shangri-La Hotel in Nanjing is to easily eat two meals of Jiangnan stove, it is actually not surprising. The location of this super Internet celebrity restaurant is very difficult to book. Every time you go, you have to make an appointment and wait. It may not be possible to make a reservation. The best way is to stay in the hotel, which makes it much easier to make reservations and wait. However, what I want to share in this article is the handsome pot on the fifth floor of Shangri-La Hotel in Nanjing. The reason why we accidentally discovered this store was that we went to the SPA the night before and went to the wrong floor. As soon as the elevator door opened, we were attracted to this unique hot pot restaurant.

A very distinctive restaurant, very trendy! The style design of the restaurant is actually based on the theme of "jin". No wonder there are many "old names" displayed in the restaurant, which evoke memories. The theme of jin is to emphasize that the restaurant's hot pot is very accurate from material selection to the weighing of hot pot dishes. Guests order orders by weight.

There is an open area at the entrance of the restaurant. In the transparent kitchen, you can see the scene of chefs preparing dishes. There are also fresh seafood to choose from.

There is also a buffet table here. Various desserts are stewed in the casserole, which are included in the buffet condiments. Alcohol is not included. I was very surprised to see the joint product of Tsingtao Beer and Shangri-La Hotel here. I would highly recommend it. When traveling to Qingdao, I found the best Tsingtao Beer freshly brewed in the Tsingtao Beer Museum, followed by this Shangri-La joint product. The taste is very good.

The bottom of the pot chose the restaurant's new hit this winter: tom yum! According to the introduction when the clerk recommended, all the ingredients at the bottom of the pot were purchased by the chef of the restaurant, Master Yang, who returned to Sichuan to find them on-site. After boiling, he drank a bowl of soup first. Wow, the temperature of the entire body and emotions rose up. It was very sour and spicy, and very appetizing.

We ordered the Thai seafood tom yum selection double set. We used group purchase and the value for money was really high. There are three huge platters. The tom yum seafood selection plate includes: fresh abalone, swan egg shellfish, golden shellfish, giant bamboo clam, pearl abalone snail, and raw oysters.

The luxurious selection of tom yum includes: fresh abalone, prawns, crab fillets, fresh fish fillets, squid, pearl abalone snails, golden shellfish, lunch meat, fat beef, fish and shrimp slices.

The luxurious selection of tom yum side dishes includes seasonal mushrooms and vegetables.

There are more than 20 kinds of seasonings, and sesame oil, pepper and sesame oil, which are necessary for eating Sichuan hot pot, are all lined up in circles. Everyone can find the taste they want!

The process of eating hot pot was also very enjoyable. The waiter was really considerate and would come over to help us prepare hot pot ingredients.

When boiling hot pot, you will also give a cute little box in the hot pot so that the ingredients will not fall apart and cannot be found. Thai tom yum is often eaten, but this is the first time I have tried this domestically produced Sichuan tom yum hot pot. Its sourness is comparable to that of Thai tom yum, and definitely beyond that!

During the meal, he was warmed by Chef Yang, who suddenly appeared at the table. He was personally bringing freshly fried Sichuan crispy meat to the guests 'tables and telling the guests that the freshly fried crispy meat was the best and everyone must eat it while it was hot. Sure enough, this is the best Sichuan crispy meat I have ever tasted. The outer layer is fluffy and crisp. The outer layer of this crispy meat is less powder, and the meat inside is crisp and fragrant. I like to dip it in white sugar. It is sweet in the mouth and blended with the aroma of lard. It smells so fragrant. It smells like memories. Master Yang is an authentic Sichuanese and speaks authentic Sichuan-style Mandarin. He gives people the same impression as the creation of the dishes, which is particularly simple.

Finally, I must bring a hearty bowl of ice powder to refresh and relieve the spicy food, which will make it particularly popular.