ZI YU XUAN ZHONG CAN TING

This is one of the top restaurants in Nanchang. It is inside the local Shangri-La Hotel. The environment of the entire restaurant is really luxurious. The chef's craftsmanship is also great.

As a native of Nanjing who grew up eating Huaiyang Benwei, I am going to Jiangxi Nanchang with a strong drive. I am full of expectations that I can face the hard and hard Jiangxi spicy 🌶️ I imagined that I was a brave and good man. I am actually spicy to Tianling Gai to take off. 🤣 I was opened by Jiangxi spicy in Nanchang. Ren Du two veins, spicy taste in the tongue, that feeling not to mention how sour! Fully understand the way of decompression for contemporary young people in addition to eating spicy and enjoyable in the morning and evening 😍🥰😘‼️ Blood Duck 🦆 Warning ⚠️ Tongxiang Blood Duck 🦆 It is a classic signboard. While hip-hop, three bowls of rice are wildly sizzling.🍚 It is different from our Nanjing people eating ducks in large pieces. Here the ducks are chopped to extreme pieces. Each grain is wrapped in salty and spicy. The aroma of purple su leaves is even more interesting in the hot stir-fry. ‼️ mixed powder 🍜 crock soup 🍲 on the way to the hotel from the high-speed rail station. The local driver learned that I was the first time in my life to come to Nanchang, and I began to go crazy. Amway. He said it was locals' breakfast, lunch, dinner, supper. The oily and spicy mixed powder can't stop, the radish inside is dry and crispy, the leather egg patty crock soup is simply shocked outsiders (I 🙋🏻‍♀️) later learned that there are also leather egg dumplings, leather egg dumplings, fried eggs, fried eggs, etc., I am relieved 🌚 The unfinished leeks 🥢 let people keep returning Taste ❤️‍🔥 #The place where the circle of friends is asked #Where to go on the weekend #The food that can be eaten locally #Experience a time without spicy or not #Nanchang food

Nanchang Shangri-La, Ziyuxuan Chinese Restaurant. Dining here for two consecutive days is really a great feast! I also have a sensual understanding of the previously unfamiliar leeks. The taste is strong, salty and spicy. It is called the "ninth major cuisine". Master Cao Wanzhou has been in the hands of Master Cao for more than 20 years, and he has worked hard. Especially like this stew-flavored roast three treasures, turtle, bullfrog, salmon, strong fragrance, incisive!

This restaurant is in the local Shangri-La hotel. The environment of this restaurant is really luxurious and upscale. The chef's craftsmanship is also very good. This is the company's team event, then eat and live here.

Ziyuxuan (Shangri-La Hotel) The second floor of Shangri-La Hotel is mainly Cantonese cuisine, which combines leeks, Hunan cuisine, Sichuan cuisine, some dishes, positioning mid-to-high-end, elegant environment and authentic taste.