The large kitchen is well known for its tasted ningbo specials and fine berylliums, with new products launched on the basis of four seasons, and a rich hong kong lunch snack on weekends. The large kitchen, located on the first and second floors of the hotel, uses modern and elegant renovation styles to create a medium-style dining atmosphere, with 16 luxurious booths to provide unforgettable private meals for guests. The chinese chef-in-chief, with over 20 years of experience as a five-star hotel, was awarded the golden prize for the shangri-la group's chinese cooking competition. The conglomerates of "haibou" and "crab crab crab cake" have created cooking skills that have been praised and loved by guests for their local characteristics. While western food is now popular in china, it should also be chinese, because chinese food is more in line with chinese eating habits and tastes. Large kitchens make special chinese food. Large kitchens, specialty catering, mainly based on regular northeast foods, are homemade with small potatoes, which are popular for the northeast. The little potatoes from the soy sauce made of the grain, with large red meat, with hot peppers, with fresh spices, tastes amazing. The main kitchen, which is based on the northern specialty, continues to develop and create the classics of the north-east, integrating the top 100 families and creating food that is more suited to the chinese. Large kitchens are made ink-to-meat, with the preservation of chinese and western-style elegance, and heinawakawa's creation of art. It is dedicated to building high-end chinese restaurants. The grand kitchen headquarters has been constantly created, seeking to help the union stores to capture the taste buds of consumers and to keep the eaters dependent on the brand for a long time。