In terms of environment, ingredients, taste, and service, Lanting Chinese Restaurant at Hilton Shenzhen Greater China is worthy of being elected as the No. 1 Sichuan cuisine in Shenzhen.

In terms of qualifications, Lanting is not old. Opened in December 2016, Lanting Chinese Restaurant focuses on authentic and classic Sichuan cuisine, with exquisite and unique dishes and beautiful plating, which is very suitable for business banquets. The Sichuan chefs at Lanting Chinese Restaurant are very skilled, and every dish is a masterpiece.

Spicy and crispy pork knuckle is the specialty of Chinese Executive Chef Tang Minghua, who cooks pig's trotters in the same way as spicy chicken, which is cut into even pieces, the finished dish is bright in color, the skin is fried crispy, the collagen and fat are soft and chewy, and the lean meat is dry but not woody, which is a bright dish of the new school of Sichuan cuisine. On the basis of traditional practices, the new rich and noble chicken (reservation required) adds precious ingredients such as abalone and mushrooms, supplemented by chestnuts and red dates, etc., and the flavor is rich and layered, and the freshness of abalone and the aroma of chicken complement each other. White-cut chicken is also good, the chicken skin is soaked in ice water, note that it is not cold water, only ice can make the chicken skin have a smooth taste. Moreover, the white-cut chicken we often eat has a yellowish skin, which is the color of boiling yellow gardenias, and if you don't add it, the skin is just goose yellow.

There are many dishes on the menu from Chef Tang Minghua, such as stir-fried spicy crab, Mao Xuewang, bowl chicken, kung pao chicken, spicy chicken, rabbit head, you can't go wrong with any order. In addition, there are many Cantonese dishes in the menu to seek variety and balance in taste. For general banquets, except for 6-8 cold dishes before the meal, the ratio of spicy to non-spicy in the main dish is maintained at 4:10; In the whole table of dishes, there should be 4 "shaped dishes", such as the whole white-cut chicken and the whole steamed fish. There are soup dishes and stir-fried dishes, which is a qualified banquet package. In the snack after the meal, the fragrant leaf rake, coconut sugar glutinous rice balls, and mash rice balls are very good, and you can generally order 1-2 types.

Located on the 23rd floor of the Hilton Hotel, Pavilion can accommodate up to 113 people, with the largest private room for 20 people. The interior is delicate and elegant, with orchids as the main tone, the dining table is decorated with beautiful orchids, and the soft and comfortable sofa has green cushions, which makes it very comfortable to sit on. The service attitude is not impeccable, but it is like a spring breeze, responsive, thoughtful and meticulous service, and the manager will take the initiative to ask the guests about the dining experience. However, don't expect too much from the hotel's claimed 23-storey high-rise views, with the road being built and the nearby scenery being average. A 15% service charge will be added to the whole order, and if you bring your own drinks, you can waive the corkage fee for soft drinks in the store, and the room has a low cost. On Saturdays, from 9:30 a.m. to 2 p.m., Cantonese morning tea is served.