Shuangxi focuses on high-end Confucian creative cuisine, which combines Shandong cuisine, Jiangsu and Zhejiang cuisine, Cantonese cuisine and other cuisines, with luxurious style and exquisite shape. Through the fixed amount of meals, tea ceremony, guzheng performances and other services, a strong sense of ceremony is created. In 2017, Shuangxi also launched a state banquet package, supervised by Zhang Ning, the chef of the state banquet of Beijing Hotel, the practice of traditional Chinese precious ingredients and new molecular cuisine, retaining the style of the state banquet and the novelty of modern cuisine, making waves in Shenzhen's high-end private cuisine/creative cuisine restaurants.

Many guests reported that compared with its grade, the small façade of Shuangxi was not grand enough, and friends who went for the first time even wondered if they were looking for the wrong place. Fortunately, the decoration level of its lobby has revived the style, and all kinds of handicrafts have been placed on the sandalwood Chinese furniture, which is simple and elegant. Due to the all-private room design, the dining environment of Shuangxi is very private, and at the same time, there is a guzheng performance in the room, which complements the ancient dishes on the table. In addition, the waiters are highly qualified and courteous, and will introduce the story behind each dish to customers when they are served. The value of high-end private cuisine is not only reflected in the dishes, but also in the environment and service, both of which are good.

The form of fixed side dishes naturally adds to the style of the meal, and also reflects the chef's creativity in the dishes, but it is also inevitable that there will be a mixture, especially in creative dishes. All the dishes of Shuangxi have been carefully arranged, with exquisite compositional plating, culturally rich containers, and vivid carvings...... Many dishes do have a visual impact on guests the moment they are served. However, perhaps because the expectations were too high, the actual taste of many dishes was not very bright, and some even disappointed, such as the tonkatsu, which is known as "borrowing arrows from grass boats", and the Huai Shan san that has been sharpened into the shape of a brush, the taste and texture are not satisfactory and flashy. Thanks to the quality of the ingredients used, the seafood and shark fin dishes of Shuangxi are of a guaranteed standard, among which the lobster soup with eastern star grouper and braised shark fin are highly rated among the gourmets, so you might as well give it a try. Also, don't forget the molecular cuisine of Twin Seals, a new cooking method that combines ingredients such as salmon and foie gras with a unique look and texture.

In the field of high-end private cuisine in Shenzhen, where Chaoshan cuisine dominates, Shuangxi's Confucian creative cuisine is eye-catching, but how to find a balance between the shape, taste and grade of the dishes is still a major issue in front of this high-end private cuisine restaurant that has been open for two years.