I am afraid that only in the city of Shenzhen will there be international luxury hotels that dare to move Teochew cuisine into Chinese restaurants. The traditional taste and exquisite production of Teochew cuisine, coupled with the Ritz-Carlton's signature and thoughtful service, make the Star Chinese Restaurant at The Ritz-Carlton Hotel a special and dazzling presence among the Teochew restaurants in Shenzhen.

Xingli Chinese Restaurant is directed by Luo Yuhui from Hong Kong, who has more than 20 years of experience in Teochew cuisine and has a deep knowledge of Teochew cuisine. Prior to coming to Xingli, Luo Yuhui worked as the head chef of Chaojiangchun, the oldest Chaocai restaurant in Shenzhen, and during his tenure at Xingli Chinese Restaurant, Chef Luo Yuhui was awarded the honorary title of Best Executive Chef at the 2nd New Traveler Magazine's "Golden Seal Award" for Chinese Catering.

On Chef Lo's menu, it's not hard to find some dishes with a Southeast Asian twist. In fact, Teochew cuisine is divided into local Teochew cuisine, Hong Kong-style Teochew cuisine and Nanyang Teochew cuisine, Hong Kong-style Teochew cuisine and Nanyang Teochew cuisine both absorb some Cantonese cuisine and Southeast Asian cuisine on the basis of Teochew cuisine, and then spread in the Teochew circle, the three are closely related and difficult to distinguish from each other. Xingli's Thai-style open-hearth mullet is a mixture of Chaozhou cuisine and Southeast Asian cuisine, Chaocai's ancient method of open-hearth mullet (mullet), commonly used to cook salted plums, and the soup is sour and mellow, so as to dispel its fishy smell and relieve its greasy feeling; The Thai-style open stove of Xingli adds lemon and lemongrass, and the open stove is cooked while eating, the sour juice is stronger, the taste is clearer, and the mullet has no earthy smell, and the meat is tight and flavorful.

Soup pots are an important part of Teochew cuisine, and many of the soup pots at Xingli Chinese Restaurant are of a high standard, with traditional tastes and exquisite processing. For example, the Huaishan Potato Pot is a classic Chaocai soup pot, the taste of the Potato is dense and tough, solid but not hard; Huaishan powder is soft and flavorful, and the taste is warm and swallowed without roughness and hardness; The soup is milky white, the taste is fresh and lush, the coconut is mellow, the aftertaste is sweet, the combination is exquisite, and you can eat a bowl of refreshing and warm stomach. In addition to the pot, Xingli Chinese Restaurant's Chaoshan Spring Vegetable Pot, Soybean and Chilled Melon Pork Ribs Pot, Salted Bone Mustard Stew Pot, and Conpoy Seafood Mixed Vegetables Pot are also worth trying, these clay dishes are also known for their light and mild taste, sweet and delicate flavor, especially suitable for winter tasting.

Among the staple foods, Chaozhou porridge is the most Chaoshan characteristic one. The so-called Chaozhou porridge here is the "fragrant mi" in Chaoshan people, that is, the Chaozhou white porridge that has been flavored and added with various ingredients. Different from Cantonese porridge, Chaozhou porridge pays attention to the fierce fire cooking, the rice grains have just burst the waist and will be extinguished, and the cooked porridge rice grains are distinct, full and blooming. Xingli's Chaozhou porridge is not soft, and the ingredients are also quite exquisite, such as winter vegetable grains, celery grains, squid, prawns, shredded mushrooms, shredded ginger, preserved flounder, shredded fish cakes, etc. Teochew fried noodles, fried rice noodles with sand tea beef, and porridge with minced oyster meat are all classic Teochew-style rice noodle staples, and the production is stable.

Diners can also order other trendy dishes with confidence, and basically every dish can be offered at a level that matches the price. The shallow sea miscellaneous fish such as Shajian, Dog's Mother, Red Shirt, Bamboo Boy, Small Yellow Flower and other common Chaoshan miscellaneous fish are selected from the casserole, and the casserole is made of pork belly at the bottom, and the soybean sauce is cooked, the small fish is expensive in the freshness, and the lard is infiltrated and the soybean sauce is cooked, which is delicate and sweet, fat and sweet. The tide brine covers the classic lo-mei such as goose meat, goose intestine, large intestine, palm, liver and kidney, etc., with moderate saltiness and just the right taste. Among the Chaoshan desserts, Fuguo taro paste is the most classic, Xingli's taro paste is dense and soft, with rich taro aroma and oil aroma, and uniform sweetness in the entrance; Only the ginkgo seeds are not properly handled, although the glue is refreshing, but it is slightly sweet and bitter, but fortunately, the mellow flavor of the taro paste is enough to make people forget this flaw, and the overall performance is still stable.

In terms of service and environment, Xingli Chinese Restaurant is outstanding. Located on the fourth floor of The Ritz-Carlton, the restaurant offers a courteous and friendly welcome and attentive service. There are three to four waiters at a table to serve together, and the tea is basically always in a full state. Although the decoration is not eye-catching, the style is also solid and steady, beautiful and elegant. Compared with the old-school Teochew restaurant, Xingli Chinese Restaurant has a more relaxed atmosphere, a slower pace, and rarely offers expensive dishes such as abalone and cucumber wings, so it is more suitable for young and pragmatic business banquets or more relaxed meeting scenes.