Panxi Restaurant is located on the shore of the beautiful Liwan Lake, which has been open for more than 70 years, and is known as the three major garden restaurants in Guangzhou together with the South Park and the North Garden. Since the 60s of the last century, Panxi Restaurant has received British Prime Minister Heath, Australian Prime Minister Fraser, President Ho Chi Minh of Vietnam, Singapore Prime Minister Lee Kuan Yew, US President George W. Bush, Prince Sihanouk of Cambodia, German Chancellor Kohl and other foreign leaders, until the end of the 80s, Panxi still maintains the status of the country's largest garden restaurant. The dark green gold plaque on the gate is the ink treasure left by Mayor Zhu Guang that year. Panxi Restaurant is a national five-diamond restaurant, a time-honored brand in China, and has the best dim sum chef Luo Kun in the country, Liu Huiduan, excellent dim sum chef, Fan Hanhong, Yang Hai, special chefs, Feng Qiu, Lin Yangming, young chefs, Wu Daijin, banquet designer and other skilled masters. A generation of writers Guo Moruo once came here for a banquet, and many domestic and foreign newspapers and periodicals have also introduced Panxi, and crowned it with the reputation of "the pearl of the sea of food". As early as the 60s, Panxi Restaurant had eight famous dishes, namely gold medal roast suckling pig, eight treasures of winter melon cup, Xiangsheng platter, Panxi bamboo shoot emperor, crispy fried crab claws, peony shrimp, garden fragrant chicken, and tile fish in water. Panxi Restaurant is famous for its many dishes, and Keer beef tenderloin is one of them. On November 9, 1993, the then German Chancellor Helmut Kohl personally led a delegation to visit Guangzhou and proposed to dine in Panxi. Always ideal to eat a dish made of beef, fruity, some sweet and sour taste, the chef of Pan at that time according to the method of souring pork, cooked a sour beet with beet, Cole was full of praise after tasting it, and this dish was also written into the recipe and named "Cole beef tenderloin". The chef's performance at that time also shows the innovative strength of Panxi, this dish can still be tasted in Panxi, but due to the complex cooking process, it is often the last dish to be served. Today's Panxi has gone through many years, and the production is still the same. Bazhen cloth bag tofu, stewed fish maw tube with vegetable gall, steamed lotus root pot with conpoy, Dinghu vegetarian, chicken soup bamboo fungus matsutake pills, grass carp soaked in five willows, dace balls with clams, fried stuffed tofu with foie gras and other specialties show the strength, and so on. Panxi Restaurant is designed by the famous Chinese garden architect Mo Bozhi, the periphery of green bricks and green tiles, green banyan trees, halls and rooms are laid out in the format of buildings and pavilions, wine boat corridors, and small bridges and flowing water. A number of gardens are named Phoenix Hall, Wanshou Palace, Hongyan Hall, Rongyuan Lotus Garden, Wenchang Pavilion and Panxi Painting Boat. The most luxurious is the welcome room, decorated with Manchurian windows from all over the world, furnished with pear sour wood tables and chairs and celadon vases, each of which is priceless, but unfortunately this hall only receives high-ranking government officials, and is rarely open to the public. Since the development of Panxi Restaurant, it has been transferred to the management of Hong Kong Four Continents Group. It covers an area of 12,000 square meters and has more than 3,000 seats. Although the environment is good, there is indeed a lot of room for improvement in the service, even if there are not many guests, the service attitude is a little sluggish, and the speed of serving is not fast. It is worth mentioning that there is a 10% service charge for the lobby and a 15% service charge for the private rooms.