Xingguo Hotel has a high reputation in Shanghai, and there are more than a dozen villa buildings in the museum, all of which were built at the beginning of the last century. Mao Zedong once stayed in the No. 1 building of the Xingguo Hotel in the 50s of the last century, and the No. 8 building of the Xingguo Hotel is still one of the high-standard places for Shanghai leaders to receive foreign guests, which shows its historical status. In 2001, the new building of the hotel opened, not to mention the reception hall, guest rooms and other facilities, equipped with 4 in-house restaurants - Xiang Zhangyuan Western Restaurant, Li Palace Chinese Restaurant, Lounge, Tai Fin Bar and Steakhouse can meet the needs of most diners.

Li Palace Chinese Restaurant is a Cantonese restaurant, but it also serves Jiangsu and Zhejiang cuisine. In order to pursue a more orthodox Chaoshan flavor, Li Palace Chinese Restaurant also specially invited the chef team of Guangdong Shantou Jianye Restaurant to come to guide. Jianye Restaurant enjoys a high reputation in Shantou, and is currently the Shantou Traditional Chaozhou Cuisine Research Institute, which has received many heads of state of ASEAN countries, and the famous gourmand Cai Lan also has a high evaluation of it. Weng Hung Fai, one of the founders and executive chef of Jianye Restaurant, attached great importance to the invitation of Li Palace Chinese Restaurant and personally went to the scene to give advice. The Teochew menu at Li Palace Chinese Restaurant was designed by Yung Hung Fai, which is both traditional and innovative. In terms of the introduction of ingredients, cooking skills and other steps, Weng Honghui has also formulated a set of standardized processes.

The most well-known Teochew cuisine is the Teochew brine goose, and the Ligong Chinese Restaurant uses the lion-headed goose raised locally in Chaoshan. The braised goose has been pickled in advance and has experienced "three dips and three hangings", and the brine taste is very delicious. However, the brine goose in Ligong Chinese Restaurant sometimes has an older meat, and the production is relatively unstable. As a reminder, brine goose head is the most popular among gourmets, and diners in need can book in advance.

Chaoshan Lobster Rice is Weng Honghui's special innovative Teochew dish, the lobster meat is spread out in thin slices of meat, without any rice. The lobster meat is delicious, and it is even more enjoyable to use it when dipped in sauce. Weng Honghui said that it is very common to "eat seafood as rice" in Shantou, so he called it lobster rice, which is similar to "fish rice". The other dishes at Li Palace Chinese Restaurant also show Weng Honghui's sincerity, but the taste is not much to praise, and it is basically the same.

The environment is much better than the dishes, and since there are not many diners on weekdays, even the hall is not too noisy. Li Palace Chinese Restaurant has 8 private rooms facing the secluded garden, which is quite Chinese style, and it is worth recommending. There is no official minimum spend, but diners in the private room need a banquet set menu of at least 500 per person. The waiter's service attitude is not enthusiastic, but it has a certain professionalism and meets the requirements of 15% service fee.