The production of Chinese restaurants in star-rated hotels usually maintains a high standard, and Tianshu Pavilion is no exception.

InterContinental Shanghai Jing'an was formerly known as InterContinental Puxi, and its Sichuan restaurant, Tianshu Pavilion, was selected for the 2016 Olive Chinese Restaurant Awards. Tang Xingping, the head chef of Tianshu Pavilion, is a native of Sichuan, so the restaurant's products are also non-improved Sichuan cuisine. The most basic spices in the kitchen are all flown from Sichuan, and I also have a lot of experience in seasoning.

For cold dishes, we recommend white meat with garlic, slices of husband and wife lungs, and pork knuckles with sauce. These three dishes are very particular about the selection of ingredients, knife work and seasoning, the garlic white meat is light and translucent, the fat and thin are even, and the garlic is rich; Husband and wife lung slices red oil cold cuts, meat flavor, sesame fragrant; The sauce pork knuckle is sliced into small rectangular cubes, which are crystal red, and the thin strips of cucumbers on the bottom are very greasy.

In terms of hot dishes, we recommend the three major dishes of the best Mao Xuewang, boiling fish and Geyue Mountain spicy chicken. The ingredients of the best Mao Xuewang are clean and in place, with pig blood, hairy belly, crispy sausage, luncheon meat, eel and other rich types, bright red and spicy. The flesh of the boiling fish is white and flawless, and the hot oil has blanched the peppercorns and chili peppers, and the oil is fragrant, tender and fragrant. Geyue Mountain Spicy Chicken is a lot of fun, with everyone picking out the chicken from the red dried chilies, and the quick-eyed ones tend to eat the most.

Of course, diners who don't like too spicy can order dishes such as Baked Fat Beef with Fresh Mushrooms and Yipin Shiitake Mushrooms to harmonize the taste buds stimulated by chili peppers. In terms of staple foods, dandan noodles and Sichuan cold noodles are the most popular.

There is a red pepper on the signature logo of Tianshu Pavilion, which does not match the quiet and elegant style of the restaurant. The entrance of the restaurant is not obvious, and when you enter the restaurant, the chairs and sofas of crimson, grass green and goose yellow are arranged in a staggered manner, and the lotus carpet, the screen partition depicting the singing of birds and flowers and the red floor lamps are harmoniously matched, although the whole restaurant is visible at a glance, but the dining atmosphere is also very comfortable. However, the restaurant is mainly for individual guests staying in the hotel, and there is only one private room here, which can accommodate up to 12 people at the same time. A table of less than 10 people will cost 3,000 yuan, and more than 10 people will have a low cost of 300 yuan per person. A corkage fee of 100 yuan/branch for red wine and 200 yuan/branch for liquor will be charged for bringing your own wine, and you can be appropriately exempted from ordering soft tea. In terms of service, it has the professionalism of star-rated hotels, which is proper and meticulous, but it is far less than the luxury hotels known for their service such as the Four Seasons Hotel. It is worth mentioning that there is no additional service charge here, and the perfect service level and appropriate per capita budget can allow customers to enjoy the products of this star-rated hotel with peace of mind.