Cai Mulan
Editor's note: This year's National Day and Mid-Autumn Festival holidays are superimposed into an 8-day Super Golden Week, whether it is a long-distance trip, a short trip around the area, or a punch card to a local Internet celebrity destination, it is bound to do a good job of "squeezing" the psychological construction. But in any case, most people do not know what to do compared to the home, the holiday method that is gone in the blink of an eye, or prefer to go out to "squeeze in" and play to relax. According to the annual holiday situation, amusement parks, scenic spots, and Internet celebrity punch cards are bound to be crowded, if you don't want to "squeeze" attractions, meet up with little sisters, or take your family to eat a special meal, it is also a way to celebrate the festival.
National Day is a joyful day for the whole people to celebrate, and many hotel restaurants have also chosen to launch special menus before the National Day, with food as the "icing on the cake". New Jin Jiang Hotel Shanghai upgraded its revolving restaurant on the 41st floor to launch a New Haipai menu; Shanghai Huangjia Private Banquet pushed 36 Yangzhou morning banquets; Ritz-Carlton, Guangzhou launched the "Luxury Feast Tour" housing benefits, inviting guests to taste the exquisite taste of Michelin restaurants; 18 hotels in The North District of China, a Marriott Hotel Group, prepared authentic flavors for local unique and precious ingredients.
New Jin Jiang Hotel develops Xinhai Pie Cuisine
Opened in 1990, Blue Sky Revolving Restaurant at The New Jin Jiang Hotel in Shanghai was once a fashion icon leading the Magic Lifestyle. Recently, after 2 years of dedication, the Blue Sky Revolving Restaurant has ushered in a brilliant new life.
The 7-meter unobstructed floor-to-ceiling glass window makes the restaurant instantly upscale, and when enjoying the food, the window is the magic capital style of the fusion of Shikumen and skyscrapers.
Nearly 10,000 "crystal rods" from the Czech Republic hang from the roof, transparent and dazzling under the refraction of light, turning the restaurant into a veritable "Crystal Palace in the Sky". The most eye-catching is the "duliang" structure crystal glass spiral staircase at the entrance of the restaurant, which adopts the integrated design of handrail steps and the production process is accurate to millimeters. At night, the crystal glass spiral staircase is illuminated by seven colors of light, crystal clear and dazzling. The details highlight the style, and the dining room's chairs and VIP room walls are made of Handmade Leather Goods, with delicate leather and soft feel.
Nearly 10,000 "crystal rods" from the Czech Republic hang from the roof, transparent and dazzling under the refraction of light, turning the restaurant into a veritable "Crystal Palace in the Sky".
The 7-meter unobstructed floor-to-ceiling glass window makes the restaurant instantly upscale, and when enjoying the food, the window is the magic capital style of the fusion of Shikumen and skyscrapers. Whether it is a souvenir photo or as a simple way to celebrate the festival, it will be an unforgettable dining experience under the background of this atmosphere.
The main hot dish "three-door cream crab drunken flower snail"
In terms of catering, Blue Sky Revolving Restaurant inherits and carries forward the traditional craftsmanship of Huaiyang cuisine, combined with the innovative breakthrough of Cantonese, Sichuan and Benbang cuisines. Restaurant chef Kang Le said that the gastronomic culture of Shanghai, like the urban culture itself, has continuously experienced the process of style collision and mutual tolerance, and finally left classics and boutiques.
In the research and development of new dishes in the Blue Sky Revolving Restaurant, Xinhai Pie cuisine was finally selected, which integrated Western, Chinese and Japanese food, of which Chinese food included four major cuisines. Here, the chicness of Western food and the delicacy of Chinese food are perfectly blended. Even ordinary ingredients can show a sense of delicacy and ceremony under the ingenious design and clever cooking, such as the special soup "clear soup matsutake stewed hydrangea ball", the main hot dish "three-door cream crab drunken flower snail", the high-value dessert "goldfish play swallow" and other dishes.
Huangjia private banquet pushed 36 Yangzhou morning banquet
Huangjia Private Banquet is located on the banks of the Huangpu River, and the restaurant is also located in the Museum of Contemporary Art Shanghai and the Shanghai Boundless Art Museum, just a stone's throw away from a variety of cutting-edge art exhibitions. The design style of the restaurant is based on the elegant Jiangnan charm, with 12 elegant and chic private rooms, surrounded by green leaves outside the flowing water, with a kind of tranquility hidden in the city.
Huangjia Private Banquet launched the "Huangjia • Expo Garden Morning Banquet" on the national day, and the whole set of morning banquets was as high as 36 courses.
Huangjia Private Banquet launched the "Huangjia • Boyuan Morning Banquet" on the day of National Day, the whole set of morning banquets up to 36 courses, following the standards of vegetarian meat and meat vegetarian cooking, you need to book one day in advance. Chef Wang, the head chef of Huangjia Private Banquet, once served as the executive chef of Yangzhou Yechun Restaurant Management Co., Ltd. Chef Wang not only has a profound knowledge of Huaiyang cuisine, but also has a unique ingenuity at the Yangzhou Morning Banquet, where he presided over and designed the entire menu of the Yangzhou Morning Banquet. Thus further improving the status of the Yechun morning banquet in Yangzhou and even the whole country. Secondly, in order to bring the exquisite Yangzhou morning banquet closer to the consumption habits and taste needs of Shanghainese. Huangjia Private Banquet specially invited Yangzhou Morning Tea National Treasure Level Figure, the inheritor of Fuchun Morning Tea, and Xu Yongzhen, the elder of Huaiyang Fine Point Taidou, as the chief gastronomic consultant of Huangjia Private Banquet.
Huangjia Private Banquet specially invited Yangzhou Morning Tea National Treasure Level Figure, the inheritor of Fuchun Morning Tea, and Xu Yongzhen, the elder of Huaiyang Fine Point Taidou, as the chief gastronomic consultant of Huangjia Private Banquet.
The chef team is also from Yangzhou and has many years of production experience, each dish follows the yangzhou traditional dim sum production process, freshly steamed, to ensure the freshness and taste of each dim sum, in line with the Yangzhou traditional production rules "out of the basket bun, back to the basket of roasted wheat". In order to ensure that each product can make diners feel the unique food charm brought by the traditional skills of the century-old Huaiyang cuisine, the "Huangjia Boyuan Morning Feast" adopts a limited supply per day.
The Ritz-Carlton, a Michelin-starred restaurant
In the recently released third edition of the Michelin Guide in Guangzhou, Ritz-Carlton Hotel Restaurant, Guangzhou Ritz-Carlton, was once again selected and won the "Michelin Star Restaurant" for three consecutive years. At the same time, the Italian restaurant Yixuan has also won the reputation of "Michelin plate".
The Ritz-Carlton Hotel Restaurant, Guangzhou Ritz-Carlton, was once again selected as the Michelin Guide in Guangzhou and won the "Michelin Star Restaurant" for three consecutive years.
In this joy, Ritz-Carlton, Guangzhou launched the "Luxury Banquet Tour" housing courtesy, inviting guests to taste the exquisite delicacies of the Michelin restaurant. Stay in a newly upgraded Premier Room from RMB1,988* per night and include a dinner package for two on the day of stay from now until 3 January 2021.
Li Xuan Chef Team
As the hotel's signature Cantonese cuisine restaurant, Li Xuan is committed to showcasing the charm of exquisite Cantonese cuisine, the menu is composed of traditional and new dishes, but also pays attention to the balance of color, aroma, taste and taste of each dish, represented by specialties such as hand-fried and baked double-flavored xiaoqinglong, lemon balsam flower gum soup, and cherry blossom shrimp seed handmade noodles. The restaurant also prepares a selection of world-class wines and teas, so guests can choose to accompany the meal.
Chef Huang Shangfeng, Executive Chef of Chinese Cuisine, grew up in Yangcheng Guangzhou, so he has a deep affection and experience for Cantonese cuisine since childhood. For more than 20 years, he has always adhered to the traditional skills and techniques of Cantonese cuisine, while incorporating many ingenuities into classic recipes, and presenting exquisite and elegant Cantonese cuisine to Li Xuan diners.
Marriott hotels prepare authentic flavors for unique and precious local ingredients
Marriott International's 18 hotels in North China jointly launched a series of food activities with the theme of "Finding Unique and Precious Local Ingredients and Cooking Authentic Flavors". The first stop of the "Treasure Hunt Tour" is Wang Junjie, Culinary Director of Marriott International Greater China, and Cao Jinming, Culinary Director of Greater China Chinese Food Operations, leading the 5 Beijing Marriott Hotel's Chinese Executive Chefs to create an 8-course gourmet menu based on Qiandao Lake caviar.
Hibiscus egg shrimp balls
The "Marriott Travel Home Treasures Journey" catering event will last for three months from September 30 to December 31, 2020, with 8 signature dishes and derivative theme packages polished by Marriott International's North China Chef Team, exquisite plating, blending new Chinese moods, and striving to show the charm of Chinese creative cuisine. During this period, the new menu will be available at 18 Hotels in Marriott's North China region.
Beef with chives in caviar
Cao Jinming, Culinary Director of Marriott International Greater China Chinese Food Operations, introduced the selection of caviar, saying, "There are thousands of Chinese ingredients, each taste is also a unique representative of the local area, the first stop of the 'Treasure Hunting Tour' chose to cooperate with Kaluga Caviar originated from the high-quality water source of Qiandao Lake, the density of high forest coverage and the rich dissolved oxygen of the original ecological waters provide the sturgeon with the closest to the wild natural growth environment, and the caviar produced is round and full, the color is golden and transparent, and the taste is fresh and delicate." Such ingredients and tastes are bound to make diners flock to them. ”
Editor-in-Charge: Li Shuping
Proofreader: Yan Zhang