Hongshan Hotel Golden Soup Flower Gum Chicken
Wanda Ruihua Hotel Yaozhu Matsutake Stew Gum
Grand Mercure Gezhouba Hotel trawls Wuchang fish
Hyatt Regency Optics Valley Noble Concubine Pigeon
□ Chutian Metropolis Daily reporter Liu Wei
Together with friends and family, it is one of the most important ceremonies in Chinese to end the past with a well-prepared New Year's feast and start the new year with the sound of blessings.
The end of the year is approaching, and this year's annual banquet is particularly precious for Hubei people, especially Wuhan people. In the normalization stage of epidemic prevention and control, how is the hotel's annual banquet different from previous years? What are the characteristics of each family? Chutian Metropolis Daily reporter searched for the special group banquet dishes of Jiangcheng Gaoxing Hotel, inquired about the best price, and sent a booking guide for your group New Year dinner.
Jingchu ingredients Hometown taste
Among the memories of the taste of the Year, the most memorable thing is the ingredients in the hometown and the taste of the home. This year's Wuhan high-end hotel's New Year banquet menu, local ingredients and Jingchu taste are still the mainstream.
Hongshan Hotel, a subsidiary of E-Travel Investment Group, is well versed in the preferences of Hubei people, and takes the gold medal Chu cuisine and special Benbang dishes as the main theme, and the classic Chu cuisine such as Wuchang fish and fish round lion head with exclusive flavor, plus the "net red" dish made by the chef, JintangHua Jiaoji, makes the reunion dinner full of hometown flavor.
As a finalist restaurant of Black Pearl, Hyatt Regency Wuhan Optics Valley Hotel Fuyue Chinese Restaurant allows diners to enjoy well-known ingredients from all over Hubei in an elegant environment, including Hongshan vegetables, Honghu lotus root, Honghu eel, Luotian chestnut, Dabie Mountain black goat, Enshi Gexian rice, etc., to taste the authentic Hubei flavor.
"Chu cuisine is one of the top ten cuisines in China, based on aquatic products, fish and food, strict selection of ingredients, and attention to the nature of ingredients." Wang Jun, the chef of the restaurant, introduced that in order to let the guests eat at ease, he personally went to all parts of Hubei to select geographical indication products, strictly control the ingredients and materials, and through extensive understanding of the preferences of diners, he made this year's five group annual banquet menus, which are suitable for different occasions such as business banquets, family dinners, and company gatherings.
Located in Wuhan's Qiaokou District, the Grand Mercure Gezhouba Hotel is executive chef by Chu cuisine master Dong Xinzhou. He has long been committed to inheriting and carrying forward the food culture of Chu cuisine, using innovative cooking techniques to achieve the ultimate way of eating fish, and its representative dishes include trawl Wuchang fish, lion's head stewed fish balls, fish head rice, orange clove fish, etc., especially orange petal fish, which has been awarded the "Top Ten Innovative Dishes" in the National Chinese Food Skills Innovation Competition. Naturally, the hotel's new year banquet is also indispensable to fish, according to reports, in addition to the menu list, Chu cuisine master can also customize dishes according to the tastes of guests.
Specialties Fresh experience
Eating fresh food in the New Year is the obsession of many people. This year, due to the epidemic, many people have given up their New Year travel plans, but the desire to taste off-site food can still be satisfied at the Group New Year Banquet.
If you like Thai food, you can go to Sheraton Hankou Grande Hotel and try the steamed yuanbei with lime juice with a very Thai flavor. According to the staff, the hotel's Thai restaurant has always insisted on hiring a Thai chef, and lemon fish is the signature dish of the Thai restaurant. The Chinese restaurant's New Year's Eve banquet also featured the Thai chef's secret lemon juice, coupled with the Cantonese chef's exquisite mastery of time and steam, resulting in an innovative new dish.
The Chinese New Year's Eve menu at Hilton Optics Valley was developed by Cao Kongbiao, the new chef of Royal Seal Chinese Restaurant. Chef Cao from Heze, Shandong Province, has 24 years of experience in Chinese cuisine, has accumulated rich chef experience in many well-known luxury hotels, and has made countless dishes, especially Cantonese, Sichuan and Yunnan cuisine, so that guests can taste the specialties of different places without leaving home.
In order to make the taste buds remember the taste of reunion, the chef team of Wuhan R&F Wanda Realm Hotel Pin Zhen Chinese Restaurant cooked carefully, stewed every Jinyao matsutake mushroom mushroom soup, and worked hard for each lobster. The restaurant selects the best ingredients for guests, mixing and matching seasonal fresh vegetables, and staging a big New Year's eve on the tip of the tongue.
The most distinctive dishes of this year's maya Jiatu Hotel in Wuhan are the delicious and nutritious free-range turtles, as well as the delicious chicken soup that is simmered over a low heat and simmered for more than 6 hours. Wuhan Bright Renaissance Hotel is managed by Hunan cuisine masters, Hunan cuisine classics combined with local specialties, the most worth mentioning is the garlic incense oven raw fried shrimp and barrel bone handmade meatball pot, garlic paste fragrant hot stone plate to make shrimp meat more tender, meatballs are full and tender, drink two bowls of soup with a mixed vegetable, let people satisfied at home.
If you want to make the atmosphere of the New Year banquet more stylish and personalized, you can choose high-quality boutique hotels, such as Wuhan Jiangtan Fanxiang Hotel located on Lihuangpi Road in Hankou, in addition to intelligent rooms, special catering, you can also feel the design style of fashion and history collision, and enjoy the invincible river view.
Go with the city
Personalized customization
"In addition to the high quality of service, can respond to the needs of guests in a timely manner, choose to eat the new year banquet at the high-star hotel, and the safety is more secure." Li Ling, director of the office of Hubei Donghu Building, believes that five-star hotels pay attention to privacy and safety, and in terms of disinfection and sterilization, personal utensils and the environment, they are better than other catering places, "customers pay more attention to dining hygiene, public chopsticks, meal sharing system, etc., and sometimes propose not to import ingredients." ”
The reporter learned that this year, many hotels attach great importance to private room service and provide guests with exclusive dining space. For example, Hongshan Hotel Zhengyuan Restaurant, private rooms of different sizes can meet the needs of 6-20 people to eat, feast and drink; the private rooms of R&F Wanda Realm Hotel can accommodate up to 22 people.
In terms of price, this year's high-star hotel's annual banquet is more intimate with the people as a whole, and the discount is larger. "Some tall seafood high-end dishes have gradually been replaced by authentic home cooking; ingredients imported from abroad have also been replaced by domestic ingredients." Li Ling told reporters that according to market and customer feedback, the menu and price of the New Year's Eve banquet of the East Lake Building this year have been comprehensively adjusted, which can meet the needs of high-end dishes for guests, as well as home-cooked dishes that fit the family atmosphere, and a variety of choices are available.
In addition, customized personalized services were also revealed at the Annual Banquet. For example, at The Ruihua Hotel, guests can book the hotel's Chinese New Year's Eve meal package, and the hotel can also customize the menu according to the preferences of guests; for guests who do not want to go out, Sheraton Oceanwide Hotel has specially made a Buddha Jumping Wall Gift Box, which is personally selected by the chef, boiled, and then vacuum packaged to bring home the taste of the hotel.