Dong Hai 88 Private Dining

Qingdao, 88! Several domestic hotel systems are praised by the most in-the-world people with the Hyatt-style dining standards. I count the local Hyatt-style hotel restaurants as a flavor landmark every time I go to a city, such as Qianhu Fish Port in Ningbo, Huachi 88 in Suzhou, etc. At the end of the year, Qingdao food line is still "Xiao regulation Cao Sui", Qingdao Shangang Hyatt Hotel "Donghai 88" and Suzhou Hyatt "Huachi 88", named after the house number, the standard is very professional. Shandong's Beipai seafood is a taste system that resists the rituals of the South Pai seafood, but in addition to high-quality seafood, Shandong has another name - China's No. 1 vegetable province, Jiaodong cabbage, Zhangqiu onion, Majiagou stew, Weifang radish, etc. Enough sunshine and day and night temperature difference so that vegetables also have the taste and taste of southerners envy. Fortunately, I was invited to participate in the winter solstice banquet at Hyatt Regency Qingdao Shangang East China Sea 88 Restaurant. Before the Han Wu emperor, the winter solstice was even the first day of the Chinese New Year. Such a special day came to the ancient Qilu land of hunting, which was also considered to be a special day. The dinner party was seated, attracted the attention of the dish of fruit plate like radish, southerners rarely understand the beauty of raw radish, purple radish and green radish sweet and slagless, like pears and apples, the slightly hazelnut oil aroma makes people eat refreshing. Master Xu of the restaurant is from Jining, Shandong Province, which uses Lu cuisine to harness Shandong vegetables and Donghai seafood, and really shows the vastness and depth of a cooking province. Some incredible Bohai big squid with home-burning methods, has become a net red sea intestines in addition to the market sea intestines fishing rice, leek sea intestines haha cake blends into the local nostalgia, sweet and slagless Jiaodong cabbage and the big mussels known as "swan eggs" together. The taste is clear and comfortable. Lu cuisine is not inferior to Cantonese cuisine and Huaiyang. The "crab box" draws on the Western method, burning the crust into a soup and hiding the crab meat in the bran, which shows the chef's ability. A hurry to gather to spare, this night "small new year" is memorable, Qingdao goodbye, Donghai 88.

There is no wave in the heart, even a little want to eat, fried chicken, tofu, spicy hot, hot and sour powder, lean meatballs, chocolate, pudding, kimchi, barbecue, rice cover, hand cake, gluten, duck neck...

"Hyatt Regency Suzhou" 🌳 Environment introduction: This summer is really hot water hot super hot. 🏠 layout/room type: You feel comfortable when you have a meeting here, and it is even a bit cool. 💁 Facilities and services: The tea room here is outside, but this is better, do not disturb each other 🏝 Surrounding tour TIPS: The vacuum environment is still relatively quiet, and it has been separated for a day.

Today, let's try the new dishes of Donghai 88 at Hyatt Regency Qingdao Shangang. The old-style fruit wood roast duck is their signature dish. It is really roasted on the stove by a five-star chef. It is a must-order! The duck rack can also be served with pepper and salt or duck soup. I love the duck skin the most. I dip it in sugar and it is crispy and melts in my mouth. It is delicious! Chinese food in a five-star hotel, with a beautiful beach view by the window, a great environment, and five-star service

Located on the first floor of the five-star hotel [Lushang Hyatt] in Laoshan District, Qingdao. Just walk straight in. Reservations are required in advance for lunch and dinner on holidays (time, location, number of people, dishes). 1. Recommended old-style fruit wood roast duck (reservation is recommended. One plate of skin, one plate of meat, one plate of skin and meat, and two sets of seasoning ingredients). The duck rack can be fried with pepper and salt (processing fee ¥30) or made into clear soup (free of charge). 2. Recommended squirrel sea bass (reservation is recommended. The knife skills are superb and the taste is first-class. The bones and meat are completely separated and it is comfortable to eat). 3. Recommended strawberry yam puree (wonderful taste and taste, like ice cream). 4. Recommended sesame sauce spinach (beautiful presentation, refreshing mustard aroma in the sesame sauce). Beef patties and fermented rice balls are not recommended. These two dishes give people a feeling of mass production in fast food restaurants.

I have heard before that "Donghai 88 specializes in treating all kinds of dissatisfaction". As expected, the old-style fruit wood roast duck makes me very lucky. It is not an exaggeration to call the best in the island city! ⚠️Roast duck must be reserved by phone in advance. The operator will inform you of the approximate time when your duck will be out of the oven. Vientiane City or Golden Lion members can waive the 10% service fee, but there is still a 5% tax. Environment The restaurant is located on the first floor of the Hyatt Regency Lushang Hotel, with an open door, antique decoration style, open transparent kitchen... Of course, the most eye-catching thing is the hanging roast ducks in the blazing hanging furnace in the middle of the hall. The restaurant has only one floor, divided into square tables, round tables, booths, staggered, and a dessert table in the middle. The private room has no door, soft lighting, and a large space. I like the design of the restaurant entrance, wine jars, stone mills, carts... It reflects the texture and creates an atmosphere, old-fashioned comfort. Dishes [Old-style fruit wood roast duck] Each duck weighs more than 2 jin after being roasted. The duck slicing chef will quickly wipe the floating oil on the surface of the duck after it comes out of the oven, put the whole duck on a plate, and bring it to the diners' table together with the plate and dish. The duck is sliced ​​on the spot, with the skin on one plate, the meat on another plate, and the skin and meat on another plate. The duck skin is crispy and oil-free, and melts in the mouth, as if it is top-grade fat residue. The consideration is that there must be no delay from the time it comes out of the oven to the time it is sliced. [Squirrel sea bass] Another signature dish in the store, beautifully presented, overflowing with balsamic vinegar, the fish bones and fish bones have been removed, suitable for all ages. But I personally feel that the meat is not elastic enough, and the sour taste is slightly heavy, and the sweet taste is a bit thin in comparison, and it will be greasy if you eat too much. [Sesame spinach] A cold dish that I personally like very much. The neatly arranged spinach is covered with fragrant sesame paste and embellished with sesame seeds. The color is beautiful and the taste is extremely fragrant. [Strawberry Yam] Compared with the blueberry yam, this strawberry yam is lighter in taste and can make people taste the smoothness of the yam in the mouth. The yam puree is processed very delicately, and it shines softly under the light. [Jingdong Beef Pie] It is considered the leader of the store's food. What's more rare is that the beef is cut instead of minced. Although it takes time to process, it retains the nutrition of the original gravy to a greater extent. [Wine Rice Dumplings] A soup dessert with a slight wine lees flavor. The dumplings have no fillings and no highlights. The service speed is fast, the environment is good, the price is quite high, and the quality of the dishes is acceptable.

The Chinese restaurant on the first floor of Qingdao Hyatt Hotel mainly serves roast duck and Shandong cuisine. It is close to Shilaoren Beach. If you are a tourist going to Shilaoren Beach, you can come here. There is a service charge, but the service is really good. Roast duck needs to be booked in advance, otherwise it is easy to miss it. The signature roast duck is roasted with fruit wood, which is said to be the signature. I went there late and didn’t get it. The sea bass from the local waters is cooked in the way of squirrel mandarin fish. It feels that the sweet and sour taste overwhelms the freshness of the fish itself. The waiter said that the sea bass is local. Steamed scallops with vermicelli are seasonal summer ingredients. The steamed scallops with vermicelli taste a little greasy and not very refreshing. Sesame spinach is one of the signature dishes, a cold dish made of thick sesame sauce and spinach blanched in water and sesame. The sesame sauce is mellow in the mouth, and it is okay to eat less, but it will still be a bit greasy if you eat more. The open-air seats can directly see Shilaoren Beach, and the scenery is very good.