Dong Hai 88 Private Dining

Qingdao, 88! Among the major domestic hotel systems, the catering standards of the Hyatt series are the most praised by insiders. I counted on my fingers that every time I went to a city, I basically regarded the local Hyatt hotel restaurants as landmarks of flavor, such as Qianhu Fish Port in Ningbo, Huachi 88 in Suzhou, etc. The Qingdao food tour at the end of the year is still "Xiao Gui Cao". The "Donghai 88" of Qingdao Shangang Hyatt Hotel and the "Huachi 88" of Suzhou Hyatt are named after the house number, and the level is very professional. Shandong's northern seafood is a taste system that competes with southern seafood, but in addition to high-quality seafood, Shandong has another title - China's number one vegetable province, Jiaodong cabbage, Zhangqiu green onion, Majiagou celery, Weifang radish, etc. Sufficient sunshine and day and night temperature difference make vegetables have the taste and taste that southerners envy. I was fortunate to be invited to attend the Winter Solstice Banquet at the Donghai 88 Restaurant of the Hyatt Regency Qingdao Shangang. Before Emperor Wu of the Han Dynasty, the Winter Solstice was the first day of the Chinese New Year. It was meaningful to come to the ancient land of Qi and Lu on such a special day. As soon as we sat down for the dinner, what caught our eyes was the plate of radishes that looked like a fruit plate. Southerners rarely understand the beauty of eating radishes raw. Purple radishes and green radishes are sweet and have no residue, like pears and apples, and the slight aroma of mustard oil makes people eat them refreshingly. Chef Xu of the restaurant is from Jining, Shandong. This meal uses Shandong cuisine to control Shandong vegetables and East China Sea seafood, which really shows the breadth and depth of a province with a large number of ingredients for cooking. The incredibly plump Bohai hairtail is cooked in a home-cooked way. In addition to the popular sea intestines with rice, the chive and sea intestine pancakes incorporate the local nostalgic atmosphere. The sweet and residue-free Jiaodong cabbage and the large mussels known as "swan eggs" are stewed together, and the taste is refreshing and comfortable. Shandong cuisine is no less sophisticated than Cantonese cuisine and Huaiyang cuisine. The "crab box" borrows Western techniques, cooking the shell into a thick soup and hiding the crab meat in the puff pastry, which shows the chef's skill. After a quick gathering, we have to say goodbye with regret. This night of "Little New Year" is memorable. Goodbye Qingdao, Donghai 88.

I felt nothing inside, and even wanted to eat: fried chicken, tofu, spicy hot pot, hot and sour rice noodles, lean meatballs, chocolate, pudding, kimchi, barbecue, rice with toppings, hand-pulled pancakes, gluten, duck necks...

"Hyatt Regency Suzhou" 🌳Environment introduction: This summer is really hot. 🏠Layout/Room type: You will feel comfortable and even a little cool when you come here for a meeting 💁Facilities and services: The tea room here is outside, but it is better this way, so as not to disturb each other 🏝TIPS for surrounding tours: The vacuum environment is still relatively quiet, and it has been separated by a day

Today, I will try the new dishes and old-fashioned fruit wood roast duck from Hyatt Regency Qingdao Shangang Donghai 88. It is their signature. It is really a five-star chef's stove. It must be roasted! The duck rack can also be salt and pepper or duck soup. I love duck skin, stewed sugar, and the entrance is crispy. Delicious on earth! Chinese food in a five-star hotel, the beach is beautiful by the window, the environment is superb, and the service is also five-star.

Qingdao eating roast duck is a place with a good environment and good taste. If you want a better location to see the sea, you must make an appointment in advance, and weekends and holidays must be made in advance. Catch up with the special period, the control is still very strict at the beginning, and I took the opportunity to make an appointment for a roast duck to solve the problem. There is a temperature check at the entrance of the hotel. It is really risking your life to eat roast duck. The duck skin here is very fragrant and not very greasy. The duck rack can be packed back or made soup. The onion blowing conch tastes very good. Everyone knows that conch is easy to get old and it is very important to master the fire. The cucumber of the cold dish is slightly salty, so it is not very refreshing. The service is very thoughtful and on call.

The environment is really first-class, facing the sea, spring flowers bloom! It can't help but make people feel refreshed, the appetite is open, of course, the dishes are not bad, especially the roast duck, the traditional way of open fire roasted, crunchy! Big love!

Fruit wood roast duck sour soup sea bass beef patties These three are the most recommended. Others such as stewed beer chicken and black pepper beef grains are also very good. The combination of cod, worm, bitter melon and so on is slightly more. I think the amount of dishes is average.