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The newly opened high-end hotel Chinese restaurant has an elegant environment and delicious dishes! ☀The Waldorf Hotel is a newly opened high-end hotel located in the prosperous Lotus, adjacent to the Lotus Park, quiet in the bustling city, with a superior location. The hotel's Xiancheng Chinese restaurant specializes in private dishes with southern Fujian characteristics, with inheritance and innovation, familiarity and surprises, and must-try! 💎Restaurant environment: elegant and atmospheric, extraordinary style, exquisite and beautiful private rooms, elegant and luxurious, with famous ceramics, classical and refined, tableware plates are customized, the shape and glaze patterns are magnificent, every detail is very particular, there is also a balcony outside the private room, beautiful scenery, and a great dining experience. 👧Service: warm and thoughtful, polite, gentle temperament, like a spring breeze. 💝Recommendation: 👍Cold dish series: 👉Passion fruit pickle, fresh and refreshing, sweet and sour appetizer. 👉Pepper porcini, chewy, fragrant and delicious. 👉Clams in sauce, sweet and delicious, full of flavor. 👉Sea cucumber in crisp melon, full and chewy, cooked to taste. 👍Main course: 👉Oysters with black pepper, small green dragon, beautifully presented, lobster meat as white as jade, delicious and chewy, creatively added with fried fragrant and crispy pearl oysters, it is the icing on the cake. 👉Yellow croaker in wine-flavored sauce in Mindong, unique shape, golden fish color is very attractive, tender meat, delicious with wine aroma, endless aftertaste. 👉Ancient ginger duck, the color is burnt yellow, shining with attractive oil, the duck meat is tender and chewy, the taste is rich, the meat aroma plus the fragrance of ginger is intoxicating. 💝There are many delicious dishes waiting for you to taste! 🌟The environment is elegant and the dishes are excellent, which really makes people linger! 🌈INFO 🏠Store name: Xiancheng Chinese Restaurant·Waldorf Astoria Xiamen 📍Address: 6th Floor, Waldorf Astoria, No. 1 Lianhua North Road 🚗Transportation Guide: Exit 4, Lianhua Road Station, Metro Line 1 🕙Business hours: 11:30-14:30, 17:30-,22:00 💰Average consumption: 400+ ✨Today's sharing ends here, thank you for browsing! 🌹 🎈Welcome to follow, like, collect and comment👯

The dishes here combine the characteristics of north and south dishes, and they have achieved innovation and established their own brand! Not bad!

Time: 11.29 Store name: Xiancheng Chinese Restaurant · Waldorf Astoria Xiamen Address: 6th floor of Waldorf Astoria Hotel, No. 1 Lianhua North Road, Siming District, Xiamen City, Fujian Province Environment: The environment is very good, although the box is not big, but it is very clean, the overall layout is more gorgeous Service: will help spread the napkins, hands and feet are quick, Service awareness is good, will take the initiative to serve passion fruit stains sour and sweet, more appetizer dumplings Angus beef dumplings are a bit sour, beef is very tender and juicy, and the dip will not be greasy. Ginger mother duck Duck meat is very tender and delicious, ginger tastes very good lychee wood fork roast The color of the fork is beautiful, the fat part is crystal clear, that is, if you eat too much, you will still get tired of red mushrooms, pillars, bamboo shoots and eggs This soup is very fresh, I drank all the vinegar juice, the taro silk is a bit similar to the taste of snack chips, which is more crispy. A little sour, it is also very appetizing, delicious Tieguanyin pigeon eggs under the cushion Tieguanyin, did not eat the tea fragrance. But the taste is still raw fried glutinous rice steamed paste crab delicious, crab meat is fresh and sweet, the glutinous rice below is also delicious, very tasty, and it is the kind of sloppy and not sticky feeling, not sticky teeth, but the taste of sloppy I love #local food can eat #my late night canteen #tast the authentic old brand # Local specialty snacks #Where to go, Waldorf Astoria Xiamen Xiancheng Chinese Restaurant

Xiamen Waldorf Du Guojin's dish is a breakthrough new style of traditional celery flavor. Borrowed ginger mother-flavored Yong'an yellow pepper dried turtle, slightly Nyonya wind crispy dragon rock beef tongue, soft head water seaweed fried noodles... he believes in hand-pick it. Yellowfish in his hands has the rebirth of sand tea lamp shadow, Changle Xishi tongue has salted nirvana, and taro carp boiled firewood tofu is a new focus of compound flavor. After he used peeled fish dew, he used sprite, lemon vinegar and rock sugar to finish the crispy "radish sour". This dish cartilage has a chewy feeling, pork is tender and juicy, and it tastes delicious. "One" stick Tang Pai, which sets the perfect destination for pigs. Shacon scallion beach stewed meat fried is his "scallion fried" classic. He especially put a little less sweet potato powder, a lot of the crispy sand onion and the full crispy encounter with Putian steamed buns, and finally Quanzhou Gaozai sweet spicy sauce. I have to say that it is full of mouthful in Nanyang. So, Chen Dong a table of good wine met the friend. I said that before the wine, I was lucky to have a squash mushroom squash dragon. After the wine, I was blessed to eat a bowl of Quanzhou rice noodles noodles with fried dough sticks. Everything is the best arrangement!

The meal that shocked Xiamen's food culture circle was connected by a southern Anhui nursery rhyme "Wailu Song". 29~ The whole family sits in a round year, a good day, the stove is full of chickens, ducks, seals, meat, red melon, fish, a plate of long-term dishes, a bowl of gold needles, boiled fungus, red paste, black cod food, will make a lot of money, adults, young people, smile, I wish my mother and grandma a birthday food, I wish the whole family peace, no Dai Zhimi sister said She is a southern Anhui mother, her peanut cake has become a sweet touch on the tip of Nanyang children's tongue. This is the first time I have eaten her yellow curry paste Xiamen instant noodles with mussel sauce, and found the happy rhythm of Nanyang seaside dance in the mouth. Her sincere kindness touched countless people. After reading Mr. Chen Xiaoqing's "Flavor in the World", she decided to unlock the infinite possibilities of spicy flavor with the five-sense reconstruction method and show China's golden quintet. So she chose five peppers in the documentary: dried peppers in Anjihai, Xinjiang, lantern peppers in Guizhou, star-filled Sichuan, millet peppers in Yunnan, and beautiful peppers in Fujian. These five different levels of flavor, composed of five lines, she and the chef after 70 days of 127 attempts, eventually composed an ideal spicy song. Chili plus a spoonful of Malaya scallop fried (shrimp paste), with shrimp, red onion, southern ginger, citrus and other Nanyang soul dance, in the 120 degree oil temperature collision, resulting in a unique fragrance rhythm burst point. This process turned the fishy shrimp cake into a sea breeze, and it broke the taste line. I have to admit that this pasta sauce was another star of the first food joint with "Flavor People", in addition to the turtle-printed cake. This time her Que Yue flavor menu, in addition to Tencent video, rice to media friendship support, Xiamen Waldorf Hotel Xiamen Xiacheng Chinese food chef Du Guojin also became a solid backing. On-site and plate, the spice symphony played.