Dalian.Dalian

Come to the 46th floor for dinner. The food is delicious and the service is more enthusiastic. Manager Nicole is very professional and the dishes she recommends are all great. The service is impeccable. I will come here often to recommend and check in.

Grand Hyatt Hotel is super nice, with an unbeatable sea view. After swimming in the hotel, I came to the Xinghaiwan No. 1 Restaurant on the 46th floor for dinner at night. The beautiful manager Nicole who took my order was very enthusiastic. She arranged a baby chair for me, recommended delicious dishes to me, and gave me a big fruit plate!

The dishes here are very appetizing as soon as they are served. They are rich in aroma and very tempting. The taste is very crispy, tender and smooth. The rich sauce wraps the ingredients and fills your mouth when you bite them. The ingredients are very fresh and the quantity is sufficient. The price-performance ratio is super high. I will definitely come again next time I have the chance.

Picking vetch, picking vetch, the vetch is very tender. ——"Xiaoya·Caiwei" The "wei" in Caiwei refers to the wild pea seedlings. Shen Congwen evaluates dishes based on their “style”. Perhaps, only the slightly bitter stems and leaves that have won the favor of such refined scholars as Mei Lanfang, Lu Xun, Zhou Shoujuan, and Yan Duhe can be considered as a fine product. Among the new menu of Grand Hyatt Xinghai Bay One, my favorite is the fish soup with bean sprouts. I once learned from a gourmet article that in Hong Kong, the three tender leaves at the tip of bean sprouts are called "bean cups". After confirmation with the manager and the chef, we found out that the bean sprouts in the fish soup are indeed made from bean cups, which was a pleasant surprise. Few people in the north know about bean cup, and even fewer cook it. When I ordered it for the first time, I was satisfied with the presentation of the dish. The bean sprouts are soaked in the ivory-white thick soup with a glaze-like green color, which matches the green disk of crab shell in a harmonious tone. Unfortunately, the fish soup was too heavy and milky, which overshadowed the freshness of the bean sprouts. A few days later, I couldn't help but go there again and specifically asked the manager to make sure the soup was light and had less salt. The experience was good this time. There was not a trace of MSG. The fish soup was clear and fresh, which brought out the original flavor of the bean sprouts. It is crispy and smooth when you take a bite, and you can clearly feel the slightly astringent juice blooming on your tongue, which makes you feel happy. This is a dish that is rare in the city and is worth a trip alone. There is also a butter tiger spot that is very impressive. This is the first time I have tried cooking other than steaming. With the mindset of eating a spider, I actually ate a crab. The skin of the whole fish is fried in butter, making it crispy on the outside and tender on the inside, and the natural flavor of the fish is less lost. The sauce is slightly heavier than the soy sauce for steamed fish, but it is sweet and fresh without being greasy, and it balances the richness of the butter well. It is more special than the beer turbot, sweet and sour yellow croaker and stewed yellow croaker I have eaten here before. Cold cuts have always been the restaurant's specialty. The newly launched small ark clams are processed very cleanly, leaving only the toughest and crispiest clams. The light aroma of vinegar and the spicy sweetness of diced peppers stimulate a tingling sensation in the taste buds on both sides of the tongue. I don’t know if the wine-flavored abalone was slow-cooked at low temperature, but a hint of wine aroma lingered, which is rare for an ingredient like abalone that is not easy to absorb flavor. The drunken crab is also good. The crab roe soaked in wine is fragrant but not greasy, and it has both salty and sweet taste. Although it is a cold dish, the aroma of wine can make your cheeks slightly warm. Classic dishes such as lobster, beef, roast duck, stew, etc. are always of high quality. However, after dining there many times, there are two things that are always unsatisfactory. First, the professionalism of the waiters needs to be improved. Second, the quality of the drinks is average.

Fruit wood roast duck, stone pot sea urchin tofu, etc. Check in Dalian Internet celebrity food. It is extremely popular, the menu price starts from hundreds of digits, and it was already the second batch when I booked. It is worth looking forward to and worth waiting. I didn’t eat the yellow croaker, but the two smoked fish fillets and sour soup fish I ordered were good.

Xinghaiwan No. 1 Restaurant on the 46th floor of Grand Hyatt Hotel. It specializes in Northeastern cuisine. It is a place to experience local cuisine in Dalian. But what is strange is that the main character is still roast duck. It seems that HYATT particularly likes fruit wood roast duck. As usual, the roast duck chef pushed a cart up. When he saw me taking pictures, he posed very skillfully. He was also methodical when he cut the duck apart. The quantity was still large. The last two salt and pepper duck racks were untouched and could not be eaten. Fortunately, I booked a window seat. The panoramic view of the Castle Hotel where I stayed overnight and the night view of the cross-sea bridge overlooking Dalian. A good day