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, 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.