Review

"Wuyuan Xinbang New Century Grand Hotel" was unexpectedly not very popular, so a group of lazy friends stayed in the hotel directly, and lunch and dinner were all done at its Four Seasons Xuan 😋😋 📍Restaurant location: "Wuyuan Xinbang New Century Grand Hotel·Four Seasons Xuan Guofengtang" is on the second floor of the hotel, and can be reached by the lobby elevator. 🔔Service: The friendly and cute restaurant service staff will give pertinent suggestions based on the customer's taste and needs, which is great. 🥢Flavor recommendation: [Steamed Pork with Rice Flour] Steamed rice flour dishes have always been one of the characteristics of Jiangxi cuisine. This time, we chose the lighter steamed fish with rice flour, using black carp as the main ingredient. Compared with steamed pork with rice flour, this one is obviously more fresh and fresh, but the fish meat is also well-flavored, fresh and tender. [Tofu Soup] Nanbowan, a local specialty of Wuyuan, is a bit similar to the shepherd's purse tofu soup in our city. However, with the addition of pork and minced meat, the taste is naturally more oily. [Kudzu powder and bamboo shoots soup] Using kudzu powder, a specialty of Jiangxi, with fine bamboo shoots, it is refreshing. 🔖Intimate tips: The restaurant price is not expensive, but the 15% service charge is a bit high. If you have a Kaiyuan Shangqi Club Platinum Card, you can just deduct the service fee, and the cost performance is direct🆙🆙

The environment of Wuyuan Xinbang Kaiyuan Mingdu Hotel·Sijixuan Guofengtang is good. It is a hotel for taking pictures of the sunset. It is very beautiful. The taste is also good. The hotel is clean, tidy, sanitary, and the service attitude is good and enthusiastic.

Good taste, good environment, great service, thumbs up, worth recommending

Wuyuan Xinbang Kaiyuan Mingdu Hotel Chinese style, a lotus pond in the center, the corridor between the two buildings is quite impressive. In the summer evenings, the hotel will place tables and chairs on the corridor for guests to have supper. The hotel provided crayfish and drinks on the first night we stayed, but there were no more on the second day. The room is quite satisfactory. In terms of parent-child facilities, there is a small room with a slide and ocean balls, which is relatively new. The swimming pool is indoors and feels very old, with a 90s atmosphere. The hotel is directly connected to the side door of Wunuzhou. I originally booked this hotel because I thought I could see the night view of Wunuzhou from the balcony, but I couldn’t see anything. I thought too much. The lights in Wunuzhou are not very bright at night, and the garden is even darker. I can’t see anything at this distance from the hotel. The hotel breakfast is OK. There are only a few set meals for lunch and dinner. The taste is average and almost no one eats. It is recommended to solve it outside. There are also many options for food in Wunuzhou. |

Thanks to the Grand New Century Hotel Wuyuan for arranging the welcome dinner for the general manager, which was held in the Chinese restaurant on the third floor of the main building of the Grand New Century Hotel Wuyuan. Under the guidance of the guests in red Ao Dai, we walked into the spacious and bright AIA Hall, where well-trained service staff stood to wait for us. With a Western-style long table banquet, the orange roses bloomed beautifully, the orange menu was matched, and the exquisite tableware was presented in a seated dining style, which was very pleasant to watch. After the general manager's speech, a wonderful dinner time began: the beautiful glass cover covered the splendid cold dishes, colorful colors, fresh salmon, avocado, salted pork knuckle, prawns, hawthorns and other clever combinations. Then the shrimp and mushroom pot was served, and the health-preserving clear soup was made with morels, river shrimps and pigeon eggs as raw materials, which is very suitable for autumn and winter. The soft and delicate crispy marbled beef is extremely delicious. The three-color cold water fish strips made of wild sea bass, carrot juice and spinach juice are poured with cold water chicken soup, which is refreshing and delicious. The chef fried the best mushroom juice on site, which was very fresh and fragrant. It was made of button mushrooms, shiitake mushrooms and crystal buns. The dessert was square persimmon and chocolate mousse, which meant everything would go well. Finally, there was an imported fruit salad to rinse the mouth. The whole dinner was paired with red wine, white wine and super delicious baked yogurt. When new and old friends gathered at Kaiyuan, everything would be better [福]