Five Zen5es Review

住在威斯汀酒店想着来打卡一下它家的中餐厅，简直是太惊喜了，团的套餐性价比很高，菜品搭配的很合理，主食臊子面很大一份，味道特别好，秦川百合牛肉也很棒，牛肉巨嫰炸的百合也让人很惊喜，服务员小姐姐马多平很细心，菜品介绍很到位，态度超级好，整个中餐厅的服务都让人感觉如沐春风，推荐给大家

The environment is elegant, the dishes are exquisite, delicious, and the service is good. The dishes taste authentic, the oil-splashed noodles are very chewy, the pot cakes are very crispy and soft, and they are very delicious with chili. Suitable for gatherings and business banquets. It was a very good experience and I will come again next time.

When it comes to Xi'an, tasting snacks is indispensable. Today, Ctrip's "Shimeilin" came to the ancient capital of Xi'an and opened the "Shimeilin" Chef Banquet-Xi'an Station Food Appreciation Meeting. Maybe many friends' first reaction is to eat snacks in Huimin Street? In fact, as a Chinese element restaurant, it is a high-end version of Xi'an snacks, but it does not lose the authenticity of traditional snacks! The price is a bit expensive, 320/person, excluding taxes and service fees, but it seems to be free for SPG members. [Cold noodles, stir-fried lotus root, frozen meat] The cold noodles are similar to those eaten outside. The only drawback is that the chili is not too spicy and not particularly fragrant. Later, I asked the chef, and the chef said that you can tell the waiter when placing an order. All dishes can be customized! The stir-fried lotus root uses nine-hole lotus. The knife skills are impeccable. The thickness is evenly cut, and then rolled together after the production is completed. The taste is good! Meat jelly, the meat jelly of Westin is slightly different from what you eat outside...but the baby doesn't know what the secret is...it's chewy and refreshing, and full of energy. [Hot and Sour Soup] This hot and sour soup is different from other hot and sour soups. In the traditional hot and sour soup, large shrimps, scallops, etc. are added. At the same time, it also has all the essence of traditional hot and sour soup. [Northwest Flavor Cumin Lamb] Cumin lamb has a feeling of cumin fried plus, that is, the meat is large, it tastes very strong, and there is no mutton smell. In one sentence, it is summed up! Delicious! It's really delicious! 233 [Hulu Chicken] When it comes to Shaanxi characteristics, the hulu chicken must be mentioned. It is first steamed, then steamed in a cage, and then the whole chicken is fried in a pan. The color is golden, the skin is crispy and the meat is tender, the flavor is fragrant and mellow, and the chopsticks fall off the bone. It is very fragrant when eaten directly, and there is usually a dish of pepper and salt pepper on the side. [Spicy fish cooked on stone] Personally, I think the tricks are better than the taste…First, heat the casserole and the stones in the pot until they are boiling hot, and then the chef brings it to the table to cook. When the fish is thrown in, the sound is sour and refreshing. After adding the seasoning, cover the pot, put whiskey in and light it. The taste is quite satisfactory. [Roujiamo, Dumpling Soup] Roujiamo is a fat-lean version, much better than the beef jiamo in Huimin Street. The Dumpling Soup is tomato, a small bowl, just right for me…after all, I don’t like Dumpling Soup… [Golden Thread Oil Pagoda] The golden thread oil pagoda that can be seen everywhere in the streets and alleys has become full of style in the hands of the chefs of five-star hotels, and 90[%] of the plate is edible! The first time I ate the golden thread oil pagoda, it didn’t taste very oily or greasy, it had a feel of thin braised noodles, dipped in sauce, it is still a popular delicacy. The swan next to it is also edible, with white lotus paste as the filling. It would be even better if it could be replaced with durian-3- [Huaqing Persimmon Cake] As a snack that can be found everywhere in Huimin Street, the most classic Huanggui flavor is chosen here, and the persimmons used in the production are also Lintong Huojing persimmons. [biang biang noodles] Common methods include garlic dipping, oil splashing, and whistles. In order to let everyone taste a variety of flavors, the chef adopted oil splashing noodles, with 3 whistles. The only drawback is that there is not much chili. If you want to taste more authentic, you can ask the waiter to ask the chef to add more chili when placing an order!

I think, first of all, we need such high-class Shaanxi cuisine. If our delicacies only exist at street corners and chicken feather shops, then at best they are just Shaanxi snacks. If you have friends from other places coming, in addition to going to Qiaozikou and Sajinqiao, you always have to be refined. A 5-star hotel has many requirements for catering, such as ingredients and materials, which are under the most stringent requirements here. Cooking Shaanxi cuisine here is like asking a streetball king to play in the NBA, with many conditions and restrictions, so the greatness of Kobe and James will be revealed. It is really expensive. After adding taxes, the per capita price of 350 is still astonishing (of course, the food here is not as hard as we ordered), but the Shaanxi cuisine here is less cold and stubborn than some Northwest men, and more gentle. In addition, the decoration and style here are more cold and a little cold. If you want to feel its charm, you have to experience it slowly.

The food of a five-star hotel is naturally excellent. This time we had Shaanxi cuisine and snacks, all of which were amazing, especially the stone-cooked fish and gourd chicken, which tasted quite good. Other snacks such as cold noodles and persimmon cakes were also authentic, and the oil-splashed noodles at the end were also down-to-earth. It is a very reliable restaurant, suitable for banquets and small gatherings.

The Westin Xi'an is located opposite the South Square of the Big Wild Goose Pagoda, which is known as the largest musical fountain in Asia, and has convenient transportation nearby. The whole exterior is an antique building, full of artistic effects. It is an excellent choice for tourists. I chose to dine in the Chinese Elements Restaurant because it is more convenient. The Chinese elements in the restaurant are prominent, the wooden tables and chairs, and the chandeliers with a sense of style above my head made me deeply like this place. Since I came to Shaanxi, of course I have to eat local food. The chef recommended the dishes to us and they were deeply in everyone's heart. The price of more than 300 per person is not expensive in hotels of the same grade. The 15% service charge is worth the money, and the service staff are well-trained, polite and courteous. The fish cooked in stone is boneless fish. Put the stone in the casserole and heat it to 300 degrees. After taking it out, put the side dishes and fish fillets in turn, cover it with a lid, and we can hear the fish sizzling on the stone. After a while, we can smell the fragrance. Pour brandy on the lid and the edge of the pot. After igniting, you can see the blue flame, which is very spectacular. Friends are taking short videos. The fish made in this way not only maintains nutrition, but also is tender and juicy, and melts in the mouth. Chestnut Qinchuan beef ribs are made from Shaanxi's native Qinchuan beef and chestnuts. The beef is particularly tender and thick, and it is particularly enjoyable to eat. Beef contains 8 essential amino acids for the human body, and it is very easy to absorb, so there is a saying that eating a piece of beef is equivalent to a day's nutrition. And our Qinchuan beef is also a fine beef, not Wagyu, but Wagyu. Others such as cold skin and roujiamo have also received unanimous praise from colleagues. Friends who like it may wish to taste it on the spot.