Hua Chi 88 Review

Suzhou's spring is full of fresh pickled pork, tender saury, and wild amaranth... Lao Wang's shrimp roe big white fish🐟 has been upgraded. The oil-soaked big white fish is simply divine. The "high-end farmhouse dish" is not simple at all. After the fish is soaked, hot oil is poured in. The oil seal isolates the air and locks the moisture of the fish. The light aftertaste of the fish is mixed with the signature shrimp roe to form a complex fresh taste. The taste is like baby skin, which melts in the mouth like condensed fat. Strawberry🍓 smoked authentic pond, the sauce made by Lao Wang's homemade strawberry jam is a Suzhou sweet taste that Suzhou people love to eat. The whole pond carp is crispy and sweet. There is also the "Lao Wang Plus version of egg cake" pot-collapsed spring three whites, golden crispy skin locks the triple freshness of silver fish, white fish and white shrimp. Nanru drunk white shrimp Taihu white shrimp soaks in "plum wine bath"! Fermented bean curd juice + plums are sour and fragrant, and the shrimp meat is so sweet and tender that it makes you tremble~ The dessert made with amaranth is the best in terms of both the presentation and creativity. The transparent amaranth sugar slices are as thin as cicada wings, and the dew syrup embellished is the essence. It is crispy and sweet when you put it in your mouth. The Biluochun jelly cream is paired with tea oil, and it also has multiple complex flavors of pineapple 🍍 and lemon 🍋. It is sublimated in an instant. The whole spring banquet menu ends just right after eating, just like painting with 3 points of white space.

This is one of my favorite platforms, because I can always find a lot of new and interesting stores here, which is great! The environment is very good, the taste is also great, I am almost dying of greed, it is a good place for dinner

This price for two people is really a good deal. You still have to do your homework online in advance, so that you can consume directly in the store, which is convenient and cost-effective~ Special thanks to the staff for their patient and professional guidance yesterday. I silently give a thumbs up👍

Last time I went to Suzhou Zhenshan to finish my business and returned to Shanghai, I had lunch in Mudu Ancient Town. This time, I changed the place, but I didn't want to go into the old city. It was too troublesome to drive and park in those alleys. To be honest, the few Suzhou time-honored brands I went to in recent years are a bit behind the times. They are still greasy with fish and meat. Our family generally doesn't like this taste. As a result, my brother strongly recommended Huachi 88. When OK called to make a reservation, the restaurant asked if I wanted to reserve the fruit wood roast duck, which is their signature dish. The next day at 10 o'clock, the restaurant called again to confirm and reminded again that the fruit wood roast duck must be reserved. Looking forward to it, I arrived at the hotel at 10:30 on Friday noon. As soon as I went up to the second floor, a staff member took the initiative to come up and ask about my well-being, which reflects the service level that a five-star hotel should have. I sat at the door of the restaurant for a while and looked at the hanging electronic bird cage, which was made of waste electronic products, such as old computer motherboards. I was ushered in at 11 o'clock, although the door was officially opened at 11:30. It's just right, let's have a good visit first

The autumn wind blows, and the crab feet itch. In fact, my feet itch more. It takes less than half an hour to get to Suzhou by train. It is the right time to eat crabs after the Mid-Autumn Festival. The female crabs have plump crab roe and the male crabs have thick crab paste. Everyone knows that there are nine females and ten males, but in order to eat crab roe and crab paste, let's go for a pair. The crabs selected by the hotel are indeed of good quality. The color of each one is steamed at high temperature, with a bright red shell. Peel off the golden crab roe and crab paste, and eat it with a mouth full of fragrance. I envy others who can finish a crab and put together a whole crab. I eat it a little rough, but I eat all the meat I should eat. I like to peel off the crab shell first, and then slowly nibble on the crab claws. It's really unsatisfactory. In addition to the crab being the highlight, the roast duck here is also a star product that must be ordered every time. It is roasted with fruit wood, which is really fragrant. It is paired with a special crust and sturgeon caviar. It is crispy and fragrant, and the fish roe bursts. This taste is really sweet. The cold dishes are beautifully presented. Several ingredients used in summer taste different in early autumn. I love the sweet osmanthus lotus root here. It is sweet to eat it in the season when the streets are filled with the fragrance of osmanthus. The drunken shrimp is very refreshing, the seasoning is sweet and sour and appetizing, and the white rice shrimp used is not small. The lamp shadow fish meat is improved on the basis of beef. It is also ingenious to use fish meat, which is a little spicy, and the crispness and fragrance are improved. The most refreshing is the pickled food. The shrimp, edamame and duck tongue with heads and shells removed are very attractive to me. With the special peach wine, it is just right to be slightly tipsy. The harder one is the Boston lobster salad with caviar. The whole lobster looks very domineering. The meat is well sliced ​​and mixed with salad dressing, which tastes fresh and a little sweet. I like shrimp, so I ordered a river shrimp with crab roe. The river shrimp is crystal clear and mixed with hand-peeled crab roe. This dish is very particular about the use of oil and temperature. I like to dip it in a little vinegar to enhance the flavor. Crab roe can also be cooked with tendons. The tendons absorb the flavor of crab roe and add more flavor. The taste is more chewy. Chestnut old goose, eating chestnuts in autumn is excellent, plus the old goose that has been raised for several years is cut into pieces. This braised dish is very colorful. Although it is an old goose, the goose meat is very chewy and not old. The chestnut is cut in half, and the sauce is strong. For the main course, I ordered a gravy black truffle bibimbap. The aroma of the stone pot bibimbap seems to be particularly strong, the rice is chewy, and the mushroom aroma of the black truffle is also full of mouth, two words: delicious. The dessert is more Western-style, a double-flavored ice cream, ice cream oil vanilla flavor and a little rice wine flavor, which is quite special. A traditional dessert is red bean dumplings, which are also added with osmanthus. The red bean soup is very delicate, warm, and moderately sweet. Huachi 88's Chinese food is a highlight, and Suzhou is also a city that you can visit frequently.

The Chinese restaurant in the Hyatt Regency Suzhou has been certified by multiple lists. The environment is very good, and the fully open kitchen is relatively rare. The most famous signature of the restaurant is the roast duck. The taste of this roast duck with sturgeon caviar is really unforgettable. There is also a limited supply of special local ginseng every day. Other dishes are also very delicious.

The environment is elegant and the service is thoughtful, so that every guest can enjoy the food in a cozy atmosphere. Homemade sausages, no starch and chewy. Eggplant is fresh and refreshing, just right for summer. Fresh crayfish is made by drinking 10-year-old Huadiao wine for a day, adding Xishan plums, peppercorns and other seasonings. The aroma of wine penetrates every texture of the shrimp meat, and it is full of flavor without any dipping sauce. The unique flavor of southern Jiangsu and northern Zhejiang. Water Eight Immortals, chicken head rice, lotus root, water chestnuts, etc. are stir-fried, with a fresh and natural taste. The lotus leaves and lotus flowers are used as embellishments to give people a sense of returning to nature and returning to nature. The old tofu has a strong bean fragrance without the smell of beans. The secret shrimp soy sauce and shrimp add more fragrance. Unusual sour soup bamboo shoots. Sichuan chopped pepper and Northeast pickled cabbage are used as side dishes. Black fish, crucian carp, and Qiandao Lake fish are slowly boiled until thick. Roast duck is roasted with jujube wood. One duck, four ways to eat. The duck skin is crispy and fragrant, oily but not greasy. It is delicious whether you eat it alone or dip it in a little sugar. Three-color cold noodles. Colorful, sesame sauce is evenly coated on the cold noodles. It is tempting.