Cai Feng Lou Chinese Restaurant

The hotel restaurant has a beautiful environment, friendly waiters, a wide variety of dishes, delicious dishes, and a superior location, just a stone's throw away from the popular check-in spot, the Tang Dynasty City That Never Sleeps! The first recommendation is the Caifeng Building of Xi'an Tanghua Huayu Hotel

If you want to eat authentic Cantonese cuisine in Xi'an, go to Caifenglou. You can order any dish without disappointment, and every dish is classic. Caifenglou of Tanghua Huayu Hotel is even more unique. I went to the Jushanyi private room with my friends to explore the luxury of summer flavors. "Honey Black Pork Barbecued Pork" and "Braised Crispy Pigeon" are already their exclusive signature flavors in my heart. I must order them every time I come here. The barbecued pork is fat and lean, and the honey sauce is added with secret recipes. It awakens the taste buds when you put it in your mouth. This is the taste. The crispy pigeon has a thin and crispy skin, and the meat is tender and juicy. I am addicted after eating half of it, so I packed two to go home and watch TV series😋

The hotel is like a paradise on earth, very beautiful. The restaurant is not big, with only five rooms, and sometimes it is really difficult to book. The restaurant waiter is very enthusiastic. Wang Yanyan introduced the hotel restaurant very carefully and arranged the seat. Anna introduced the dishes to us and recommended a lot of delicious food. In short, it was a very satisfactory experience.

#美食旬味会 Last year, I went to Xi'an to participate in the Ctrip Food Forest event and tasted the Caifenglou Chinese restaurant of Tanghua Huayu Hotel. Its executive chef Xiao Junwei came to Beijing as a guest and presented the "Colorful Phoenix Offers Good Luck, Rich Flavors of Kyushu" inspiration menu with the Caifenglou Chinese Restaurant of Beijing Southwest Huayu Hotel. You must come and taste the delicious sparks of "Beijing Meets Chang'an". Learn to make "Tang Fruits" with hand-made phoenix patterns, roll bead curtains, caisson ceilings and ink-splashed flower-shaped table settings, which instantly immerse people in the atmosphere of classical aesthetics. The dishes in the inspiration menu are based on Cantonese cuisine, incorporating ingredients and cuisine elements from Beijing and Shaanxi. They are not limited to ancient and modern, Chinese and Western, and hide creativity in familiarity, constantly lighting up the taste surprise. 📍The sauce made from Xi'an jiangshuicai in the octopus jiangshuicai tofu brings out a sour and refreshing taste from the northwest; 🐟Shunde fish soup is delicate, smooth, and fragrant, and the lemon leaves are mixed with the fragrance of Lingnan summer; 🥩The crispy marbled beef with green lemon is plump and tender, revealing the rich flavor of Beijing Erba sauce; 🍚The main dish is the plum-flavored fish maw and sea cucumber rice. The fish maw and sea cucumber are soft and chewy, and the horse fish is naturally fermented and has layers of freshness. But I like the dishes made by Liangdaotang more - 🐟Qin pepper and fried egg with yellow croaker The fried yellow croaker with fried egg reflects the skill of Cantonese cuisine in locking the fresh taste, and the spicy Qin pepper brings out more flavor excitement. 🥣 Chicken with lychee mushrooms in sour soup, the freshness of Cantonese-style soup, the crispness of lychee mushrooms and the sourness of sour soup hot pot are combined in one place. If you want to experience the fusion of Guangdong, Beijing and Shaanxi, there is still half a month left. I recommend going to the Caifenglou restaurant in Beijing to try it. ☁️Restaurant: Caifenglou Chinese Restaurant, Huayu Hotel Southwest Beijing 📍Location: West Fourth Ring Road, Haidian District, Beijing 💰Consumption: ¥300/person 📌Time: Until August 3

Chef Xiao, executive chef of Caifenglou Chinese Restaurant in Tanghua Huayi, Xi'an, landed in Beijing with the glory of Black Pearl! Integrating the cultural connotations of Beijing and Shaanxi, opening a dialogue between northern and southern cuisines. 📝"Colorful Phoenix Offers Good Luck, Rich Flavors of Kyushu" Inspiration Menu This limited menu is themed "Colorful Phoenix Offers Good Luck, Rich Flavors of Kyushu", with oriental aesthetics throughout, cleverly echoing the oriental culture of "Flying Bird Totem" of Caifenglou. The image of the phoenix is intertwined with the charm of "Classic of Mountains and Seas", turning into many ingenious works. This time in the north, Chef Xiao broke through regional boundaries, combined Cantonese cooking techniques with innovative seasoning, and integrated the concept of "delicious taste" into every dish. ✅Recommended dishes: 🔸Roasted pepper Xiangjiang soft preserved egg The ancient "roasted pepper" process makes the pepper crispy on the skin and soft on the inside. The sweetness of the pepper gives it a smoky aroma, combined with the intangible cultural heritage Songhua preserved egg base, interpreting the "black, green, and gold" tricolor symphony. 🔸Octopus, water spinach, and tofu The octopus tentacles are elastic, crispy, and the tofu is dense and fat, served with amber sauce made from Xi'an water spinach. The freshness of the mountains and seas and the flavor of fermentation blend here. 🔸Shunde fish soup As one of Shunde's famous dishes, it is famous for its delicate, smooth, and fragrant taste. Live crucian carp soup, paired with fresh sea bass and lemon leaves, carefully cooked soup, one bite seems to be in the Lingnan water village. 🔸Plum-flavored braised fish maw and sea cucumber Plum-flavored salted fish, fresh horse maw is fermented and its unique smell is refined into "plum fragrance". Cooked with fish maw over low heat, the fragrance is diffused. 🔸Lime crispy marbled beef M9 Wagyu beef is lightly wrapped in Cantonese crispy batter and fried, with crispy skin and tender inside. The Beijing Erba sauce is cleverly used as the seasoning base, and its rich flavor complements the freshness of the wagyu beef. The lime zest adds a touch of freshness and brightness. 🔸Qin pepper and egg scrambled eggs with sea-caught yellow croaker The sea-caught yellow croaker is topped with Xi'an Qin pepper sauce, and the Cantonese steaming locks in the original flavor of the fish. The pepper and numbing flavors bring out the sweetness of the sea. 📝"Colorful Phoenix Offers Good Luck, Rich Flavors of Kyushu" Inspiration Menu Time: July 4 to August 3