Four Seasons Hotel Dalian Luxury Chinese Dining

Xi Yue Xuan Chinese Restaurant at Four Seasons Hotel Dalian embodies the joy of peace and happiness. From April 7 to May 31, 2025, the restaurant presents a special spring menu themed "Craftsmanship in Taste," featuring seasonal ingredients masterfully prepared. [Chinese Toon and Crispy Scallion Abalone] Selected tender abalone served with uniquely fragrant Chinese toon sprouts and crispy scallion threads, awakening taste buds with distinct textural layers. [Scallops and Spring Bamboo Shoots with XO Sauce] Combines crisp spring bamboo shoots with succulent scallops, enhanced by house-made XO sauce that brings out the perfect fusion of mountain and sea flavors. [Black Truffle River Shrimp] Fresh peeled river shrimp paired with aromatic black truffle sauce, creating a harmonious blend of sweetness and rich umami. [Double-boiled Fish Maw with Loquat] Tender loquat slow-cooked with rich fish maw, resulting in a clear, nourishing soup that showcases the profound expertise of Cantonese double-boiling. [Double-boiled Fox Nuts with Lily Bulbs and Peach Gum] Jiangnan fox nuts, lily bulbs, and peach gum combined in a single bowl, creating a sweet, smooth texture perfect for spring nourishment. [Eight Treasures Seafood in Winter Melon Soup] A whole winter melon vessel slow-cooked with eight premium seafood ingredients, yielding a clear, sweet broth with perfectly melded ingredients. Requires 24-hour advance preparation, truly a masterpiece of culinary craftsmanship. [Wagyu Fried Rice with Locust Flowers] Features wagyu beef with locust flowers and premium rice, combining traditional wok hei with modern creativity. [Pork Liver with Wolfberry Leaves in Original Broth] A classic pairing of pork liver and wolfberry leaves, slow-cooked in original broth to present the gentle, nourishing flavors of Cantonese home cooking. [Dragon Well Tea Pudding with Popping Boba] A finishing touch - smooth pudding infused with the crisp essence of Dragon Well tea, accompanied by water chestnut popping boba for a refreshing crunch, leaving a lingering spring tea aftertaste.