Sheraton Xixi Hotel
When Hangzhou Gang meets Chang'an
Xixi Sheraton launches the "One City, One Flavor, Silk Road Jiangnan" themed buffet dinner. The dream of Qiantang in the misty rain of Hangzhou, China, facing the wind of Sanqin in the distance; taste the charm of Guanzhong and explore the freshness of Xixi. When the Hangzhou Gang met Chang'an, the gentle mist of Jiangnan softened the heavy character of Qinchuan. Every bite of the food was filled with the lingering charm of the old imperial capital, and it was also a gentle echo that spanned thousands of years. The Sheraton Grand Hangzhou Xixi Resort Hotel welcomed the opening night of the "One City, One Flavor, Silk Road Jiangnan" themed buffet dinner, with Western Executive Chef Jin Lei, Chinese Chef Jia Xiaochao of the Sheraton Grand Xi'an Hotel, and Chinese Pastry Chef Li Shaohua presenting a feast of flavors and cultures.
That night, Xixi's characteristic oil-paper umbrellas were used to create the poetic and picturesque atmosphere of Jiangnan, and handmade bamboo lanterns were used to embellish the Chang'an style. Amid the shimmering lights, the flavors of Hangzhou and Chang'an intertwined and collided, and an inclusive spring feast slowly began.
Oil-splashed noodles
As one of the Eight Strange Things in Xi'an, one theory is that the name was bestowed by Qin Shihuang, while another theory is that it was derived from the "biang" sound made when noodles were thrown into the case. It is very interesting and widely circulated. This noodle is hand-made, weighing one tael per noodle, as wide as a belt, and chewy and smooth. After blanching in hot water, add green vegetables, chili peppers, minced garlic, and shallots, then pour high-temperature rapeseed oil on the spot. The aroma bursts out instantly, and the hotness is accompanied by a fresh fragrance that is unforgettable once you try it.
Qishan Saozi Noodles
The secret of making臊子面 is "thin, chewy, smooth, fried, thin, soupy, sour, spicy, and fragrant". The noodles are thin and chewy, the soup is clear, sour and spicy, and full of fragrance. The臊子 is made by slow-cooking secret minced meat and seasonal ingredients, which is fresh and not greasy. It has a rich flavor and a long aftertaste, and is a classic among Shaanxi-style noodles.
Roujiamo
The handmade steamed bun has natural textures of "wire ring" and "tiger skin" on the outside, and is full of fragrance and rich in layers. The fragrant braised pork is chopped and wrapped in freshly baked bread, which is fat and lean. When you take a bite, the aroma of meat and noodles are intertwined, and the crispy and chewy taste coexists, making you feel as if you are on the streets of Xi'an.
Oil-splashed sea bass
The chef uses traditional oil-splashing techniques to reinterpret Jiangnan ingredients. Selected fresh sea bass are blanched and sprinkled with special Qin pepper and cumin after being shaped. The aroma is instantly overflowing when hot oil is poured on it, and the spicy aroma penetrates the texture of the fish meat. It is fresh on the outside and tender on the inside, with a rich aroma, creating a unique flavor.
In addition, the Xi'an chef team also brought authentic Guanzhong flavors such as Jiangshui vegetable shrimp, crispy gourd chicken, Jiangshui leaky fish, and mutton soup with steamed buns. Guests can also enjoy Xixi's specialty rice wine chilled crayfish, seafood in sauce, chicken feet with snails, bullfrog with stinky tofu, etc., enjoying the flavors of both north and south, showing the spring atmosphere on the table.
Each city has its own flavor, doubly exciting, with performances by many heroes and six hands playing together. This season's themed dinner buffet will last until April 26, integrating the rich and mellow Shaanxi flavor with the gentle poetry of Xixi's landscape to create a spring journey on the tip of your tongue. Next, Sheraton Grand Hangzhou Xixi Resort Hotel will continue to focus on "One city, one flavor" and work with more Marriott International brand hotels to bring guests a refreshing culinary experience.