Dong Hai 88 Private Dining

Qingdao, 88! Among the major domestic hotel systems, the catering standards of the Hyatt series are the most praised by insiders. I counted on my fingers that every time I went to a city, I basically regarded the local Hyatt hotel restaurants as landmarks of flavor, such as Qianhu Fish Port in Ningbo, Huachi 88 in Suzhou, etc. The Qingdao food tour at the end of the year is still "Xiao Gui Cao". The "Donghai 88" of Qingdao Shangang Hyatt Hotel and the "Huachi 88" of Suzhou Hyatt are named after the house number, and the level is very professional. Shandong's northern seafood is a taste system that competes with southern seafood, but in addition to high-quality seafood, Shandong has another title - China's number one vegetable province, Jiaodong cabbage, Zhangqiu green onion, Majiagou celery, Weifang radish, etc. Sufficient sunshine and day and night temperature difference make vegetables have the taste and taste that southerners envy. I was fortunate to be invited to attend the Winter Solstice Banquet at the Donghai 88 Restaurant of the Hyatt Regency Qingdao Shangang. Before Emperor Wu of the Han Dynasty, the Winter Solstice was the first day of the Chinese New Year. It was meaningful to come to the ancient land of Qi and Lu on such a special day. As soon as we sat down for the dinner, what caught our eyes was the plate of radishes that looked like a fruit plate. Southerners rarely understand the beauty of eating radishes raw. Purple radishes and green radishes are sweet and have no residue, like pears and apples, and the slight aroma of mustard oil makes people eat them refreshingly. Chef Xu of the restaurant is from Jining, Shandong. This meal uses Shandong cuisine to control Shandong vegetables and East China Sea seafood, which really shows the breadth and depth of a province with a large number of ingredients for cooking. The incredibly plump Bohai hairtail is cooked in a home-cooked way. In addition to the popular sea intestines with rice, the chive and sea intestine pancakes incorporate the local nostalgic atmosphere. The sweet and residue-free Jiaodong cabbage and the large mussels known as "swan eggs" are stewed together, and the taste is refreshing and comfortable. Shandong cuisine is no less sophisticated than Cantonese cuisine and Huaiyang cuisine. The "crab box" borrows Western techniques, cooking the shell into a thick soup and hiding the crab meat in the puff pastry, which shows the chef's skill. After a quick gathering, we have to say goodbye with regret. This night of "Little New Year" is memorable. Goodbye Qingdao, Donghai 88.

I felt nothing inside, and even wanted to eat: fried chicken, tofu, spicy hot pot, hot and sour rice noodles, lean meatballs, chocolate, pudding, kimchi, barbecue, rice with toppings, hand-pulled pancakes, gluten, duck necks...

"Hyatt Regency Suzhou" 🌳Environment introduction: This summer is really hot. 🏠Layout/Room type: You will feel comfortable and even a little cool when you come here for a meeting 💁Facilities and services: The tea room here is outside, but it is better this way, so as not to disturb each other 🏝TIPS for surrounding tours: The vacuum environment is still relatively quiet, and it has been separated by a day

Today, let's try the new dishes of Donghai 88 at Hyatt Regency Qingdao Shangang. The old-style fruit wood roast duck is their signature dish. It is really roasted on the stove by a five-star chef. It is a must-order! The duck rack can also be served with pepper and salt or duck soup. I love the duck skin the most. I dip it in sugar and it is crispy and melts in my mouth. It is delicious! Chinese food in a five-star hotel, with a beautiful beach view by the window, a great environment, and five-star service

Qingdao is a place with a good environment and good taste to eat roast duck. If you want a good view of the sea, you need to make an appointment in advance, especially on weekends and holidays. Catching up with the special period, the control was still very strict at the beginning, so I took the opportunity to make an appointment for a roast duck to satisfy my craving. There is a temperature check at the entrance of the hotel. It is really risking life to eat roast duck. The duck skin here is very fragrant and not very greasy. The duck rack can be packed back or made into soup. The fried conch with scallions tastes very good. Everyone knows that conch is easy to get old, and it is very important to control the heat. The cucumber sauce of the cold dish is a little salty, so it is not very refreshing. The service is very thoughtful and available on call.

The environment is really first-class, facing the sea, with spring flowers blooming! It makes people feel relaxed and happy, and whet their appetite. Of course, the dishes are also good, especially the roast duck, which is roasted in the traditional way over an open fire, so crispy! Love it!

This place is really suitable for various scenarios. I came here with my lover before, and now I bring my children. Every time I come here, I have a new experience. It is great. It deserves such a high evaluation. It can be said that it is well deserved. I will recommend it to my friends. The price for two people is really cost-effective. 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. The hotel's hardware facilities are very good. It is worth mentioning that the service staff are of high quality. It is a very satisfactory experience.