April 2, 2019 (Shanghai, China) - HUALUXE Hotels & Resorts has recently joined hands with Huaiyang cuisine master Zhou Xiaoyan, Chaoshan gourmet Zhang Xinmin and Yunnan gourmet Yang Yongjun (dare to be random) to present seasonal delicacies to diners across the country, and release 2019 according to the season Spring and summer seasonal menu. From now until the end of August, the 2019 spring and summer seasonal menus will be on sale in 7 hotels of HUALUXE Hotels & Resorts in Greater China. The menu selects special seasonal ingredients from the three major regions of China, East, South, and West, supplemented by exquisite and authentic cooking techniques, and promotes Chinese food culture through delicious food, and conveys the Chinese hospitality that Hualuxe brand upholds.
Wang Lin, Chief Marketing Officer of InterContinental Hotels Group Greater China, said: "Hualux Hotels and Resorts is a hotel brand built according to the habits of Chinese consumers, and has always been committed to inheriting and promoting the art of Chinese hospitality. Aware of the importance of food in Chinese people's life, he has always insisted on exploring and promoting Chinese food culture. Earlier, he cooperated with Chen Xiaoqing, the chief director of the first and second seasons of "Flavours of the World" and "A Bite of China" and his consultant team, to present a One special theme menu after another, allowing guests to enjoy "food" and "reunion". The spring and summer seasonal dishes launched this time are launched on the occasion of the spring and summer that everyone loves to see, in line with the Chinese people's "eating from time to time" food Law, once again joined hands with many gourmet masters to create a seasonal menu that highlights the characteristics of the destination and emphasizes the original taste of the ingredients; The social space, Jushanyi, gathers together and spends quality time together.”
This spring and summer seasonal menu extracts the essence of ingredients from the two seasons, and presents a delicious feast for guests from all over the world. The Hualuxe brand sincerely invites three gourmet masters and the Chinese executive chefs of Hualuxe’s hotels to go to Huaiyang, South China, Kunming and other places to pursue the original taste of ingredients, and to bring together rare and fresh food from all over the world. Combining traditional and innovative cooking techniques, this event has been achieved A fresh and delicious 15-course spring and summer seasonal menu. Among them, Mr. Zhou Xiaoyan, a master of Huaiyang cuisine from Yangzhou, Jiangsu, searched for Wuxi and went to the folk handmade tofu workshop. Thicken cornstarch and seal oil for the second time, and the ordinary tastes delicious; the wild gourmet and the famous food consultant dare to go to the flower field of Anning Eighth Street to pick on the spot. The fresh and delicate flower petal tempura with seasonal flowers reflects the seasonal diet of Yunnan people While getting used to it, it also leads the guests to explore the spring city of Kunming in colorful colors; Mr. Zhang Xinmin, a food consultant from South China, came to Xiamen in person, and worked with the chef of HUALUXE to present baked crab with pepper. This innovative trendy dish: crab baked with pepper shrimp oil, The fried crab paste oil is close to the color of beeswax, smells no alcohol, easy to get drunk when eating, and dripping freely.
Unlike all previous international hotel groups that brought their international brands into China and integrated them according to market demand, HUALUXE Hotels and Resorts is the first brand-new luxury international hotel brand created according to the habits of Chinese consumers in the true sense. The art of Chinese hospitality with "food" and "gathering" as the core. Jumingyi and Jushanyi with Chinese cultural characteristics are based on tea tasting, food and social interaction, creating exclusive spaces for business exchanges and reunions with relatives and friends; the hotel also has a catering butler, who selects authentic Chinese delicacies and provides Personalized distinguished service. This spring and summer seasonal menu will be sold in 7 Hualuxe hotels in Greater China, including: Wuxi Taihu Hualuxe Hotel, Kunming Hualuxe Hotel, Xiamen Haicang Rongxin Hualuxe Hotel, Nanchang Greenland Hualuxe Hotel, Wuhu Hualuxe Hotel , Hualuxe Hotel Yangjiang Center, Hualuxe Hotel Haikou Huacai.
As of April 2019, HUALUXE Hotels and Resorts has opened 8 hotels in Greater China, and will cover more destinations in the future, including Xi'an Tanghua Hualuxe Hotel in Northwest China, Xi'an Zhongjing HUALUXE Hotel and the Yangtze River Delta region. Ningbo Port City Hualuxe Hotel, Kunshan Hualuxe Hotel, the brand food map will continue to expand and improve. The Hualuxe brand adheres to the service concept of traditional Chinese culture, interprets the brand characteristics of "food" and "gathering" as the core brand characteristics with the unremitting pursuit of high-quality catering, making it the first choice for reunions with friends and business social networking. Starting from the needs of guests, the hotels under Hualuxe Hotels and Resorts create a luxurious and comfortable stay experience in an all-round way, highlighting the art of Chinese hospitality.
Attached:
2019 HUALUXE HOTELS AND RESORTS SPRING AND SUMMER SEASONAL MENU
Huaiyang (Wuxi Taihu Hualuxe Hotel, Nanchang Greenland Hualuxe Hotel, Wuhu Hualuxe Hotel)
catfish lion head
(Exquisite thought, replace the traditional pork with Changjiang spring catfish, which is more crystal clear and white, unique)
soft pocket long fish
(Restore the classic cooking method of Huaiyang old mansion. Freshly caught eel from Jiangnan area in spring and summer are blanched and deboned. Only the fat and tender eel loin meat is fried with chopped green onion and pepper. It has a strong aroma and a mellow taste)
Crab Roe Soup
(Inheriting the traditional method of making Huaiyang big soup dumplings, full of concentrated crab paste and crab meat essence, the thin and firm skin is soaked in golden thick soup, mixed with ginger vinegar juice, the first product is "thick and clear")
Steamed loofah with scallops
(Green loofah stuffed with bright white scallops is as refreshing and attractive as white jade. The taste is sweet and delicious, and it is the most seasonal taste)
Pingqiao Tofu Soup
(Soft tofu made with salt and brine, retains its smooth and tender taste while removing the fishy smell of soybeans. It is blended with different fresh products. After many times of thickening and oiling, the ordinary taste is out)
Southwest (Hua Luxe Kunming)
Flower Petal Tempura
(Seasonal flowers are fried and cooked. The crispy outer skin is paired with a bright and soft inner. Looking for spring in colorful colors, the fragrance of flowers surges between the lips and teeth)
Dian-flavored Pea Tips
(The truffle oil from Yunnan is not only full of mellow aroma, but also can remove the fishy smell of the bean tip. It is seasoned with authentic pickle sticks, so that the emerald green pea tip presents the hot and sour style of Yunnan while leaving a fresh and tender taste in spring )
Acacia Feather Boiled Fish
(It smells stinky, but it tastes fresh when you eat it. Delicious fish meat and mellow milky white fish soup collide with the traditional stinky vegetables of the Dai people and continue to ferment in the taste buds. After the rich taste, a dark fragrance continues to emerge, and the aftertaste is even more fishy. sweet)
Eel Rice Noodle Pot
(Yunnan’s authentic cooking method of burnt and spicy, deep-fried red peppers until blackened, and cooked eel slices with spicy oil. Poured on rice noodles, the color is red, white, and green, and the taste is fresh, spicy, and fragrant, so that the sense of smell and taste buds are awakened together with spring)
Black Truffle Ham Risotto
(Split the "green and crisp" broad bean grains in spring and put them on the long-grain rice together with the ham to stew. While the rice grains absorb the essence of the ham, they also include the fresh aroma of the broad beans, and match the aroma of the black truffle itself and flavor-enhancing features, the whole dish is fresh but not greasy, with the freshness of spring and summer)
South China (Hualux Xiamen Haicang, Hualuxe Yangjiang Center, Hualuxe Haikou Hualuxe)
Pepper Baked Crab
(Baked crab with peppercorns is an innovative work of traditional Chaozhou cuisine. It uses the perfect match of peppercorns and creamy crabs to make the best taste in the simplest way. The crabs are baked with secret peppery shrimp oil and the fried crab paste The oil is close to the color of beeswax, and the oil is about to drip. There is no smell of alcohol, and it is easy to get drunk when eating, and it is dripping freely)
Green Olive Conch Soup
(The unique sour taste of green olives in spring is a test of the chef's control over the heat and timing. The snail meat cooked in pork bone broth is tender and smooth, and the green olives are slightly sour in the soup seasoned with a little salt The cool aroma is the essence of Chaozhou cuisine's "tasteless taste")
Chaoshan Preserved Radish Sand Shrimp
(Together with pickles and fish sauce, the local preserved radish, known as the "Three Treasures of Chaoshan", is a unique seasoning recipe of Chaoshan cuisine. The sand shrimp cooked with it is tender and elastic, and the salty and sweet taste is even more unique)
Garlic Oil Red Amaranth
(The method of replacing soy sauce with fish sauce is a seasoning tradition of Chaozhou cuisine that has been passed down for many years. Seasonal amaranth presents the refreshingness of late spring and early summer in the hot oil sautéed with golden garlic slices. It is paired with salty and fresh fish sauce. dish to add flavor)
Anti-sand taro
(Fansha is a dessert method for Chaozhou cuisine. Stir-fry the taro segments in the icing sugar that is fried on a low fire, so that the produced taro looks like crystal white frost. After turning off the heat, put the unsolidified taro Sprinkle chopped green onion on top and continue to stir-fry, the crispy icing on the outside is matched with the soft and sandy inside mixed with the aroma of fresh chopped green onion, crispy and delicious)
editor's note
About Hualuxe Hotels & Resorts
HUALUXE Hotels and Resorts was founded by InterContinental Hotels Group in 2012. It is an international high-end hotel brand supported by international groups in the true sense and based on the habits of Chinese consumers. The word "Huayi" means that Chinese people of insight and elites from all walks of life gather here. The "HUA" in the English name "HUALUXE" is taken from the Chinese character "华", while "LUXE" symbolizes high-end luxury quality . Hualuxe Hotels and Resorts has a deep understanding of the needs of Chinese people for catering and business socializing, and enthusiastically promotes the art of Chinese hospitality centered on "food" and "gathering". HUALUXE’s hotels are full of Chinese cultural characteristics. They are not only equipped with Mojia Restaurant, which operates until 2:00 in the morning, allowing guests to experience the charm of Chinese supper and authentic local noodles; they also have catering butlers to provide personalized and noble services for banquets and gatherings. HUALUXE also provides guests with a series of mature and complete characteristic exclusive social spaces: from the "Jumingyi" which is suitable for quiet conversations and receiving guests to drink tea, to the "Jushanyi" which integrates catering, meeting and multi-functional entertainment. ", whether it is a business social or a private party, the host and guest can enjoy themselves.
