HUALUXE Haining Cai Feng Lou Chinese Restaurant

We stayed at the newly opened five-star Huayu Hotel in Haining and had dinner at the Caifenglou Chinese restaurant in the evening. The hotel environment is elegant, the staff is warm and proactive, the dishes are exquisite and delicious, and the prices are reasonable. I was very satisfied.

Dining at Haining Huayu Hotel·Caifenglou: Oriental elegance on the tip of the tongue The moment you step into Caifenglou, you will be amazed by its new Chinese aesthetics - the high-ceiling space is separated by amber screens to create hazy layers, and the crystal chandelier reflects the indigo glazed tableware, which has both the gracefulness of Jiangnan and the grace of an international hotel. When the waiter ushered us to our seats, her skirt swayed lightly, just like a lady walking out of an ink painting. Before tasting the dishes, you will be intoxicated by the oriental artistic conception in this small space. Qinglong Double Banquet·A Tribute to Seasonal Freshness The newly launched set menu is based on "freshness" as the soul, and the first Cantonese-style old-fashioned soup is the real test. The soup is as clear as amber, and when you scoop it up, you can pull out dense gelatinous silk. The sweetness of the scallops and pork bones is gently wrapped by the tangerine peel. A bowl of it is as soothing as the evening breeze in the spring in the south of the Yangtze River. The main dish, the golden garlic and silver silk green dragon, is a feast for both the eyes and the taste buds. The emerald-colored lobster shell holds the snow-white garlic vermicelli. The lobster meat is as tender as white jade. When you bite it, the juice bursts out, with a hint of the mellow aroma of rice wine. The waiter introduced that this is the chef's special steaming of Gu Yue Long Shan. No wonder it is so fresh and has a hidden charm. The signature braised and roasted crispy pork belly subverts tradition. Under the amber crispy skin is the trembling fat and lean. Dip it in yellow mustard sauce, and the trio of crisp, glutinous and spicy blooms on the tip of the tongue. The most surprising thing is the boiled fish with green pepper and sauerkraut, which is a seamless fusion of Sichuan and Guangdong. The longli fish fillet is as tender as tofu, and the slightly sour fermented sauerkraut and the numbness of the green pepper dance a waltz on the tip of the tongue. Even the lettuce at the bottom is full of essence, which makes people can't help but add a bowl of Wuchang rice. The distinct rice grains are wrapped in fish soup, and you can actually feel the happiness of a carb carnival. Tenderness in the details The seasonal fresh fruits served after the meal are ingenious: iced bayberry with mint dewdrops, and pineapple cut into small koi shapes. When paying the bill, I found that the average per person was only 200+, which is rare in a five-star hotel. When leaving, the manager specifically asked for our opinions on the dishes. Knowing that we loved soup, he also gave us two packets of homemade soup - this unintentional but precise service is the most precious warmth in high-end dining. This meal is Caifenglou's contemporary interpretation of "never tired of fine food". If you pass by Haining, you might as well let your taste buds stop here and experience an oriental feast that travels through the four seasons. #Romantic dating restaurant #Local food #Food Festival #Chinese restaurant in a five-star hotel #Huayu Hotel Haining