Tuesday, August 27th, 2119 Xi 'an-Chongqing

I met Richard in Sanya early last year. After attending Hainan International Food Tourism Festival, my family and I stayed at the Westin Haitang Bay for two days. Liu Yan introduced her boss to me, so I met Richard Li- Li Liang. At that time, Li Liang was the general manager of the Westin Haitang Bay and the regional general manager. We had a very pleasant chat, and we will meet, chat and eat more often in the future.

Not long after, Liu Yan transferred to Le Meridien Shimeiwan as the general manager. She told me that Li Liang also left Sanya for Xi 'an and became the general manager of Grand Hyatt Xi 'an. At that time, I was quite surprised. There are many people in that place in Sanya. How could I go to Xi 'an? This question has not been solved. Because of Hyatt Group's cooking competition in Greater China, I went to Xi 'an and met my friend Li Liang. After two days in a hurry, the tense competition arrangement and the arrival of friends from all walks of life, Li Liang was busy with the reception and logistics of the competition, and we failed to talk seriously, but we did know the reason why he came to Xi 'an. Li Liang is a man who is affectionate and willing to challenge himself. A man always has to do something. Xi 'an may be a challenge for Li Liang, so he came. I appreciate this character, which is affectionate and responsible.

On the flight to Chongqing at 14:21 pm, Li Liang took time out to have dinner with me at the Asian barbecue restaurant on the fifth floor of the hotel. The restaurant is located in the terrace garden, and the environment is elegant and beautiful. The chef is a Korean. He used to be the chef of a Michelin-starred restaurant in Tokyo that cooked Korean barbecue. We only have 31 minutes to eat, so the dishes are simple: a beef salad, a fried cod, and a bowl of bone soup Lamian Noodles. The food tastes good and the calories are appropriate. The key is that the chef has a good grasp of the meal time and serving rhythm, and it takes just 31 minutes to finish it easily. Although the time is short, it doesn't make me feel rushed at all. I really admire the chef's intentions, but also thank Li Liang for taking the precious time to accompany me to dinner.

From left: Li Liang, master Park, the Asian barbecue chef, and I, Li Shifu, the executive deputy chef of the hotel.

and beef salad.

bone soup Lamian Noodles.

before I left, I told Li Liang that it would take some time for the hotel to break through in Xi' an, and some adjustments should be made. However, hotel catering can use this Asian barbecue as a breakthrough. As far as my diet experience is concerned, Master Park's products are of high level in any city in the country, which is also in line with the temperament of the Grand Hyatt Hotel. The restaurant environment and Master Park's dishes are good publicity points and should be carefully used.

It rained in Xi 'an yesterday, but it's much cooler today. I feel a little cold in a half-sleeved shirt, so I added another coat in the airport lounge. The cold and hot body is a little uncomfortable, and the coat has been worn on the body until it is taken off in Chongqing. Xiao Song, who picked me up, said that the temperature in Chongqing has dropped from 41°C to 35°C. My God, 35°C is also very hot, isn't it?

The airports around the world are getting bigger and bigger. Xi 'an Airport has T3, and it is said that T4 and T5 will be built.

Xing Liang will treat me to hot pot tonight. I say we should go to Camellia or Lake View No.3. I haven't been here for a long time. I want to see if you have made progress. This is a high-sounding reason, just because I don't really want to eat spicy hot pot. So we went to the second shop of Camellia Sichuan cuisine, which is the Xinguang Tiandi shop of Camellia Sichuan cuisine.

I enjoyed this meal very much. Xing Liang served me a lot of dishes and asked me to test his efforts during this time, so we ate a lot. I wrote in a circle of friends: "This meal I ate in Chongqing Xinguang Tiandi Shancha Sichuan cuisine tonight must be @ 中中中中中中! The nine pictures do not fully reflect the delicious Sichuan cuisine. I haven't eaten camellia Sichuan food for a year, and this time I saw that Xing Liang's grasp of quality control has reached a new level. I want to invest in opening a camellia and Sichuan cuisine in Beijing after this meal. Are you willing to invest and be willing to mix shares? "

cold noodle chicken

pot-stewed four-pin

bean jelly

rice cake, sweet and sour, with a loud taste.

Maoxuewang

Zhengyang casserole is very, very delicious.

fish with Chinese sauerkraut

dried fish

longan is sweet and boiled. Especially delicious, I couldn't help eating two bites, and I felt deeply guilty.

steamed meat with pea powder in a small cage. Must-order dishes in Camellia.

Husband and wife lung slices

This is a bowl of extremely lovely pea noodles.

Personally, if this kind of Sichuan food is opened to Beijing and Shanghai, there will be good business. Shanghai's camellia lost money because there was a problem in site selection and there were basically no people in the shopping mall. If there is a good place, I firmly believe in the camellia Sichuan restaurant. There will be good business. Otherwise, how could I be tempted to join?