超多香港人週末都來這？！深圳粵菜Cantonese cuisine ＠Shenzhen｜主席樓China Lodge｜失傳多年白切雞🐔、財源滾滾東星斑🐟、琉璃潤燒妙齡鴿🐦、財神黯然銷魂飯🔥

深圳這家餐廳週末上座客人80%是香港人，背後的秘密是什麼？

位於深圳君悅酒店的主席樓，典雅的陳設與透亮的空間中散髮溫和光澤。儘管是精緻餐飲，但這裡讓每位食客都能感受到賓至如歸的溫暖。最近，香港客人頻繁北上，週末80%的食客都來自香港。

中餐行政總廚劉求財師傅，以其出色的廚藝和經營才華，僅用7個月便獲得黑珍珠一鑽。他的職業生涯從東北起步，隨後進入北京並磨礪多年的經驗，再到廣州利苑酒家，最終加入凱悅集團。廚藝的精湛和管理的高效讓這家餐廳迅速脫穎而出。

“風生水起海中仙”以西班牙紅魔蝦和金古魚為主角，色澤誘人，展現了原汁原味的鮮美。接下來的白切雞，肉質鮮嫩，保持原汁原味；琉璃潤燒妙齡鴿則呈現兩種截然不同的口感，帶來別樣的美味體驗。主食“財神黯然銷魂飯”以六種新鮮米飯和五種食材翻炒，展現了吉祥的中華魅力。

用餐過程中，劉師傅侃侃而談，為我們解讀美食，解構粵菜文化。由於此前於北京有數年工作經驗，劉師傅的團隊專業性無可厚非，前廳周全的服務和後廚順暢的合作流程都展示了不凡的實力，食客在這裡能得到很好的招待。

The China Lodge, located in the Shenzhen Grand Hyatt Hotel, boasts elegant decor and a soothing ambiance, with floor-to-ceiling windows letting in natural light. While serving exquisite cuisine, it offers every guest a feeling of home. Recently, 80% of the diners on weekends come from Hong Kong.

Executive Chinese Chef Liu Qiucai, with his exceptional culinary skills and management expertise, earned the Black Pearl One Diamond in just seven months. Starting his career in the Northeast, he honed his skills in Beijing and Guangzhou before joining Hyatt Group, where his mastery in both cooking and operations quickly made the restaurant a standout.

One of the top signature dishes, “Wind and Water Rising Sea Immortals,” features Spanish red shrimp and golden grouper, offering a fresh and flavorful experience. The next dish, the white-cut chicken, locks in the juices while preserving the pure taste. The glazed pigeon offers a dual-textured experience, while the “Wealth and Soul-Satisfying Rice” combines six fresh rice types and five ingredients, showcasing the essence of Chinese culinary traditions.

Chef Liu shared his deep insights into Cantonese cuisine, and the professionalism of his team and the seamless service made every guest feel well taken care of.

@grandhyattshenzhen

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