Forget who asked me a few days ago &quot;Where can I eat Guangdong morning tea in Xi&#39;an&quot;? I met at the Ritz-Carlton today. With the arrival of the new Guangdong chef, a Cantonese snack lunch event has recently been launched. My distinguished friend! I hereby notify you! Someone asked me several times before. Why is there no better &quot;Guangdong morning tea&quot; in Xi&#39;an? I have also thought about this question! I think the difference in the living culture of the two places is the root cause of the difference. Therefore, the living space of Cantonese morning tea culture in Xi&#39;an consumer market is still relatively narrow. But this does not affect the excellent existence of Cantonese dim sum in the hearts of local diners. The &quot;one and two pieces&quot; dim sum culture still has a certain mass base in Xi&#39;an. Because with the development of the times, the first people to get rich here, basically have been baptized in the north of Cantonese cuisine. Shrimp dumplings, roast wheat, barbecued buns, chicken feet, ribs, money belly, are almost synonymous with &quot;Cantonese refreshment&quot; in Xi&#39;an. The habit of drinking tea in Guangdong is also divided into morning, middle and evening, but the cultural foundation of drinking tea is morning tea, and the content of drinking tea is also very particular. After the 1980s, with the economic growth and the continuous improvement of people&#39;s lives, night tea gradually became popular. After dinner, friends re-tell, a few snacks, a few teas. Chat, blowing water has become an important part of Cantonese life! So morning tea and night tea have become important labels that are well known in Guangdong food culture. I think the Ritz-Carlton Jingxuan Chinese Restaurant. This time, the meal of any-you-cantonese refreshments was launched in the afternoon market. It was carefully prepared according to the travel needs of hotel guests and the work needs of business people around the hotel. Catering to the consumption pain points of the people in the place, and accurately designed high-quality meals! Don&#39;t be afraid of spring sleepy autumn, Ritz&#39;s second floor to eat lunch tea. A few pieces are not bad, idle to sigh lunch tea.

JING XUAN

忘记前几天谁有问我&ldquo;西安哪里可以吃到广东早茶&rdquo;？今天我在丽思卡尔顿酒店遇到了。这里随着新任广东主厨的到来，近期推出了广式点心的午市任点任食活动。我的那位尊贵的朋友！我在这特此通知了！         之前若干次的有人问我。为何西安没有较为不错的&ldquo;广东早茶&rdquo;？我也随着这个问题思考过！我觉得两地生活文化的不同，是差异存在的根本原因。所以广式早茶文化在西安消费市场的生存空间还是比较窄的。但这丝毫不影响广式点心在本地食客心目之中优秀的存在。&ldquo;一盅两件&rdquo;的点心文化，在西安还是有一定的群众基础的。因为随着时代的发展这里最先富裕起来的那批人，基本都是接受过粤菜北上的洗礼的。虾饺、烧麦、叉烧包，凤爪、排骨、金钱肚，几乎就是&ldquo;广式茶点&rdquo;在西安的代名词和必点项。         在广东饮茶的习惯也分早中晚，但饮茶的文化根基是早茶，饮茶内容极具讲究的也是早茶。80年代以后随着经济的增长和百姓生活的不断提高，夜茶逐渐流行。晚饭后朋友再叙，几份点心，几泡陈茶。聊聊天，吹吹水成了广东人生活里重要的组成部分！所以早茶和夜茶就成了广东饮食文化里大家熟知的重要标签。        我觉得丽思卡尔顿景轩中餐厅。这次在午市推出任点任食广式茶点的餐品，是经过精心准备的，根据酒店客人的差旅需求，酒店周边商务人群的工作需求。迎合落位人群的消费痛点，而精准设计的优质餐品！春困秋乏你别怕，丽思二楼吃午茶。一盅几件都不差，闲得无事叹午茶。

西安丽思卡尔顿酒店# 景轩中餐厅一年一度的午市点心自助今日开启，西安丽思卡尔顿酒店中餐行政总厨李东岳将经典粤式与本地风味创新结合，纯手工现做烹制每道点心菜品，从滋味前菜到各类蒸品、点心小吃，以精致中式茶搭配粤式风味茶点，咸甜适宜，相伴午间悠然时光😋【黑松露虾饺皇】外皮薄如蝉翼，晶莹剔透，虾仁鲜嫩Q弹，黑松露的加持增加了口感的层次，鲜美有特色。【玻璃脆皮石岐乳鸽】一整只乳鸽吃起来可太过瘾了！皮脆如纸，鲜嫩多汁，很入味儿，好满足。【港式菠萝包】mini版的菠萝包很可爱，咬一口酥脆香甜，里面有叉烧啊！惊喜！馅料还有松子，很香啊！

The Ritz-Carlton Xi&#39;an# Jingxuan Chinese Restaurant&#39;s annual lunch snack buffet opens today. The executive chef Li Dongyue of the Ritz-Carlton Xi&#39;an combines classic Cantonese style with local flavor innovation, and cooks each snack dish purely hand-made. From taste pre-fed dishes to various steamed products and snacks, with exquisite Chinese tea with Cantonese-style refreshments, salty and sweet, accompanied by leisurely afternoon time 😋 [Black truffle shrimp stew emperor] The outer skin is thin like a flap, crystal clear, shrimp fresh and tender Q bullet, and the addition of black truffles increases the level of taste. Fresh and distinctive. [Glass crispy stone stew pigeon] A whole pigeon can be too addictive to eat! The skin is crispy like paper, fresh and juicy, very tasty, so satisfying. [Hong Kong-style pineapple bag] The mini version of the pineapple bag is very cute, bite a crispy sweet, there is a barbecue inside! Surprise! The stuffing and the pine nuts are very fragrant!

位置很好，菜品口味儿极佳，客房十分整洁，服务十分周到，环境很优雅。很有特色，期待再次来次享用。很高兴能给大家推荐，期待您的光临。

The location is very good, the dishes taste excellent, the rooms are very clean, the service is very thoughtful, and the environment is very elegant. Very distinctive, looking forward to enjoying it again. I am very happy to recommend it to everyone and look forward to your visit.

感谢Meghan小管家帮助，感谢美丽的前台小姐姐帮助，入住期间经历非常美好，早餐也很丰富

Thanks to Meghan&#39;s little housekeeper for his help, thank the beautiful front desk lady for her help, the experience during the stay was very good, the breakfast was very rich

中餐的食材越挖越深，融合也是越来越广，如何看师傅功底，便是在常规菜里见真章了。去年到今年，差不多往来了西安十多次，才发觉西安的粤菜市场也是竞争激烈，即使将视野缩小的高星级酒店内，主打粤菜的中餐厅依旧不少。这次再来景轩，感觉在内核上提振不少，新晋的李东岳师傅来自广东的厨房世家，有着多年的粤菜功底，在上一家天津四季酒店任职时，为前东家守住了连续七年的黑珍珠一钻美誉。回归菜单，迎宾彩蝶几道冷菜已窥见实力， 潮式威海扇贝 跨越了距离，将好食材与应季烹饪方式搭配，威海扇贝的鲜甜与&ldquo;潮州毒药&rdquo;的生腌碰撞，是两情相悦，合适的不得了。 香槟鹅肝配葱油饼 太寻常的一道菜，因为香槟的加入，竟让酸甜和气泡，中和了鹅肝的腥腻，入嘴竟有了一份冰激凌的绵密香甜之感，实属意外惊喜。汤品环节，因出差疲累导致多日的胃胀气，被李东岳师傅的一碗 玉环海皇花胶羹配鱼子酱 ，治愈的服帖。正菜入席是见真招， 怪味雪花牛肩肉 首先表扬餐厅控场，到了桌上入口，依旧温度在线，似乎也只好用外酥里嫩、满口流汁来形容当时状况，但满嘴的牛油醇香，着实开了一个正餐的好头。 冬阴功芙蓉蒸海虎虾球 也把夏日撬开胃口的主旨放大，虾蒸蛋的正统骨架里添加了冬阴功的酸辣，把几种食材的鲜甜全部激发了出来，让人叫好。 榄角酱蒸大黄鱼 也是看到了李师傅对家乡佐料的善用，榄角不仅可以炖汤，制成酱本身也是佐菜提鲜的好帮手，要不然蔡澜也老是提到这一味。呐，好的一次餐饮体验呢，高低起伏层次递进，两道清口的蔬菜之后，主食依旧直抵人心， 和牛肉烩意大利米 和牛的肉质粉嫩丰厚，加入筋道香糯的意大利米，色泽晶莹透亮，圆润的&ldquo;胖米&rdquo;，口感柔和香糯，富有嚼劲。最后一道隐藏的燕窝舒芙蕾收尾，一餐下来，像是飞跃了南国的海岸线，虏获了每一寸味蕾。这一餐，在夏日，吃出了春和景明。必须给李师傅来一张帅气十足的快门！ #粤菜 #吃一顿海鲜大餐 #美食旬味会 #景观餐厅

The more the ingredients of Chinese food are dug deeper and deeper, the integration is getting wider and wider, how to see the master&#39;s skills, is to see the real chapter in the regular dishes. Last year to this year, I have almost visited Xi&#39;an more than ten times, only to find that Xi&#39;an&#39;s Cantonese market is also fierce competition, even if the view is reduced in high-star hotels, the main Cantonese Chinese restaurant is still many. This time I came to Jingxuan again, and I felt that I had a lot of boost in the kernel. The newly-promoted Master Li Dongyue came from the kitchen family of Guangdong. He had a long-term Cantonese cuisine background. When he served at the last Tianjin Four Seasons Hotel, he kept the reputation of the former Easterhouse for seven consecutive years. Returning to the menu, Yingbin Cai butterfly several cold dishes have seen the strength, Chao-style Weihai scallops across the distance, will be good ingredients and season cooking methods, Weihai scallops fresh sweet and &quot;Chaozhou poison&quot; oyster collision, is two feelings are happy, suitable. Champagne foie gras with scallion pancakes is a very ordinary dish, because the addition of champagne, sour and sweet and bubble, neutralize the fishy greasy foie gras, and there is a dense and sweet feeling of ice cream in the mouth, which is a pleasant surprise. The soup link, due to exhaustion of business trips, caused many days of stomach bloating, was Li Dongyue master&#39;s bowl of Yuhuan Haihuang flower gum with caviar, healing service. The main dish is to see the real trick, the strange smell of snowflake beef shoulder meat First praise the restaurant control field, to the table entrance, still the temperature online, it seems that I have to use the tenderness of the outer and full of juice to describe the situation at the time, but the mouth full of butter mellow, really opened a good dinner head. Tonyin Gong Furong Steamed Sea Tiger Shrimp Ball also enlarged the main purpose of summer oyster appetizers. The orthodox skeleton of shrimp steamed eggs added the sour and hot toyin Gong, and all the sweetness of several ingredients was stimulated, which made people call it. Steamed rhododendron with lanjiao sauce also saw Master Li&#39;s good use of hometown condiments. lanjiao not only can be stewed in soup, but also make sauce itself a good helper for fresh side dishes, otherwise Cai Lan always mentions this flavor. Na, a good dining experience, the high and low levels are progressive, after two clear vegetables, the staple food is still directly to the people&#39;s hearts, and the beef stewed Italian rice and beef meat are pink and rich, add the glutinous aroma of Italian rice, the color is crystal clear, round &quot;fat rice&quot;, the taste is soft and aromatic, Chewing. The last hidden bird&#39;s nest Shuflei ended, and a meal came down, like a leap over the coastline of the southern country, capturing every inch of taste buds. This meal, in summer, ate spring and Jingming. You must give Master Li a handsome shutter! #Cantonese food #Eat a seafood dinner #Food Xunweihui #View Restaurant

【口味】非常不错，【环境】也很不错，【服务】也很不错。整体店里的环境很好，采光也不错，📷蛮适合拍照的，还会来的。

[Taste] Very good, [Environment] Also very good, [Service] is also very good. The overall environment of the store is very good, the lighting is also good, 📷 is quite suitable for taking pictures, will come.

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