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Shark Fin Restaurant | Zoom in |
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It is said that if it walks, crawls, swims or flies, the Cantonese will eat it. But in Xi'an, you'll find the offerings in Cantonese restaurants relatively tame. Cantonese cookery (Yue(4) Cai(4)) is widely regarded as the most refined of Chinese cuisines. It tends to be lightly cooked and mildly spiced relative to food from other regions of China. Steaming, boiling are main methods of cooking; Cantonese stir-fry dishes use oil sparingly (but MSG liberally, so be warned!). Fresh ingredients are key: Don't be alarmed when your waitperson brings a live Mandarin fish to your table, flopping about in a plastic bucket, for your inspection and approval.
This upscale and gorgeously appointed Cantonese restaurant opened recently at the new Radisson Plaza State Guesthouse on the west side of town. With a kitchen staff headed up by a seasoned Hong Kong chef, the Grand Hong Kong serves up authentic dim sum and other Cantonese specialties. If you can afford it, do try the eponymous shark's fin soup (Yu(2)Chi(4)Tang(1)): The consistency is like nothing else you will have ever tried, and the taste goes far toward explaining the price. Grand Hong Kong is a popular spot for conspicuous consumption by the Da(4)Kuan(3) (fat cat) set -- Xi'an's flashy nouveau riche.
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