Spring at Qinyuan | Savoring the Tastes of Xiamen.

Savoring the Tastes of Xiamen. In Xiamen, snacks can be both dim sum and a full meal, and can even be served to guests at banquets. The delicious flavors of Xiamen's traditional cuisine converge at Qinyuan Hall, where the food not only witnesses the city's changing times but also preserves the unique taste of old Xiamen. The Xiamen Hotel's handmade pork buns follow traditional northern processes, respecting traditional craftsmanship from ingredient selection to technique. The fragrance of countless malt embryos is kneaded into the old leaven to ferment the dough, and after several processes, the bun's skin becomes soft and elastic, with a fragrance that spreads. The selected pork is evenly marbled, making the filling firm and cohesive. One bite releases a burst of juice, leaving a lasting impression. Bak Kut Teh, this 'tea' is not the usual 'tea' but a well-known pork rib soup with medicinal herbs in Singapore. Premium herbs are added and simmered for a long time, allowing the flavors to penetrate the ribs. It lacks bright colors but offers an enticing aroma, with a refreshing taste that also invigorates with the medicinal herbs. The chef uses pork ribs paired with Hainan white pepper, resulting in a light soup color and a fragrant taste. Grandma's Five-Flavor Thin Pancake Roll The thin pancake skin is delicate yet chewy, making one feel that even eating the skin alone has its own charm. The filling uses local, seasonal, and natural ingredients (cabbage, fresh oysters, tribute sugar, seaweed, peanut brittle, and more...). While it may not be considered a delicacy, it's enough to provide a comforting and warming meal. The taste is sweet, salty, sour, spicy, and fresh, with different flavors colliding in the mouth, bringing an indescribable satisfaction.