The day and night are slightly cool, the sky is crisp, and the early autumn season has quietly arrived. It coincides with the most fruitful season of the year. The melons, fruits and vegetables in the fields are warm and plump, with a mature beauty, exuding a rich atmosphere, and also ushered in the best moment to eat. Facing the fragrance of the cool autumn air, Diaoyutai MGM Hotels Group launched a series of activities from September 23 to November 8. In four cities and four hotels, autumn delicacies with different flavors and ingredients are gathered from all over the world and invited visitors from all over the world to enjoy delicious delicacies, making this year's autumn more beautiful than in the past.

Shencheng-The blend of Chinese and Western cultures has laid the foundation of this city's taste

Shanghai Suning baolijia hotel

Jiafu No. 1The Chinese restaurant uses the classic Chinese ingredient in autumn-"crab" as the core raw material, paired with zucchini, water beri, foie gras, and truffle. It uses multiple meticulous and complicated cooking techniques to create a creative golden autumn "full crab banquet". Signature dishes include ten-year-old drunken lake crab, fish roe crab powder pomegranate balls, truffle crab powder pot rice, water shield crab powder fish round soup, goose liver sauce and flower crab tongs and other crab-flavored delicacies. Among them, fish roe and crab powder pomegranate balls are full of fish and crab essence and are plump and plump. The "pomegranate ball" coat is made of eggs and starch, and is wrapped in carefully fried crab meal. The taste is mellow and smooth. The soup base of this dish is made from chicken soup, crab meat, crab paste, pumpkin paste and carrot paste. Finally, sprinkle the black fish roe on the pomegranate ball to make the sweetness burst on the tip of your tongue. Another specialty dish in the "Full Crab Banquet", truffle and crab powder pot rice, is also created by Jiafu No. 1 for the purpose of fishing for beauty and autumn. It adopts the classic Cantonese pot rice cooking technique. The right heat gives the rice a dry, fragrant and fine taste. Then, truffles and crab meal are added and then cooked over slow heat. The taste is permeated and the aftertaste is endless.

Italian celebrity chef LAGO by Julian SerranoCombining Italian food art with golden autumn elements, using black truffles, boletus, chrymotus and straw mushrooms as the main raw materials, combined with strong Parmesan cheese and truffle oil that is necessary for delicacies, launch a five-course Italian style mushroom set meal. Among them, the classic Italian raw beef slices are made of selected Waliu M5 beef tenderloin, accompanied by straw mushrooms and Parmesan cheese, and paired with red wine from Châfati Château in Italy. They are rich in layers and have a fresh and mellow taste. The grilled salmon is crispy on the outside and tender on the inside, and is added with chellylus and fresh clams. The fish is delicate, juicy and delicious.

Hotel Lobby LoungePolarica autumn fragrant afternoon tea is specially launched, which is paired with fragrant tea or freshly ground coffee to refresh the heart. Savory and delicious Italian black truffle whey cheese with mini carrots, spicy seafood salad with lingering flavor on the cheeks with finger bread and spring fish roe, long-lasting Spanish Iberia ham with seasonal cantaloupe and aged balsamic vinegar pearls, or colorful and tempting osmanthus gel with yogurt Champagne cream and almond crackers, Tahiti vanilla cream hemisphere and chocolate crispy coat, freshly baked English scone with Devon cream, salty and sweet, and also has the flower of Paris extra dry champagne, Drunken memories are unforgettable.

Hangcheng-Traditional delicacies are also the flavor of life

Diaoyutai Hotel Hangzhou Asia Pacific

Yuyuan Chinese RestaurantLocated on the 18th floor of the hotel, Diaoyutai Matsutake Hydrangea Tofu, the chef of Yuyuan Chinese Restaurant uses old chicken, Yao Zhu, chicken feet, and Jinhua ham to brew the clear soup for 8 hours. It is paired with the fresh Matsutake that is very vital in September in Yunnan, and the exquisite knife cut out the hydrangea shaped lactone tofu and stewed it together. In the crisp autumn season, it not only brings a visual bloom, but also brings a different fresh taste when drinking it; Air-dried fig and morel shrimp seeds, aquatic rice and autumn river shrimp seeds, after the umami of the two are blended, they are fired together with the flower fillings brewed with good morel. The taste is fresh and refreshing. The chef uses dried autumn figs to match the plate, allowing the changes of seasons to unfold on the tip of the tongue. The taste and taste are progressive layer by layer. The clear layered taste and rich diners 'vision are accompanied by the presentation of the dishes and ushers in the autumn harvest.

MGM Cotai

During this event to catch beautiful autumn food in Hangzhou Station, a team of chefs from Macau's MGM and Lion were specially invited to present two exquisite Cantonese dishes: crispy white mushroom baked with crab lid and roasted with onions and pickled Japanese ginseng. Meishi MGM Cantonese Restaurant focuses on the taste of natural ingredients, and pays special attention to maintaining the flavor and original essence of the food. This attitude of attaching importance to ingredients is a major feature of Cantonese cuisine. Chun focuses on top ingredients and serves guests fresh and exquisite dishes. The chef's understanding of food traditions allows them to create contemporary dishes that integrate ancient and modern times. From menu selection to personalized services, Chun Ding can provide guests with the best Cantonese dining experience. Gluttons can not only taste delicious seafood, but also enjoy carefully cooked stews, meats and snacks.

Fangfei Garden Full-Day RestaurantLocated on the first floor of the hotel, afternoon tea is very distinctive. It focuses on using local ingredients to make Western-style cakes. According to different seasons, snacks made from lotus root, lotus seed, Longjing tea, West Lake water chestnut, etc. are introduced. This season is the "Flowers in Autumn, Really Interesting" fig-themed afternoon tea, which we happened to catch up with, and it was very outstanding.

Rongcheng-The flavor of Sichuan and fish makes autumn particularly strong

the diaoyutai boutique Chengdu

Yuyuan Lobbyis on ground floor，Boston lobster stewed with morels. Boston lobsters living in cold seas grow slowly. They are soaked in cold sea water all year round, creating the unreplicable characteristics of Boston lobsters such as hard shell, full meat quality, fat, clear and sweet. They are supplemented by a delicate, warm and soft taste. The morels with the rich aroma of forest soil and grass are blended and stir-fried with the fat lobster meat, instantly making the dishes shine, as if the aroma is delicious and overflowing from the screen; Fish-flavored abalone, fish-flavored, is one of the main traditional flavors of Sichuan cuisine. The processed vegetables have a fish aroma, but their flavor does not come from "fish." As the heat of the dishes in the pot spirals upwards, it becomes the aroma of the eater before eating. It smells the aroma of fish but does not see the unique senses of fish. This time, the chef of Chengdu Diaoyutai Boutique Hotel added abalone, which has delicate Q bombs and is most suitable for consumption in autumn, giving it a unique idea of "fish, not fish."

Qiongzhou-Use sunshine and temperature to create delicious food

MGM Grand Sanya

Jinhui Chinese RestaurantLocated on the first floor of the hotel, Agaricus blazei and scallops soup uses Agaricus blazei, which grows in summer and autumn and is rich in amino acids, and mixes it with the scallops to "bathe" base of the soup and place it in a steaming box for four hours. Agaricus blazei has a tender cap, a crisp stalk, and a pure and delicious taste. The scallops are rich in sodium glutamate and taste extremely fresh. The two delicacies are stacked together, allowing the seasonal beauty of this autumn to linger between the lips and teeth; mustard golden melon Arctic shellfish, the golden melon picked in autumn is a rare melon in China, paired with the Arctic shellfish originating from the cold waters of the North Atlantic Ocean, will make it possible to make it possible. After steaming the loofah, cut it into shreds quickly. A little clearer? Make a light mustard sauce and chew it? Crispy and smooth North Pole? Taste the sweet and delicious taste, and the stamina of mustard sauce is even more enlightening.

MGM Macau

JindiantangIt is one of Macau's prestigious palace restaurants. It combines the essence of classic Cantonese cuisine and modern Cantonese cuisine, allowing guests to taste the ultimate Cantonese cuisine in an elegant and comfortable environment. The restaurant strictly selects the freshest and superior ingredients of the season and is meticulous about the details of each dish. From the complicated steps to the skillful cutting skills, the chef's requirements for dishes and his superb cooking skills are demonstrated. From Tuesday to Sunday evenings, guests can listen to the guzheng playing carefully, which is an excellent sensory enjoyment in addition to the taste feast.

The autumn wind dyes the maple leaves red and the ginkgo leaves yellow, bringing the residual temperature left behind after the summer leave, injecting the power to the maturity of bright ingredients. Diaoyutai MGM Hotel collects these sweet and beautiful things in the golden autumn and serves them together. It uses the pure taste to awaken the happiness of the season, and uses this autumn's ingredients to cook the richness of the golden autumn.