When it comes to Shaanxi food, it is often associated with meat sandwich buns, gourd heads, pickled buns, and rice skins, and their common feature is "like staple food". This is the characteristic of Shaanxi cuisine, which also restricts the development of Shaanxi cuisine, and it is difficult for restaurants with shortcomings in hard meat dishes to occupy a high position. Even in the stronghold of Shaanxi cuisine, Xi'an's high per capita consumption of Chinese restaurants is dominated by unauthentic Cantonese cuisine. The Shaanxi flavor restaurants, which are enough to make banquets, are often not satisfied with gourd chicken, and have integrated Sichuan and Guangdong to develop innovative dishes to consolidate their position. There are many of the best of the best, and the Hyatt Regency is one of them, and the Shaanxi cuisine here is not authentic, but the flavor is outstanding.

For Hyatt, Xi'an is a city of great significance. The brand landed in the ancient capital as early as 1990 and has long been a dominance in the hotel industry, and the Clintons' visit to Xi'an was a testament to Hyatt's comprehensive standards. However, the antique has already been sold to Metropark, and the new version of the Hyatt is located on the shore of Qujiang Pond.

Qujiang Pond is a park developed for the purpose of cultural relics protection, the lakeside restaurant is separated from Qujiang Pond by 100 meters, but the view is completely blocked, and the lakeside restaurant is the best Shaanxi restaurant in Xi'an, which is due to the design. Prior to Hyatt, design firm YANG had already accumulated design experience in well-known hotels such as Kempinski and Shangri-La. Hyatt uses copper, marble and other raw materials to show the style of the Han and Tang Dynasty palaces, and classical elements such as pomegranates, cornices, and folio doors are expressed, and the rafter beams in the restaurant reveal the charm of the ancient capital court. Even for environmental reasons, Lakeside Hyatt is a restaurant worth trying.

When it comes to dishes, Hyatt's fusion and improvement can be described as drastic. The restaurant only serves about 30 Shaanxi dishes (including staple dishes), and even the most traditional Guanzhong noodles have been boldly innovated and heavily integrated with seafood. Compared with ordinary mutton steamed buns, Lakeside adds sea fish and tabby to the product, which makes the mutton soup more fresh and the amount of salt used less than that of Huifang Restaurant. Similar ingredient guidelines are also applied to Shiguo Liangfen, which is cooked with the cold powder to remove the organs, and the abalone meat has a sweet and fatty taste, with a faint "seafood flavor", and the sauce of the dish contains diced leeks, meat foam, bean paste, etc., and the flavor is richer than the hot sauce scheme in ordinary restaurants. A similar sauce also appears in the scallion roasted Chang'an old tofu, but the latter uses braised sauce and no watercress, which is a highly selected dish and has a well-received flavor.

In addition to adding seafood, Lakeside also has ingenuity in the selection of ingredients. Shaanxi Liangpi respects the Hanzhong school and uses rice as raw materials, while the lakeside chooses glutinous rice, which brings a unique sticky and soft taste. The beef patty is even more solid, with Australian Wagyu beef that is tender in the mouth and crispy on the outside. In fact, Wagyu beef is also one of the mainstream ingredients in lakeside restaurants, in addition to hard dishes such as beef ribs and beef cubes, Wagyu beef will also appear in BiangBiang noodles.

Shaanxi cuisine attaches great importance to the flavor of the seasoning, but compared with Sichuan cuisine, its spicy taste is light, Sichuan pepper is used less, and black vinegar often appears, and many owners of word-of-mouth restaurants even believe that "vinegar is the soul of chili oil". This sour seasoning is widely criticized by southern diners, but you don't have to worry too much about dining by the lake, and the sour dishes in the store, such as Zhenzi noodles and Fugui roast sauce mixed with double brocade, are astringent, highlighting the Shaanxi style without making the acetic acid too sharp. Sesame sauce is another much-criticized condiment, and many of the lakeside dishes use sesame sauce, which not only covers scallops, conch and other aquatic products, but also slightly improves the couple's lung slices. The ingredients are still restrained, and the flavor is often appreciated by northern diners, but it is not widely used among southern diners, so you might as well taste it, and this seasoning habit is regarded as a typical taste in some tourist hotspots in Xi'an, and it is also a representative flavor of Shaanxi cuisine.

The lakeside restaurant produces Shaanxi cuisine, and also makes Shaanxi improvements to foreign dishes, but the core hard dishes in the restaurant are always seafood-based. The categories cover high-quality dried abalone, lobster, sea cucumber, geoduck, grouper, turtle, etc., all of which are integrated into Cantonese cooking solutions such as XO sauce and steaming. These seafood dishes are not Shaanxi pie and do not affect the score of this list, but their quality is competitive in Xi'an and is still appreciated. The amount of staple food in the store has also been adjusted accordingly, and the satiety brought by it is very limited, which is consistent with the restaurant's positioning.

For the discerning diner, Lakeside may be criticized for not being authentic, but the quality of the restaurant's service is perfect. The waiters are always soft-spoken, and the ratio of staff to table is close to 1:3, so the basic service work can be done calmly. The restaurant's pricing mechanism ensures that dinner time is not full, and the occupancy rate is usually around 70%, which not only ensures popularity, but also saves diners from the trouble of queuing. The lakeside box has better performance in terms of environment and service, and the 24-person box is equipped with 2 staff, but the automatic turntable of the dining table in some rooms is stuck, which is slightly flawed. Tourists may also wish to note that the Tang Paradise is about 1km away from the restaurant, and the tour value is greater than that of Qujiang.