Jinyang Hotel is a legendary establishment steeped in history and culinary culture. Founded in 1953 with aid from the former Soviet Union, it was built on a grand scale.
Step inside Jinyang Hotel, and you'll feel as though you've entered a sea of food. Taiyuan cuisine is at its heart, complemented by the finest dishes from across the country. Its chefs are all first-rate, preparing famous dishes and delicacies that will make your mouth water. From elegant banquet dishes to affordable snacks, there's something for everyone.
At breakfast, crispy ma ye, silky tofu pudding, wheat-scented griddled flatbread, buns with a variety of fillings, savory wontons, rich broth with dough slices, chewy noodle soup, and hearty dough-drop soup satisfy every palate. At mealtimes, stir-fries fill the air with their fragrance, and there's a vast range of staple foods to choose from. The rice is plump, the steamed buns soft and delicious, the flower-shaped buns delicate and beautiful, and the thousand-layer pancakes crisp and distinct. Small and large flower rolls each have their own flavor. Hand-pulled noodles and knife-cut noodles showcase the charm of noodle cuisine, while pot stickers, dumplings, and griddled flatbread each have their own distinctive appeal.
Jinyang Hotel also excels at catering large events, from weddings and funerals to meal services for foreign visitors traveling to Taiyuan or visiting on business. In the past, its menu was so extensive that it covered almost everything that flew in the sky, swam in the water, roamed the mountains, or crawled on the ground. The only exceptions were things like airplanes and submarines. Of course, with stricter regulations now in place, the hotel has stopped using wild animals as ingredients and turned to more responsible cooking methods.
It is also a cradle for chefs, holding major annual examinations and training large numbers of excellent chefs from across the country. Jinyang Hotel is like a palace of food. Here, I'll share its story with you using the storytelling method.
