Hyatt Hotel Xi'an - Excellent public area design and a rich breakfast

Actually, according to the location and public area design of Hyatt Xi'an, it would be no problem to upgrade to a Grand Hyatt. The dignified, grand, and substantial Tang Palace style matches very well with the temperament of Xi'an city. The hotel is close to Qujiang Pool, the most expensive area in Xi'an. Just a few steps from the lobby bar, there is a small door that leads directly to the park, which is very convenient. The room design, which is by no means outdated, makes even the basic rooms quite comfortable to stay in. The cherry blossoms and early cherry blossoms in front of the hotel are in full bloom, with red and white complementing each other, creating a breathtaking view. Many people stop to admire and take photos along the way. The most outstanding design in the hotel's public area is the golden chandelier in the lobby atrium, which hangs down like an emperor's crown. The lobby bar is surrounded on three sides, and there are many displays that combine thousands of years of ancient charm with modernity, worth exploring in detail. The corridors leading to the guest rooms on both sides of the lobby are also quite luxurious, and they give a sense of immediate tranquility. The hotel's concierge team is well-staffed and proactive in service, always on standby at the entrance and lobby, which is very good. However, if you want to take photos, the lobby looks better at night than during the day. The hotel's all-day dining restaurant is located on the left side of the first floor corridor. The entrance is guarded by colorful terracotta warriors holding signs. The buffet is open for three meals a day and is very popular. As a Hyatt hotel in the thousand-yuan range, the buffet breakfast is also very rich and the service is in place, with seating and beverage service. The iced Americano is not bad, and there is also a whole pot of freshly brewed hot tea. The noodle station has several types of noodles to choose from. The meat whistle noodles fried with Qishan vinegar are very solid and taste just right, sour and appetizing, and can be added unlimitedly, really delicious. I couldn't help but eat two bowls, and they even make Biang Biang noodles, but the vinegar is a bit too much, making it too sour. There is also a Roujiamo station, using Tongguan's thousand-layer flaky bread, which is the same size as those found in restaurants outside, and the meat is also very solid and full of marinade flavor. It feels like eating one is enough to fill you up. The mixed liver soup station also provides solid ingredients and the taste is authentic. The Chinese hot dish station has stir-fried milk cabbage, celery fried with river shrimp, home-style tofu, and spicy and sour cabbage, etc. The taste is okay, and there is smoked salmon among the Western cold cuts. The egg station is good, with a variety of types. Although the Eggs Benedict doesn't have a pancake base, the cooking and Hollandaise sauce seasoning are just right. In addition, you can also have shrimp scrambled eggs made to order, with plenty of shrimp. The specialty salted duck egg yolk is oily, and there is a kind of fried egg tightly wrapped around the sausage that I don't know how it's made. Chinese baked goods include green fried dough sticks, Shaanxi specialty crystal cakes, palace beef cakes, etc. Western baked goods include more than a dozen types such as butterfly pastries, and they all taste good, but I really can't eat anymore. There are several kinds of fresh juices, the yogurt is homemade, and overall, it is a breakfast that reflects the characteristics of Xi'an and has a very authentic taste, without tarnishing the reputation of Xi'an's cuisine.