Restaurant adds Tang to menus
The pairing of every scenario and each dish poses another challenge for the show's production team.
"We work shoulder to shoulder with the chefs," Sun says.
"One day at the hotel, we were offered a fungus soup for a taste test. It would be presented as the first dish at the show. The first sip of the yummy soup evoked a pleasant spring scene in my mind."
That inspired her to create a group dance for the first scene — young women on an outing collecting fungus. As they dance, the fungus soup is presented.
Sun Yanbin, general manager of the Qu Jiang Fu Rong Ge Hotel, says that although Xi'an is known for its variety of wheat-based food and barbecue culture, the show is suited for diners' varied diet and preferences.
"There is sweet-and-sour fish and simple sauteed vegetables, which satisfy those who don't eat much wheat-based food and favor a light diet. Meanwhile, we celebrate Shaanxi's culinary traditions by offering Qishan Noodles to bring an end to the course," he says.
