As the hotel‘s signature restaurant, Hu Pan offers authentic fare from around China with a focus on northern signatures, local Xi’an specialties and Northern dishes. Elements of Xi’an Tang Dynasty heritage are incorporated subtly throughout the modernized space.
Cuisine: Chinese
Hours: 11:30 AM - 2:00 PM ; 5:30 PM - 10:00 PM
Phone: +86 29 6868 1234
Email: guestservice.xiyhr@hyatt.com
Location: Lobby Floor
Map & Parking: View the Parking & Transportation page for details
*Menu items and prices are correct at the time of publishing but subject to change.
This dish has a special local taste. Chef Mark uses fine mung bean starch to make clear cold noodles. He preserves traditional craftsmanship while integrating creative touches. The noodles are gently simmered with baby abalone. Then he serves the dish in a sizzling hot stone pot, bubbling and steaming. It is spicy, chewy, and fills the room with aroma. Eating it feels bold and hearty, but the taste is very fine.
This soup looks simply but is made with great care. Its special flavour stays in the memory of many guests. The key is the seafood. The soup has different kinds of seafood – tender shrimp, soft sea cucumber, and sweet Australian scallops. They become even better in the rich soup. Every spoonful gives you a real taste of the sea. The flavours spread on your tongue. It is sour and refreshing, spicy and clear, just right to wake up your taste buds.
The hotel sits at "Qujiang Flowing Drink," one of the eight famous views of Chang'an. Chef Liang mixes local Shaanxi chilies with this special location. He uses fresh green and red chilies and dry Qin chilies to make chili powder. The white, tender, and less-bony turbot is first fried, then stir-fried with the chili powder that Qin people love. The fresh fish meets a deep, soul-touching spiciness. It is spicy but not too strong. The taste moves from spicy to tender, layer by layer.
Chef Mark
Executive Sous Chef Mark Liang often visits local markets. Using the great geography of the Qinchuan land, he takes high-quality ingredients from southern Shaanxi, Guanzhong, and northern Shaanxi, and uses their natural tastes. He boldly creates new food pairings—from sea flavors to land foods, from underground to treetop. Chef Mark mixes them skillfully, keeping the original taste while creating fine and creative local dishes. He also cares deeply about the feeling sand culture behind each dish. With thoughtful cooking, he helps guests feel a deep connection to the local culture.
Please make reservation at least one day in advanced.
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Hupan Elements of Xi’an Tang Dynasty heritage are incorporated subtly throughout the modernized space.
