September 2025-Since Hilton Group officially launched the 6th "Chef Season" food festival on August 1, more than 270 restaurants under its 270 restaurants have launched a series of activities at the same time, with the theme of "Turmum" and presenting guests with high-quality and diverse dining experiences through seasonal ingredients and local cooking skills. The professional chef team of restaurants under Hilton Group carefully creates signature dishes with ingenious skills and enthusiastic service, guiding guests to explore the food culture of various places. Each dish is equipped with high-quality ingredients, precisely controlling the cooking temperature, ensuring authentic flavor, and matching the solar terms and cuisine characteristics. Before September 30, 2025, guests can visit the Shengjing Chinese Restaurant of Hilton Hotel, Shenyang. With the ingenious interpretation of Executive Chef Tang Ruoxiang, they can taste the signature dishes of the chef's season and feel the charm of the local terrain on their tongues.
In 2025, Hilton Group launched the 6th "Chef Season" ceremony, and more than 270 restaurants in its hotels will present guests with ingenious cooking skills and signature dishes.
It is the grand opening of the sixth "Chef Season". The Shengjing Chinese Restaurant of Shenyang Shimao Hilton Hotel specially launched a series of themed menus and signature dishes for chef season during the event, bringing guests a refined food experience and an authentic taste journey.
[Chef's Story]
Tang Ruoxiang studied under Master Liu Wenjie, a Chinese special cooking master and one of the intangible cultural inheritors of Liao cuisine. Master Tang has an orthodox foundation, adheres to the concept of "inheritance without conservatism, innovation without forgetting the roots", constantly summarizes the essence of local food culture and traditional skills, and has become an important representative of the inheritance of Liao cuisine with his superb cooking skills and profound cultural heritage. Master Tang is loyal to the original taste of the cuisine and provides diners with the most authentic taste enjoyment through exquisite cooking skills and innovative techniques. This is not only a inheritance of tradition, but also an attempt to innovate, allowing diners to appreciate the cultural depth behind the food through taste.
【Signup dish】
Signature onion roasted glutinous rice ginseng
The classic Liao cuisine dish, "Eight Treasures of Ancient and Modern Times", the eight treasures of sea cucumbers belong to the marine anisoprotis, and has a history of hundreds of millions of years.
In the process of making onion roasted ginseng, Bohai Liao ginseng is selected as the main ingredient. After careful treatment, sand and impurities are removed to ensure the purity and taste of sea cucumber. Using unique cooking skills, the sea is perfectly combined with fresh green onion segments and is cooked through carefully prepared secret sauce. Under the control of the heat, sea cucumbers fully absorb the flavor of the sauce, while also retaining its original deliciousness and taste. The onion roasted ginseng after the dish is bright in color, like the pearls in the ocean. The onion is mellow and intoxicating, with a strong taste, both elastic and tough, making people feel endless aftertaste. This dish not only makes people taste the deliciousness of the ocean, but also makes people feel the exquisite skills and respect for the ingredients of Liao cuisine chefs.
Liaodong Guanshao Organic Big Fish Head
The fat-headed fish in Qinghe Reservoir in Liaoning is selected, and one side nourishes the natural waters of organic creatures. The fat-headed fish here drinks clear springs and eats natural food, and has a pure flavor.
To set off its freshness, we specially slept with mountain spring water for several days to let the fish body vomit all the dust, leaving only the clean and moisturized between the texture. Then, following the ancient method of "official roasting" for Liao cuisine, the heat is appropriate, and the sauce is thick and thin, which not only locks in the tenderness and smoothness of the fish, but also allows the taste to penetrate. When entering the mouth, the mellowness of the sauce is first wrapped with a faint scent of fireworks, and then the fresh sweetness of the fish itself melts on the tip of the tongue, delicate and without residue, and no slight odor. Only the clean and freshness that comes from the depths of the reservoir lingers between the lips and teeth for a long time.
Shengjing Four Seasons Flavored Skinny Pigeon
This is an innovative dish that grows in the heritage of Liao cuisine.
Strictly select short-term young pigeons, the meat is full of tenderness and sweetness. Based on the essence of chicken stand braised in the memory of Shenyang people, the exclusive sauce made of craftsmanship - the mellow braised aroma produced by slow heat, which penetrates into the texture of the pigeon's flesh. From the cortex to the bones, every inch is soaked through, and is wrapped in warmth in the salty and fresh, fresh and solid, and fragrant for a long time.
When served, the pigeon's oil was shiny and tempting, and the skin was as smooth as cream. When you tear it gently, you will see the tender flesh with a clear texture. Serve with crispy pickled cabbage and fresh coriander, and drizzle a spoonful of red shiny chili oil. The spice and fresh mellow collided instantly to form layers. At the entrance, the rich mellowness of the marinade spreads across the tip of the tongue, and then the fresh sweetness of the pigeon blooms between the teeth. The flesh is so delicate that it leaves almost no residue. Only the taste of combining the fireworks and craftsmanship circles between the lips and teeth for a long time.
Zhuanghe Dabiao Chicken Stewed Hazel Mushroom
A fresh mouthful of eyebrows, hiding the confidence of the fireworks in the Northeast
As soon as white steam emerged from the edge of the pot, it was so hooked by the mellow fragrance that it couldn't move away - it was the smell of Zhuanghe Dabone Chicken stretching its muscles and bones in the casserole.
This chicken has a temper. Growing up eating in the forests of Zhuanghe, the legs are thick and the bones are strong, and the flesh is tight and the strength of walking on the ground. Chop the pieces and put them in the pot, heat the oil and stir-fry the golden butter flowers, simmer slowly in low heat, and the essence in the bone marrow is melted into the soup bit by bit, so thick that it can hold the spoon.
The best thing is to throw a handful of dried hazel mushrooms. The dark brown fungus folds sucked the chicken soup. When you bite it, it was fresh from the mushrooms, and then it burst out with the stewed aroma of the chicken bones, so fresh that it smacked your lips. The soup should be drunk with corn pancakes, dipped in the soup, and the meat in the cracks of the bones should be cleaned, so that the reality of this pot of Northeast China is not to be disappointed.
The wind in Zhuang River hides the fragrance of big bone chickens, and the freshness of hazel mushrooms is wrapped in the smell of mountains and forests. After a sip of hot soup, my whole body was warmed up - this is the sincerity of Northeastern people to treat guests, and it is also the confidence of fireworks engraved in my bones.
【Restaurant introduction and features】
The restaurant is named "Shengjing", which aims to promote and inherit the authentic Liao cuisine flavor. A large part of local Liao cuisine is deeply influenced by the Manchu food style. The exquisiteness and exquisiteness of palace cuisine, the preciousness and taste of royal cuisine, and the elegance and the popular of the market cuisine. The mellow folk local area has formed the broad mind of Liao cuisine. The restaurant selects healthy and high-quality seasonal ingredients, combines traditional cooking skills of Liao cuisine, and gives it a unique interpretation of the times, and constantly matches innovative inspiration to present delicious dishes to every guest who hopes to find authentic Liao cuisine and visit ancient charm of Shengjing.
Shengjing Chinese Restaurant Design combines fashionable modern and traditional Chinese elements, with elegantly decorated dining halls and 12 private dining rooms, including 1 private room that can accommodate more than 20 people and 2 interconnecting private rooms. It is an ideal choice for entertaining old business acquaintances and holding social gatherings.
【About the Hilton Hotel in Shenyang】
Hilton Shenyang Shimao Hotel is located on Youth Street, known as Shenyang Jinlang. It is within walking distance of Metro Line 2 City Library Station, and can directly reach North Station and Taoxian Airport. The hotel not only has comfortable and warm rooms, a spacious and bright banquet hall, but also tastes authentic food carefully cooked by the Liao Cuisine Masters team and a popular buffet dinner feast. Whether it is business travel or leisure travel, you can enjoy Hilton's quality services here.
