Here’s a polished English translation of the Chinese title: **”101 Days of Summer: A Culinary Journey for the Senses at Four Seasons Hotel Dalian”** Alternatively, a more concise version: **”101 Days of Summer: A Feast for the Senses at Four Seasons Hotel Dalian”**

DalianJune 17, 2026 /PRNewswire/ — Bathed in sunshine and stirred by a gentle breeze, Four Seasons Hotel Dalian launches its summer initiative, “101 Days of Summer.” Xi Yue Xuan presents a seasonal summer menu, featuring fresh ingredients to create authentic Lingnan summer flavors. Meanwhile, the Lobby Bar, inspired by the refreshing, relaxed, and carefree spirit of summer, introduces the “Summer Enchantment” themed afternoon tea and four signature cocktails. From Lingnan delicacies and exquisite pastries to lightly intoxicating specialty drinks, the hotel showcases the charm of seasonal freshness, fragrant fruits, and leisurely indulgence, offering guests a diverse and immersive culinary journey that captures warm and wonderful moments.

New Summer Cantonese Delicacies, Presenting the Essence of Lingnan Flavors

The summer menu at Chinese restaurant Xi Yue Xuan draws inspiration from authentic Cantonese culinary traditions. Chef Shu selects seasonal ingredients, crafting a menu that includes cold dishes, hot preparations, soups, and Cantonese dim sum, blending traditional techniques with modern creativity. The ingredients span from northern mountain produce to southern coastal seafood, balancing regional characteristics with dining pleasure. Among the highlights, the Aged Shaoxing Wine Drunken River Prawns features plump, firm river prawns that are cooked and then steeped in a marinade made with aged Shaoxing wine. The mellow, rich wine aroma gently infuses the prawn meat, offering a tender, sweet, and bouncy texture upon entry, followed by the lingering fragrance of Shaoxing wine with a hint of sweetness. The cool texture intertwines with the deep wine flavor, preserving the ingredient’s natural taste while adding a refined, drunken nuance—a refreshing appetizer. The Fresh Loquat and Lily Flower Soup with Fish Maw uses sweet, juicy Yunnan fresh loquats, paired with Lanzhou fresh lily bulbs and gelatin-rich fish maw, all simmered in a slow-cooked broth made from three-year-old hen. The chicken broth is rich and clear, highlighting the fruity sweetness of loquats and the tender, subtle sweetness of lily bulbs, while the fish maw adds a smooth, lingering texture. The soup is clear in color, with layers of gentle yet rich flavors, offering both the freshness of seasonal fruit and the aromatic depth of classic Cantonese soup—a nourishing and soothing wellness dish. The Scrambled Crab Meat with Dried Scallop, Osmanthus, and Silver Sprouts takes inspiration from classic Cantonese techniques, replacing traditional shark fin with sweet, tender fresh crab meat, combined with dried scallops, silver sprouts, and egg strands scrambled to a fine, golden, osmanthus-like texture. The crab meat is fresh and delicate, scallops add fragrance, silver sprouts provide crunch, and the egg strands bring a soft aroma, creating light, savory layers. The dish is wok-fried to perfection, offering a refined, modern Cantonese flavor that is both aromatic and elegant, showcasing a cleaner, more delicate twist on a classic. Other dishes feature nourishing seasonal vegetables like Guangdong chayote and white asparagus, cleverly incorporating local seasonings such as Chaoshan-style Puning bean paste and Litsea cubeba oil, bringing together mountain and sea delicacies to capture the vibrant essence of Lingnan summer dining.

“Summer Enchantment” Themed Afternoon Tea, Unveiling a Chapter of Bright Summer Adventures

This summer afternoon tea centers on “summer fruits” and “fresh seasonal ingredients,” presenting bright, light, and layered seasonal flavors across sweet and savory items.

The sweet portion, crafted by Chef Garry, highlights tropical fruits and summer aromas. Coconut and pineapple bring rich tropical notes, while mango and pomelo awaken the palate with bright, tangy sweetness. The five desserts each emphasize different flavors, from the brightness of fruit to the warmth of milk and coconut, with textures ranging from refreshing and smooth to lingering sweetness. Paired with lemon sorbet, the experience becomes even more refreshing and airy, capturing the essence of summer.

The savory portion draws inspiration from seasonal vegetables, featuring fresh ingredients like fava beans, Chinese toon, snow fungus, and chayote, presented by Chef Jim with delicate techniques to showcase their natural flavors. The overall taste is light and not heavy, complementing the fruity and tropical notes of the sweets, together crafting a light, vibrant, and lively summer afternoon experience.

Toasting the Vibrant Summer, New Signature Drinks Debut Across Restaurants

Harbour Bar Manager John, inspired by the summer mood, has created four new signature drinks tailored to different drinking scenarios. The flavor profiles range from the soft, delicate notes of Japanese sake to the bright, exuberant spirit of tropical islands. Alcohol levels cater to both light intoxication and non-alcoholic options, offering guests a wider variety of summer choices.

All four drinks use fresh-squeezed juices, handmade syrups, and carefully blended base flavors, crafted with meticulous techniques to present layered textures. Whether it’s a cheerful toast among friends, a quiet sip with a loved one, or a moment of solitary relaxation, there is a drink to match the mood.

The series is now available at Harbour Bar, Xi Yue Xuan, Sishu Ye, and the Lobby Bar, adding a light, refreshing, and memorable touch to summer moments with their bright, distinctive flavors.

This summer, we interpret the seasonal inspiration of “101 Days of Summer” through authentic Cantonese seasonal delicacies, sweetly refreshing afternoon tea, and crisp signature drinks. We hope every guest can experience the sunshine, sea breeze, and vibrant energy unique to summer at the Four Seasons Dalian dining tables, capturing the brightness and beauty in this season’s taste memories.