International Youth Hostel of Dr.Sun Yat-sen's Mausoleum
Points of attention:
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There will be no further notice if the room-rate changes |
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No bed will be added if a child under the age of twelve stays with parents
and that no extra fee will be charged. For a bed added, another 50 yuan will be charged.
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Registration is based on a full day accommodation. |
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Check-out time is prior to 12:00 at noon. Room-rate for half a day
will be charged if the guest checks out in a period between 12:00 at
noon and 18:00 pm. The room-rate of a full day will be charged if the
guest checks out after 18:00 pm.
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Various major credit cards of China are accepted. |
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Free parking is available to those as consumers of the hotel. |
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| Address: 7 Shixiang Road, Dr. Sun Yat-sen’s Mausoleum. |
| Telephone (switch-board) (86-25)84446688-8116 |
| Routes of public transport: Tourist 1, 9 and 20 can all reach the hotel. |
Dealing in rustic dishes and home-made dishes of different areas, a blue-tone bar and self-service barbecue.
The banquet/10 persons. 800 yuan/per table as the starting price. 
Hot lines: 025-84446688, 84423615
Special dishes of the hotel.
Dual-skin long-tailed anchovy:
Features: Boneless in a complete shape.
Raw materials:Long-tailed anchovy, cooked pig fat-skin, cooked ham slices, chopped cooked ham, sliced spring bamboo shoots, water-fermented winter
mushrooms and egg-white.
Chopped corianders, Shaoxing rice-wine, refined salt, MSG, Chinese onion,
sliced ginger, chicken soup, watery starch and cooked lard.
Sheep wrapped with fish
Features: Well-stewed delicious sheep wrapped with tender fish.
Raw materials (Chief ingredients): Quality sheep and live crucian carps
Auxiliary ingredients: Chinese prickly ash, salt, Shaoxing rice-wine, Chinese onion, ginger, MSG and sesame oil.
Four plant treasures
Ingredients: Green-leaf vegetables (asparagus or tiny vegetable-cores), aromatic mushrooms, winter bamboo-shoots and Sichuan bamboo-shoots.
Points of attention for preparation:
With the water in asparagus pressed out, it is fried together with mashed garlic. First, it is boiled along with soup, salt and MSG before thickened starch and cooking-oil are added. Then, it is put on both sides of a plate. Second, the winter bamboo-shoots, dipped in cooking-oil for sometime, are taken out to be fried again together with soup, oyster sauce, salt, MSG and sugar before it is boiled and thickened with starch. Then, it is put on one side of the plate. Third, aromatic mushrooms are fried in cooking-oil together with soup, MSG, sugar, soy-sauce and oyster-sauce before it is boiled and thickened with starch. Then, it is put on the other side of a plate. Fourth, with water in Sichuan bamboo-shoots pressed out, a little cooking-oil is left behind in the cooking-pan. Then with soup added, Sichuan bamboo-shoots are put in together with salt, MSG and milk before it is thickened with starch. Then, it is put at the center of the plate.
Features: Brightly colored with various flavors and special styles.
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