Diaoyutai Boutique Hotel Chengdu | A Mysterious Mansion in the Kuanzhai Alleys

This is my Nth time in Chengdu, and I still inevitably want to stay close to the bustling city center, near hotpot, skewers, and rabbit heads. Diaoyutai Boutique Hotel Chengdu can be described as a true embodiment of seclusion within the city. The hotel is located on the busiest main road of the Kuanzhai Alleys, with the lively and extraordinary hustle and bustle of people and the scent of hotpot chili oil floating in the air right downstairs, yet inside the door lies a quiet and private little world of its own. Highlights: One compelling reason that attracted me to choose Diaoyutai: it is the first 'Diaoyutai' brand hotel designed by Cartier's royal designer Bruno Moinard, and also his first work in China. As soon as you step into the hotel lobby, it feels like you've traveled through time into a Qing dynasty mansion, with its grey bricks, black tiles, stone-paved ancient roads, and carved wooden doors, keeping the noise of tourists in the Kuanzhai Alleys at bay. The all-brass 'birdcage' corridor is a classic icon, echoing the Chengdu lifestyle of 'walking with a birdcage', and blending ancient and modern design sensibilities. Rooms: The hotel is divided into Kuan Courtyard and Zhai Garden. The lobby and dining are in the Kuan Courtyard, which is convenient for travel and activities, and you can feel the strong local atmosphere; Zhai Garden is purely for guest rooms, quieter and more suitable for rest. This time, Kaidi stayed in the 95-square-meter 'Chengdu Suite', which is also one of the rare terrace room types, where you can overlook the layered green tiles of the Kuanzhai Alleys from the terrace. The custom silk mattress and sleep aid aromatherapy in the room provide a good night's sleep, and the handwritten welcome card and fruit plate service are really thoughtful~ Diaoyutai Cuisine: 'Diaoyutai Cuisine' has its own school and has always been reputed as state banquet cuisine. The Diaoyutai Imperial Garden Restaurant in Chengdu is even recommended by the Michelin Guide. With the imperial edict unfolded, the same type of yellow-bottomed pink-colored dragon-patterned porcelain plate used by Empress Dowager Cixi, the Palace Museum's treasured gilded enamel-colored 'longevity' sea bowl, the sense of ceremony is full, and the service team is considerate and smooth. Spicy sea cucumber, golden soup fish maw, black bean pepper Wagyu, a mix of sour, sweet, bitter, and spicy flavors, all delicious. It overturns the stereotype that Sichuan cuisine is only available in small fly restaurants and roadside stalls, and shows that precious ingredients can also be boldly innovated. This meal was an experience of the highest standard of hospitality in Chengdu. Diaoyutai Boutique Hotel Chengdu