Yan Xi Hu

Yes, [environment] [flavor] is good ٩(๑ᵒ̴̶̷͈᷄ᗨᵒ̴̶̷͈᷅)و

"Mustard Poshen" is smooth and dense, melts in the mouth "Barley Sea Cucumber Congee" is sweet and rich, with bright color "Spring Roll Foie Gras Mousse" is crispy on the outside, mellow on the inside "Drunken Smoothie Peony Shrimp" has a bright taste and bright aftertaste This store is located on the first floor of the "Huanglong Hotel" and has the sign of Banquet West Lake, which can be seen. The dishes are excellent, and they are indeed delicious. But the service can be improved. For example, alcohol can't be ordered by the cup, but only a little bottle, which is not user-friendly. For another example, if someone has finished eating at the same table and someone is still using it, the waiter shouldn't come first to take away the finished plates, but should wait until the same table is used up and close together. These should have better training. There is a large floor-to-ceiling LED screen in the restaurant. If the seat is facing the screen, it is really dizzy. I suggest the boss to sit for two hours and feel it.

Located in Building 1, Hangzhou Huanglong Hotel, it is a high-end boutique creative restaurant in Hangzhou, created by Wu Guoping, a magnate in Hangzhou’s catering industry, on January 1, 2016. It focuses on Jiangsu-Zhejiang-Hangzhou cuisine (cuisine), mainly light and " Color, fragrance, shape, taste and beauty are the characteristics. "Color" is the colorful and eye-catching color; "Fragrance" is the original fragrance of the dishes; "Shape" is the shape of each dish, whether it is served on the plate or the shape of guessing; "Taste" is the taste of the dish is delicious and delicate. "Show" is that some dishes are very artistic, with dry ice, showing some creativity and a fairyland-like feeling. [Prices and fees] Mainly based on the set meal, divided into a year-round main set meal and a four seasons set meal, the four seasons set meal is to introduce a set of main special dishes every quarter. Among them, the main annual package price is 688 yuan/person, and the four-season package has two levels, 688 yuan/person and 888 yuan/person. The dishes are small, but very delicate. The price of the package does not include drinks and 15[%] service charge. Therefore, the final per capita price is around 800-1000 yuan. [Dish 1] Jiangnan Exquisite Cold Combination (Ingredients) are about 5 pieces of cuttlefish sausage, 3 pieces of shepherd's purse, 6 pieces of water chestnut, some asparagus with snail meat, 4 fresh shrimps, the ingredients are all tender and taste the best , And the small portion is just to pry the taste buds of diners. [Dish 2] Fermented bean curd foie gras with scallion pancakes (characteristic) The improvement of Hangbang dishes. Scallion pancakes are a common breakfast food for Hangzhou people, and the delicate small one is used as the base. What is amazing is the method of fermented bean curd foie gras. The homemade fermented bean curd skin wraps all the foie gras, and the foie gras is not visible from the outside, which is called "deeply hidden"! (How to eat) The waiter will give a knife and fork to cut the fermented bean curd and foie gras. The fermented bean curd is not salty and slightly sweet. Then, evenly spread the fermented bean curd and foie gras on the scallion pancakes to make the fermented bean curd and foie gras fragrant. With scallion pancakes, feel a unique flavor. [Dish 3] Xihucuyu (special feature) This is a classic Hangzhou dish to enhance the practice. It is made with codfish fried with lemon juice and topped with juice. From the outside, it is completely different from the traditional Xihucuyu. (Utensils) This dish is served on a round porcelain plate, which is small and delicate, and it is just right for one person to eat. (Ingredients) A small piece of silver cod, a small piece of frozen rice cake, soaked in lemon juice, a slice of lotus, a small duckweed, a little osmanthus, the arrangement is quite artistic. (How to eat) The waiter will give a knife and fork to cut the silver cod, dip it with the sweet and sour sauce underneath, and then dip it with lemon juice. In the mouth, you will feel the firmness of the deep-sea fish and the sweet and sour sauce. The slightly sweet and soft fragrance, the color is translucent, and it is mouth-watering. [Dish 4] Peach ice cream (special feature) This is a creative dessert, using green peach-flavored smoothies on the bottom, with an ice cream ball placed on it, with soft and harmonious colors. (Utensils) This dish uses a pot-like glassware. The key is that the middle of the container is hollow. When it is served, dry ice is placed. A white smoke overflows from the opening of the handle of the glassware, like a fairyland!

Hangzhou is about to enter the half-year-long summer. Before bidding farewell to the short and beautiful spring, taste the customized version of "Spring Banquet" from Banquet West Lake, and engrave this beautiful and deep impression into the memory of 2019! Kombu Crispy Toon Abalone: Deep-fried Kombu and thin-cut abalone mixed with toon mud, two kinds of seafood that have no intersection on the ordinary days, have complementary tastes, crisp and tender, and are perfectly matched with the CP combination of 1+1>2. Crab flavor tofu and caviar: If you think this dish is French, you lose! Banquet West Lake pursues "Chinese food made in the west" and promotes Hangzhou cuisine made from traditional Jiangnan ingredients. For example, caviar worth 160,000 yuan per catty is produced in the beautiful back garden of Hangzhou-Qiandao Lake, and cultivated artificial caviar; for example, the "tofu" in a small bowl is actually a molecular cuisine, which is made from soybeans and made into soy milk. For processing, in order to slow down the tofu, use crab soup to adjust the freshness; there is also the spring roll Malantou at the same table, which is also the spring season fresh on the spring table of Hangzhou people! Low-temperature slow-cooked Australian Wagyu beef: Australian Wagyu beef is selected, although the fat part can be seen under dim lighting, but it will not feel greasy at all~~~~~~Because it is slowly cooked at low temperature , The fat in the fat has been partially decomposed, so it even has a chewy feel like tendons! Charcoal-grilled Alaskan Crab: I thought that the Alaskan crab leg meat was "bronze", but unexpectedly the shrimp soup steamed with Japanese yam king egg at the bottom was the "king"! The small round slice on the top is Jinhua ham from Zhejiang, Emmm, the Sino-Japanese friendly sense of sight~~~~~~~ Juicy rice seedlings: I really want to push this dish! Even if it is introduced that the main material is shredded from the tender head of "Zizania seedlings", it cannot be connected in terms of form or taste. The light rice shoots are seasoned with sauerkraut and diced ham, everything is so extraordinary! Black Truffle Soy Sauce Noodles: It is said that it is fried soy sauce noodles, but the taste is closer to the "soy sauce noodles", but they are not cheap. They are blessed with truffle sauce commonly used in Italian cuisine! However, the noodles are slightly salty, and the integration of Chinese and Western is not strong~~~~~~~ Matcha pudding vs. Hangzhou Xiaolongbao: When we were still feeling that the staple food in addition to the fried noodles actually has Xiaolongbao, the waiter brother I have brought this "Death Barbie fan" Xiaolongbao to the front~~~~~~~ Apart from taking a bite to verify the body, I still don’t believe that the Xiaolongbao in the bamboo cage is actually: Strawberry Daifuku (和果果) Dessert! She is not a "vase" who made enough money for the "topical heroine" in this field. Inside the ice crust of the Q bomb, there are strawberry berries and cream with a distinct taste. A banquet that took nearly 3 hours ended here, and the publicity video "Yanxi Lake·Ink and Water West Lake" played on the giant screen in front of the hall, let the customers who came to the banquet West Lake experience in more than ten minutes The beauty of the West Lake's landscape, light and shadow, and architecture in different seasons. Just like the original intention of feasting on the West Lake-condensing Hangzhou's characteristic food into the four seasons recipe!

Book at least one month in advance when the most popular, now also temporarily can eat.

Grandma's high-end Chinese restaurant, the environment is good.