Qian Hu Gezhongcanting (Hilton Ningbo Dongqian Lake Resort)

[Taste] Very good [Environment] Can [Service] Nice

Had a lunch buffet once, not many dishes, mainly seafood, the quality is average

I took a trip off the peak. The hotel has a very good environment, pleasant air, indoor and outdoor swimming pools, and a children’s playground. My daughter has a good time. The breakfast is great, and the variety basically meets the needs.

Located in the northwest corner of Leqianyuan and adjacent to the lake, Hilton presents the appearance of a single resort in front of the lake. It is across the lake from the famous landscape of Qianhu Lake-Yinwan Fishing Fire. The hotel arrived at six o'clock in the evening, the sky was already dark, and the dim lights made the Hilton in the night a special charm. Qianhuge’s Chinese food features authentic Ningbo local dishes, but is better at selecting fresh and unique ingredients. Eight cold dishes with Qianhu scenery: mustard chicken mixed with Haizhe Qianhu drunk three fresh parma ham and seasonal vegetable salad ice yam sticks Grilled pumpkin squid with cheese sauce, grilled winter bamboo shoots, salmon with purple vinegar sprouts and ginger: I am used to eating Japanese salmon with mustard soy sauce. This method refreshes my eyes. The salmon is topped with purple vinegar sprouts and ginger. The whole fish tastes slightly sour. Shangya ginger is crispy, a surprise! The chef’s recommendation: Xiangqian Crab Meat and Beef Brisket Soup, Tujia Burning Money Lake Steak Fish Fu, Nestle Asparagus and Summer Fruit Popping Australian Strips. Shredded radish seafood spring rolls fragrant Fenghua taro stew sauce with eryngii mushrooms, fried pine board meat, roasted milk, cabbage, poplar nectar, and mung bean cake. Highlights: Jiachaoqianhu, river prawns, and Qianhu four treasures must not be missed, fresh Saute the prawns with oil and stir-fry them together with the prepared sauce. Good ingredients do not need to be fancy. Hilton's sauce is slightly different, and there is a slight spicy taste in the mouth, which makes the whole taste even more exciting. Jiangnan Wen Fire Beef Short Ribs: The Australian Snow Beef is used. The stewed beef is completely tender and very tasty. The scent of the fat and oil is instantly permeated in the mouth with a light bite of the teeth. Lobster soup stewed handmade tofu: The soup base made with lobster and the mellowness of handmade tofu, the best way to eat is not to drink the soup, but to pour the soup into the rice. No other dishes are needed, just this bowl of soup and rice , You can get the most wonderful tongue tip enjoyment. Hibiscus Huadiao Steamed Autumn Leaf Crab: Crab is my favorite. I am used to the steamed white crab with scallion oil in Ningbo. I rarely eat autumn leaf crab. When the autumn leaf crab is steamed, it is steamed with Huadiao. The crab meat tastes very good. It's full, with a bit of wine aroma, the custard underneath absorbs the umami flavor of the crab, it is fresh and tender, and I can't stop eating! Although Hilton is home-cooked Ningbo cuisine, its approach breaks through tradition and its innovative taste suits my stomach. I love it!

His home dish, whether choose the utensils or plates are relatively mediocre, did not let the eye eye bright elements. Tableware, compared with Qianhu fishing port fish pattern plate, his home dish is not bright enough. The green bean cake, before the meal gift small dot, the taste is delicate, the bean smell is relatively full street food produced by Yuanzu original mung bean cake to be light, the model is more beautiful, very delicious (forehead suddenly found Qianhu fishing port did not provide a snack before the meal ...). Jiashao Dongqian Lake shrimp, shrimp than the size of Qianhu fishing port is bigger, shrimp shell is not oil burst shrimp so crisp, may be added lard, special flavor, shrimp meat also bullet teeth, the only drawback is partial oil, if add some vinegar to solve the greasy, should be better effect. Black cross roast, on the forehead feel vaguely wrong, looking and burning ribs like, taste like bacon, black cross roast, pull closer to see, pork is absolutely after the air-dried treatment, lost the forehead preferred to the refreshing taste. Flaxseed crisp chicken, recent experience of the second non-mainstream crisp chicken dishes, Another is the crispy chicken from Baiyue Linge, Shenzhen, which uses roast duck burritos, but regardless of the form, the most important concern is the quality of the crispy chicken itself. Wild vegetables spring croaked yellow fish, spring limited dishes, added white pepper seasoning, The delicious degree does not say that Hangzhou West Lake Four Seasons Jinsha Hall, Hangzhou Baiyue · Yuelu, this restaurant, Even the Tongmen · pufferfish seafood hot pot in Ningbo City can't compare with the puffer fish soup head, a slightly disappointed soup. The secret cooking oil steamed Dongqian Lake row of fish, using white stripe fish, The steamed fish oil is really delicious, and the white fish with delicate meat is still very good. The onion oil steamed shuttle crab, a shuttle crab weighs about 7 to 8 double, and the crab cream is quite a lot. The aftertaste is fresh and sweet, and the most satisfactory dish. Yangzhi Manna, the dessert given by the restaurant, feels that the ingredients are reduced. But it's not bad.