Jin Sha Review

It is said that it is the only restaurant in Hangzhou Black Pearl Three Diamond. The dishes are still very good, but the location is difficult to order. Of course, the environment is better. It is just by the West Lake. There is a low-key luxury and Jiangnan courtyard style.

Four Seasons Hotel Hangzhou Xizihu. Sands Hall is located at No. 5 Lingyin Road, Lingyin Scenic Area, West Lake Tourism Resort, Hangzhou, Zhejiang Province, China. The hotel restaurant has a beautiful environment around the birds and flowers. It is a typical Chinese hotel style with Jiangnan courtyard style. The Chinese restaurant here has authentic and authentic tastes. Every day, many diners come to taste the punch card!

In addition to the Sands Hall, one of the things that fascinates me is the West Lake restaurant's Sunday brunch. Open kitchen let you burn while picking, no cumbersome varieties, each is selected, flower crab, abalone, small green dragon, Spanish ham, selected fruit, dessert, everything can make you love. There are not as many types of hotels as many, but the quality of the buffets of the five-star hotels I have eaten in Hangzhou is compared to the brunch of the West Lake restaurant. My first choice is here. The dishes and environment are almost impeccable. What may give you headaches is: 1. Only once a week, Sunday brunch 2, seat is more difficult to set, the most exaggerated one can not be set two weeks in advance. 3. The price is 468 yuan x 15% service fee, and the per capita is more than 500. In terms of cost performance, for example, the buffet of some five-star hotels or the Japanese food store will be higher.

For dinner and lunch, Longjing condensed milk, shrimp dumplings and Songyu dumplings are delicious, crispy chicken and braised pork are a little sweet, Hangzhou cuisine

Four Seasons Hotel Hangzhou Xizihu Jinsha Hall ❤ Recommended reason: a food hall is difficult to find, Qiaoshu Detailed address: No. 5 Lingyin Road, Xihu District, Hangzhou, Zhejiang Province 🕙 Business hours: Monday to Sunday 11:30-14:00 17:30-21:00 753👍 Recommended: The signature dish in Jinsha Crispy Chicken Store, the outer skin is crispy, Chicken is tender and juicy, with marinade, and the taste is more abundant! 👍 Recommended: Abalone braised pork is sweet overall, fat and thin, super flavorful, abalone fat and bullet teeth, side dishes green beans are sweet and juicy, the weight is just right, and you will not feel tired when you eat it.👍 Recommended: Longjing milk is mellow, and the top layer of caramel tastes silky. Tea fragrance is full 👍 recommended: Dao Guyue is fresh and fat, the wine is intoxicating, the soup is sweet and very wonderful. 👍 Recommended: Foie grass sauce with scallion oil cake fried scorched with foie gras sauce, then sprinkle some peanuts, a bite to spray crispy 👍 Recommended: yellow croaker noodle soup like cream, fused with the delicious fish meat, not fishy or greasy. 👍 Recommended: Salt water pigeon legs pigeon legs are super soft and tender, will not be too salty, the entrance is suitable #Hangzhou food #Hangzhou travel guide #Food Xunweihui #Local food to eat #Landscape restaurant

Today, the 2024 Hangzhou Michelin Guide issued a list. Sands Hall undoubtedly won the honor of a one-star restaurant again, but in fact, when we talked about Sands Hall, it was not only the Sands Hall itself, except for the service team of the Four Seasons Hotel in West Lake, Hangzhou. Michelin for the chef's own aura is magnified, but I have to say that Master Wang Yong deserves this praise from everyone, after all, you can find a lot of black pearls and Michelin restaurant chef, even Wang Yong's apprentice. For example, before savoring this year's Sands Hall Spring cuisine, I felt a trace of Jiangnan spring in advance in the Chinese restaurant of Xi'an W Hotel, and how much of these dishes are created, there are some marks of Wang Yong, and I asked that it is indeed correct. Wang Yong is the master of Zhang Ming of Xi'an W. So a good chef is not only shining in his own side, like Wang Yong, but also some of the responsibility to promote the progress of local Chinese cuisine, not only self-excellence, but also the spirit of shining through the relationship between teachers and apprentices, promoting the progress of hotel dining. It is an award-winning restaurant outside, more intriguing meaning. Back in Sands Hall, this time I happened to encounter the collision between the spring seasonal menu (until June 20) and the Taizhou seafood limited-time menu (April 10 to mid-May, depending on the date of the sea closure of the origin), three dishes and desserts really caught me firmly on the table. It is the mountain and sea encounter of [fragrant broad bean mud and sea urchin heart egg], the classic spring seasonal vegetables, aromatherapy sprouts and soft broad beans intertwined with the fresh spring, the soft softness of the heart egg is blended with the sweetness of the sea urchin, awakening the infinite reverie of the taste buds. It is the wet and warm stomach of [sinky fish soup white pepper white Sichuan Wu], the soup of milk white fish soup base, adding a hint of strong aroma after adding white pepper, Sichuan Wu as Qingming 30 days before and after, in Jiangsu, Zhejiang and Shanghai the fascinating time limit fish fresh, now is the most fat season, eat in the tableside hall, The fish meat is more delicate and delicious. It is also the simple and true of [Steamed Donghai Egret with Yoshinoya Wine]. The East China Sea Egret is a delicious sea fish that cannot be missed in spring. At this time, the fish meat is rich and delicate, rich in unsaturated fatty acids, which is very suitable for the current supplement. The selection of Wenzhou-style yellow wine with a long history and strong taste is strictly controlled. A touch of wine is infiltrated into the fish meat a little bit, and it is cleverly matched with its own fragrant white wine. The entrance is long and fresh and long. It is the delicate longness of [Xiangzhang Ice Cream Shaqima]... A menu between the beginning and the end of the story, such as poetry, through foreplay, medium tone, and aftertaste. As Master Wang Yong said, "Use different cooking techniques, unlock seasonal ingredients, interpret seasonal changes, self-styled food expression." Spring forest is prosperous, lamenting that the spring color of Hangzhou City is three-dimensional enjoyment from the eyes to the tip of the tongue. After eating the spring meal in the Sands Hall, go out and turn around. I immediately looked forward to the summer dishes of fish play lotus leaves ～ #Local food to eat #Michelin Restaurant #Good place for spring dining