Located in Building 1, Huanglong Hotel, Hangzhou, it is a high-end boutique creative restaurant in Hangzhou built by Wu Guoping, a Hangzhou restaurant in the dining industry, on January 1, 2016, mainly Jiangsu, Zhejiang and Hangzhou cuisine (Cuisine), with lightness as the main and "color, fragrance, shape, taste, show" as the characteristics. "color" is colorful; "fragrant" is the dishes - refreshing original fragrance; "shape" is every dish whether it is a plate or a guess shape, are very shape; "flavor" is the entrance of the dishes taste delicious and delicate; "Show" is a very artistic appliance of some dishes, with dry ice, show a creative and fairyland-like feeling. [Price fee] is based on packages, divided into one year's main package and one four-season package, the four-season package is to launch a main specialty package every quarter. Among them, the main annual package price is 688 yuan/person, and the four season package has 2 stalls, which are 688 yuan/person and 888 yuan/person. The amount of dishes is small, but very delicate. The price of the package does not include drinks and 15 [%] service fee. Therefore, the final per capita price is about 800-1000 yuan. [Dishes 1] Jiangnan exquisite cold spell (ingredients) are about 5 pieces of ink fish sausage, 3 celery rolls, 6 small pieces of white, aloe vera with snail meat, 4 fresh shrimps, The ingredients are all tender and tasteful, and the small amount is just enough to move the taste buds of diners. [Dishes 2] Bean curd foie gras with scallion pancake (featured) Hangbang cuisine. Scallion pancake is a common food for Hangzhou people's breakfast, and it is used here to base it with a delicate small number one. What is called the practice of fermented foie gras, homemade fermented foie gras will be wrapped in all the foie gras, from the appearance of the foie gras is not visible, this is called "deep hiding"! (Eat method) The waiter will give a knife and fork, used to cut fermented foie gras, fermented not salty, slightly sweet, Then apply the fermented fermented foie gras evenly to the scallion pancake, so that the fresh aroma of fermented foie gras and the scallion pancakes can feel a chic flavor. [Dishes 3] West Lake vinegar fish (featured) This is a classic Hangzhou famous dish to improve the practice. It is fried with silver carp and poured with lemon juice. From the outside, it is completely different from the traditional West Lake vinegar fish. ( utensils) This dish is served in a round porcelain dish, not much, exquisite, just right for one person. (Ingredients) A small piece of silver carp, a small piece of frozen rice cake, lemon juice is brewed, A lotus flower, a small floating oyster, a little osmanthus, and a plate with artistic atmosphere. (Eat method) The waiter will give a knife and fork to cut silver carp, dip some sugar and sour juice underneath, and then dip some lemon juice, and send it to the entrance, you will feel the meat of the deep sea fish. The sweet and soft aroma of the sweet and sour juice is mouth-watering. [Dishes 4] Peach Ice Cream (Features) This is a creative dessert with green peach-flavored sand ice on the bottom, and an ice cream ball is placed on it, with a soft and coordinated color. ( utensils) This dish uses a glassware like a pot, the key is that the middle of the utensils is hollow, there is dry ice when it is placed, and a white smoke overflows from the opening of the glassware handle, like a fairyland!