Zi Ｗei Hall Review

The braised pork is less sweet than the one in Jinsha Hall. I don't like sweet, so I prefer their braised pork. The Longjing shrimp is also delicious. It is the best Longjing shrimp I have ever eaten. . The West Lake vinegar fish is not as bad as I thought, although it is not delicious. Not having hope is indeed a tried and tested method to enhance the taste. Overall, it is very good, and the decoration is better than Four Seasons. The speed of serving the dishes is too fast. They told me to eat each dish while it is hot. We are two people eating, but 7 hot dishes were served in 12 minutes. The temperature was 3 degrees that day, and the indoor temperature was probably 10-20 degrees. . If the person in charge of the front office sees it, I hope he can optimize the speed of serving dishes

The Chinese restaurant of West Lake State Guesthouse is on the first floor of Building 8 of the hotel. The West Lake vinegar fish is very well seasoned, without the common muddy smell of this dish. The river shrimps with bayberry wine are also sweet, and the bayberry wine is very palatable. I think the matsutake rice recommended by everyone is just average, but I like the bacon and bean paste. Overall it is good, the environment and service are good, but I think the service charge is too high.

The dishes in Ziwei Hall are still very good. I especially recommend the braised Qiandao Lake fish head, which is very tasty. The spring water old tofu is also very good, and the bacon inside tastes very fragrant. This restaurant is a highly recommended restaurant in Hangzhou.

The legendary Ziwei Hall, the service is needless to say, for a gourmet, I care more about the dishes, the Hangzhou duck in sauce is delicious, the Ning's eel paste is a little disappointing, the legendary most authentic West Lake vinegar fish is tender, smooth, sour and sweet, although there is a hint of fishy smell, it does not affect the strong recommendation. All in all it is a great dining experience, absolutely matching the price!

In fact, it is a long memory, but the delicious feeling lingering on the tip of my tongue will be remembered for a long time no matter how long it lasts. It was probably a sunny day. I arrived early in the evening. The setting sun carved out a golden edge on Building No. 8 of the State Guesthouse, which looked particularly solemn. Ziwei Hall is on the first floor of Building No. 8. Walking from the main hall to Ziwei Hall, you will pass by the lotus pond in the atrium of Building No. 8. The scenery is very good at this time. The best box in Ziwei Hall has floor-to-ceiling glass windows on three sides, placed in the scenery. Hangzhou cuisine is loyal to the traditional taste of the old roots, but it has given new creativity in the presentation and connotation. Crispy anchovy, this anchovy is produced in Taihu Lake, and this is the peak season for catching anchovies. It is fried until it melts in your mouth, and even the fish bones are crispy and fragrant. It is rare to eat drunken shrimp in Hangzhou, and this river shrimp drunk with bayberry wine really integrates the taste of childhood drunkenness in the memory. When I think of the scene when my father picked up the homemade bayberry pickled with soju at the dinner table with chopsticks in my childhood, it must be the most beautiful summer day in my life. At this time, the river shrimp is the largest in the year, and the fresh taste is tender. The bluefin tuna, salmon, sweet shrimp and caviar sashimi platter that keeps pace with the times is a hidden menu. There is no skill in sashimi, it all depends on the selection of ingredients. The brand guarantee of Ziwei Hall of the State Guest House is completely up to the expectations of the tongue. The first hot dish, Song Sao Fish Soup, is served one by one, and each pot is full of good intentions. The fish meat is cut very finely, with rich ingredients. I like the slightly sour taste, and the appetite for a meal is also aroused. West Lake Vinegar Fish is the most representative Hangzhou specialty, but there are only a handful of restaurants in Hangzhou that can make this classic Hangzhou dish well. Ziwei Hall uses bamboo fish instead of grass carp, which has no earthy smell and solves the problem of grass carp having too many bones. I still like to eat that sweet and sour sauce as when I was a child. Every time I pick up a piece of fish, I have to turn it around in the sauce. When it is covered with sauce, it tastes sweet and tender. Rich layers, The best fish balls are my favorite. Hangzhou fish balls have been famous since ancient times, but Ziwei Hall's fish balls have their own flavor. They are steamed and cooked with bamboo shoots and served with Chinese cabbage. Not only is it delicious, but the soup is clear. This light but delicious soup really shows the essence of Hangzhou cuisine. Hangzhou people love to eat shrimps and crabs. Qiantang double-flavor shrimps are particularly popular. Hangzhou fried shrimps and crabs with pine-fried shrimp cakes are delicious because the shrimps and crabs are fresh and the ingredients are real. Although stir-fried lily and four-season small choy sum are two common vegetables, the cooking time and presentation are extremely sophisticated, refreshing and refreshing. The main dishes are sweet-scented osmanthus sugar rice cake and scallion pancake, which are a perfect nostalgic style. The dessert turned out to be bayberry wine ice cream with fresh fruit, which was a perfect finale. This time, the taste buds were pampered.

Except for being a little expensive, there are no other disadvantages here. Figure 9 is the review I wrote before, so I'll just post it here. To sum it up, it's a beautiful view, delicious food, beautiful utensils and beautiful women. You deserve it, haha.

West Lake State Guesthouse, the scenery here is very good, and there are few people. Ziwei Hall is in Building 8, the door is open, turn left at the first intersection, you will see Building 8, enter the building and walk to the right to see Ziwei Hall. There are two kinds of tea to choose from: Longjing and Chrysanthemum. I chose Longjing. The side dishes are peanuts and dried radish. The dried radish is mixed with sesame oil and has a sesame oil aroma. The fruit after the meal is two pieces of netted melon. Although a 15[%] service charge is charged, tea, snacks, and after-meal fruits are free of charge. Yangmei wine drunk shrimp, the shrimp is still alive and moving, not flavorful, ordinary. West Lake vinegar fish, the sauce is very good, the best West Lake vinegar fish I have ever eaten, the fish is grass carp, very tender, and it is not fishy when it is hot, I like it. Dongpo braised meat, a more refined braised meat, those who like to eat more fat said it can be fatter. Tiger run spring water matsutake rice, it is okay, not special, the sesame flavor and chopped green onion fragrance snatch the matsutake fragrance, it is quite satisfactory. Crispy eggplant, oily. Drunken crab, not salty, delicious.

Entered the restaurant at 8pm, just in time to avoid queuing. Ordered drunken chicken, eel shreds, Tianmu Mountain bamboo shoots fried with Hangzhou pepper and Wenzhou dim sum, all good. The drunken chicken is the back half of the leg, Shaoxing sauce, very tasty. The eel shreds were fried with other ingredients, but the eel shreds were very firm and delicious, which was great. Besides, the waiters were all young, handsome men and beautiful women, well-trained, probably specially recruited for the G20, great.