Zi Wei Hall

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.

Environment: Nothing to say, it is very 🉑️ for friends' gatherings, business banquets and family gatherings It has a private section of West Lake I recommend Hangzhou cuisine. Among all the dishes, bullfrog is the most ordinary Hangzhou cuisine is very good Tiger Spring Water Matsutake Rice is delicious, but the rice crust in the cast iron pot cannot be scraped off. Can we use a clay pot like clay pot rice to eat the rice crust West Lake Vinegar Fish, you can no longer say that West Lake Vinegar Fish is not delicious, it is the West Lake Vinegar Fish in other places that is not delicious Hangzhou Braised Duck is normal, almost the same as the one made at home, without the smell of duck Mountain Spring Water Tofu, the ham is fresh Dongpo Braised Meat is delicious, really fat but not greasy! What can I say, simplicity is the best, all are refreshing home-cooked dishes, without particularly complex flavors, they are quite appetizing

For dinner, two people ordered a set meal. There were many varieties and large quantities. It was so delicious that I was so full that I ate [grin]. The cold dishes were exquisite. Song Sao Crab Soup, West Lake Vinegar Fish, Dongpo Pork, and Matsutake Rice were all amazing. The vinegar fish was the best I had, tender and tasty, with no earthy taste at all. The Matsutake Rice was like crystal clear jade grains, sandwiched with pieces of Matsutake, dotted with black sesame seeds, chewy and elastic, and with the unique fragrance of Matsutake...

When the purple-red beak emerges from the water, summer is here. The Ziwei Hall in summer is as satisfying as ever. It is said that the West Lake vinegar fish is best with Ziwei. Every time I recommend it to friends who come to Hangzhou, they are satisfied. But I have never tasted it myself. Today, I tasted it and it is really worth it. "West Lake Vinegar Fish": The magic of vinegar fish lies in the vinegar, not the fish. If you look at it from the perspective of the industry, it is probably very amateurish and laughable, but it is still wonderfully prepared, making people feel that they are not eating fish but crabs. The Qing Dynasty poet Yuan Mei recorded in "Suiyuan Food List": "The fish cannot be too big, otherwise the taste will not be absorbed; it cannot be too small, otherwise there will be too many bones." It refers to the West Lake vinegar fish made with grass carp. At that time, this dish was called "Vinegar House Fish". The West Lake Vinegar Fish made with grass carp has tender meat, but many bones. If the breeding is neglected, the fish meat will easily have an earthy smell. Therefore, some hotels and restaurants in Hangzhou began to use bamboo fish, mandarin fish, and even large yellow croaker from the East China Sea to replace traditional grass carp to make West Lake vinegar fish, but the taste is still not as good as the West Lake vinegar fish made with grass carp. Some diners even refuse to use other fish species to make this dish. Now the State Guesthouse uses Hetian clear water fish from the source of Qianjiang River. It has very few bones, but as a grass carp, it still has a little grass smell. This is the chef who has the sixth credit in the kitchen. The cooking and preparation are gradually perfected. It is worth mentioning that as a signature dish, the cost performance is actually quite high. Ordering a small portion is enough for 2-3 people. "Crispy Eggplant": Don't fool me, eggplant has this taste, we don't need to grow grain, just eggplant. This is not difficult. You pick the new eggplants in April and May, remove the skin and stalks, leaving only the flesh, cut into hair-thin strips, dry them in the sun, use a fat hen to make some soup, add the eggplant strips to the chicken soup in the steamer, and then dry them in the sun. After nine steamings and nine dryings, they must be dried crispy, and then put them in a porcelain jar and seal it tightly. "Golden Osmanthus Stuffed Three Peaches": Summer desserts add a bit of golden autumn osmanthus color, but I wonder how it tastes if it can be refrigerated. "West Lake Water Shield Soup": The voice of an actor, the soup of a cook, compared to the famous vinegar fish, the water shield soup that does not show the scenery is also a test of skill. Chinese cuisine emphasizes "color, fragrance and taste". A good chef should give the dishes "color" by matching ingredients reasonably, controlling the heat accurately, arranging the dishes beautifully, and even carving with exquisite knife skills; and flexibly use seasonings by frying, stir-frying, stewing, pickling, steaming and mixing to give the dishes "fragrance" and "flavor". Isn't that enough? However, why is "soup" mentioned in this old saying? It is even compared with the "tone" of opera singing? What soup is so important? In fact, the "soup" here is not a homely soup dish such as "tomato and egg soup" or "cabbage and tofu soup", but refers to the "stock" that is indispensable in the cooking of old chefs. A pot of fresh and rich stock, in the era without MSG and chicken essence, is the biggest reliance of chefs to enhance the freshness of dishes. [Environment]: The first garden of West Lake in the State Guesthouse, this is also a hidden benefit of taking a walk after dinner, but the Ziwei Hall itself is not big, there are few scattered seats, and you have to get up early if you don't want to queue up on holidays!