The buffet restaurant of Hilton Dongqian Lake serves breakfast during the day and buffet dinner at night.

The view seats by the window can directly see the hotel&#39;s large lawn, but if you want to sit by the window, you still have to come early.

The breakfast is standard for a five-star hotel, with all kinds of Western and Chinese breakfasts. I had an upset stomach the night before, so I could only choose some light food.

东钱湖希尔顿的自助餐厅，白天是酒店的早餐，晚上是自助晚餐。靠窗的景观位可以直接看到酒店的大草坪，不过要坐靠窗位置，还是要早点来。早餐的话标准的五星级酒店水准，各种西式的，中式的早餐都有，前一天晚上吃的肠胃不舒服，只能挑一些清淡的吃吃。

9月底赶在暑假的尾巴去那里住了两晚，酒店的西餐厅环境优美服务态度很好，我们点沙拉、意酱通心粉、鸡排、海南鸡饭、印尼炒饭，味道不错，外加服务费喔

I stayed there for two nights at the end of September, just before the end of summer vacation. The hotel&#39;s western restaurant has a beautiful environment and good service. We ordered salad, macaroni with Italian sauce, chicken steak, Hainanese chicken rice, and Indonesian fried rice. They tasted good, plus service charge.

海鲜新鲜，有很多现场制作的档口很好！

The seafood is fresh and there are many stalls that make it on site!

最近晚餐推出的豆浆火锅很好吃，现做的海鲜烤的生蚝也不错喔

The soy milk hotpot served for dinner recently is delicious, and the freshly made grilled oysters are also good.

自助晚餐总体感觉一般般，对于不爱吃生鱼片的人没多大诱惑，餐厅环境还可以，实行预约制挺好的，不会很拥挤，就是有个小插曲影响了吃饭的兴致，我们坐在边门旁，然后门一开就进来一大群蚊子，后来工作人员帮忙换了位置，餐厅的服务还是挺好的

The overall feeling of the buffet dinner was so-so. It was not very tempting for people who don&#39;t like sashimi. The restaurant environment was OK. It was good to implement the reservation system. It was not crowded. There was just a small episode that affected the interest in eating. We sat by the side door, and then a large group of mosquitoes came in when the door opened. Later, the staff helped to change the seat. The service of the restaurant was still very good.

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Lake Shore Cafe

Or so-called small seafood
Jiangnan is really the place with the deepest cultural heritage. Before the fishing moratorium, I was invited to the Hilton Ningbo Dongqian Lake Huamao Hotel on the coast of the East China Sea. Qianhu Pavilion Chinese Restaurant had already prepared a dinner, and the theme was: or so-called spring.
This was originally a poem by Mr. Yu Guangzhong describing Xiamen, but it did not prevent the restaurant&#39;s chef, Fenghua chef Wang Pingjie, who was from the same hometown as Jiang Gong, from cooking the local flavor that made him talk about it in detail with the proud small seafood of the East China Sea.
From the South China Sea to the East China Sea, many seafood products have had &quot;promotions in academic qualifications&quot; and leaps in value. As a &quot;mountain man&quot; who has lived in Lingnan for a long time, I have been a bystander in the dispute over the flavor of the sea. In fact, it is a consensus in the circle that the hairtail and yellow plum head in the East China Sea are better than those in the South China Sea, but the complex nurtured by the taste always makes people look forward to and watch.
I thought that the most magnificent seafood wave in the last century was the fresh seafood led by Cantonese cuisine, but in the new century, the new seafood trend is the small seafood fashion led by Zhejiang catering. After watching the food documentary &quot;Small Seafood&quot; shot by a local TV station, I couldn&#39;t help but sigh: It seems that I have to try a new way of eating.
Before Master Wang&#39;s delicacies were served, the menu alone made me daydream -
Grilled cuttlefish, chopped crab, jumping shrimp, monkfish, flower seed fish, hairtail jelly, yellow clam crab, moldy fish, Qianhu snails and sixteen pieces, just the introduction of the ingredients is enough to arouse my imagination, which is completely different from the two sides of the Pearl River where I often linger and drink.
I once had a kind of river shrimp with huge claws in Nansha District, Guangzhou. Locals call it &quot;drum shrimp&quot;. The cooking method is the common Cantonese cuisine of blanching. This evening, I ate this kind of shrimp again at the Dongqian Lake. It was renamed &quot;jumping shrimp&quot; and the cooking method was home-cooked with rich soup.
When the soup was served, I wondered if it was the pepper pork tripe soup common in Cantonese cuisine? After a few sips, I found that the pepper pork tripe soup base was indeed fake, but there was also monkfish fish belly in it. Looking back on the past, the monkfish I ate in Shanwei area was mostly stewed with pickled cabbage.
It is also common in Guangdong to steam fresh fish with salted fish, which is called &quot;life and death love&quot; or &quot;human ghost love&quot;. There was a saying in the middle and lower reaches of the Yangtze River that &quot;the shad comes and the bream goes&quot;. Now that wild shad is nowhere to be found, bream has become a rare commodity. It is hard to say who borrowed from whose method to steam fresh bream with plum-flavored salted fish made by three exposures to the sun. I just think that the ancients thought bream was a low-grade product. It is really not as good as it used to be!
The family-inherited dish that Master Wang personally performed in front of the opposite sex is called &quot;flower seed fish&quot;. After listening to the introduction, I finally realized that it was actually the horse friend fish that I photographed and tasted many times this year. Shandong Laozhang&#39;s Spanish mackerel took advantage of the spring to swim into the Sichuan Wu on the banks of the Huangpu River, and then became pregnant and became a once-in-a-lifetime flower seed fish on the banks of Dongqian Lake.
The method of home-cooking should come from Master Wang&#39;s muscle memory. The so-called &quot;sixteen pieces&quot; is a kind of bream similar to the golden drum fish on the coast of Guangdong. I have eaten many steamed tangerine peel methods, and it is naturally home-cooked when it falls into Master Wang&#39;s hands.
This is not &quot;Silent Spring&quot;, but a joyous feast. Even Mr. Jin Yong&#39;s son and a world-class pianist were invited to the scene. The so-called small seafood is ambitious. I wish Dongqian Lake a fortune.

Trip Gourmet Awards

No.2 of Fine Dining  in Ningbo

Dongqian Lake is the back garden for Ningbo people to spend their holidays. It has beautiful scenery, with lakes, mountains and sky blending into one. It is a great place to stay or play. When you are tired and hungry, you can choose a water restaurant or specialties such as Qianhu Eight Bowls, or you can have a buffet in a nearby five-star hotel. It is not as expensive as you might think. On weekends, the average cost per person is only over 200 yuan. The dishes are also quite rich and taste much better than Hengyuan.

The environment is really great, and the scenery is so beautiful... Every morning, I eat breakfast while looking at the beautiful scenery, and a beautiful day begins... The service of Sister Zheng in the restaurant is also super considerate and heartwarming...

Yinwan Village is a small fishing village by Dongqian Lake, and it is also a small tourist attraction. There is a parking lot at the entrance of the village, and there is another parking lot before entering the pedestrian area of ​​the village. If you don&#39;t want to walk too much, you can park here. The village is not big, with a narrow street, you can walk slowly and see slowly.

This restaurant has a great environment, very clean and tidy. The food is not only beautiful in appearance, but also tastes great. The cooking method retains the original taste of the ingredients, which is fresh and refreshing. There are many choices of dishes, and the price is not high, so it is suitable for taking the family. The taste is amazing! The service is thoughtful and warm!

No.20 of Must-Visit Restaurants in Ningbo

The breakfast restaurant of Park Hyatt Ningbo is located on the central axis behind the hotel lobby. There is a large terrace outside, facing the outdoor swimming pool and Dongqian Lake. The scenery is excellent. In spring and autumn, dining on the terrace is probably the most ideal way to have breakfast. Park Hyatt&#39;s quality control has always been good, and breakfast is no exception. There are many varieties and diverse choices. Chinese and Western styles, staples and snacks are all good. I have said before that usually there are two best ways to measure whether a hotel breakfast restaurant is attentive. 1. Is the fruit and vegetable juice freshly squeezed? There are several options. 2. How to cook eggs. Regardless of steaming, boiling, tea or pancakes, the more varieties the better. In addition, as a Ningbo specialty, the restaurant also provides glutinous rice balls and freshly made pancakes. Are there more choices? However, the recent peak season is estimated to be the peak season. This year&#39;s special situation, everyone knows, so there are more people in the restaurant, a little noisy, and the experience will be lacking in comfort.

Lake Shore Cafe

Reviews of Lake Shore Cafe