JIN SHA

The Michelin-listed Jinsha Hall is the Chinese restaurant of the Four Seasons Hotel Hangzhou West Lake. It has a beautiful environment, meticulous service, rich dishes and excellent production. The spacious and bright restaurant, with floor-to-ceiling windows facing a huge pond, feels elegant, calm and relaxing. After sitting down, the first thing I ordered was West Lake Longjing, which was refreshing and smooth, followed by an appetizer. I chose a Yunnan-Sichuan fusion flavor of old man's head roasted pepper hoof, some local Zhejiang specialties, seasonal nourishing eel, fresh and delicate black truffle vegetarian steamed dumplings, all of which are unforgettable delicacies. The dessert after the meal was also a bit unexpected, a touch of coolness in the hot summer. Extremely high-quality top-level restaurant, not to be missed.

It is said to be the only restaurant in Hangzhou Black Pearl Three Diamonds. The food is very good, but it is difficult to book a seat. Of course, the environment is better. It is right by the West Lake and has a low-key luxury and Jiangnan courtyard style.

Jinsha Hall, Four Seasons Hotel Hangzhou West Lake, is located at No. 5 Lingyin Road, Lingyin Scenic Area, West Lake Tourist Resort, Hangzhou City, Zhejiang Province, People's Republic of China. The hotel restaurant is surrounded by beautiful environment with birds singing and flowers blooming, and is surrounded by mountains and water. It is a typical Chinese hotel-style Chinese restaurant with Jiangnan courtyard style. The Hangzhou cuisine here is authentic and there are many diners coming to taste and check in every day!

I came to Hangzhou for a business trip for two days. I saw the Sands Hall recommended by local food. I heard that there are more people eating at night, so I booked a noon time to try ～ It is a five-star hotel. From the door to the seat, there are waiters accompanying you. Please enter the seat. Very intimate to help you take the stool and place the bag, the service is full score ～ The environment is also very beautiful, there is Suzhou garden style ～ Booked the outdoor lake, personally feel better than the indoor environment, but it should be colder at night. The price is not advantageous compared to other five-star hotels. The products are good for sale. It is recommended to recommend foie gras sauce scallion cakes, abalone braised meat, desserts, maybe because Longjing milk jelly is too sweet ～ Finally, the waiter sent us a new dessert, cherry jelly, Personally feel that it is much better than Longjing milk frozen. Overall satisfaction!

The decoration environment of the Sands Hall looks like a Suzhou garden. There are many mahogany feel Chinese and some water curtains. Overall, it is not bad. It is commendable that the service is also very good. From sitting to leaving, it is meticulous and humane. Smiling, not a traditional hotel. Zombie smile. I forgot what the appetizer was. I accidentally made a green sauce in the middle, which was also a souvenir. The cashier list has been removed and I don't remember the name of the dish now, I can only say the experience. Cold dish is a layer of frozen tofu, tofu on the layer of crystal clear and colorless and tasteless jelly layer, the top is the egg of the quail egg pad, the small fish made sweet, slightly spicy, sauce flavor ingredients, supplemented with small white jade mushrooms embellishment. This dish is delicate and tastes good when mixed with spoons. Asparagus shrimp dumplings, crystal skin, shrimp fresh and elastic, slightly with aloe aroma. Mustard shrimp balls, prawns and fruit and mustard flavors are also popular in many restaurants in Beijing, and there is no problem with the quality, but there is no freshness for me. The ancient and old brewed snails, the feeling of cold dishes hot out, the snail quality is good, easy to pick out, the wine tastes light and moderate, with hot air to eat just right. Abalone braised pork, this dish I think is the most worth eating, not for abalone, abalone should also be slow to taste, braised pork soft stew is the best, I don't like to eat fat meat, this braised pork I give priority to eating fat meat, very fragrant feeling, Instead, I abandoned the lean meat part I usually like to eat. Although the sauce with the sweet sauce in Jiangsu and Zhejiang, there is no disgust. But as mentioned yesterday, the honey beans with the big vegetables are not the same as the season. They are old and the others do well ignore this small defect. The last tofu like gold soup is also my second favorite dish today. The soup is rich and salty. It is a little oily flower. What attracted my attention was some bracts inside, especially tender. From this, I know that there must be picky selections. I didn't leave a piece of small me. This restaurant in Hangzhou, one of the three diamonds, is meticulous and worth the title. One person, these dishes and a cup of tea total consumption of 823 yuan, enough for two people to eat, and the waiter has been worried that I have so much left because it is not delicious.

⛩ The location of the lobby is very thin and the layout is very fine. Even if you eat in the lobby, the privacy of communication is very good. When you enter the seat, you will ask the guests what tea they want to drink, and no matter the four seasons, every time I want it, it will be Longjing tea. The first course was the snacks outside the menu. The weather was getting colder. Today's course was warm "salty soy milk fritters before meals" hot salty soy milk. The fritters were just put in and crispy, and a few strands of seaweed were sprinkled on them. "Fennel crab meat frozen with red fish seeds", this dish if you don't know the name, you really can't see the mystery between it. In the crab cover, the crab meat frozen, the tightness of crab meat and the silky smoothness of frozen juice, and the ice is cool and refreshing, and there are fish seed particles slightly blasting at the tip of the tongue. The taste is salty and sweet. This second "oil bran with cream salmon tube" is rare to eat this flavor in Hangzhou. I remember that I once ate in Xiamen. I went to a small restaurant in Zengcuo'anli. I ate salmon in the fish tube rice. This braised salmon tastes slightly tough. Especially good taste, once thought about going to Xiamen to eat, this thought for a long time, I didn't expect to meet in Hangzhou! "Hot and sour seafood winter melon" Q cute little winter melon, obviously not the first time to see, but every time I eat, there is a joy like the first appearance, the soup in the soup is still very hot for Hangzhou people, drinking on the body to warm, the small seafood meat inside is actually a lot, all under, The more you go down, the more, right, don't forget to scrape the bag of winter melon with a spoon, this small winter melon is very tender, with the taste of hot and sour seafood, no better. "Black truffle crab powder heart egg mini pumpkin" is exquisite, this small pumpkin black truffle unique aroma and crab meat at the same time into the taste buds, lips and teeth left fragrant, endless aftertaste. Soft-smelling small pumpkins and slightly spicy onion grains accompanied by a fluid yolk like the mouth, and this dish brought unexpected joy, each ingredients independent of each other, but in the mouth perfect integration. "Raw oyster Qianjiang Wild oyster" in the early winter of each year, is the best time to eat salmon, this time the salmon is the most fat, and the salmon has a unique nutritional value, the most suitable as a good material for winter food supplement! The Qianjiang wild river in Jinsha Hall is rich in meat and delicious. The full crab meat of "crab pliers pea chicken head rice" was carefully removed from the crab pliers, and it was decorated with fresh sweet peas and chicken head rice. The staple food is actually full of "crab powder meat buns" This bun is served with an absolutely hot temperature, and you must eat while it is hot. You must be careful when eating. The crab oil in it is the most rare good taste. "Dessert iced wine dew" is full of beauty and red. The mellow aroma of the wine slipped on the tip of the tongue, and poked up the old memories of the old Jiangnanli. The dishes on the menu are over, and I want to prepare to drink tea again. At this time, the waiter actually brought two cups of white fungus wolfberry to the sand hall. The hospitality of this guest is all there!

The best Hangbang cuisine, no one! It is difficult to distinguish whether to visit the West Lake or taste this hall dish in Hangzhou. As long as time permits, you must take both into account. This time I went to Hangzhou for three nights, there were two lunches here. Unfortunately, the lunch was ranked as many as 20 on the day of leaving the store. I will come back to the white truffle in autumn.