The environment is very good, you can watch the river dining outside the window. Every dish is ingenious, the waiter will introduce the materials and eating methods in detail, and it feels good to whisper. The skin of the crispy chicken is really crispy. Lobster Mapo tofu is still a bit spicy, and there are very few lobster meat. It is seriously suspected that there is not enough a small green dragon, with a few shrimps and meat foam. The green vegetables and seaweed are also very large and taste good, light and mellow. The last dessert is better in the shape and tastes so-so. The service level is very high, the whole process is not bad, and it will be delivered to the elevator. Free parking for meals. Electronic invoices can be issued. Freshly squeezed orange juice 138 a bunch, a bit expensive, it is a box of oranges ～

Trip Gourmet Awards 2023

Li’An @ Conrad Hangzhou

Shop name: Crab Mi Address: Raffles City 5F Transportation: Jiangjin Road, Metro Line 4 Business hours: 11：00-14：00, 17：00-21：00 Per capita consumption: 200 yuan [mint] Environment: Light luxury style, dark color, solemn and elegant, showing style. Light creation, stylish atmosphere, big red sofa, soft and comfortable. In crab Mi, eat crab elegantly. [Service bell] Service: The service is intimate and thoughtful, polite. The serving speed is fast, reminding you to eat while it is hot. Take the initiative to welcome in the store and say goodbye when you leave the store. |Q fried shrimp cake ^ exquisitely posing, immortal. The shrimp meat is steaming, the entrance Q is tight, and the Thai hot and sour sauce is more amazing. |Fresh crab meat fish belly button^ crab meat, fish belly delicious, gradually integrated into the soup crystal clear, delicate and tender, light and warm nutrition. Crab for, eat crab elegantly.

Trip Gourmet Awards

This Wandao is the most frequent Japanese restaurant in Wandao with my wife. [Environment] The environment is very general, because the key to the layout is a bit untidy and a bit crowded. [Taste] But the dishes are good, not only the appearance is high, the taste is also very ok. From sashimi, barbecue, tempura to desserts, they are all pretty good. The service is also very good, and the staff serves food very quickly.

Finally punched in, it is said that it is the moon dragon Yin of the ceiling of Hangzhou Japanese food. The food is quite satisfying. I can&#39;t wait to incarnate a Plus version of the stomach. Sea urchin, bluefin tuna, lobster two to eat, sashimi and foie gras are all highly recommended, and it is indeed worth tasting. Sea urchin, fresh, touch it and move. Bluefin tuna, sprinkled with gold foil, fat texture is clearly visible. Half of the lobster sashimi and half of the hemp sauce can be eaten raw or fried hot. The sashimi platter is spectacular and super suitable for taking pictures. Foie gras, the entrance is instant. Unfortunately, due to the epidemic, there is no mantis shrimp now, so eat more peony shrimp and sweet shrimp. The price of 400 per capita sounds slightly more expensive, but I only know that it is really good value for money. Drinking juice drinks, Haagen-Dazs, strawberries are fresh and delicious, Qingwang grapes are sweet and refreshing.

The Ping An Center has opened several Cantonese restaurants. From the door opposite Vientiane City, the Ping An Center, on the edge of Chen Ba, found that the guide sign of Qiu Yuetai turned a few bends and found the ground. As a result, because it was too late, I had to go down to the first floor to wait. Various passes are also very tortuous. The store that arrived at less than 6 o&#39;clock on weekdays waited until 7:30 to eat a hot meal. I had already ordered the dishes when I was waiting, but it was too late, and the gold roast goose and barbecue were gone. I can only wait for the next time to eat. Crispy skin pigeon (68 yuan/piece) and hurry up. The roasted outer skin is crispy and tender, the meat is delicious, salty and moderate, and it is ok to eat without seasoning. Huangyuan only fresh shrimp sausage 38 yuan/piece, the fresh shrimp is very large, and the yellow is delicious. If the rice noodles skin is thinner, it will be perfect. Black pepper snowflake cowboy bone 42 yuan / serving, pickled very tasty, beef fresh and tender, recommended. Hand fish rot soaked baby dish 88 yuan / serving, this dish is very inconspicuous, can not see why is the recommended dish in the store, friends decrypt: the seemingly oily tofu should be hand fish meat. The taste is also very close to oily tofu, the soup is also very delicious, we use the CD action to express its delicious. The store is very well arranged, most of the Ming stall area is lively seafood, the equal area has boiling water and candy, and there is power on the wall. The hall is very wide. The service is very thoughtful and the change is very timely.

This Chaoshan cuisine restaurant on the 40th floor of Raffles City is advanced to the Tiffany Blue Butterfly Corridor in front of the store. It is a dreamy 🦋 Sitting by the window can also overlook the night view of Qiantang River! ! ✅ Chenghai 30 June Lionhead Goose (the slices are very delicate) ✅ Chaoyan special shark fin&middot;hot and sour teeth hook wings (sour and hot, very appetizing) ✅ Abalone juice buckle South African abalone with rice (the sauce wrapped rice is delicious) ✅ Avocado Guanyan (surprising, the ice and cold taste is very comfortable, Avocado is very fresh) #Hangzhou cuisine

Top 37 Fine Dining 

My heart was thinking about going to Chaoshan for too long, so I came to Dongfu Restaurant to eat a seafood dinner and comfort my heart. The &quot;cherry foie gras&quot; is super delicate, before putting it in my mouth I thought it was just a cherry, the foie gras taste is very delicate, a little creamy chocolate taste, the entrance is instant. The lobster soup rice noodle is very generous, the soup is very rich, the fresh lobster and the pasta are completely integrated, although the final staple food, but still even the noodle soup to eat a fine. I also like the refreshing vegetable combination of &quot;original tomato organic cauliflower&quot;. &quot;Scallion black pepper beef grain&quot; beef is very tender, Beijing onion and black pepper beef is simply perfect match, oil is just right, this dish can really give full marks. &quot;Seafood soup boiled shrimp&quot; before eating loofah in the fish soup is simply beautiful, this time with shrimp is also very wonderful, completely comes with the sweet, original ingredients taste. &quot;East Star Spot Two Eat&quot; (Recommended by the wall) East Star Spot is quite intentional. It is made into two foods. In addition to the middle part, the other parts are fried, and the meat inside is still very tender. The tenderest part in the middle is matched with the fresh lily asparagus of mushrooms. The fish is nutritious and refreshing.

环境很好，可以看着窗外的江用餐。每道菜都别出心裁，服务员会详细介绍用料和吃法，轻声细语感觉很好。脆皮鸡的皮真的好脆。龙虾麻婆豆腐做微辣还是有点辣的，以及龙虾肉很少，严重怀疑不足一只小青龙的，配了若干虾仁和肉沫。青菜紫菜分量超大味道也不错，清淡香醇。最后的甜品胜在造型好看，味道一般般。服务水平非常高，全程不糟心，最后还会送到电梯口。用餐免费停车。可开电子发票。鲜榨橙汁138一扎，有点贵，是用了一箱橙子嘛～

中高端杭幫菜體驗來到第三家⋯里安看菜單菜式風格，與解香樓極為相似官網：菜品设计由杭帮菜领军人物-俞斌先生参与讨论和制作。在解香樓的經驗，偏重點吃涼菜，沒有點特別的創意菜如枱枱都點的龍蝦麻婆豆腐⋯里安比解香樓更用心更好吃黃魚面的湯頭及魚肉沒有金沙厅好吃，但也可以接受，相對普通⋯甜品是百香果及燕窩，不錯吃，只是偏甜了一些⋯可以不用刻意去遠在西湖我解香樓，里安會是更好的選擇⋯餐廳向面西湖方向，在康萊德酒店50樓，居高臨下。

The mid-to-high-end Hangzhou cuisine experience came to the third ⋯ Lian to see the menu style, which is very similar to the official website of Xiexianglou: the dishes design is led by Hangzhou cuisine, Mr. Yuan participated in the discussion and production. The experience in Jiexianglou, focusing on eating cold dishes, did not order special creative dishes such as lobster mapo tofu ordered on the platform ⋯ Lian is more attentive and better than Jiexianglou. The soup head and fish meat of yellow croaker noodles are not delicious in the Sands Hall, but it is acceptable. Relatively ordinary ⋯ desserts are passion fruit and bird&#39;s nest. It&rsquo;s good to eat, but it&rsquo;s a bit sweeter. You don&rsquo;t have to deliberately go to the West Lake to solve the Xianglou. The Rianhui is a better choice. The restaurant faces the West Lake. On the 50th floor of Conrad Hotel, it is condescending.

【环境】在来福士广场50层，远处可见西湖，近处鸟瞰杭城，内部装修还是比较新的，中午回去的时候，人也不多。【口味】招牌龙虾麻婆豆腐，高档龙虾和日常豆腐的结合，鲜香麻辣有机融为一体，传统家常菜吃出高逼格的味道。百香果甜点 很有特色的小熊造型，切开之后流出浓郁的百香果汁水，酸甜清凉的口感是告别这个夏天最好的感觉。【服务】五星级酒店，服务不错。

[Environment] On the 50th floor of Raffles City, the West Lake can be seen in the distance, and the bird&#39;s eye view of Hangzhou is nearby. The interior decoration is still relatively new. When I go back at noon, there are not many people. [Taste] The combination of signature lobster Mapo tofu, high-end lobster and daily tofu, fresh and spicy organic blend, traditional home-cooked dishes eat a high-end taste. Flavor fruit dessert is a very distinctive bear shape. After cutting it, the rich passion fruit juice flowed out. The sour, sweet and cool taste is the best feeling to say goodbye to this summer. [Service] Five-star hotel, good service.

今天终于吃到了他家的小青龙麻婆豆腐坐拥50楼，中式的风格，显得很高级，一线江景，一面是西湖全景，适合日落的傍晚一面是日月同辉，大小莲花馆两款前菜就很惊艳这个玲珑肉，你咬一口焦糖的那种脆感，用的意大利猪颈肉口味微甜，带着一丝咸香小青龙有三种做法，他们家的麻婆豆腐做法很有名吃一口就知道，为啥这么多人念念不忘大块的弹牙的龙虾肉，还有牛肉粒，猪肉粒，皮蛋粒，虾仁粒...里面的配料很丰富豆腐的柔软和各种肉类的颗粒感融合口感层次的递增甜品我们选的中式糖糕适合像我这种喜欢偏甜口味的一口酥脆就是形容他的外酥里嫩 #月度专项计划 #浪漫约会餐厅

Today, I finally ate his small Qinglong Mapo tofu sitting on the 50th floor. The Chinese style is very high-end. The first-line river view is the panoramic view of the West Lake. The evening side is suitable for the sunset is the sun and moon. The two pre-foods in the Lotus Pavilion are amazing. This exquisite meat, You bite a caramel with the crisp feeling, the Italian pig neck meat tastes slightly sweet, with a trace of salty fragrance Xiaoqinglong has three practices, their Mapo tofu practice is very famous to eat a bite, why so many people can not forget the large piece of bullet teeth of lobster meat, as well as beef grains, pork grains, Egg grains, shrimp grains ... The ingredients inside are very rich. The softness of tofu and the granularity of various meats are combined with the increasing desserts of the taste level. The Chinese sugar cake we chose is suitable for a crispy bite like me that likes sweet taste. It is to describe his outer and inner tenderness. #Monthly special plan #Romantic Dating Restaurant

香椿豆腐酿在溏心蛋的溏心上，刀鱼茸跟海胆塞进脆盒撒干菜酥，应该是这个春天吃过的各种香椿和刀鱼里最意想不到的做法。吉拉多生蚝和蚌肉清澈地在龙井茶汤里浮游，这新茶化作汤，对胃更温和。4斤的澳洲龙虾，拌上甜菊花的清苦，捞起花生油的醇香。煸香的沙葱让土烧富春江米鱼的厚味里多了一分野鲜，薄片糟肉裹住嫩春笋再撒虾籽，糟味碰撞咸鲜。大厨薛超从河南人肉带回的走地鸡，养了一年多的公鸡只用了海盐稍微腌制，蒸出真正原鸡汤，&ldquo;肥而不腻&rdquo;也可以用在鸡肉口感上。春韭和雪菜细细切碎炒小望潮的须须，而炒雪花牛肉的头茬青蒜苔脆嫩发甜，两道下酒好菜让人频频举杯。而配茶从开场的冷泡明前龙井，到中段的玫瑰蓝印成年普洱，再到收尾80%发酵度的桂花九曲红梅，熨帖。薛师傅的保留节目&ldquo;堂做焖饭&rdquo;春日版是臭豆腐+鱼籽+流心白子，不怕吃完嘴里臭香臭香，因为早备好了燕窝草莓冰糕的香甜来漱口。里安的春菜来得确实没赶早，但，好春不怕晚。

Crispy tofu brewed in the heart of the heart of the egg, the knife fish and sea urchin stuffed into the crisp box to sprinkle dried vegetables, should be the most unexpected practice in the various aromatherapy and knife fish eaten this spring. Girardo oysters and stews float clear in Longjing Tea Soup, which is transformed into a soup that is milder to the stomach. 4 pounds of Australian lobster, mixed with the bitterness of stevia, picked up the mellow aroma of peanut oil. The sand onion of musk makes the soil burn the rich spring river rice fish in the thick taste of a point of wild fresh, thin slices of meat wrapped in tender spring oysters and then sprinkled shrimp seeds, bad taste collided with salty fresh. Chef Yu Chao brought back from Henan human meat to the local chicken, raised for more than a year, only the sea salt slightly cured, steamed out the real chicken soup, &quot;fat but not greasy&quot; can also be used in the taste of chicken. Spring and snow vegetables finely chopped fried small tide mustard, while fried snowflake beef head scorpion green garlic moss crisp and tender sweet, two wine dishes make people often toast. And with tea from the opening cold bubble Mingqian Longjing, to the middle of the rose blue print adult Pu&#39;er, and then to the end of 80% fermentation of osmanthus nine-qu red plum, ironing. Master Yuan&#39;s reserved program &quot;Dang cook rice&quot; spring edition is stinky tofu + fish seeds + flowing white seeds, not afraid of the smelly smell of the mouth, because the sweetness of bird&#39;s nest strawberry ice cream is prepared early to rinse. Lian&#39;s spring vegetables did not come early, but, good spring is not afraid of late.

 醉美秋冬🦀里安问蟹 💠杭州康莱德酒店李安中餐厅位于酒店50层，连续三年蝉联黑珍珠一钻，今年入围2023杭州米其🛞林指南餐厅。🌼进入餐厅，即被优雅的环境和热情的服务所吸引，餐厅的装修风格现代而高雅，透过落地窗户可以俯瞰一线钱塘江景。今日来品尝的是今年秋冬餐厅推出的蟹宴🦀👅推荐菜品🥣汤羹&ldquo;奉化芋头&bull;蟹肉盅&rdquo;。这道汤羹以芋头和蟹肉为主料，口感鲜美而浓郁。芋头的香甜和蟹肉的鲜美完美地融合在一起，让人回味无穷。🐚热菜&ldquo;秃黄油&middot;香糟大连鲍&rdquo;。这道菜以大连鲍鱼为主料，搭配独特的香糟和秃黄油，口感鲜嫩而醇厚。每一口都能感受到鲍鱼的弹性和香糟的独特风味，让人陶醉其中。此外🦀还有&ldquo;九曲红梅&middot;糖心大闸蟹&rdquo;和&ldquo;天妇罗&middot;盤粉臭豆腐.&middot;黄酒爆珠&rdquo;等创新菜品。这些菜品不仅口感独特，而且色彩搭配也十分精美，让人眼前一亮。🍚主食&ldquo;山葵叶烟熏蟹粉长角米&rdquo;。这道主食以蟹粉和长角米为主料，搭配独特的山葵叶烟熏工艺，口感鲜美而独特。每一口都能感受到山葵叶的清香和蟹粉的鲜美，让人难以忘怀。🥚&ldquo;老姜蔗糖炖溏心蛋&rdquo;，这道甜品以老姜和蔗糖为主要原料，搭配溏心蛋，口感香甜而柔滑。老姜的独特风味和蔗糖的甜美完美地融合在一起，让人回味无穷。🎉这是一场味觉与视觉的盛宴。每一道菜品都充满了创意和用心，品尝美食的同时也感受到了餐厅的热情和专业。 #米其林餐厅 #米其林摘星指南 #浪漫约会餐厅 #景观餐厅

 Zuimei autumn and winter 🦀 Li&#39;an ask crab 💠 Hangzhou Conrad Hotel Li&#39;an Chinese Restaurant is located on the 50th floor of the hotel, which has been linked to the black pearl for three consecutive years. This year, it was shortlisted for 2023 Hangzhou Miqi 🛞 Lin Guide Restaurant. 🌼 Entering the restaurant, it is attracted by the elegant environment and warm service. The decoration style of the restaurant is modern and elegant, and you can overlook the Qiantang River view through the floor-to-ceiling windows. Today, I am here to taste the crab banquet launched by the autumn and winter restaurant this year 🦀👅 recommended dishes 🥣 soup ~ &quot;Fenghua taro &bull; crab meat ~&quot;. This soup is based on taro and crab meat, which tastes delicious and rich. The sweetness of taro and the deliciousness of crab meat blend together perfectly, making people have a endless aftertaste. 🐚 Hot dish &quot;bald butter&middot;fragrant Dalian abalone&quot;. This dish is based on Dalian abalone, with unique fragrant and bald butter, fresh and mellow. Every mouthful can feel the elasticity of abalone and the unique flavor of the fragrant, which makes people intoxicated. In addition, there are innovative dishes such as &quot;Jiuqu Red Mei Sugar Heart Hairy Crab&quot; and &quot;Tempura&middot;Plate Pink Stinky Tofu.&middot;Rice of Yellow Wine&quot;. These dishes are not only unique in taste, but also very beautiful in color matching, which makes people shine. 🍚 staple food &quot;Shankui Leaf Smoky Crab Powder Long Corner Rice&quot;. This staple food is made of crab powder and long-corned rice, with a unique haunflower leaf smoke technology, delicious and unique. Every mouth can feel the fragrance of haunflower leaves and the delicious crab powder, which is unforgettable. 🥚 &quot;Old ginger cane sugar heart egg&quot;, this dessert with old ginger and sucrose as the main raw materials, with the heart egg, the taste is sweet and smooth. The unique flavor of old ginger and the sweetness of sucrose are perfectly integrated, making people have a endless aftertaste. 🎉 This is a feast of taste and vision. Each dish is full of creativity and dedication, and the food tastes the enthusiasm and professionalism of the restaurant. #Michelin Restaurant #Michelin Star Picking Guide #Romantic Dating Restaurant #View Restaurant

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