Wake up in the morning and can't wait to rush to the West Lake, and enter the restaurant at the appointment time. Four Seasons Hotel Sands Hall, Hangzhou Dining Head. Located southeast of Four Seasons Hotel, do not go to the hotel lobby. The security guard at the door is very responsible, confirms the guests and leads the way. After five minutes of entering the hall, I was led to a small table. Slightly smaller. Sitting stable, the restaurant is small and slightly crowded. There are four tables located outdoors. The restaurant is located in the middle of the garden, next to the West Lake, with an elegant environment. Dark mahogany main tone, quaint. Order Longjing Jasmine first. The waiter added tea very diligently, presented appetizers, and was worth 15 [%] service fee. First, I went to Song's carp, and the little cat ate it. . . . I tasted it. The carp is boiled, fresh, the soup is very thick, but it will not be thirsty. Longjing shrimp, hand-striped, no shrimp line at all. The taste is very light, I want to eat vinegar. The shrimp is very Q-pop, chewy, but there is no bright spot in the taste. Abalone braised meat. Wind curls and clouds, a few mouths are liquidated. Fat but not greasy, the combination with abalone is novel, delicious and nutritious. West Lake vinegar fish, the waiter said that the shellfish used, the meat is smooth and tender, delicious. Vinegar juice is thick and appetizing. The two people have eaten most of them and are not full. Bacon stone pot rice, salty. . . . . . I feel salty when I see bacon, and the entrance is like this. The aroma of alfalfa buds is all covered by a handful of salt, which is not perfect. The dessert is Ge Xianmi-Sydney. Sydney hollowed out the skin, leaving only the stalk for easy pinching. Almost perfect dining experience, but the price is not high, and the best ingredients are not necessarily new.