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!

The exterior of the Jinsha Hall looks like a Suzhou garden. There are many redwoods in it, which feels Chinese and has some water curtains. Overall, it is not bad. The service is also very good. From the moment you sit down to the moment you leave, you are meticulous and smile with human touch, not the zombie smile of a traditional hotel. I forgot what the appetizer was. I accidentally got all over the green sauce in the middle, which is also a souvenir. The cash register slip was lost and I don’t remember the name of the dish now. I can only say the experience. The cold dish is a layer of frozen tofu on the bottom, and there is a layer of crystal clear and colorless jelly on the tofu. The top is a preserved egg made of quail eggs. The ingredients made by Xiaoyuer are sweet, slightly spicy, and have a sauce flavor, and are embellished with small white jade mushrooms. The tofu in this dish is delicate, and it tastes good only when you mix it with a spoon. Asparagus shrimp dumplings, crystal skin, fresh and elastic shrimp, with a slight aroma of asparagus. Mustard shrimp balls, prawns, fruits and mustard flavor are also popular in many restaurants in Beijing. There is no problem with the quality, but it is not fresh for me. Gu Yue aged boiled snails, the cold dish feels hot, the snails are of good quality and can be easily picked out, the wine tastes light and moderate, and it is just right to eat with heat. Abalone braised pork, I think this dish is the most worth eating, not for abalone, abalone should also be slow-cooked for more flavor, the braised pork is the softest, I don’t like to eat fat meat, this braised pork I ate the fat layer first, it feels very fragrant and smooth, but I gave up the lean meat part that I usually like to eat, the sauce has the sweet sauce of Jiangsu and Zhejiang, but I don’t dislike it. But as Da Shu Wujie mentioned yesterday, the matching honey beans are not what should be eaten in this season, they are a bit old, and other good things ignore this small defect. The last dish, the tofu in golden soup, was also my second favorite dish today. The soup was rich and salty, with a little oil floating in it. What caught my attention was the bamboo shoots in it, which were particularly tender. From this, I knew that they must have been picky about the ingredients, and I didn't leave a single piece. This restaurant, one of the three diamonds in Hangzhou, is meticulous and deserves this title. The total cost of these dishes plus a cup of tea was 823 yuan for one person, which was enough for two people, and the waiter was always worried that I would leave so much because it was not delicious.

⛩The layout of the lobby is very delicate, and even if you dine in the lobby, the privacy of the communication is very good. When you sit down, you will be asked what kind of tea you want to drink. No matter the season, I always ask for Longjing tea. The first dish served is a snack outside the menu. The weather is getting colder, and today's dish is a warm "appetizer salty soy milk and fried dough sticks". Hot salty soy milk, the fried dough sticks are just put in, still crispy, and sprinkled with a few strands of seaweed. "Fennel crab meat jelly with red fish roe", if you don't know the name of this first dish, you really can't see the mystery in it. In the crab shell, there is a full cup of crab meat jelly, the tightness of the crab meat shreds and the silkiness of the jelly juice, and the icy and refreshing feeling seems to have fish roe particles slightly bursting on the tip of the tongue, and the taste is salty and sweet. The second dish, "Oil-marinated squid tube with paste", is a rare dish in Hangzhou. I remember having eaten it once in Xiamen. I went to a small restaurant in Zengcuo'anli because of its reputation. I ate squid paste in the squid tube rice. The marinated squid tasted slightly tough and tasted particularly good. I had thought about going to Xiamen to eat it again for a long time, but I didn't expect to encounter it in Hangzhou! "Sour and spicy seafood winter melon soup" The cute little winter melon is obviously not the first time I have seen it, but every time I eat it, I feel as if I have just seen it. The sour and spicy soup in the soup is still very explosive for Hangzhou people. It warms the body after drinking it. There are actually a lot of small seafood meat in it, all at the bottom. The more you put it down, the more you will get. By the way, don't forget to scrape off the winter melon sac with a spoon when eating. This little winter melon is very tender and goes well with the taste of sour and spicy seafood. "Mini Pumpkin with Black Truffle Crab Roe and Soft-Boiled Egg" is beautifully presented. The unique aroma of the premium black truffle and the delicious crab meat of this small pumpkin simultaneously enter the taste buds, leaving a lingering fragrance and an endless aftertaste. The soft and glutinous small pumpkin and slightly spicy onion granules flow into the mouth along with the liquid egg yolk, which brings unexpected surprises to this dish. Each ingredient is independent of each other, but perfectly blends in the mouth. "Raw Baked Qianjiang Wild River Eel" Every early winter is the best time to eat eels. At this time, eels are the most plump, and eels have unique nutritional value, which is most suitable as a good material for winter food supplements! This Qianjiang wild river eel in Jinsha Hall has rich meat and a crispy and glutinous taste that is very satisfying. "Crab Claws, Peas, and Chicken Head Rice" The full crab meat is carefully removed from the crab claws, and is garnished with fresh and sweet peas and chicken head rice, which is quite innovative. The main course is the "crab meat bun". The bun is served with an absolutely hot temperature, and must be eaten while hot. Be careful when eating, because the crab oil inside is the most rare and delicious taste. "Dessert iced fermented rice wine" The bowl and the red decoration show the beauty of the heart. The mellow fragrance of the fermented rice wine slides across the tip of the tongue, stirring up the old memories of the old Jiangnan. The dishes on the menu have been served, and I am about to drink some tea and get up. At this time, the waiter actually brought two cups of Tremella and Wolfberry Soup... Jinsha Hall, the hospitality of keeping guests is all there!

After eating in Hangzhou, I felt that there was no surprise. In fact, Shangri-La's Shang Palace is also very good, but I still want my mother to eat the best, so I searched for guides everywhere and pulled out various grasses. I made an appointment with other delicacies the night before. In the morning, I lay in bed and thought that every time it was the next time, and I would eat whenever I wanted, so I decided on Jinsha at Four Seasons. I didn't want to leave any regrets, especially since my mother might not come to Hangzhou again. When ordering dishes, the guy at Jinsha was very considerate and didn't despise us losers. He enthusiastically met our various requirements, saving money, not too much food, and ensuring that we checked in the signature food of Internet celebrities. I didn't like this dish at first, but the guy insisted that I order it. Foie gras sauce with scallion pancakes, the taste is amazing. Comments on several dishes, because there is no way to add pictures, everyone can find the order by themselves. Each dish at Four Seasons has a special name. I can't remember the name of this fried chicken dish. The taste is not bad, but it is a little weaker than other Jinsha dishes. The water shield and cod stalks are quite standard, but you can never make a dish that tastes as good as it, let alone better than it. This should be another form of evaluation of deliciousness. The crab meat and potato soup feels a bit like borscht, but the taste is unique and amazing. I have been a foodie for decades and have never tasted such an amazing dish. Because the dish is different, I hope the evaluation is also different. The vegetarian dumplings taste pure and different. My mother has eaten them for so many days, and the one she can't forget is this one. Shrimp dumplings + vegetarian dumplings, shrimp dumplings are also delicious Compared with other dishes, the shrimp tastes average, but you can't find another restaurant that makes shrimp better than it. The abalone and braised fatty meat tastes like the signature level of Jinsha. The Yangcheng Lake hairy crabs at Four Seasons cost more than 1,000 yuan each, so I passed it directly. Ordinary Suzhou crabs cost more than 300 yuan each, and grouper costs more than 1,000 yuan per pound, so ordering is also very important. Finally, let's compare these two popular restaurants in Hangzhou. The most representative dish at Park Hyatt's 28 restaurant tonight is the orange steamed crab meat, but the taste is not as amazing as the dishes at Four Seasons. When paying the bill, the lady actually asked me what I thought of the two restaurants. Only then did I think about it carefully. Sure enough, Four Seasons is like Yu and Liang to Park Hyatt 28 restaurant. It should be said that both restaurants are the leaders of Hangzhou catering, and they also pay great attention to details. It is not a one-day effort to be able to make home-cooked dishes very well. Basically, after eating at these two restaurants, you will not want to eat at other restaurants anymore, but compared with the two, every aspect feels that Four Seasons is superior, and the amazing dishes are indeed the key to Four Seasons' victory, so Four Seasons is the number one restaurant in Hangzhou (of course, Japanese food is not included, because I can't eat raw food very well), and I think so too.

[Jinsha Hall, Four Seasons Hotel West Lake] The ancient and elegant food hall is located between bamboo gardens and a lotus pond. It is beautiful with secluded paths and corridors, green grass, flying eaves and arches, carved beams and painted buildings. The dishes are exquisite and elegant. Eating in Jinsha Hall is really a pleasant journey of food and scenery. It is so exquisite, worthy of Jiangnan!