It takes only 20 minutes to walk down from Jiulong Mountain and choose dinner directly. It avoids some very fusion creative dishes. It orders some safe dishes and is more comfortable than expected, but there are many things to improve. (But I don't feel like I have to stare at the Sands Hall in the future...-Timed cuisine -▹Ham and rice and mountain medicine has to say that his yam is really a good one. Slippery and porridge can hardly eat fiber texture. Ham and juice are also a good one. Concentrate the essence and flavor and add the Beijing onion to remove the greasy ▹ steamed fresh larvae to freshen up. Just relying on snow and winter tungsten silk not to add snakes is very suitable ▹ crisp fried aromatherapy with gold ginkgo leaves on the bottom. The plate is very lined. The fried riverside is not too surprised. The crispness is online - regular - ▹ Sugar and vinegar pine board meat was originally wanted to order caviar crisp pine board meat. The result is not available on the same day. So I tried this. Dao is very satisfied! The pine board meat has the name "golden six liang" and the sugar and vinegar is uniform and the weight is just right. The size and fatness of each meat are almost uniform, but the personal taste will hope that the acidity will be stronger ▹ The crispy roast is very rare. The skin is very airy. Dots like lard residue for me will feel that the proportion of lean meat is too low. One bite of fat is too heavy ▹ olive oil cloud leg small tender bean no thunder point ▹ tungsten melon skin bitterness has not been handled well. The soup is also bitter. There is a clear error ▹ black truffle dry abalone rice as a sign dish is quite disappointed. Dry abalone heart effect The fruit did not show up. The black truffle aroma was not high enough. It was a little mustard. It was special, but there was a little disharmony. The only thing that was desirable was probably the softness of the rice ▹ The cold dish that was just ordered on the noodles. I didn't expect to hang the rice. The texture was very special. With a little elasticity and each The high fusion of various ingredients is worth trying! ▹ Chenpi Hongdousha Xiaoyuanzi feels that the paste is made directly by the cooking machine. It is delicate but a little solid red bean. The flavor is not my type. Fortunately, the aroma of Chenpi still highlights the softness of the small round son and the mouth of paste Hongdousha. The feeling is almost consistent. I don't know if I deliberately cooked it or really overcooked it ▹ Iron Guanyin Milk Frost taste is very OK, but the tea taste is weak ▹ When I was a child, the high-level version of the sugar cake Xinfeng sugar cake replaced the sugar powder with sugar. The fried clothes are also crisp and light. Many soft glutinous rice fillings and fried clothes are tightly aligned. It's good. The most satisfying of the three desserts!
Pre-reserved hidden menu summary: these three dishes are too strong! Finally felt the hidden strength of the chef 👌🏻▹ Shaoxing roast pig hand onion oil boiled thoroughly, the aroma is pungent, the color and taste of the luscious pig hand are perfect, no extra sauce, soft and smooth, and tough, full of mucus gum ▹ Shaoxing dry dishes The broad body of the river is soft and fat, and the whole body is full of fat. ▹ Xianxiang Lujiang Chicken is just like its name. Xianxiang Luxiang especially likes the skin of the chicken. A little bit of fried caramel impeachment, but these dishes are a bit greasy. It is recommended that other dishes should have more refreshing and anti-greasy types. Spring season Xiangzhang scrambled eggs. It's the most popular version of the last few dozen plates! XRJ eggs are excellent, but the aromatherapy is too little. Several other affordable restaurants in Hangzhou have put enough aromatherapy, but the eggs are frying loosely and not a block of ingredients. The quality of the food is also uneven... And this plate, it is rare to have good ham spring porridge. This combination of fresh, infiltrating each other, and then dripping with chicken oil, the legendary "fresh eyebrows," but that's it, the dried-up stingray, the spring river fresh is always wonderful, the main snack is crisp, the soup is thick, the meat is tender and the locals say it's very orthodox. A bite of the glittering celery lard filling out [ garlic] salty incense with a second light taste bud! Unfortunately, the filling is a little less, the tatami balls are relatively thick, which can improve the jaw, the dessert is a little bit more than the dishes, the dessert is really a little bit off (I don't know what to order [bye] black sesame trio, that is black sesame mousse with black sesame ice cream, no surprise, no happy soup ball too bad! The naked eye can overcooked, the glutinous rice skin is completely debilitated (why there is always a dish of serious mistakes every time you come... the favorite dessert or the number of after-dinner dishes should be seasonal fruit this time with carambola! happy!
The taste has always been stable and good, but the portion of individual dishes has obviously decreased. For example, the pomegranate buns with wild vegetables and pomegranates have become much smaller, and the cherry foie gras is more like a dessert because of the less foie gras...
Jiexianglou is very famous in the local area. Um, the food can dissolve the building, it is to express your thirst for the delicious food.
I finally checked in Xiexianglou, one of the three-piece set in the Zixuan Resort. It is not as delicious as the legend, but it is not bad. The service is so-so, there are many waiters, but they are a bit clumsy. The environment is really good, with winding paths
"Vietnamese Simmered Veal" is delicious, very tender, and you will get tired if you eat too much
"Caviar Crispy Floss Pork" is delicious, but the portion is super small
"Olive oil cloud leg small tender beans" good
"Ye Mingzhu" is well presented