"Car Shrimp and Brasenia Jelly"
The ingredients include car prawns, brasenia, lotus root, and even the small perilla petals are edible, and every spoonful is full of happiness.
"Wine and Food"
It is said that Japanese ingredients are made of water, and this dish is an excellent proof. Japanese black abalone is boiled with white radish and Hokkaido kelp in water at 85 degrees for 5 hours.
The water octopus is boiled with sakura, and it is cooked with red beans in 59°C water for 6 hours. The taste is Q-bomb, and the bite is hearty and delicious.
The salty taste of oysters spreads softly in the mouth, while the crisp and delicate fragrance of vinegar cucumbers, and the sour and sweetness of green plum jelly, are mixed and delicious, like big beads and small beads falling on a jade plate.
The beautifully arranged plate like a painting is really a surprise to my girl's heart. Akabei is very fat, plump and sweet, with a charming metallic taste.
The tuna sashimi and medium fat entered the stomach before taking more pictures. The taste is very soft, hovering in the mouth, releasing the sweetness and aroma of oil.
The large bamboo pod is tender and full of vitality and elasticity, the taste is elegant and slightly sweet, and the oily fragrance of the bite is quietly dissipated.
"Peony Shrimp Yundan System"
It is a combination of Ogawa sea urchin and red sea urchin. The texture is as delicate as cream, and the mouth is smooth and soft. After melting on the tip of the tongue, it is full of fat and fragrance, and the aftertaste is endless.
"Salt grilled black fish"
The entrance is crispy, then tender and smooth with the aroma of fish and fish oil. One bite, happiness to my heart.
Making sushi is part of the enjoyment. The fingers are flexibly flying, admirable and admirable.
Sushi Nankan-from ink fish, Shitan sea bream, red sea bream, mackerel, horse mackerel, shad to mid-belly. The looseness and viscosity, the sourness and sweetness are well-balanced, and the firmness and slightly sourness will naturally transition to the oily, fragrant and smooth belly.
My favorite is the ink fish, which is slippery, fat and elastic. Ingeniously added with crab paste, the oily and sweetness released during chewing is very gentle.
Shitan sea bream is also called dream sea bream. It only adds grapefruit peel and lemon. The delicate tenderness, the vibrant elasticity, and the sweet and sour taste make the tip of my tongue feel like a new birth.
"Most Middle Cake"
The beautiful pastoral style, the sense of art blows across the face. The softness and sweetness of the tuna mud, the sweetness of the red sea urchin and the delicate taste of the caviar complement each other.
With a bite of crunchy pie, soft and crisp, sweet and salty, the charming contrast instantly captured my heart.
"Wagyu Stone Yaki"
The whole set of presentations and creative flavors are superb. The selected Wagyu beef is sirloin in Ansaki Prefecture. It is grilled on a stone of over 300 degrees to 5 minutes of ripeness. The sweetness of the Wagyu beef entangles the taste buds. The whole meat is tender and juicy but contains no fat. Fat, full of beef.
The Manshu environment of Zi Xuan is first-rate. It is very refreshing under the flaming red maple and yellow goose leaves. The price of the Japanese ingredients is at the forefront of Hangzhou. Watching the chefs make a variety of delicacies on the spot is also an exciting experience. feel. The main food here is raw food, because the Japanese believe that this will ensure the original taste of the dishes...
I went to Manshu because it is notoriously expensive. But after the experience, to be honest, there is still some gap between the artistic conception I imagined! Zi Xuan's location is too close to Yanggong Dike and will be disturbed by tourists. Although Manshu is in the depths, the layout inside is no better than the Japanese materials in Wanghu. Only the box has a good environment, suitable for couples.
The environment is very good kaiseki cuisine, the cost-effectiveness is very high.
Zixuan Resort has been here many times, but Manshu is the first. People who can come to eat together in a scenic spot like May 1st when the explosion is blocked, probably can be said to be true love.
Needless to say, the environment, whether it is the natural scenery or the decoration of the store, is one of the few that can be matched in Hangzhou. The great love, the winding path leads to the secluded place, and the deep flowers and trees of the Zen room, probably nothing more.
The package chosen this time is a limited-time package lasting only 10 days-full fish feast, 2019 yuan per person, including the service fee. Mainly dishes of various parts of tuna. So interested students can hurry up, there is no such shop in this village. The tuna eating method I have seen before is mainly sashimi. This set meal can be said to be a fancy way to eat it, and it feels particularly interesting.
Appetizing jelly, don’t really treat it as a jelly. It’s actually tuna bone marrow. I eat it for the second time, because each piece is really small and usually not sold. The fruit vinegar is used to neutralize the fishy and acidity. It's very appetizing.
Conger eel fry, fluorescent squid, and avocado are the most medium pancakes. The pancakes are eaten first. It tastes like ice cream, with crispy skin on the outside and fish tail meat on the inside. A bite of fried crispy squid is particularly refreshing.
The sashimi is tuna big belly, golden wood bream, and raw white shrimp. The sashimi here is naturally not too picky. It has a good taste and a sweet taste.
Chin Teriyaki, the aroma of teriyaki sauce is already overflowing when you bring it up. Add the accessories together to increase the richness of the taste. The chin's oil is actually very high, and the satisfaction of one bite is also natural.
Fisheye nectar boiled, this part is very rare, after all, one fish can only make two portions, and fisheye meat should be said to be the most smooth and tender essence of the whole fish! I like it very much.
Fish steak sandwiches must be paired with tomato Thousand Island sauce, and each bite must be added again to satisfy, the layering is particularly good.
The staple food is horse dung sea urchin, salmon roe, mountain vegetables cooked rice, spring ocean flavor, it feels particularly refreshing, it is not a problem to go to a bowl.
The dessert is strawberry daifuku, a very special strawberry daifuku, sweet and sour and refreshing, not greasy at all. It is most suitable for the elderly like me who do not like sweets, haha.
There are actually 11 dishes in total, which are still very rich, and I can eat a full set.
Nice, unique taste, quite ok. .
Manshu Kaiseki Cuisine, named after the talented man Su Manshu, is in an independent courtyard in the Zixuan Resort. In order to create a Japanese-style dining environment, Manshu also spent a lot of thought. Here are typical Japanese-style rooms and scattered dry landscape gardens. The two complement each other to create a traditional Japanese garden style. It is small and exquisite, low-key but unassuming, like the secrets of Kyoto, Japan, making you fall in love at first sight Here. The scale of Manshu is not large. There are only five Japanese-style boxes and one VIP box. The seats are limited, so you need to make a reservation at least one day in advance. It specializes in kaiseki cuisine with the most exquisite Japanese style, and specially hires a chef from Kyoto, Japan to take care of the parents and children, and the Japanese culture and traditional flavors are presented as works of art in each dish. I ordered a sashimi set meal, which has a main dish, side dishes, steamed egg and soup, tempura, and dessert. Sashimi, including salmon, tuna and rarely seen sword squid, is extremely fresh, allowing you to taste the most authentic taste of food, and the wonderful feeling is beyond words! Each piece of sashimi is thickly sliced and has clear texture. When eaten "cold", it melts quickly like ice cream, the oily aroma spreads in the mouth, the taste is smooth, and it is super satisfying and super happy to eat in the mouth.