HangZhou ZhiWeiGuan ·Wei Zhuang (YangGongDi)

Knowing taste, a store that I like very much. This Hangzhou is very famous. The authentic old Hangzhou people know their home and like it very much. Their [flavor] their dishes are all authentic Hangzhou dishes. The taste is very good and the taste is very delicious. It can be said to be perfect. Very delicious [Environment] The decoration is a typical Hangzhou architectural style, very special, and the environment is very good [Service] The service of their home is very good, especially good

Trip Gourmet Awards 2023

Luolai Xiadoo Hangzhou Zixuan Resort Chinese Restaurant is located in the West Lake Scenic Area of Hangzhou City, Zhejiang Province, People&#39;s Republic of China. Bapanling Road near Santaishan Road is a network red restaurant integrating tourism, vacation and leisure cuisine. The surrounding environment is surrounded by mountains and rivers, birds and flowers, and the air is fresh. Enjoying the beauty of the West Lake Scenic Area while tasting the flavor of Hangzhou cuisine, it makes people feel like they are in a fairyland on earth!

Trip Gourmet Awards

Top 37 Fine Dining 

The ingredients of &quot;cheer shrimp stew frozen&quot; include car shrimp, stew, pickles, even the small purple sour petals are edible, and every spoonful is full of happiness. &quot;wine&quot; says that the Japanese food is made of water, and this dish is excellent proof. Japanese black abalone is Isobo boiled, with white radish and Hokkaido kunbu in 85 degrees of water for 5 hours. The water octopus is cherry boiled, and the red beans are boiled in 59 degrees of water for 6 hours. The taste is Q-pop, and the bite is delicious. The salty taste of &quot;thick shore oyster&quot; is softly opened in the mouth, during which the crisp and crisp fragrance of vinegar cucumber, and the sweet and sour sweetness of green plums are scattered and sprinkled, delicious as a large bead and small beads. The beautiful display of &quot;Zaiyu&quot; like a painting is really a surprise to my girl&#39;s heart. The red shellfish is extremely fat, crisp and sweet, with a charming metallic flavor. Tuna sashimi and mid-fat entered the stomach before taking more pictures. The taste is very soft, hovering in the mouth, releasing the sweetness and aroma of the oil. The bamboo shoots are tender and full of vitality and elasticity. They taste elegant and sweet, and they are quietly opened with the grease and fat of the bite. The &quot;Peony Shrimp and Shrimp&quot; is made of Ogawa sea urchin and red sea urchin. The texture is as delicate as cream, the entrance is soft and soft, and the fat is overflowing after melting on the tip of the tongue. The salted roasted throat black fish is crispy at the entrance, followed by the tender and smooth fish meat and fish oil aroma. After a bite, happiness comes to my heart. The &quot;hold sushi&quot; sushi is part of the enjoyment. Fingers are fluttering and smooth and enjoyable. Sushi seven-round squash starts from ink, stone tan, real squash, blue-collar, bamboo-squid, and salmon to mid-belly. The pine viscosity, sour sweetness balances excellent, and the tightness of the slightly acidic naturally transitions to oily and smooth. Favorite is the ink fish, slippery, fat and tough, ingenious to add crab paste, chewing between the release of oil and sweet is very gentle. The stone tartan salmon is also called dream salmon. It is only added to the hazelnut skin and lemon. The delicate tenderness, the vitality and toughness, the sour and sweet taste, makes my tongue like a newborn. The beautiful pastoral style of the &quot;middle cake&quot; is full of art. The soft and sweet tuna mud, the sweet and sweet red sea urchin and the delicate taste of caviar complement each other. With a crisp cake bite, soft and crisp, sweet and salty, the charming contrast instantly fell on my heart. The presentation and creative taste of the whole set of &quot;Waniu Shiburn&quot; is a magical work. The selection of the cow is Anqi County Xicold, put it on more than 300 degrees of stone roasted to 5 minutes cooked, and the cow is fragrant with its highlight of the sweet winding taste buds, the whole meat is soft and juicy but not fat, beef is full of flavor.

On the west side of Hangzhou West Lake, near Yanggongdi and Maojiaxuan, the environment is quiet and very suitable for vacation and leisure. However, not many tourists know that there are many very beef restaurants here. There are several particularly good restaurants on Bapanling Road, and Sanyan Pavilion is one of them. This is a very good French restaurant, high-end and quiet. The entrance is full of Chinese Buddhists and residential styles, especially a painting on the right side of the hall, the red flowers, especially beautiful under the dark light, especially beautiful. The restaurant has a specific set menu every quarter, and every time the dishes are served, they will be introduced in detail. Each dish is very classic and the taste is superb! Finally, let&rsquo;s talk about the service. Many handsome pot girls are very nice. In addition to introducing the dishes, the whole process has been very quiet. The especially good dining experience 🤪 Finally, it was dark when I left the restaurant. There was a girl who gave us lights. It was so intimate!

#2024 Your New Year&#39;s Food Guide There is a century-old Cuiyu Hall, a new restaurant has been opened. The archway of Cuiyu Hall has witnessed a century-old time. Located opposite the West Lake State Guest House, you can see the beauty of the West Lake. Step into the courtyard, the lake is shining, and the lotus is picturesque. To the east is Sudi, engraving the tranquility and tranquility in the memory of Cuiyu Hall. 🔹 Six boxes are named after the six suspension bridges of Sudi, each box can look at the West Lake, and the second floor is the ultimate enjoyment of the view. The new Chinese decoration of white walls and black tiles, spacious and bright layout, every corner is carefully conceived design. 🔹 🔹 Custom-made yellow pepper sauce steamed dumpling shell fish, small Qinglong roasted bean noodles, green onion roasted cape snails...Each dish contains a unique flavor. The rich seafood flavor, the tender and refreshing bean noodles, and the unique and sweet taste of the endless, make the tasted people more yearning. 📝 Store name: Baisuzhen&middot;Private Banquet under Qingcheng Mountain in Cuiyu Hall 📍 Address: 🅿️ Parking in Huagang Park, No. 10 Yanggongdi: Free parking for three hours + free shuttle #Winter Roaming Guide

Good garden, good dishes and good tea all need living water. When the painter Zheng Li said that when he saw the word &quot;squatting&quot;, there was a touch like &quot;squatting noise forest is more quiet, and the bird song mountain is more quiet&quot;, and finally named the garden &quot;squatting garden&quot;. The design of this entire garden was created by him himself. Because of beauty, as soon as people invest in the garden, they will naturally calm down. I just ate a meal here between the mountains and rivers. It tasted like a Wang Jinyuchi pool in the garden. The dishes were clean, but there was a dark surge. I ate outside for a long time, and I had a sense of fear that I was too far from home, just looking for simplicity. People sometimes can&#39;t distinguish vanity from glory, especially after tens of thousands of screens and cameras. The photos lie, the taste can&#39;t lie to the body. Eat a bowl of noodles, I like the light noodles without MSG, just clear chicken soup. Thinking of a joke that a Michelin investor told me recently, now stewed chickens have to use chicken essence. If we want to soup no longer stewed people, let us go back to the housewife level and rethink the meaning of eating. This bowl of 15-year-old Piyu Qiu pear is so that people can drink it with peace of mind. Now the family is autumn pears, always take out the refrigerator, remember that the grandmother who loves to cook used to nag, to hot water and then eat. But this time, autumn pears can&#39;t eat more, it is easy to eat a cold stomach, but add a little Chen skin to solve it. The more you grow up, the more you understand, the old man&#39;s words must be heard. Some dishes look simple, in fact, I thought about it n times in my mind. Chicken oil and vinegar sauce steamed white crab, crab to be peeled. When the meat patties were just played, the crab meat was first condensed, and when they tasted it in their mouth, they were all on the fire. Sardine peel, &quot;sardine&quot; is the Japanese sardines&#39; pseudonym, more directly reflects the sardines are very easy to reduce freshness fish. The fish skin in trimethylamine oxide is broken down by microorganisms, there is the culprit of the stench &quot;trimethylamine&quot;. After that, simply add salt to roast, the red robe adds fragrant, of course delicious.

知味观，一家非常喜欢的店，这杭州非常的出名，地道的老杭州人都知道他们家，也都很喜欢，他们家【口味】他们家的菜都是地道的杭帮菜，味道很好，口感十分美味，可以说是完美无比，非常好吃【环境】装修都是典型的杭州建筑风格，非常特别，而且环境很好【服务】他们家的服务很不错，特别的好

知味观&middot;味庄(杨公堤店)口味超赞，有颜值有味道，一看就有食欲，环境非常不错，服务态度好，热情，不错的选择，干净整洁卫生。

Zhiweiguan&middot;Weizhuang (Yanggongdi Store) tastes superb, has a taste, has an appetite at first glance, the environment is very good, the service attitude is good, the enthusiasm, a good choice, clean and tidy.

美食的传说故事里，除了神仙妖怪就是帝王将相和才子佳人，而这三样故事偏偏在杭州发生的最多，所以在杭州&ldquo;味庄&rdquo;吃饭的时候，我感觉摆在面前的不是一桌菜，而是一个电视台的影视频道。东坡肉已经成为各地争抢的猪肉IP了，这和宫爆鸡丁一样，谁拥有市场占有率，谁就拥有了话语权。要谈杭州的独占IP，可能得从宋嫂鱼羹说起。传统的宋嫂鱼羹用的是草鱼，而像味庄这样的高级餐厅升级成了&ldquo;桃花流水鳜鱼肥&rdquo;的鳜鱼，肉质已经不同，加入提鲜的竹笋香菇等等素菜，如果火候把握不当，确实会有一种氨基酸释放出来的酸味，但魏味庄的出品还不错，没有发出那种不适的酸味，当然广东的饕客可能更喜欢顺德的拆鱼粥吧。西湖醋鱼在许多影视作品中被描绘成老蒋最爱的两道菜之一，另一道是竹笋鸡汤。江南的香醋滋味隽秀，我个人还蛮喜欢的。但在杭州吃过的几次西湖醋鱼，都觉得芡汁调的太过于浓稠，许多喜欢吃清淡水产品的朋友恐怕不一定能接受这样一份重口味的醋鱼。叫花鸡也被改良了，这道在中国文学作品中出现频率最高的江湖菜在全中国有各种不同的版本，当然与杭州这里IP叙事最为突出，我吃过很多次那种要现场用木锤敲开泥巴在现场分解的叫花鸡，坦白说，我觉得形式大于内容，火候无法精准把握，一大坨油腻的肥鸡肉也有些乏善可陈。味庄这里把叫花鸡做了一次升级转型，只拆出鸡腿肉还要包裹上和牛，调味之后用荷叶包裹简单烹饪，端上桌来还嫌名字不雅，改名叫荷香鸡。这种分解部位的烹饪好处是显而易见的：容易腌制入味也容易把控火候。几百年前写出《山家清供》的林洪老师怎么也想不到自己那道&ldquo;蟹酿橙&rdquo;在日后会大放光彩，成为国际名菜，几乎每次在杭州的盛宴上都会吃到这道新地标菜，个人感觉滋味酸甜也算可口，但心中依然存疑，蟹味的表现力并不明显，或许林大师当年的版本另有风骨。比较惊艳的是杭州的小笼包，自从看过《水浒》中有个在十字坡卖包子的孙二娘，对江湖档口那些看不清馅料的包子都敬而远之，味庄的小笼包用松针叶垫底，一笼蒸一个，皮薄汁多，关键是那一口鲜肉吃的放心。传统广式早茶的面点多用发面，不像江南这样热衷于把汤汁灌到包子饺子中，这也是一种情趣差异吧。关于那道最负盛名的龙井虾仁，我和许多美食圈朋友早有定论，严格意义上来说，这算不得一道以茶入馔的菜肴，龙井茶的作用仅仅是装饰而已，对于虾仁的口感和味道并无贡献。不过一饮一啄，情景动人，也就不必苛求了。

In the legend of food, except for the immortal monsters, the emperor will be the best and the talented, and these three stories happen most in Hangzhou, so when eating in Hangzhou &quot;Weizhuang&quot;, I feel that the table in front of me is not a table of dishes, but a TV station video channel. Dongpo meat has become the pork IP that is competing everywhere, which is the same as the palace chicken, who has the market share, who has the right to speak. To talk about Hangzhou&#39;s exclusive IP, you may have to start with Song Yuyu. Traditional Songyuyu uses grass fish, and high-end restaurants like Weizhuang have been upgraded to &quot;peach blossom flowing water trout fat&quot; trout, the meat quality has been different, add fresh bamboo shoots mushrooms and other vegetarian dishes, if the fire is not grasped properly, there will indeed be a acid released by amino acids. But Weiweizhuang&#39;s production is not bad, there is no uncomfortable sour taste, of course, Guangdong&#39;s customers may prefer Shunde&#39;s fish porridge. West Lake vinegar fish is depicted in many film and television works as one of Lao Jiang&#39;s favorite two dishes, the other is bamboo chicken soup. The taste of balsamic vinegar in Jiangnan is beautiful, I personally like it. But the West Lake vinegar fish that I have eaten in Hangzhou several times, I feel that the sauce is too thick. Many friends who like to eat freshwater products may not necessarily accept such a heavy taste of vinegar fish. The flower chicken has also been improved. This river and lake dishes with the highest frequency in Chinese literature have various versions in China. Of course, the IP narrative is the most prominent in Hangzhou. I have eaten many times. The flower chicken that wants to use a wooden hammer to open the mud on the spot and decompose on the spot. Frankly speaking, I think the form is greater than the content, the fire can not be accurately grasped, a large fat chicken is also a little lackluster. Weizhuang here called flower chicken for an upgrade transformation, only the chicken thighs and beef have to be wrapped, seasoned with lotus leaves wrapped simple cooking, served on the table is also considered indecent name, changed to the name of lotus chicken. The culinary benefits of this decomposition are obvious: easy to pickle and easy to control fire. Mr. Lin Hong, who wrote &quot;Shanjia Qinggong&quot; hundreds of years ago, could not imagine that his &quot;crab orange&quot; would shine brightly in the future and become an international famous dish. Almost every time he eats this new landmark dish at the feast in Hangzhou, he personally feels that the taste is sour and sweet. It is also delicious. But there is still doubt in my heart, the expression of crab flavor is not obvious, maybe the version of Master Lin has another wind bone. More amazing is Hangzhou Xiaolongbao. Since I saw &quot;Water Pumplings&quot;, there is a Sun Erniang selling buns on Cross Slope. The buns that can&#39;t see the fillings are all respectful. Weizhuang Xiaolongbao is cushioned with pine needle leaves, one cage is steamed, and the skin is thin. The key is to eat the fresh meat at ease. The traditional Cantonese morning tea noodles are more used for noodles, unlike Jiangnan, who is keen to pour soup into steamed dumplings, which is also a taste difference. Regarding the most prestigious Longjing shrimp, I and many food circle friends have already concluded, strictly speaking, this is not a dish with tea, Longjing tea is only a decoration, for the taste and taste of shrimp does not contribute. But a drink, the scene is moving, there is no need to be demanding.

地理位置非常好，公交站下车就到了，餐饮环境也非常好，葱包烩很好吃，片川好吃，西湖牛肉羹很普通，扣肉很一般，寺庙素烩不好吃，香油味太重，宁波蒸鱼有鱼腥味。

The location is very good, the bus stop is off, the dining environment is also very good, the onion bag is delicious, the sliced Sichuan is delicious, the West Lake beef is very ordinary, the meat is very general, the temple is not delicious, the aroma is too heavy, Ningbo steamed fish has a fishy smell.

下飞机后第一餐 慕名而来 品味正宗杭州味道 下午2点40多到店 还是满座 没排队等待 直接领位到四人桌 幸运～  说说菜品吧               东坡肉甜香 虽肥但绝对不腻 肉皮弹性十足 一块肉足够两个女生吃                                         西湖醋鱼选的是鳜鱼 肉质鲜美自不必说了 重点在汁上 看着颜色很深 以为会很咸 但它是典型杭州菜的代表嘛 怎么会失去它酸酸甜甜的味道呢 实在是喜欢酸甜的酱汁 最后用酱鸭芋艿时蔬里的芋头沾汁吃了 哈哈                     片儿川和在北京外婆家吃的不是一个味道  北京的是味道更像是用酱油汤 味庄的就清淡了很多                                                                   金牌龙井茶酥和西湖雪媚娘两道甜点超乎想象的好吃 龙井茶酥是抹茶口味的 雪媚娘里包裹着小小一粒芒果肉 饭后各吃一个 在口中久久回香                                                                四位女士点菜有些多（图片最后一张有明细）建议少点一个蔬菜和一道汤羹类的菜

After getting off the plane, the first meal came to taste the authentic Hangzhou taste. At 2:40 in the afternoon, I arrived at the store and was still full. I didn&rsquo;t wait in line. I took the seat to the four-person table. Lucky ～ Let&rsquo;s talk about the dishes. Dongpo meat is sweet and fat, but it is definitely not greasy. The meat is full of elasticity. One piece of meat is enough for two girls to eat The West Lake vinegar fish is the carp. The meat is delicious. It doesn&rsquo;t have to be said. The focus is on the juice. The color is very deep. I thought it would be very salty. But it is a representative of the typical Hangzhou cuisine. How can it lose its sour and sweet taste? I really like the sour and sweet sauce. Finally, I use the sauce duck taro in the vegetables. I ate my head with juice. Haha Pianerchuan and Grandma&#39;s in Beijing are not a taste. Beijing is more like using soy sauce soup. Weizhuang is lighter. Gold Medal Longjing Tea and West Lake Xuemeiniang two desserts are beyond imagination. Longjing Tea is matcha-flavored snow. Mei Niang is wrapped in a small grain of mango meat. After a meal, eat one each. In the mouth for a long time, the four ladies order a lot of food (the last picture has a detailed picture). It is recommended to order less vegetables and a soup dumpling.

西湖醋鱼好好吃好好吃，唉，词穷的悲剧...酸酸甜甜我的菜~两个人在没主食的情况下吃的干干净净~总体而言，知味观的味道还是很不错的，口碑也比楼外楼什么好很多，建议有时间的朋友还是要去尝一尝的~雪媚娘很好吃，我吃了两个，里面的鲜奶和芒果很适合喜欢甜点的妹子~东坡肉比想象中小好多好多啊，不过味道还是很正的，一点都不腻，不用配米饭都可以一口吃掉~点鱼羹是为了当做汤的，所以就没有点其他喝的，味道有点酸，口感很好，一人一份刚刚好~西湖醋鱼好好吃好好吃，唉，词穷的悲剧...酸酸甜甜我的菜~两个人在没主食的情况下吃的干干净净~千张包油豆腐没什么特色，算是充数的？

The West Lake vinegar fish is delicious and delicious. Alas, the tragedy of poor words ... Sugar and sweet my dishes~ Two people eat cleanly without staple food~ Overall, the taste of the taste is still very good, and the reputation is much better than the building outside. It is recommended that friends who have time still have to try it~ Xue Meiniang is delicious, I ate two, the fresh milk and mango inside are very suitable for girls who like dessert~ Dongpo meat is much smaller than expected, but the taste is still very positive, not tired at all, You can eat it in one bite without rice~ Order fish stew is for soup, so there is no other drink, the taste is a bit sour, the taste is very good, one person is just right~ West Lake vinegar fish is delicious and delicious, alas, the tragedy of poor words ... Sour and sweet my dish~ Two people are not staple food The food is clean~ thousands of packages of oily tofu have no special features, is it a charge?

龙井茶酥，小巧，摆盘精致，轻轻咬一口，脆而香甜，茶香味萦绕于舌尖，回味无穷。知味小笼，招牌点心，二十几一笼，皮薄，肉多，汁多，慢慢咬一小口，可以先吸入汁水，再去咬中间的馅儿，伴着外层的皮一起吃，真心好吃。西湖雪媚娘，一开始不知道是什么，只知道是招牌菜里的一种，大众推荐的也比较多，上来后，惊艳于它的造型，小小的，白白的，不忍下口，后来还是忍不住咬了一口，软软的，嚅嚅的，里面的鲜奶甜甜的，真是一道美味的甜点，推荐。东坡肉，也是一道招牌菜，一人一例，看起来肥瘦相间，吃起来却肥而不腻，也算是杭帮菜的典型代表了，值得一尝。猫耳朵，也是主推的一道菜品，只是，可能我对它的期待太高，尝下来的味道却只感觉一般，有大份和小份之分，建议大家还是点个小份就行了，尝尝口感，毕竟每个人的口感不一样。总的来说，都很好吃，价位有点高。。。

Longjing tea, small, delicate, gently bite, crisp and sweet, tea fragrance lingers on the tip of the tongue, endless aftertaste. Know the taste of the small cage, sign snacks, twenty-one cage, thin skin, more meat, more juice, slowly bite a small bite, you can first inhale the juice, then bite the middle filling, accompanied by the outer layer of skin to eat together, really delicious. Xihu Xue Meiniang, I didn&rsquo;t know what it was at first, I only knew that it was a kind of signature dish. The public recommended more. After coming up, I was amazed at its shape. It was small, white, and I couldn&rsquo;t bear to mouth. Later, I couldn&rsquo;t help but bite a bite. Soft, sloppy, the fresh milk inside is sweet, Really a delicious dessert, recommended. Dongpo meat is also a signature dish, one person, one example, looks fat and thin, but eats fat but not greasy, it is also a typical representative of Hangbang cuisine, it is worth a taste. Cat ears, is also a main push of a dish, but, maybe I look forward to it too high, taste the taste but only feel general, there are large and small parts, I suggest you still order a small part, taste the taste, after all, everyone&#39;s taste is different. Overall, they are all delicious and the price is a bit high. . .

HangZhou ZhiWeiGuan ·Wei Zhuang (YangGongDi)

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