In fact, it is a long memory, but the delicious feeling lingering on the tip of the tongue makes me remember it no matter how long. Mostly it is a sunny day. In the early evening, the State Guest House Building 8 is out of Phnom Penh by the setting sun, showing something else. The Ziwei Hall is on the first floor of Building 8. From the main hall to the Ziwei Hall, it will surround the lotus pond in the atrium of Building 8. The scenery is very good at this time. The best box in the Ziwei Hall is full of floor-to-ceiling glass windows on three sides, which is placed in the scenery. Hangbang cuisine, loyal to the traditional taste of the old foundation, but in the presentation, connotation of a new idea. Aroma salmon, this salmon is produced in Taihu Lake, this is the peak season for the rounding of plum. Crispy fried to the entrance, even the fish bones are musk. It is rare to eat drunk shrimp in Hangzhou, and this bayberry drunk river shrimp is really integrated into the taste of drunk childhood in the thoughts. When I want to come to childhood, my father's dumplings on the dinner table are stained when he is a soaked bayberry. It must be the most beautiful summer day in life. The river shrimp is the largest in the year, fresh and tender. The bluefin tuna, salmon, sweet shrimp with caviar sashimi platter hidden menu, sashimi has no skills, is entirely in the selection of materials. The brand of the State Guest House Ziwei Hall guarantees that it will not live up to the expectations of the tongue. On the top of the hot dish Song Yuyu, the Yuyu is full of beauty. The shredded fish is very fine and very fine, and the rich ingredients are rich. I like the slightly sour taste. The good appetite of a meal is also suffocated. West Lake vinegar fish is the most representative Hangzhou famous dish, but at present, Hangzhou can make this classic Hangzhou cuisine restaurant is really a handful. Ziwei Hall replaced grass fish with clam shellfish. There is no earthy smell. The thorny problem of grass fish has also been solved. I am still the same as the hour. I like to eat that sweet and sour sauce. Every piece of fish is turned around in the sauce. When it is wrapped in sauce, it is really sweet and wrapped in fresh and tender rich layers. The best fish round is a big love. The fish round in Hangzhou has been famous since ancient times, and the fish round in Ziwei Hall is its own flavor. Using bamboo steamed and cooked, with the heart of the dish, not only the taste of envy, the soup color is clear, this light but not lost the delicious soup really shows the Hangbang cuisine. Hangzhou people love to eat shrimp and crabs, Qiantang double-flavored shrimp is particularly satisfactory, Hangzhou fried shrimp crab with pine fried shrimp cake, delicious than the shrimp crab raw materials, the ingredients are real. Fried lilies, four seasons side dish heart is two common vegetables, hot and plate is very obvious, clear mouth and relieve greasy. Staples of sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented