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

#3 of Fine Dining  in Hangzhou

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.

#16 of Fine Dining  in Hangzhou

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!

Bai Suzhen&middot;Private Banquet under the Qingcheng Mountain of Cuiyu Hall is hidden in Huagang Fish Watching Park. From the parking lot on Yanggong Dike, you can take the restaurant&#39;s sightseeing car, but I recommend walking, about 400 meters, all the way along the West Lake, here the West Lake is really less beautiful. All the boxes and seats in the restaurant are West Lake landscape seats. You can see Sudi, Baoshu Tower, Gem Mountain, Yanggong Dike. The weather is good and you can sit in the outdoor location near the lake. It is too pleasant. The dishes taste very good~ The scallion oil is all removed from the back steamed grouper fish bones. The fish quality is very good, there is no fishy smell, the meat is very elastic, the seasoning is just right, and it will not be salty. The bean noodles and river shrimps are great after the fire, the elasticity is very good, the river shrimp is also very large, and I went to the shrimp must. Two kinds of pork trotters are stewed together. The pig trotters go to the bone. You can eat it big. The flower gum is very thick and has no fishy smell. The staple food recommended Pianerchuan, the soup base is particularly fresh, on the position, and the taste is still not enough. #Romantic dating restaurant #Hangzhou Travel Guide #Hangzhou Travel #Hangzhou Food #Food Xunweihui

-There is actually a green courtyard in the Huagang Fish Watching Scenic Area. In the evening, I walked along the shimmer and saw a &quot;skull&quot; word, walked into the deep courtyard, surrounded by this greenery. Full of vitality came on. (Who can not love green!) - and this is a serious cooking restaurant. There are many menus.. There are very few boxes... There are only five haha! Can be ordered is fate! Mainly Jiangnan cuisine... This time I just happened to eat a brand new spring dish! It&rsquo;s so happy to eat spring vegetables in this springy courtyard! -Sauce spring broad beans, in order to facilitate the guests, cut off its &quot;ass&quot;, crispy taste, is my favorite style. Sauce is slightly spicy, suitable for cold stars to open taste buds! Raw fried Bentang Hanshou Turtle, the turtle&#39;s skirt is too delicious! And cut the turtle, the girls automatically put down their guard, can&#39;t help but eat a few more mouths. Qiao spring onion snail meat rice, has been tense nerves to live until this moment! Bibimbap on the spot, the aroma is directly punching the nostrils. After the mix, it will be divided into the mouth immediately, and the whole body will be fresh.. I really want to have another bowl! -Listen to the gentle proprietress, and then there will be a vegetarian banquet. Looking forward to... Be sure to drink the last time! #Romantic dating restaurant #Explore the beauty of the West Lake #Hangzhou ins wind photo place #A authentic Hangbang dish

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.

板小青腐竹北极贝（咸淡适中，味道不错，北极贝点缀其中增色）；杭州卤鸭（咸甜口）；响铃手捏菜（里面的海米没有泡好，合着其它菜吃都咸得厉害）；葱包烩（饼皮不脆太硬，而且没有葱香味儿）；羊肚菌豆苗（豆苗的火候儿可赞，虽然现在是羊肚菌的季节，但是这里的羊肚菌是泡发的，且只有上门点缀的那一点，看着是一个羊肚菌切成几条）；蚕豆瓣香椿虾脯（油炸打碎的虾肉和香椿碎丸），点缀的几个蚕豆虽然是油炸的，但是不脆。2024-04-15摄于知味观 #我的美食日记 #杭州美食探店 #用镜头记录生活

Pan Xiaoqingfu bamboo Arctic shellfish (salty light moderate, taste good, Arctic shellfish dotted with color); Hangzhou braised duck (salty sweet mouth); ringing hands to pick vegetables (the sea rice inside is not soaked, and other dishes are salty); spring onion wrap (the cake skin is not crispy and too hard, and there is no spring onion fragrance); Fruit bean seedlings (bean seedlings of fire is praise, although it is the season of sheep belly bacteria, but here the sheep belly bacteria is foaming, and only the point of the door decoration, looks like a sheep belly fungus cut into a few pieces); Broad bean petals aromatherapy shrimp dumplings (fried and broken shrimp meat and aromatherapy balls), although the embellished beans are fried, they are not crispy. 2024-04-15 In Zhiweiguan #My Food Diary #Hangzhou Food Exploration Shop #Record life with the lens

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