A restaurant deep in Santaishan Mountain, suitable for a small gathering of five or six friends, with a nice environment. The signature dish is the pot-sticked fish fillet, which tastes crispy and fragrant. The peppery river eel is chewy and the ingredients are very fresh.

LIYUANBAJIAOBEI

Relais &amp; Chateaux. Hangzhou Zixuan Resort Chinese Restaurant is located at the intersection of Bapanling Road and Santaishan Road in the West Lake Scenic Area of ​​Hangzhou City, Zhejiang Province, People&#39;s Republic of China. It is an Internet celebrity restaurant integrating tourism, vacation, leisure and food. The surrounding environment is surrounded by mountains and water, with birds singing and flowers blooming, and the air is fresh. While tasting Hangzhou cuisine and enjoying the beautiful scenery of West Lake Scenic Area, it makes people feel like they are in a fairyland on earth!

Trip Gourmet Awards

No.3 of Fine Dining  in Hangzhou

&quot;Shrimp and Water Shield Jelly&quot;
The ingredients include shrimp, water shield, lotus root tips, and even the small perilla petals are edible. Every spoonful is full of happiness.
&quot;Wine and Food&quot;
It is said that Japanese food is made of water, and this dish is an excellent proof. Japanese black abalone is boiled in iso, paired with white radish and Hokkaido kelp, and boiled in 85-degree water for 5 hours.
And the water octopus is boiled in cherry, paired with red beans and boiled in 59-degree water for 6 hours. The texture is chewy, and the delicious taste that goes straight into the heart is hearty when bitten. 
&quot;Akkeshi Oysters&quot;
The salty taste of oysters spreads softly in the mouth, and the crisp fragrance of vinegar cucumbers, as well as the sour and sweet green plum jelly, appear in a staggered and intertwined manner, and the deliciousness is like big and small pearls falling on a jade plate. 
&quot;Zou Yu&quot;
The beautiful plating like a painting really surprised my girlish heart. The ark shell is very plump, full, crisp and sweet, with a charming metallic taste. 
Tuna sashimi and medium fat were eaten before I had time to take more photos. The texture was very soft, lingering in the mouth, releasing the sweetness and aroma of fat.
The bamboo pods were tender and full of vitality and elasticity, with a light and sweet taste, and the fat fragrance quietly melted away along the bite.
&quot;Botan Shrimp Yundan&quot;
It is made of Ogawa sea urchin and red sea urchin, with a texture as delicate as cream, smooth and soft in the mouth, and the fat fragrance overflows after melting on the tip of the tongue, leaving a lingering aftertaste.
&quot;Salt-grilled black throat fish&quot;
It tastes crispy at first, and then the tender and smooth fish meat and fish oil aroma are tasted. Take a bite, and happiness fills the heart.
&quot;Nigi sushi&quot;
Pinching sushi is part of the enjoyment. The fingers are flexible and flying, skillful and smooth, and very ornamental.
Seven sushis - from cuttlefish, rock sea bream, red sea bream, mackerel, horse mackerel, shad to the middle belly. The looseness and viscosity, the balance of sourness and sweetness are very good, and the firmness and slight sourness naturally transition to the oily and fragrant and smooth belly.
My favorite is the squid, which is slippery, thick and elastic. The crab paste is added ingeniously, and the oily and sweet taste released during chewing is very gentle.
The stone sea bream is also called the dream sea bream. Only grapefruit peel and lemon are added. The tenderness, the vibrant elasticity, and the sour and sweet taste make my tongue tip feel like a newborn.
&quot;Monaka Cake&quot;
What a beautiful pastoral style, the sense of art is overwhelming. The soft and sweet tuna paste, the rich sweetness of the red sea urchin and the delicate taste of caviar complement each other.
With the crispy cake, the soft and crispy, sweet and salty, the charming contrast instantly conquered my heart.
&quot;Wagyu Stone Grilled&quot;
The whole set of presentation and creative taste can be called a masterpiece. The Wagyu beef used is sirloin from Anzaki Prefecture, which is grilled on a stone at over 300 degrees until it is 50% done. The aroma of the Wagyu beef entangles the taste buds with its distinctive sweetness. The whole piece of meat is tender and juicy without any fat, and is full of beef flavor.

No.12 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!

No.11 of Fine Dining  in Hangzhou

There are many farmhouse restaurants near Santaishan Road. This one is near the intersection of Hupao Road. 
Business is good at noon. The fish is steamed with double peppers. It is a big fish. The steaming time is quite good. The fish meat is tender and mixed with the fragrance of pepper. It is very good.

[Taste] After all, it is state-owned, the ingredients are fresh, but the chef may have changed, and the taste is unstable.

[Environment] It is quite standard, with only round tables, probably because it is a staff sanatorium.
[Service] The new restaurant waiters are more responsive.

The restaurant has an elegant environment, good food, and excellent service. In particular, the waitress Zhang Xiuping&#39;s enthusiastic and sincere recommendation, as well as her good eloquence and professional qualities, left a good impression on our family. We will definitely dine here again when we come to Hangzhou.

在三台山深处的一家店，适合五六朋友小聚，环境不错。锅贴鱼片招牌菜品，味道酥香，咬上一口，口齿留香。椒香江鳗Q弹，食材非常新鲜。

别人的乡愁吃到了号称杭州最难定位的&ldquo;里园八角杯&rdquo;，这是一家由民宿改的小私房菜，平时只开一桌，做的都是杭州人心目中七八十年代的怀旧老菜，所以一票难求。听说我们托了rosemary姐姐的福，顺利的在大中午订了里园八角杯，当地酒店的公关小姐姐也流露出羡慕的眼色：我可是订了很多次都订不到啊！当正襟危坐等菜肴端上来的时候，我却难免有些许的失望。老式的蜜汁火方在我看来有些咸腻过头，而且莲子淀粉使得口感有些含糊不清，反倒叫我怀念起曾经在广州吃过的那些眉清目秀飘散着桂花香气的改良火方。用沼虾做的醉虾在我看来也不及用明虾来做的好，后者不仅容易入味，而且适当的自溶性使得虾肉入口的时候有了一种肥糯的舒适口感。锅贴鱼片确实是一道功夫菜，草鱼片、虾肉泥和肥猪膘油的&ldquo;三合一&rdquo;煎得香脆诱人，只可惜入口还是觉得油腻，转念一想，我所吃过的那些七八十年代的怀旧老菜大部分都是以肥为美的，这是餐桌上的杨玉环审美年代，饥饿和短缺让人们对油脂产生了巨大的崇拜，但是，时过境迁了。让我赞不绝口的是一道椒香江鳗，江南人做鳝鱼和鳗鱼的功夫要比岭南人熟练得多，杭椒的香气不像川椒那么泼辣，有些隐忍含蓄，鳗鱼片得有些焦香爽韧，很适合下一些绍兴老酒。据说沈宏非老师对这家私房菜赞誉有加，我很羡慕沈宏非老师青少年时代有中国各个地方游走居住的生活经历。我们时常挂在口边的那些乡愁香味都是我们人生经历留给自己的滋味度量衡，缺少一段经历，就是缺少一把尺子。我读不懂别人的乡愁，也不能让自己进入他们怀旧的语境。其实，当我回到故乡时，平心而论也觉得家乡菜乏善可陈，但是由于遥远的思念牵挂，让我在咀嚼那些回忆的时候无端就加入了许多好感。读不懂他人的乡愁，无可厚非，看见他人的欣喜，自己尝试着感同身受就好。

Others&#39; homesickness

I ate the &quot;Liyuan Bajiao Cup&quot;, which is known as the most difficult to locate in Hangzhou. This is a small private restaurant converted from a homestay. It usually only opens one table and serves nostalgic old dishes from the 1970s and 1980s in the minds of Hangzhou people, so it is hard to get a ticket.

I heard that we successfully booked Liyuan Bajiao Cup at noon thanks to sister Rosemary. The public relations lady of the local hotel also showed envy: I have booked it many times but couldn&#39;t book it!

When I sat upright and waited for the dishes to be served, I couldn&#39;t help but feel a little disappointed.

The old-fashioned honey-juiced fire square seemed a bit too salty and greasy to me, and the lotus seed starch made the taste a bit vague, which made me miss the improved fire squares that I had eaten in Guangzhou.

In my opinion, the drunken shrimp made with swamp shrimp is not as good as that made with prawns. The latter is not only easy to taste, but also has a proper self-solubility, which makes the shrimp meat have a fat and glutinous comfortable taste when it enters the mouth.

The fish fillet in pot stickers is indeed a Kung Fu dish. The &quot;three-in-one&quot; of grass carp fillet, shrimp paste and fat pig fat is fried crispy and tempting, but it&#39;s a pity that it still feels greasy when you put it in your mouth. On second thought, most of the nostalgic old dishes I have eaten in the 1970s and 1980s are beautiful because of fat. This is the era of Yang Yuhuan&#39;s aesthetics on the table. Hunger and shortages have made people have a huge worship of oil, but times have changed.

What I praised most was a peppery river eel. People in Jiangnan are much more skilled in making eels and eels than people in Lingnan. The aroma of Hangzhou pepper is not as spicy as Sichuan pepper, and it is somewhat restrained. The eel slices are somewhat burnt, fragrant and tough, which is very suitable for some Shaoxing old wine.

It is said that Mr. Shen Hongfei praised this private restaurant. I envy Mr. Shen Hongfei&#39;s life experience of traveling and living in various places in China during his youth. The nostalgic fragrance that we often talk about is the taste and measurement left by our life experience. Lack of experience is like lack of a ruler.

I can&#39;t understand other people&#39;s homesickness, nor can I put myself into their nostalgic context. In fact, when I returned to my hometown, I felt that the hometown food was mediocre, but because of the longing and concern from afar, I added a lot of good feelings when chewing those memories.

It&#39;s understandable that I can&#39;t understand other people&#39;s homesickness. When I see other people&#39;s joy, I just try to empathize with them.

这家名字叫做里园&bull;八角杯的餐厅，主打的是浙江菜，这家菜个人觉得还算是比较实惠，而且口味个人觉得也算不错，就是稍微有点点偏淡。

This restaurant is called Liyuan Bajiaobei, and it specializes in Zhejiang cuisine. I think the food is relatively affordable, and the taste is pretty good, though a little bland.

里园&bull;八角杯，这家是位于浙江的本帮菜，做到了本帮菜的浓油赤酱的口感，个人觉得饭店的大厨厨艺真的是挺高超的。我个人是挺满意的。

Liyuan &bull; Octagon Cup, this is a local dish in Zhejiang, and the taste of the thick oil red sauce of the local dish is achieved. I personally feel that the chef&#39;s cooking skills in the restaurant are really superb. I am personally very satisfied.

环境布置典雅，菜品丰富，精美别致。可口入味。

The environment is elegantly furnished, the dishes are rich and exquisite. Tasteful.

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On the west side of West Lake in Hangzhou, near Yanggongdi and Maojiabu, the environment here is quiet and very suitable for vacation and leisure.
However, not many tourists know that there are many excellent restaurants here. There are several particularly good restaurants on Bapanling Road, and Sanyange is one of them.
This is a very good French restaurant, upscale and quiet. When you enter the door, you will see a fusion style of Chinese Buddhism and folk houses, especially a painting on the right side of the hall. The red flowers are particularly beautiful and beautiful under the light and shadow.
The restaurant has specific set menus for each quarter, and each dish will be introduced in detail. Every dish is very classic and tastes great!
Finally, let&rsquo;s talk about the service. There are many hotpot girls who are very nice. Apart from introducing the dishes, they were very quiet during the whole process. It was a particularly good dining experience. When we left the restaurant after dark, there was a girl who even lit the light for us. It was so considerate!

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