When the purple red dumplings came out of the water, summer came. The purple myrtle hall in summer is as satisfying as ever. It is said that it is the West Lake vinegar fish. Ziwei is the most suitable. Every time I recommend it to friends who come to Hangzhou, I feel satisfied, but I have never tasted it. Today, under the fame, it is really not necessary. "West Lake Vinegar Fish": The wonderfulness of vinegar fish, in vinegar is not fish, if this is seen in the industry, it is probably very layman, laughing generously, but still feel the wonderful, people feel not eating fish but eating crab. Qing Dynasty poet Yuan Mei "Suiyuan Food List" recorded: "Fish can not be big, big taste is not in the taste; not small, small thorns more" said that the West Lake vinegar fish made of grass fish, at that time called this dish "vinegar building fish." The West Lake vinegar fish made by grass fish is fresh and tender, but there are many thorns, such as if the breeding is negligent, the fish meat is easy to have earthy fishy. So some hotels in Hangzhou began to use clam shellfish, salmon, and even the East China Sea croaker to replace the traditional grass fish to make West Lake vinegar fish, but the taste is always not as good as the West Lake vinegar fish made of grass fish, and even some diners refused to use other fish species to make this dish. Now the state guesthouse uses the source of Qianjiang Hetian Qingshui fish, the thorn is really few, but as a grass fish, there is still a little grassy, this is the chef's merit in the six masters cooking and matching gradually perfect. It is worth mentioning that as a signature dish, the price is actually quite high, and a small portion is enough for people to eat. "Bumpkin eggplant": Don't coax me, the eggplant ran out of this smell, we don't need to grow grain, just plant eggplant. It's not difficult either. You take off the new eggplant buns in April and May, and you will finish off the skin and chopsticks, and you will clean the meat, cut into thin silks of hair, and dry it, and take a fat hen out of the old soup, and taste the chicken soup steamed on the eggplant silk, and then take it out and dry it. So nine steaming nine sun, must be crisp, in the magnetic jar sealed tightly. "Golden cinnamon brewed three peaches": summer dessert added a few golden autumn cinnamon color, but I don't know if it can be refrigerated, how is it? "West Lake stew soup": The cavity of the opera, the soup of the cook, compared to the famous vinegar fish, does not show the mountain dew stew also see the power. Chinese food pays attention to "color and fragrance", a good chef, should be reasonable with ingredients, accurate, beautiful shape, even knife carving exquisite, give dishes to "color"; fried fried steamed dumplings and other methods, flexible use of seasoning, give dishes to "fragrant" and "flavor". Isn't that enough? However, why is the old saying that the "soup" is only pulled out? It is compared with the "cavity" of the singing play? What soup is so important? In fact, the "soup" here is not a home-cooked soup such as "tomato egg soup" and "cabbage tofu soup", but a reference to the old chef's indispensable "soup". A pot of fresh and mellow soup, in the era of no MSG chicken essence, is the chef for the dishes to improve freshness the biggest reliance. [Environment]: The first garden of the West Lake of the State Guest House, this is also a hidden benefit for a walk after dinner, but the Ziwei Hall itself is not big, there are few scattered seats, and I don't want to queue up during holidays, so I have to hurry up early!