Fortune Pavilion Review

Located in the northwest of Leqianyuan, the Hilton is built near the lake. It looks like a separate resort, and it is separated from the famous landscape of Qianhu Lake. The hotel arrived at 6 pm, when the sky was dark, the dark lights, Hilton under the night set off a special charm. Qianhu Pavilion's Chinese food is characterized by authentic Ningbo local dishes, but it is better to select fresh and unique ingredients. Qianhu has eight cold dishes: spicy chicken mixed with Haizhe Qianhu drunk three fresh Parma ham season vegetable salad frost yam strips cheese sauce roast pumpkin salmon stew roast winter stew purple vinegar bud ginger salmon: I am used to eating Japanese salmon with mustard soy sauce. This method refreshes the eyeball. The salmon is drizzled with purple vinegar bud ginger. The whole fish is slightly sour and the sprout ginger is crispy. Surprise! Chef recommended dishes: Xiangxi crab beef beef tujia roast Qianhu fish Fu Nestle asparagus summer fruit popping Australia belt. Radish Silk Seafood Spring Rolls Piaoxiang Fenghua Taro Tungsten Sauce Apricot Bosh Mushroom Fried Songban Meat Home Burn Milk Cabbage Yangzhi Mann Dew with Mung Bean Cake Key recommendation: Home Burn Qianhu River Shrimp Qianhu On the edge of Qianhu Lake, Qianhu Four Treasures must not be less. The freshly fished river shrimps are fragrant with oil. Then take the sauce to fry together, good ingredients do not need to be fancy. Hilton's sauce is slightly different, and the back is a little spicy, making the whole taste more exciting. Jiangnan Wenhuo Xiaopiao: The Australian snowflake beef used, the beef stew has been completely soft, very tasty, and the fragrance of oil with the teeth gently bites the oil will instantly permeate the mouth. Lobster soup - handmade tofu: with lobster boiled soup base plus handmade tofu mellow, the best way to eat is not to drink soup, but to pour the soup into rice, no other dishes, just this bowl of soup rice, you can get the most wonderful tongue enjoyment. Furong flower carving steamed autumn leaf crab: crab is my favorite, eating the steamed, scallion oil white crab, rarely eat autumn leaf crab, autumn leaf crab steamed when adding flower carving, crab meat is very full, and with some wine fragrance, the egg tarts below absorb the crab's fresh taste, fresh and tender, Can't stop eating! Although Hilton is home-cooked Ningbo cuisine, the practice breaks through the tradition, and the innovative taste is very suitable for my stomach. I like it!