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Yan Xi Hu Review

4.6 /543 Reviews
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4/5
Original Text
Grandma's high-end Chinese restaurant, the environment is good.

Yan Xi Hu

Posted: Apr 4, 2021
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Some reviews may have been translated by Google Translate
  • Tonza
    4/5Excellent
    Original Text

    "The stew ginseng" is fragrant and dense, and the entrance is "the glutinous rice sea cucumber porridge". The color is bright and the "spring roll foie gras mousse" is crispy outside. The mellow smooth sand peony shrimp" tastes bright. The aftertaste is bright. This store is located on the first floor of the "Huanglong Hotel", with the logo of the West Lake. You can see it. The dishes are very good and really delicious. But the service can also be improved. For example, alcohol can not be ordered by the cup, only a little bottle, which is not user-friendly. For example, if someone at the same table has finished eating, someone is still using it, the waiter should not come first to take away the finished plate, and should wait for the same table to be used up and close together. These should have better training. There is a large LED screen on the floor in the restaurant. If the seat faces the screen, it is really dizzy. It is recommended that the boss sit for two hours and feel it.

    0
    Posted: May 11, 2020
  • 杉尼
    5/5Outstanding
    Original Text

    Located in Building 1, Huanglong Hotel, Hangzhou, it is a high-end boutique creative restaurant in Hangzhou built by Wu Guoping, a Hangzhou restaurant in the dining industry, on January 1, 2016, mainly Jiangsu, Zhejiang and Hangzhou cuisine (Cuisine), with lightness as the main and "color, fragrance, shape, taste, show" as the characteristics. "color" is colorful; "fragrant" is the dishes - refreshing original fragrance; "shape" is every dish whether it is a plate or a guess shape, are very shape; "flavor" is the entrance of the dishes taste delicious and delicate; "Show" is a very artistic appliance of some dishes, with dry ice, show a creative and fairyland-like feeling. [Price fee] is based on packages, divided into one year's main package and one four-season package, the four-season package is to launch a main specialty package every quarter. Among them, the main annual package price is 688 yuan/person, and the four season package has 2 stalls, which are 688 yuan/person and 888 yuan/person. The amount of dishes is small, but very delicate. The price of the package does not include drinks and 15 [%] service fee. Therefore, the final per capita price is about 800-1000 yuan. [Dishes 1] Jiangnan exquisite cold spell (ingredients) are about 5 pieces of ink fish sausage, 3 celery rolls, 6 small pieces of white, aloe vera with snail meat, 4 fresh shrimps, The ingredients are all tender and tasteful, and the small amount is just enough to move the taste buds of diners. [Dishes 2] Bean curd foie gras with scallion pancake (featured) Hangbang cuisine. Scallion pancake is a common food for Hangzhou people's breakfast, and it is used here to base it with a delicate small number one. What is called the practice of fermented foie gras, homemade fermented foie gras will be wrapped in all the foie gras, from the appearance of the foie gras is not visible, this is called "deep hiding"! (Eat method) The waiter will give a knife and fork, used to cut fermented foie gras, fermented not salty, slightly sweet, Then apply the fermented fermented foie gras evenly to the scallion pancake, so that the fresh aroma of fermented foie gras and the scallion pancakes can feel a chic flavor. [Dishes 3] West Lake vinegar fish (featured) This is a classic Hangzhou famous dish to improve the practice. It is fried with silver carp and poured with lemon juice. From the outside, it is completely different from the traditional West Lake vinegar fish. ( utensils) This dish is served in a round porcelain dish, not much, exquisite, just right for one person. (Ingredients) A small piece of silver carp, a small piece of frozen rice cake, lemon juice is brewed, A lotus flower, a small floating oyster, a little osmanthus, and a plate with artistic atmosphere. (Eat method) The waiter will give a knife and fork to cut silver carp, dip some sugar and sour juice underneath, and then dip some lemon juice, and send it to the entrance, you will feel the meat of the deep sea fish. The sweet and soft aroma of the sweet and sour juice is mouth-watering. [Dishes 4] Peach Ice Cream (Features) This is a creative dessert with green peach-flavored sand ice on the bottom, and an ice cream ball is placed on it, with a soft and coordinated color. ( utensils) This dish uses a glassware like a pot, the key is that the middle of the utensils is hollow, there is dry ice when it is placed, and a white smoke overflows from the opening of the glassware handle, like a fairyland!

    0
    Posted: Sep 2, 2019
  • xxy259
    5/5Outstanding
    Original Text

    Hangcheng is about to enter the summer for half a year, before the short and beautiful spring, taste the customized version of "Spring Festival Feast" from the West Lake, and engrave this beautiful deep into the memory of 2019! Kunbu crispy skin aroma abalone: fried kunbu with a thin cut abalone mixed with aroma mud, 2 kinds of weekday seafood complementary taste, crisp and smooth fresh, perfect match 1+1>2 CP combination. Crab tofu caviar: if you think this dish is French, lose! Yanxi Lake is admired by "Chinese food made in the west" and promotes the traditional ingredients of Jiangnan to make Hangbang dishes. For example, caviar worth 160,000 yuan a catty is produced from Hangzhou's beautiful back garden - Qiandao Lake, farmed artificial fish; For example, the "tofu" in the small bowl is actually a molecular cuisine, made from soy milk and then processed, in order to slow the beans, the crab soup is fresh; there is also the spring rolls of the same table, which is also a must-have spring time on the Hangzhou people's spring table! Low temperature slow cooking Australia and cattle: selection of materials Australia and cattle, although the fat part can be seen under the dark lights, but it will not feel greasy at all ~~~~~~ Because through the slow cooking of low temperature, the fat in the fat has been partially decomposed, So chew up even a hoof-like Q-flap feeling! Charcoal grilled Alaska crab: I thought Alaska crab leg meat was "bronze", but the shrimp soup at the bottom steamed Japanese egg is "king"! The top small round piece is Zhejiang Jinhua Ham oh, Emmm, China-Japan friendly sense of sight ~~~~~~~ Pulling the juice white seedlings: really want to push this dish! Even after the introduction, the main material is "pull white seedlings" tender head part silk, but no matter from the form or taste can be connected. Light white seedlings with sauerkraut and ham diced seasoning, everything is so extraordinary! Black truffle fried noodles: said to be fried noodles, but the taste is closer to "sauce noodles", but people are not low, with the usual truffle sauce in Italian food! However, the noodles are slightly salty, and the integration of Chinese and Western combinations is not strong~~~~~~~ Matcha pudding vs Hangzhou Xiaolongbao: When we were still feeling that there was a Xiaolongbao in addition to fried noodles, the waiter's little brother had already put this "dead Barbie powder" Xiaolongbao came to the front~~~~~~~ In addition to taking a bite to verify the body, I still don't believe that the small cage in this bamboo cage is: strawberry Dafu (and dumplings) dessert! She is not a "vase" who earns enough to make the "talking lady" in this field. The ice crust stuffing of Q pop is a clear strawberry fruit and cream. A banquet that took nearly 3 hours to end here, and the giant screen in front of the hall looped propaganda video "Yanxi Lake·Ink West Lake", so that customers who came to Yanxi Lake in more than ten minutes, enjoy the beauty of different West Lake landscape, light and shadow, and architecture. Like the original intention of the West Lake, Hangzhou specialties are concentrated in the four seasons recipe!

    1
    Posted: May 26, 2019
  • lucklily
    5/5Outstanding
    Original Text

    Hangzhou Yanxihu Restaurant spring 2017 dishes are newly launched, beautiful to the heart... This season's menu is divided into two sets according to the taste of the guests. I chose this set of crab-themed, the first colorful time vegetable foie gras sauce - pure iron stick yam, lilies, carrots, taro, potatoes, Purple potatoes and other kinds of seasonal vegetables, with foie gras sauce as a pulp, new ideas unlimited! After the crab meat tofu caviar, full garden spring color, crab soup doll dishes, fried dumplings, crab meat steamed eggs, crab meat hot and sour noodles always around the crab's natural mellow fresh cuisine, colorful creative feast West Lake is located on the first floor of Huanglong Hotel, a five-star hotel in the center of Hangzhou. Initial renovation investment of 8 million, all by uncle Wu personally participated in the design and selection of materials, this restaurant is full of Wu Guoping for his hometown, for the West Lake different feelings. The restaurant is 400 square meters, but only 50 seats, mostly for four people, and does not set up card seats and boxes, there is enough private conversation distance between the table and the table, each will enjoy a romantic candlelight dinner. The banquet West Lake restaurant has a multi-faceted large screen, each side is a moving West Lake landscape... The waiter at the banquet West Lake restaurant is a handsome guy and a lady. The service of the guests can be described as meticulous. Every dish will be introduced in detail. The banquet will often help guests to buy drinks and push chairs; fortunately, meet with the chef, elegant and decent, with the guests' pursuit of consistent food feelings; The most surprising thing is that you will meet the uncle Wu, who has changed into a white uniform, with a black apron at his waist, and a plate for the table, just like when the first restaurant opened 17 years ago... Colorful seasonal vegetables and foie gras sauce - pure iron stick yam, lilies, carrots, taro, potatoes, Purple potatoes and other seasonal vegetables, with foie gras sauce as a oyster sauce, new ideas! Crab meat tofu · caviar - Qiandao caviar, this caviar is taken from salmon caviar, the price is 18 in case of catties, 1.8 in case of cans, the ingredients are expensive, the entrance of the caviar is broken and the lips and teeth are fresh, and the delicate and smooth tofu is integrated. Spring rolls wrapped in green bean mud, like a new spring. Spring crab pliers, base shrimp, salmon, pagoda vegetables, broccoli, with salad sauce to create a spring full garden. Crab soup doll dish crab soup and chicken soup fine soup base soup, clear transparent foot shows the depth of the soup, full crab feet meat and sweet doll dish core is just the icing on the cake. The fried dumplings are very special, fried to a small, drink seafood mushrooms, crab mushrooms, tender green beans, a little sauce, show the original beauty of light luxury. Crab meat steamed egg with crab cover as a clam, crab willow as material, crab yellowsmith color, shrimp juice as soup, and why is it a "fresh" word? Crab meat hot and sour noodles staple food, chicken soup and rice vinegar fresh soup base, smooth and somersault noodles above, spooned the authentic spicy spicy dumplings, several fresh down, this is a vigorous taste, if you do not like hot and sour, you can also replace it with a classic wu yu rice. Matcha glass ice cream - French imported pull sugar cover, before eating ice cream gently or struggling to break is joy, but also sweet...

    32
    Posted: Mar 24, 2017
  • 尧十二
    3/5Average
    Original Text

    This time I came to the West Lake to order the classic menu of the second anniversary, a total of eight dishes, 688 per person, and a service fee of 15 points. The environment is really not too big, the scenery of the West Lake on the big LED screen is very distinctive, in addition to the dim lighting, the privacy is indeed very good, but the dishes are difficult to see clearly with the naked eye, let alone take pictures. The service is really good. In addition to a drop of high cold, it is still very good. The seat will help pull the chair, hang clothes and put the bag. Every dish will introduce the way to eat and ingredients. There are dried fruits before the meal. After the meal, there is a snack. It is quite considerate. [Truffle Hot Spring Egg] As the first pre-course, the plate is still exquisite, the ingredients are more precious, but the hot spring eggs are too cold, there is no temperature at all, it feels fishy and delicious. [Jiangnan Crab] If the last dish is cold, this dish is ice. I feel that the crab has just been taken out of the refrigerator freezer. The taste of the wine is quite strong, and the taste is a little bit. The thick cut avocado without any modification is not very understanding. [Winter Qingjiu soup] From the last ice directly into the hot state, ice and fire are two times God! This chicken soup tastes very good, very delicious, winter soup tastes good, that is, this container, square, it is really awkward to use, always have a little soup at the bottom. [Yamaguchi abalone] Unknowingly to today's main dish, half abalone, the taste is called a tough! It is not good to cut, bite can not bite, the sauce is thick enough to let you taste the abalone at all, and the sauce is a bit bitter and paste taste, the side dish is yam mud and sweet beans? Totally not fit! I am almost dead hearted about the level of the main dish! It is embellished with two bitter leaves! Cry! [Sweet potato apricot juice bird's nest] It is said that it is sweet potato but the taste of sweet potato has not been eaten. The whole bowl is the taste of Lulu almond dew that Xu Qing spoke for. The bird's nest is obviously not long enough, and the sputum has not been glued. It seems that the quality of the bird's nest itself is good. Really messed up ingredients... [double mushroom dumplings] two mushrooms and dumplings and sweet beans! Sweet beans again! Sweet beans again! A total of eight dishes of sweet beans appeared twice? Taste? Poured celery salty with fresh, mushrooms and sweet beans, I don't think it is very delicious. [Dried old duck] This is a staple food, a bowl of rice, a dried old duck, old duck is my favorite duck breast, very wood, really old duck, the soup is quite cold, mixed with rice to eat feeling very sad. [Osmanthus West Lake Powder] Very creative dessert, top is ice cream, below is powder, you can mix together to eat. Overall, I feel that the service is good, the environment is OK, the taste of the dishes needs to be more refined, the eight dishes can not feel the pot, let alone the chef's attitude and thinking about the dishes, can not feel at all, I feel that these eight dishes are all anxious to be on the table. The repetition of ingredients is too high, and the use of individual tableware is not scientific enough, and overall it needs to be improved.

    2
    Posted: Mar 30, 2018
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