JIN SHA

The Michelin-listed Jinsha Hall is the Chinese restaurant of the Four Seasons Hotel Hangzhou West Lake. It has a beautiful environment, meticulous service, rich dishes and excellent production. The spacious and bright restaurant, with floor-to-ceiling windows facing a huge pond, feels elegant, calm and relaxing. After sitting down, the first thing I ordered was West Lake Longjing, which was refreshing and smooth, followed by an appetizer. I chose a Yunnan-Sichuan fusion flavor of old man's head roasted pepper hoof, some local Zhejiang specialties, seasonal nourishing eel, fresh and delicate black truffle vegetarian steamed dumplings, all of which are unforgettable delicacies. The dessert after the meal was also a bit unexpected, a touch of coolness in the hot summer. Extremely high-quality top-level restaurant, not to be missed.

It is said to be the only restaurant in Hangzhou Black Pearl Three Diamonds. The food is very good, but it is difficult to book a seat. Of course, the environment is better. It is right by the West Lake and has a low-key luxury and Jiangnan courtyard style.

Jinsha Hall, Four Seasons Hotel Hangzhou West Lake, is located at No. 5 Lingyin Road, Lingyin Scenic Area, West Lake Tourist Resort, Hangzhou City, Zhejiang Province, People's Republic of China. The hotel restaurant is surrounded by beautiful environment with birds singing and flowers blooming, and is surrounded by mountains and water. It is a typical Chinese hotel-style Chinese restaurant with Jiangnan courtyard style. The Hangzhou cuisine here is authentic and there are many diners coming to taste and check in every day!

Jinsha Hall has confirmed the height of Hangzhou's catering by itself. The tranquility and depth of the Jiangnan gardens and the lush green trees outside the window have already impressed people. The exquisiteness of the dishes and the high-end environment complement each other. The restaurant is always full and often wins awards. The kitchen is full of momentum and confident. Whether it is the star dishes or the new summer dishes, the completion is worthy of coming from afar for this meal. The private room is independent and the Chinese-style building is tall and spacious. A walk along the velvet lawn after dinner is a subtle ending to a perfect meal.

Participated in Ctrip's own tasting event, Chef's Banquet, a star-rated restaurant in Shimeilin, and the light of Hangzhou restaurants. I took a lot of photos of the environment as soon as I entered the door. The garden is very large. Here, there is a garden first and then a restaurant. The corridor courtyard and infinity pool have a very good environment! Walking to the Sands Hall, it is a visual enjoyment all the way. The Chinese restaurant dishes are delicious, and the chef is very patient (lucky to see it). I hope Ctrip will hold more similar activities!

Hangzhou cuisine is one of the eight major Chinese cuisines. Indeed, the taste of Hangzhou cuisine is really very good. What kind of sparks will be created when Hangzhou cuisine is combined with Four Seasons Hotel? Jinsha Restaurant of Four Seasons Hotel Hangzhou is the most famous restaurant in Hangzhou and is also one of the TOP50 in Asia. [Service] The service of star-rated hotels is naturally needless to say, polite and in-place. [Environment] The hotel environment is antique and enjoyable with the help of gardens, as if you are dining in a garden. [Dishes] The hotel's dishes are really very good. There are several classic dishes that must be ordered. Foie gras scallion pancake: a creative dish that tastes very good. The pancake is fragrant and crispy on the outside and soft on the inside. The foie gras sauce is simply too delicious, but it's a pity that the amount is too small. Braised pork with abalone: The braised pork is made of the best pork belly, and the abalone is very fresh. The flavors of the two are perfectly blended. Songsao Fish Soup: A classic Hangzhou dish. Jinsha Restaurant is very innovative. It uses cod as fish meat and serves it with delicious soup. You won’t feel thirsty after drinking it. Longjing Stewed Milk: A dish from the milk jelly series, with a light Longjing flavor and a thin layer of caramel on top, which is very memorable. The dishes at Jinsha Restaurant are really worth trying. The only drawback is that the dishes are relatively expensive.

The exterior of the Jinsha Hall looks like a Suzhou garden. There are many redwoods in it, which feels Chinese and has some water curtains. Overall, it is not bad. The service is also very good. From the moment you sit down to the moment you leave, you are meticulous and smile with human touch, not the zombie smile of a traditional hotel. I forgot what the appetizer was. I accidentally got all over the green sauce in the middle, which is also a souvenir. The cash register slip was lost and I don’t remember the name of the dish now. I can only say the experience. The cold dish is a layer of frozen tofu on the bottom, and there is a layer of crystal clear and colorless jelly on the tofu. The top is a preserved egg made of quail eggs. The ingredients made by Xiaoyuer are sweet, slightly spicy, and have a sauce flavor, and are embellished with small white jade mushrooms. The tofu in this dish is delicate, and it tastes good only when you mix it with a spoon. Asparagus shrimp dumplings, crystal skin, fresh and elastic shrimp, with a slight aroma of asparagus. Mustard shrimp balls, prawns, fruits and mustard flavor are also popular in many restaurants in Beijing. There is no problem with the quality, but it is not fresh for me. Gu Yue aged boiled snails, the cold dish feels hot, the snails are of good quality and can be easily picked out, the wine tastes light and moderate, and it is just right to eat with heat. Abalone braised pork, I think this dish is the most worth eating, not for abalone, abalone should also be slow-cooked for more flavor, the braised pork is the softest, I don’t like to eat fat meat, this braised pork I ate the fat layer first, it feels very fragrant and smooth, but I gave up the lean meat part that I usually like to eat, the sauce has the sweet sauce of Jiangsu and Zhejiang, but I don’t dislike it. But as Da Shu Wujie mentioned yesterday, the matching honey beans are not what should be eaten in this season, they are a bit old, and other good things ignore this small defect. The last dish, the tofu in golden soup, was also my second favorite dish today. The soup was rich and salty, with a little oil floating in it. What caught my attention was the bamboo shoots in it, which were particularly tender. From this, I knew that they must have been picky about the ingredients, and I didn't leave a single piece. This restaurant, one of the three diamonds in Hangzhou, is meticulous and deserves this title. The total cost of these dishes plus a cup of tea was 823 yuan for one person, which was enough for two people, and the waiter was always worried that I would leave so much because it was not delicious.