Zhi Wei Guan · Wei Zhuang(YangGongDi)

Zhiweiguan, a restaurant I like very much, is very famous in Hangzhou. Authentic old Hangzhou people know them and like them very much. They [Taste] Their dishes are all authentic Hangzhou dishes, with great taste and delicious texture. They can be said to be perfect and delicious [Environment] The decoration is in typical Hangzhou architectural style, very special, and the environment is very good [Service] Their service is very good, especially good

Zhiweiguan Weizhuang (Yanggongdi Branch) has great taste, good looks and flavor, it makes you hungry at first sight, the environment is very good, the service attitude is good and enthusiastic, it is a good choice, and it is clean and tidy.

In the legends of food, besides gods and monsters, there are emperors, generals, and talented men and beautiful women. These three stories happen to happen most often in Hangzhou. So when I ate at "Wei Zhuang" in Hangzhou, I felt that what was in front of me was not a table of dishes, but a TV channel. Dongpo pork has become a pork IP that is fought over in various places. This is the same as Gongbao Chicken. Whoever has the market share has the right to speak. To talk about Hangzhou's exclusive IP, we may have to start with Song Sao Fish Soup. The traditional Song Sao Fish Soup uses grass carp, while high-end restaurants like Wei Zhuang have upgraded it to "peach blossoms and flowing water, fat mandarin fish". The meat quality is different. If bamboo shoots, mushrooms and other vegetarian dishes are added to enhance the freshness, there will indeed be a sour taste released by amino acids if the heat is not properly controlled, but Wei Wei Zhuang's products are not bad, without that uncomfortable sour taste. Of course, Guangdong gourmets may prefer Shunde's fish porridge. West Lake Vinegar Fish is portrayed as one of Chiang Kai-shek's two favorite dishes in many film and television works, the other being bamboo shoot chicken soup. The fragrant vinegar of Jiangnan is delicious, and I personally quite like it. But the West Lake Vinegar Fish I've eaten in Hangzhou several times always felt that the sauce was too thick, and many friends who like to eat light aquatic products may not be able to accept such a heavy-tasting vinegar fish. Beggar's Chicken has also been improved. This most frequently appearing Jianghu dish in Chinese literary works has various versions throughout China, and of course the IP narrative here in Hangzhou is the most prominent. I've eaten many times the kind of beggar's chicken that has to be broken up by hammering mud on the spot. Frankly speaking, I think the form is more important than the content, the heat cannot be accurately controlled, and a large piece of greasy fat chicken is also a bit unremarkable. Weizhuang has upgraded the beggar's chicken here, only removing the chicken thighs and wrapping them with Wagyu beef, seasoning them, wrapping them in lotus leaves for simple cooking, and serving them on the table. The name is not elegant, so it is renamed Lotus Fragrance Chicken. The benefits of cooking this way are obvious: it is easy to marinate and easy to control the heat. Hundreds of years ago, Mr. Lin Hong, who wrote "Shan Jia Qing Gong", could never have imagined that his "crab stuffed orange" would shine in the future and become an internationally famous dish. Almost every time I eat this new landmark dish at a banquet in Hangzhou, I will eat it. I personally feel that the taste is sweet and sour and delicious, but I still have doubts in my heart. The expression of the crab flavor is not obvious. Perhaps Master Lin's version at that time had a different style. The more amazing thing is the Hangzhou Xiaolongbao. Ever since I saw Sun Erniang selling buns at the Cross Hill in "Water Margin", I have kept away from those buns with unclear fillings in the Jianghu stalls. Weizhuang's Xiaolongbao uses pine needles as the bottom, steamed one in a basket, with thin skin and rich juice. The key is that you can eat the fresh meat with confidence. Traditional Cantonese morning tea noodles are mostly made of leavened dough, unlike Jiangnan, which is keen on pouring soup into buns and dumplings. This is also a difference in taste. Regarding the most famous Longjing shrimp, I and many friends in the food circle have already reached a conclusion. Strictly speaking, this is not a dish that uses tea in cooking. The role of Longjing tea is just decoration and has no contribution to the taste and flavor of the shrimp. However, every sip and every bite is so moving that there is no need to be too demanding.

Zhiweiguan, Weizhuang. Yanggongdi branch is located at the back door of Huagangguanyu. It is on the right after you come out. You can also walk back from Huagangguanyu and pass the long corridor. You can dine indoors or outdoors (I like to sit outdoors along the lake). You can dine, enjoy the view and take a rest. The variety of dishes is OK, most of them are Hangzhou dishes. Xue Mei Niang is my favorite. I must order it every time I come. The green tea is refreshing. If you don't like the slightly bitter taste (the bitter fragrance of green tea powder), be careful. The lake seafood is delicious in this season, it must be ordered. Recommended.

The first meal after getting off the plane. I came here because of its reputation to taste the authentic Hangzhou flavor. I arrived at the restaurant at around 2:40 pm and it was still full. I didn't have to wait in line and was directly led to a table for four. I was lucky~ Let me talk about the dishes. The Dongpo pork is sweet and fragrant. Although it is fat, it is definitely not greasy. The skin is very elastic. One piece of meat is enough for two girls. The West Lake Vinegar Fish is mandarin fish. Needless to say, the meat is delicious. The focus is on the sauce. It looks very dark in color and I thought it would be very salty. But it is a representative of typical Hangzhou cuisine. How could it lose its sweet and sour taste? I really like the sweet and sour sauce. In the end, I dipped the taro in the sauce with duck, taro and seasonal vegetables. Haha. The taste of Pianerchuan is different from the one I had at my grandmother's house in Beijing. The one in Beijing tastes more like soy sauce soup. The one in Weizhuang is much lighter. The two desserts, Gold Medal Longjing Tea Pastry and West Lake Snow Meringue, are delicious beyond imagination. The Longjing Tea Pastry is matcha flavored. There is a small piece of mango flesh wrapped in the snow meringue. I ate one each after the meal, and the fragrance lingered in my mouth for a long time The four ladies ordered a lot of dishes (the last picture has the details). It is recommended to order one less vegetable and one soup dish.

The West Lake vinegar fish is so delicious, oh, what a tragedy... Sour and sweet is my dish~ Two people ate it up clean without any staple food~ Overall, the taste of Zhiweiguan is still very good, and its reputation is much better than that of Louwailou. Friends who have time are recommended to try it~ The Xue Mei Niang is very delicious. I ate two. The fresh milk and mango in it are very suitable for girls who like desserts~ The Dongpo pork is much smaller than expected, but the taste is still very good, not greasy at all, and you can eat it in one bite without rice~ The fish soup is ordered as a soup, so no other drinks are ordered. The taste is a bit sour and the taste is very good. One portion is just right for one person~ The West Lake vinegar fish is so delicious, oh, what a tragedy... Sour and sweet is my dish~ Two people ate it up clean without any staple food~ There is nothing special about the thousand pieces of fried tofu. Is it just to make up the number?

Longjing tea pastry is small and exquisitely presented. Take a bite and it is crispy and sweet. The tea fragrance lingers on the tip of the tongue, leaving an endless aftertaste. Zhiwei Xiaolongbao, a signature dim sum, costs more than 20 yuan per basket. It has thin skin, lots of meat and lots of juice. Take a small bite slowly, you can first inhale the juice, then bite the filling in the middle, and eat it with the outer skin. It is really delicious. West Lake Snow Mei Niang, I didn’t know what it was at first, I just knew it was one of the signature dishes, and it was recommended by the public. After it came up, I was amazed by its shape, small and white, and I couldn’t bear to eat it. Later, I couldn’t help but take a bite. It was soft and stammering, and the fresh milk inside was sweet. It was really a delicious dessert. Recommended. Dongpo pork is also a signature dish, one per person. It looks fat and thin, but it tastes fat but not greasy. It is also a typical representative of Hangzhou cuisine and is worth a try. Cat ears is also a main dish, but maybe I had too high expectations for it, the taste was just average. There are large and small portions, so I suggest you order a small portion to taste it, after all, everyone's taste is different. In general, it's delicious, but the price is a bit high...

The taste is good, some dishes are a little salty, pan-fried small yellow croaker is my favorite, stir-fried clams are also good, but if you eat slowly, the part soaked in the soup is particularly salty, wontons are not very popular, probably because they are big wontons, the sauce of sea bass in black bean sauce is a little salty, the sour soup beef has too much pickled cabbage, which covers the taste of the beef, it's average, overall good