This is a spring blessing from the 2019 lake moon · cutting cooking tour ☘️ Jiangnan people enjoy the spring and bite the spring season, and it is also the time when the cherry blossoms on the West Lakeside are in full bloom. The lake moon · cutting cooking tour spring dishes are new. The Japanese chef 𫚕 Mr. Xiang determined the theme of this season as "spring blessing". I have been more and more fond of Japanese wine since the lake moon, lake moon has many Japanese treasures of the wine cellar, that day with several senior "wine friends" in the move cup, know a lot of Japanese wine story. The pre-food is called "Chunfang is at the time." Salt abalone leaves covered in abalone leaves to bake, then pink sea salt to the fresh aroma of the cherry leaves, with a strong homemade abalone fish liver sauce. Another steamed lily steamed Gandhi dumpling was wrapped in cellophane, held in a hot stone pot, when eating, opened the cellophane, opened the lipstick I guessed just now, "sprayed" into a few drops of cherry blossom fragrance, you can immerse in the cherry blossom fragrance. Then the huge red high disk is on the table, the middle is a sashimi green bamboo tube, and the green vegetables for decoration, fresh like spring. 𫚕 Mr. Xiang specially chose tuna, salmon, cherry blossoms, salmon, bamboo trout and peony shrimp, the most suitable sashimi varieties for spring tasting, and will also be adjusted according to the order of the day. Huyue features that each sashimi has a different seasoning, and all are made by their own chefs, which is also different from other restaurants. As one of the few places in Hangzhou Japanese restaurants to eat authentic tempura. Lake Moon has abandoned traditional tempura ingredients in this season's menu, oysters and big eyelids to make the old lizards refreshing, and even fresh varieties such as seaweed rapeseed. With a turquoise pea sea urchin mousse, the taste is smooth and delicate. Heniu Shouxi roast has also been the most popular dish for guests in Huyue. The snow in winter is replaced by the theme of "flower viewing trail" in spring. Heniu uses Australian-made Japanese and cattle, 5A level, equivalent to M12 in Australian beef. And water vegetables stew and homemade sesame tofu are rare in other restaurants. The main point is that Mr. Xiang, the chef who specially made Kabuki costumes, entered the box and personally made happy hand-held flowers for every guest. This spring, seagull hand rolls are fragrant, tuna hand rolls are rich, small silverfish hand rolls are exciting, everyone can go to the need. Finally, a cherry blossom barfi is finished. The cherry blossoms are half-human height, spread over the whole table, and a fruit spring oyster hides in the flowers. More amazing is that there are still bursts of squalls when serving, the moon meets the clouds, the flowers meet and the wind. At the end of the feast, I don't want to leave. Spring and Jingming, drinking and eating by the window, and overlooking the panoramic view of the West Lake from a high place, it is elegant. And I would be heartily to see these aquariums in the little cutes... Uh, isn't this the salt abalone in the first dish "Chunfang is right"?