Jinsha Hall, the best restaurant in Hangzhou, how to eat well without stepping on thunder?

Jinsha Hall is considered as a legendary restaurant in the past, just like Lakeside 28. Since Hubin 28 changed its chef, the overall level has declined. Personally, I think Jinsha Hall has reached the level of coming from behind.

There is no doubt that Jinsha Hall ranks in the top three in Hangzhou, and the overall personal evaluation can give five stars, which is highly recommended. I believe that reducing some inexplicable food mistakes can easily rival Michelin two-star restaurant.

? Finally, I decided to write a food review of Jinsha. As the Chinese restaurant of Four Seasons Hotel in Xizi Lake, Hangzhou, Jinsha Hall is the same door as Long Jingxuan, a Misan restaurant belonging to Four Seasons Chinese restaurant. It is said that there will be many opportunities to exchange and learn from each other in the future, so many dishes are also promoted by Long Jing.

? Located by the West Lake, Jinsha Hall is different from the hustle and bustle around the West Lake, where you can enjoy delicious food and enjoy the quiet scenery of the West Lake. The design of the hall adopts the traditional style of China, and the garden design outside the hall is unique, which contrasts with the beautiful scenery of the West Lake and forms the Jiangnan restaurant atmosphere with Hangzhou characteristics.

? Jinsha Hall has been praised for a long time. Even restaurants with a per capita income of 600+ have to queue up like grandma's house, which shows that Hangzhou people are really not short of money. Box consumption is the lowest, 3998 cuisine, classic cuisine, missing a hairtail. The lobby is very casual, just like Long Jingxuan, only snacks are available at noon, and the quality in the port is also good. Since I have been there twice at noon, I remember that the quicksand bag is very good and the shrimp dumplings are of high standard.

▼ Crispy chicken ▼

This is also the only dish in Jinsha Hall that surpasses Long Jingxuan's announcement. This is not to say that Jinsha has surpassed Long Jingxuan in technology. As a classic Cantonese cuisine, the two restaurants have no obvious deduction from air-drying seasoning to frying. But because Hong Kong couldn't buy a small chicken, Long Xian lost two pieces of ingredients, so when the finished product came out, the outcome was immediate, especially when the chicken breast was eaten, Jinsha had no sense of firewood, and Long Jing couldn't bear to look directly at it. However, I have to say that Long Jingxuan announced that after frying Jinsha N+ 1 Street, he would fry lotus root, a side dish that best reflects the frying technique.

▼ Sesame shrimp balls ▼

Another cost-effective and standard dish is sesame shrimp balls. Mustard with appropriate benefits, with refreshing sauce, and occasionally chew sesame seeds. In addition, the prawn balls with slightly crispy skin under the sauce have a firm taste, except for freshness. Of course, if you are afraid of mustard, please stop. (Six prawns with about three heads, with a conscience price of 298 yuan, are made into dishes with high click-through rate, but a single meal costs about 50%, which is quite cost-effective).

▼ Goose liver and scallion cake ▼

Scallion cake should be the best in Hangzhou, and chopped green onion tastes good. When fried, the skin is slightly crisp, the inside remains soft, and the taste and taste reach the first-class level. There are many scallion cake shops in his cottage, but so far, he has only learned a thing or two.

▼ Pan-fried salted hairtail ▼

Marinate hairtail slightly with salt and fry it in a large oil pan. The skin is completely brittle, and biting it is white fish. Select hairtail in the East China Sea, thick, and chew a few times. The seasoning marinated on the surface is perfectly reflected on the tongue, and even my mother Zhoushan people have a good evaluation.

▼ Gu Yue Boiled Snails ▼

This is another great dish. The carved flowers with just the right temperature are matched with snails with elastic teeth, and the wine is overflowing. The selling point of this dish is the careful handling of ingredients. All the snail meat is picked out, processed and stuffed back into the shell. Snail meat is clean. The perfect combination of delicious snail meat and mellow wine juice makes this "unattractive" dish well received by guests.

▼ Abalone Braised Pork ▼

Abalone is good as a whole ... but the braised pork score is very poor, the lean meat is too firewood, and the umami is not enough. It should be because ordinary pork is used instead of local pork, and the edible oil is seriously insufficient. The overall taste is too greasy and can only be given a low score.

▼ Abalone sauce Liaoshen ▼

Abalone juice is just qualified, sea cucumber is unqualified, the effect is not good, and the taste is hard. My wife and my mother's bird's nest have the same problem (PS: I'll add another sentence here. Sea cucumber is really a very good dish. In the restaurants I have eaten at present, the taste is either too hard or too sticky. It is rare to really deliver the sea cucumber just right. At present, the best sea cucumber eaten in restaurants should be Shanghai 10 15, and I will comment separately when I have time).

▼ New Zealand beef ribs ▼

This is a very unsuccessful dish, with a strong smell of blood. Please pay attention to the smell of blood. Good beef shouldn't smell of blood ... it's hard to imagine that it comes from Jinsha Hall. Can I give this dish a negative mark? !

The spirit of improvement and innovation of Jinsha Hall is excellent. Song Saoyu soup is made of cod and white vinegar, which is more delicious than traditional mandarin fish vinegar for most people. Another famous dish, Sweet and Sour Mandarin Fish, can be said to be completely unconventional. It is very special to directly use lemon juice instead of sweet and sour juice. But I don't know why new dishes haven't exploded in recent years.

Crispy chicken, sesame shrimp balls, fried salted fish and other signature dishes. From cooking techniques to the choice of ingredients, it is second-class, and there is nothing wrong with dozens of times. It can be seen that some of their signature dishes are of high standard.

Strangely, braised pork and beef tendon, which are also special dishes, lose points because of the choice of ingredients, which is inconsistent with the price style of Jinsha Hall.

◆ There are few innovative dishes, and the outstanding tastes are basically old dishes for several years, giving people the feeling of eating old money.

Finally, I want to say a few words. Jinsha Hall and Lakeside 28 have always been neck and neck, which is close to the level. I actually have questions about this. Lakeside 28 may be a milestone in the past, and it has entered the top 50 legendary restaurants in Asia. However, since the change of chef, the overall level has dropped significantly. Personally, I really don't have the qualification to compete with Jinsha Hall. Personally, I think Jinsha Hall and Guiyu Mountain Hall should truly represent the highest level in hangzhou dishes at present (the peak level of Wei Zi Hall may be better than these two, but it is well known that in state-owned enterprises, the peak level is not experienced by ordinary people like us).

Generally speaking, there is no doubt that Jinsha Hall ranks in the top three in Hangzhou. Generally speaking, individuals can give a five-star evaluation. If we can reduce some inexplicable food mistakes, we should be able to easily reach the level of Michelin two stars.