Is the West Lake State Guesthouse state-owned?

West Lake State Guesthouse is state-owned. Hangzhou West Lake State Guesthouse now has luxury suites, single rooms and standard rooms. At the same time, it collects Kyushu catering catalogue with more than 600 seats, including the State Banquet Hall and more than ten lake-facing boxes and water restaurants with different styles and Jiangnan characteristics to meet your different needs.

More than a dozen conference halls, international conference halls and conference rooms with different functions equipped according to modern standards provide the best service for all kinds of meetings and business activities; There are also high-end entertainment facilities such as swimming pools, which bring you endless fun.

Hangzhou West Lake State Guesthouse is located in the West Lake, surrounded by the lake on three sides. It was rebuilt from several manors in the late Qing Dynasty, such as Liu Zhuang, Kangzhuang and Han Zhuang. Gardens, pavilions, bridges, flowing water pavilions, winding paths, bamboo and other garden buildings are antique. Wei Ziting, located in Building 8 of West Lake State Guesthouse, is famous for its hangzhou dishes and elegant and quiet environment.

Full of warm and fresh Jiangnan breath. Master Dong of West Lake State Guesthouse 1998 came to West Lake State Guesthouse. Looking back over the past 20 years, the State Guesthouse has changed from a state-owned hotel to a high-end hotel in line with the world, among which Wei Ziting, a restaurant, is also well-known and has become one of the representative restaurants with hangzhou dishes flavor.

Master Dong, as the hero behind the kitchen, contributed a lot. Where are you from? Why did you choose to be a chef? I grew up in Hangzhou. I have never left Hangzhou from school to work. The reason why I chose to be a chef may be because Hangzhou catering was the most prosperous time in the 1990s.

Hotels and restaurants do brisk business every day. I think a chef is a good career. On weekdays, I often watch my elders cook. I like to do this and that, and I prefer to eat delicious food. So when I chose high school, I chose cooking vocational school without hesitation. You entered the West Lake State Guesthouse on 1998.

What are the unforgettable things in the process? There are many unforgettable things, and every time I grow up, I will leave some experiences. Look at the problem at different stages, the angle will be different. During this period, I was most grateful to meet two masters, Shen Jun and Zhu Qijin, who gave me great help in the growth of my chef.

The affirmation and support at work, as well as their inculcation, have saved me a lot of detours. I remember that in 2003, I was in charge of making cold dishes and went out to inspect Zhejiang ingredients with several masters. For more than a week, I traveled all over Zhejiang and went to Anji, Nanxun in Huzhou and Xiangshan in Ningbo.

Qiandao Lake in Jiande, Tongxiang in Jiaxing ... Look at ingredients, local spices, learn special tastes, and have a physical examination of local flavor. After a lap of drunken shrimps with Yangmei wine, everything I saw and ate was full, and half of them were recorded in my notebook. Anji's bamboo shoots and native chicken, Huzhou's Taihu Lake Sanbai and Ningbo's Donghai seafood.

All kinds of freshwater fish in Qiandao Lake, smelly and dry in Tongxiang, Jiaxing ... From breakfast, I was shocked by the rich ingredients in Zhejiang, and I also got a preliminary understanding of the local characteristics of Zhejiang. From then on, with the guidance and encouragement of Master, I tried to combine several cold dishes with flavor and characteristics, and when I installed them, I was too high.

Displaying a plate of cold dishes with different colors, types and techniques was a breakthrough and innovation in the industry at that time. Shrimp in Longjing slowly, I gradually formed my own unique style. For example: Shaoxing flavor is a series, with rotten belly, rotten meat and drunken chicken as three small dishes; Ningbo flavor is a series.

Roasted shrimps, crabs and drunken snails; Hangzhou flavor, seasonal season, seafood … and many other combinations. It was with the learning opportunities at that time that the width of the current cuisine was obtained. During these 20 years, what changes have taken place in the catering of West Lake State Guesthouse? Over the past 20 years, we have grown and made progress together with the catering in West Lake State Guesthouse.

Experience it for yourself. I am glad to meet so many like-minded colleagues and friends along the way, and a team will stick to it and pass it on together. In fact, the overall catering idea of the West Lake State Guesthouse has not changed, and it still continues to take ingredients as the main line and add local cooking techniques in Zhejiang to make dishes.

I believe that the same will be true in the next 20 years. Putting the concept of "making it tasty and tasteless" in the first place, how to show the original flavor of ingredients is very important. This has nothing to do with the price of ingredients, labor, production technology and vegetable prices. Grasp the market demand and customer demand.

In order to strive for greater promotion. The orientation of West Lake State Guesthouse is to do a good job in local catering in Zhejiang and to be a high-level hangzhou dishes. West Lake State Guesthouse undertakes many state banquet services. Is there anything to share with you? First of all, we must understand the dietary taboos of the reception object. The second is menu design.

Dishes must be boneless, easy to eat, use seasonal ingredients and show more local flavor. It is best to toss the menu several times to ensure the rationality of the menu design. Do a good job in the communication of kitchen information and the training of restaurants. Besides the menu, you can prepare more vegetarian dishes.

Meet guests who have temporary requirements for dishes. What's the specialty of Wei Zi Hall? West Lake vinegar fish, pine leaf crab soup, tiger running spring water pine mushroom rice, red bayberry wine drunk shrimp, etc.