A horizontal tree crosses the front stream, and the village girl Qi dengs the leaf picking ladder. The spring rain at the independent Hengmen gate is fine, and the white chickens fly up the treetops to cry.
In the pen of Ye Shaoweng, a poet of the Jianghu School of the Song Dynasty, the spring of Xixi is like this.
In the season of new green trees and unlimited spring light, it is indispensable to enjoy the delicious spring day while enjoying the flowers.
Milk soup spring shoots fresh step fish, wetland river mussels fresh bamboo shoots, half soup fresh mushrooms boiled wetland long fish...
Located in the corner of Hangzhou Xixi National Wetland Park, Sheraton Hangzhou Xixi Resort Hotel is only 5 kilometers away from West Lake and Lingyin Temple.
Surrounded by numerous ponds, streams and rivers, the hotel offers a rich landscape of urban wetlands with vast reed fields and ecological areas.
The main façade of the building is typical of jiangnan water town style, with "white walls, gray tiles, vermilion columns" to concisely outline a touch of simplicity and leisure.
The Chinese Restaurant & Spa is different from the "Chinese Restaurant in the General Sense", and the overall design is also outstanding, with a total of 7 small private rooms and exquisite lobby areas. The overall design style is based on the theme of "West Lake Rain", whether it is the ripples on the wall or the chandeliers in the shape of water drops.
Let's see what kind of dishes the chefs of Cai Yue Xuan have brought to the foodies this spring.
Truffle taro sau sprouts mixed with shellfish flakes
Seasonal toon chopped, sliced with low temperature slow cooking Western technique, combined with fried shredded taro, mixed with truffle mushroom juice. It tastes crisp.
Milk soup spring shoots fresh step fish
The delicious Brook River small step fish in the current season, with spring shoots and green snow vegetables boiled soup, the soup color is milky white, the taste is fresh and salty.
Fresh asparagus XO lily stuffed shrimp glue
Fresh shrimp beaten into shrimp gelatin, seasonal cabbage, brewed with lilies, made into green lily shrimp glue, and stir-fried with asparagus. The color is full and the taste is sweet and crisp.
Seasonal new dishes for spring 2021
Cold
Truffle taro sau sprouts mixed with shellfish flakes (ingredients: 150g of taro, 20g of toon, 100g of Australian strip, 10g of truffle juice)
Seasonal scallion oil broad beans
(Ingredients: fava beans 200g)
Mustard greens are mixed with spring shoots
(Ingredients: spring shoots 150g, cabbage 20g)
Green Matcha Shallot Oil Cake Foie Gras
(Ingredients: 100g foie gras, 6 small scallion oil cakes)
Hot dish
Milk soup spring shoots fresh step fish
(Ingredients: 300g of step fish, 50g of spring shoots, 25g of green snow vegetables)
Wetland river mussels and fresh shoots
(Ingredients: 300g of river mussels, 150g of bamboo shoots, 50g of bacon)
Nutty leek snail meat with crisp cup
(Ingredients: 250g of snail meat, 25g of shrimp skin, 25g of pine nuts, 50g of leeks)
Flower gum willow three silk cress
(Ingredients: 250g of water celery, 15g of shredded meat, 15g of bamboo shoots, 25g of flower gum)
Ma Lan Xiang fried yam fresh mouth abalone
(Ingredients: fresh abalone 300g, yam 75g, maran head 15g)
Spring mayche wrapped in shrimp balls
(Ingredients: 300g of black tiger shrimp, 15g of mayonnaise, 15g of okra, 100g of pineapple)
5j ham mung bean sprouts
(Ingredients: bean sprouts 250g, lilies 15g, 5J ham 10g)
Fresh asparagus xo lily stuffed shrimp gum
(Ingredients: shrimp gum 100g, lilies 50g, asparagus 100g)
Stone pot seasonal spring shoots
(Ingredients: spring shoots 200g, pork belly 25g, garlic moss 15g )
Half soup fresh mushrooms boiled wetland long fish
(Ingredients: boneless yellow eel 250g, white jade mushroom 10g, grass mushroom 10g, minced pepper 10g)
Chinese dim sum
Farmhouse snow vegetable green dough (ingredients: 10g of mugwort leaves, 90g of glutinous rice flour, 15g of snow vegetables, 10g of bamboo shoots, 10g of pork belly) 28 yuan / 3 pieces
Cheese durian green dough (ingredients: 10g of mugwort leaves, 90g of glutinous rice flour, 45g of durian) 68 yuan / 3 pieces
Promotion period for Yuexuan Spring Dishes: March 20 to April 30, 2021
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Source: Qianjiang Evening News Hourly News