HangZhou ZhiWeiGuan ·Wei Zhuang (YangGongDi) Review

Knowing taste, a store that I like very much. This Hangzhou is very famous. The authentic old Hangzhou people know their home and like it very much. Their [flavor] their dishes are all authentic Hangzhou dishes. The taste is very good and the taste is very delicious. It can be said to be perfect. Very delicious [Environment] The decoration is a typical Hangzhou architectural style, very special, and the environment is very good [Service] The service of their home is very good, especially good

Zhiweiguan·Weizhuang (Yanggongdi Store) tastes superb, has a taste, has an appetite at first glance, the environment is very good, the service attitude is good, the enthusiasm, a good choice, clean and tidy.

In the legend of food, except for the immortal monsters, the emperor will be the best and the talented, and these three stories happen most in Hangzhou, so when eating in Hangzhou "Weizhuang", I feel that the table in front of me is not a table of dishes, but a TV station video channel. Dongpo meat has become the pork IP that is competing everywhere, which is the same as the palace chicken, who has the market share, who has the right to speak. To talk about Hangzhou's exclusive IP, you may have to start with Song Yuyu. Traditional Songyuyu uses grass fish, and high-end restaurants like Weizhuang have been upgraded to "peach blossom flowing water trout fat" trout, the meat quality has been different, add fresh bamboo shoots mushrooms and other vegetarian dishes, if the fire is not grasped properly, there will indeed be a acid released by amino acids. But Weiweizhuang's production is not bad, there is no uncomfortable sour taste, of course, Guangdong's customers may prefer Shunde's fish porridge. West Lake vinegar fish is depicted in many film and television works as one of Lao Jiang's favorite two dishes, the other is bamboo chicken soup. The taste of balsamic vinegar in Jiangnan is beautiful, I personally like it. But the West Lake vinegar fish that I have eaten in Hangzhou several times, I feel that the sauce is too thick. Many friends who like to eat freshwater products may not necessarily accept such a heavy taste of vinegar fish. The flower chicken has also been improved. This river and lake dishes with the highest frequency in Chinese literature have various versions in China. Of course, the IP narrative is the most prominent in Hangzhou. I have eaten many times. The flower chicken that wants to use a wooden hammer to open the mud on the spot and decompose on the spot. Frankly speaking, I think the form is greater than the content, the fire can not be accurately grasped, a large fat chicken is also a little lackluster. Weizhuang here called flower chicken for an upgrade transformation, only the chicken thighs and beef have to be wrapped, seasoned with lotus leaves wrapped simple cooking, served on the table is also considered indecent name, changed to the name of lotus chicken. The culinary benefits of this decomposition are obvious: easy to pickle and easy to control fire. Mr. Lin Hong, who wrote "Shanjia Qinggong" hundreds of years ago, could not imagine that his "crab orange" would shine brightly in the future and become an international famous dish. Almost every time he eats this new landmark dish at the feast in Hangzhou, he personally feels that the taste is sour and sweet. It is also delicious. But there is still doubt in my heart, the expression of crab flavor is not obvious, maybe the version of Master Lin has another wind bone. More amazing is Hangzhou Xiaolongbao. Since I saw "Water Pumplings", there is a Sun Erniang selling buns on Cross Slope. The buns that can't see the fillings are all respectful. Weizhuang Xiaolongbao is cushioned with pine needle leaves, one cage is steamed, and the skin is thin. The key is to eat the fresh meat at ease. The traditional Cantonese morning tea noodles are more used for noodles, unlike Jiangnan, who is keen to pour soup into steamed dumplings, which is also a taste difference. Regarding the most prestigious Longjing shrimp, I and many food circle friends have already concluded, strictly speaking, this is not a dish with tea, Longjing tea is only a decoration, for the taste and taste of shrimp does not contribute. But a drink, the scene is moving, there is no need to be demanding.

Pan Xiaoqingfu bamboo Arctic shellfish (salty light moderate, taste good, Arctic shellfish dotted with color); Hangzhou braised duck (salty sweet mouth); ringing hands to pick vegetables (the sea rice inside is not soaked, and other dishes are salty); spring onion wrap (the cake skin is not crispy and too hard, and there is no spring onion fragrance); Fruit bean seedlings (bean seedlings of fire is praise, although it is the season of sheep belly bacteria, but here the sheep belly bacteria is foaming, and only the point of the door decoration, looks like a sheep belly fungus cut into a few pieces); Broad bean petals aromatherapy shrimp dumplings (fried and broken shrimp meat and aromatherapy balls), although the embellished beans are fried, they are not crispy. 2024-04-15 In Zhiweiguan #My Food Diary #Hangzhou Food Exploration Shop #Record life with the lens

The location is very good, the bus stop is off, the dining environment is also very good, the onion bag is delicious, the sliced Sichuan is delicious, the West Lake beef is very ordinary, the meat is very general, the temple is not delicious, the aroma is too heavy, Ningbo steamed fish has a fishy smell.