该页无缩略图
味庄执子之手同心同行 爱与真心至诚至美 承古法积步至千里 求精求新 破茧化蝶 匠心独具 臻味传承
如航冰花
爱与真心方能成就美味
金牌厨师团队
味庄的掌门人一董顺翔，中国烹饪大师。
他学贯东西、兼容并蓄，在传承与创新杭帮菜经典的道路砥砺前行。他组建的金牌厨师团队，积极参加各种烹饪大赛并且屡屡夺魁，向世界频频递出中国饮食文化的名片。
Dong Shi le head of Wei Zhuang,Chinese Culinary Masters
HelearerthEastndthest,racedeverythinndfreheadnthradfritinndinatnthl Hangzh teamofgoldmedalchefshehasformedhasrepeatedlywonthechampionship,andhasfrequentlyhandedou the business card of Chinese food culture to the world
隶属于杭州饮服集团。味庄自二OO四年开业后，一路硕果累累。短短十余载，频频在国宴接待和重要商务宴请的领域刷新食客体验，成为享誉国内外的地标级餐厅。
在二O一六中国杭州G20峰会期间，味庄作为杭州精锐餐饮的中坚力量，全程参与G20杭州峰会夫人宴、意大利总理宴的研发与制作，接待了加拿大总理家宴、及世贸组织总干事、世界银行等世界级重量嘉宾。
Affiliated to Hangzhou CateringSer eGroupCo Ltd. WeiZhuang has been fruitful since gin 2004.1n just ove ten years,it has frequentl refreshedthe din the field of stat DC nt business banquets, and has andmar at home andabroad
During the 2016 G20 Summit in Hangzh China,Wei Zhuang, backbon gznot ring,fully participated in the de oroductio oftn GZ0 gz11ot Su Ldu Banquet.Hosted world-class teav T1 ts such as the Prime Minister of Canada's family dinner, the Di ctor-General of the WTO,and the World Bank
可或缺的情调。 余韵的慰藉；而精心包装的手信’则是旅途中不 选择°一饱口福之后’随手带走几样点心’是餐后 除了正餐之外’还有种类丰富的点心丶伴手礼供
露’灼灼闪耀°前拥山水’后湖光’小桥流水’曲径通幽’如世外桃源。 西湖风景秀丽名满天下’在三堤之一的杨公堤景区里’味庄的建筑群如盈盈荷上
园林湖景发厅
食文化丶展一抹宋时风雅° 索丶反复琢磨’经过复刻和改良’穿越千年重现南宋名菜’续一脉饮 作为旧时都城’南宋饮食也是一块璀璨瑰宝’味庄从古籍里细心探
concention of the scene blending. Peonle annlauded. landscape painting technique of freehand and blank space,rendering the beauty of the artistic offood.WeiZhuang combines the two,usingtheplate as paperandtheingredients asink,usingthe Theten scenicspots of theWest Lake arefamous allverthe world,andHangzhouhas alonghistory 运用写意留白的山水画技法’渲染出了情景交融的意境菜之美’令人拍案叫绝。 西湖十景名满天下’杭城美食历史悠久”味庄将两者合一’以餐盘为纸丶食材为黑
can alsofall asleep listening to the sound of rain on the painted boat. solate allthe hustle and rialis Hangzhou.ln spring,the clearand greenwaterof thelakeisbetter than the blue oftheskyou Jiangnan.The lake is brimming,quiet and tranquil pillow waterJiangnan,the most evocative memo Everyone says that Jiangnan is good,and tourists who come herejust want to growold slowlyim 水碧于天’画船听雨眠’隔离一切嚣杂喧哗’用温润轻抚凡人心。 人人都道江南好’游人只合江南老°湖光滋滟丶静谧恬淡的枕水江南>最忆是杭州。春
菜系集大成
味庄
GOLDMEDALDISH INWEIZHUANG
金牌菜
金牌菜或脱胎于百年前的古籍之中或來自于当下的灵感创意有的在国家级、国际性比赛中一举夺魁有的在接待外宾的国晏中一鸣惊人
它是味庄菜系的荟萃您能在这了系列里品尝到杭帮菜的境界感受到意境菜的韵味，领略到南宋菜的风雅咂摸出味庄的情调
Someof the gold medal dishes are born in the ancient books of ahundred years ago,some come fromthecurrentinspiration andcreativity;some win thechampionship in the nationalcompetition,and some are ahit in the statebanquet fon foreign guests.
Itis a collection of the cuisine of Wei Zhuang.In this senies,you can taste the realmof Hangbangcuisine，feelthe charmof artisticconception cuisine,appreciate the elegance of Southern Song Dynasty cuisine,and smack the mood of Wei Zhuang.
生知味貌味
West Lake,relaxing and lesurely. painting boat,which makesyoufeel likeyou arein the splendid This dish isnotonly colorfuland smooth,butalsoresembles
serve the dish. rant. 舫，令人恍若置身风光卓绝的激滟西湖，悠哉闲适。 这道菜不仅色泽艳丽，口感鲜香滑嫩，而且形似一艘画 食用花等’便可以端上桌了。 加上用咸蛋黄和胡萝卜泥炒制而成的蛋黄酱、鲟鱼籽、 充分搅拌均匀，放入模具，蒸制12\~13分钟左右°出锅后 将肉质肥厚的银鳕鱼切成丁，加蛋清、盐、料酒、生粉等， 如今纳入日常菜单，到店就能领略国宴级的水准。 合西式调料，老菜新做焕风采，受到了大家的广泛好评。 的。灵感来自斩鱼圆、『肉饼蒸蛋，立足杭州味道，结 这道菜是杭州G20峰会时，为了宴请外宾而特意研发果肉彻底脱离落入汤中，让酸味更加浓郁。 橙盖上的果汁挤入，口感则更加清新，最后是揉捏橙子壳 又分三步°首先直接吃橙肉和蟹肉品出酸甜滋味，接着将 酒香、蟹香’直窜鼻尖，沁人心脾’第三步才是细品’细品 黄色映入眼帘’一如浓浓秋意；第二步是闻香?橙香、菊香、 烹制讲究，自然品尝也有门道：第一步是观色，鲜艳的橙里'放入盛有玫瑰米醋、香雪酒和杭白菊的炖盅，盖蒸20分 调味，再用玫瑰米醋提香、增鲜、去腥，炒制完再倒回橙壳 蟹黄，接着将蟹黄煸炒出油，放入蟹肉、绍兴香雪酒、橙肉 肉中的筋脉，接着将蒸熟后的大闸蟹，分离出蟹肉、蟹膏、 这道菜工艺复杂，需要将脐橙开盖、分离出果肉丶再剔除果酒丶蟹’融于一体’是一道风韵十足的南宋名菜。 源自古籍《山家清供》至今已有八百多年历史，将橙丶菊\金牌蟹酿橙Gold Medal Crab Stuffed Orange￥ 168 /位(Per Person)蟹粉35g橙子200g
蟹粉取自
西湖六月黄（6-10月）（时令尝鲜季）大闸蟹（10月-次年2月）（最佳赏味季）膏蟹（2-5月）
这道菜脱胎于名菜“东坡肉”，且汲取了“无肉令人瘦，无竹令人俗”的诗句灵感。以精湛的刀工，将“东坡肉”的外形重塑，层层叠叠形如宝塔；同时减少了糖分的加入，而佐以临安笋干，清新爽口。在一九九七年第二届中国烹饪世界大赛和一九九九年全国大赛中皆获得金牌，并被国内贸易部认定为“中国名菜”，入选二OOO年杭州市48道新杭州名菜。
将五花肉(取猪腹前肋条，有七层最佳）加上料酒、酱油、糖，煮开；再把泡好的笋干用竹签划成丝，放入锅中一起焖煮。
煮熟之后的五花肉冷冻12小时，切成规整的四方块，再从外至内切片，保证完整不断裂；片完之后再卷起来恢复原状，肉皮朝下，放入独门首创法宝—漏斗，至此，宝塔形状初成，在漏斗处放入笋干填入，淋上煮肉汤汁之后上蒸屉，1个小时20分钟之后，就可以出炉了。
Thisdishadntfusdinprkredbyptaetbaauathxit kifwrkhafnkhaiedd shtsfrinanreadefrfrehanshngttwthldealnhenChneCryldeti andthingsibistfstiadnt of the 48 New Hangzhou Famous Dishes in Hangzhou in 2000.
Adt soaked dried bamboo shoots into shreds with a bamboo skewer, put them in the pot and simmer together.
Aftcoktrloliide
金牌杭州八鲜
GoldMeda Hangzhou EightFreshProducts￥ 498 /份(Dish)牛鞭75g、海参50g、螺片50g、蹄筋100g、火睡50g、猪肚100g、仔排250g、鸽蛋30g、瑶柱10g杭八鲜，也称杭八味，包含了八样美味，将他们汇聚一炉，让各种鲜味儿相互交融，回味无穷。
Hangbaxlwsaawninsflcaiingigtgthe
有咸细酥 嚼 劲香腻烂 a spicy taste that leaves a lasting impression. outsideand tenderon theinsideand the sauceissweeta is deep-fried until it becomes yellow,which makes the fish thick made of flour and flour;when the oil temperature rises to 60%,the fish Thecodiscutinto thick slices andmarinated,thencoated witha batter Hangzhou in 2000 was selected as oneof the48New goldmedal in the 4thNational CookingTechnology Competition and combination of all the ingredients and the best of the best.lt won the ing and cooked in the traditional Hangbang cuisine,which is a ThedishismadefromimportedsilvercodseasonedwithThaiseason 让人回味无穷。 由食客自助浇汁。鳕鱼外酥里嫩，浇汁口味酸甜带辣， 嫩多汁，上桌的时候，配上一份色泽金黄的鸡汁酱， 油锅炸至黄澄澄，这样做出来的鱼肉不仅厚实而且鲜 面糊，热锅放油，等油温升至六成熟时，把鱼块放入 将鳕鱼切成厚片腌制，裹上由面粉、生粉等调制成的 入选二OOO年杭州市8道新杭州名菜。 博采众长。获得了第四届全国烹饪技术大赛金牌，并 式调料、烹饪手法则是传统的杭帮菜做法，兼容并蓄 纵观这道菜，食材选用了进口银鳕鱼、调味选用了泰
这道菜是在蒸鱼的基础上改良而来，于一九九三年第三届全国烹饪技术大赛中获得金牌，并入选二OOO年杭州市48道新杭州名菜。
它运用杭帮菜的“抱腌”技法，使鱼肉更为鲜美弹嫩，又融入粤菜的油浸处理，保证嫩滑肉质。它的酱汁则是用蟹粉、牛奶、蛋清、火腿、干贝等调制而成，由食客自助浇汁，浇汁的时候，鲜香滋味扑鼻而来，让人食欲大增。
ThisdishisanrovmenthstmdandrifiswhicwnthldedalinthhiratonalCookingehlogyC tion in 1993 and was selected as one of the 48 New Hangzhou Famous Dishes in Hangzhou in 2000.
ThefishatdnthlinninthqHanangiihaethfisrenewil mmernrfCniiradtnrenaewthti hamanddriscallpnrebinshmwhrintthhessndarfthaendw appetite.
金牌蟹汁鱼Gold Meda MandarinFish in Crab Sauce
￥ 238 /份(Dish) 鱼650g、蜜粉40g
精选每头牛的第6-8根肋骨，这个部位的肉更加紧实多汁。将肋骨焖炖至骨肉分离，但是口感依然不失嚼劲。
杭卤的特点是咸甜口，浓稠的酱汁包裹住整根肋骨，浓油赤酱，反射着晶莹。酱汁紧紧吸附在富有肌理感的
人席
COLDDISHES
冷菜
冷菜又有“迎宾菜”之称
拼摆精致、构思巧妙，是大餐开启之前的序曲
冷菜作的技艺种类丰富
或泡、或煮烧、或汽蒸、或炸氽
不受温度限制，即使久搁也不会影响口感
有点饥、开胃的作用
也是理想的下酒着
Cold dishes,also known aswelcome dishes,are exguisitelyarranged and cleverly conceived,and are theprelude to the openingof the meal.
There are various technigues formaking cold dishes,such as soaking,boiling, steaming，or deep-frying.Duetothelimitationoftemperature,evenifitisleft foralong time,it willnot affectthe taste.It hasthe effect of filling hungen andappetizing,andisalsoanideal dish toserve with wine.
脆瓜低温元贝 ￥ 72 /份(Dish) Crispy melon with low temperature methi 元贝50g、小瓜80g
麻油笋干 ¥ 46 /份(Dish) Dried Bamboo Shoots with Sesame Oil 笋干160g
湖畔素烧鹅LakesideVegetarian Roast Goose豆腐皮50g、胡萝卜40g、香菇20g、金针菇20g翡翠藕苗Emerald Lotus Root Seedling藕苗150g、莴笋30g、黑木耳10g
蔬菜色拉
生呛小笋鱿鱼 Squidwith rawchoked baby shoots
￥65 /份(Dish) 鲜鱿120g、野笋40g
叠翠藤椒鲍 StackedVine andPepperAbalone
￥ 79 /份(Dish)莴笋30g、小鲍鱼80g
西湖醉虾Drunken ShrimpatWest Lake
\yen88 /份(Dish)白虾150g（11月-4月供应）
¥ 128 /份(Dish)河虾150g（常年供应）
推荐菜
香辣吮指猪肝 Spicy finger lickin Pig's Liver
¥ 43 /份(Dish) 猪肝150g
梅干菜鸭舌DuckTonguewithDried PlumVegetables
￥69 /份(Dish) 鸭舌120g
西湖酱鸭Duckin West Lake Sauce
￥ 59 /份(Dish) 酱鸭180g
大锅
COLDDISHES
炖卤
卤味传承千年，经过卤汁加持的食材 色泽红润油亮、口感润而不腻、香味浓郁芳香 回味层次丰富
一锅卤汁一锅食材
用文火慢炖，在时间的催化下卤汁渗入食材
肉越嚼越香，骨越吮越有味
The Stewed Flavor has been passed down for thousands of years,and the ingredients blessed by the marinade areruddy andoily,the tasteismoist butnot greasy，the fragrance isrich and fragrant,andthe aftertaste isrich.
Onepotof marinade andonepotofingredients,simmeredona slowfire,under thecatalysisoftime,themarinade penetratesinto theingredients，themore chewy the meat,the more fragrantitis,and themore the boneis sucked,the more flavorfulitis.
118 /上庄(Top half) ￥126 /下庄(Lower half)
杭州
HANGZHOU FAMOUSDISHES
名菜
一道菜就是一段历史
东南形胜，三吴都会，钱塘自古繁华 不少文人墨客、风流人物都与杭州结下不解之缘 而许多典故传说又和美食息息相关
杭州名菜带给您的不仅是舌尖味蕾的悸动还有文化历史的触动重现当时的饮食风俗、一脉相承的烹技艺
A dishis a piece of histony.Hangzhou is located in the southeast,the geographical situation is superior,Qiantangis very prosperous since ancient times.Many literati,writers,andromanticfigures haveforged anindissoluble bond with Hangzhou,andmany allusions andlegends are closelyrelated to food.
Hangzhou'sfamous dishes bring younot only the throbbing of thetongue and taste buds,but also the touch of culture andhistory.Recreatethe foodcustoms ofthetime andtheculinary skillsof the same lineage.
4 知味貌味
相传很久以前，有一个叫花子流落他乡，饥寒交迫、昏倒在地。同伴们为了救他，设法弄来一只鸡，欲宰杀煮食，可既无炊具，又没调料。一个小乞灵机一动索性就用烤红薯的办法，用泥巴把鸡连毛一起包起来放进火里煨烤，待泥干鸡熟，砸掉泥壳，鸡毛也随泥壳脱去，露出了煨熟的鸡肉，竟分外的鲜美，“叫花鸡”从此出名。
According to legend,a long time ago.a beggar was cold and hungry,fainted on the ground his companions managed to get a chicken, want to slaughter and cook,but there no cooking utensil and no seasonin Small eggarnad an idea to use the method frastdtiiistyc the mud shell, chicken feathers also with the mud shell off, evealin g the simmered chicken meat, it is exceptionally delicious, \*chicken\* has become amous.
推荐菜 MMENDEDDI
富贵叫花鸡 Beggar'schicken (baked mud-coated chicken)
¥ 288 /份(Dish)本鸡750g、五花肉30g、小香菇10g
28丨杭州名菜HANGZHOU FAMOUS DISHES丨
相传，乾隆皇帝下江南时，正好是清明节。他游览了西湖龙井，茶农将新茶进献给他，他带回行宫，御厨在炒"玉白虾仁“时放进茶叶，烧出了这道名菜。
将河虾挤出虾肉，放入盐、蛋清、淀粉，搅拌后腌制；热锅放油，升至150度左右放入虾滑，此举称为滑油，可以保证虾仁的口感鲜嫩；再放入茶叶翻炒，顿时清香扑鼻。虾仁玉白，茶叶青绿，芡汁清亮，让人食指大动。
Accorinivis faerswikla,rt
Riv slpe gravy is clear, let people's appetite.
南宋吴自牧《梦梁录》卷十三“铺席”载：“向者杭城市肆名家有名者.钱塘门外宋五嫂鱼奠。”
南宋周密《武林旧事》卷三“西湖游幸”条日：“小舟时有宣唤赐予，如宋五嫂鱼羹，尝经御赏，人所共趋，遂成富。”
此羹自宋流传至今，经历数代名厨改进完善，其配料更为讲究，鲜嫩滑润，咸酸适口，味似蟹羹，是杭州传统经典名菜之一先将鳕鱼腌制烤熟取片加金针菇、笋丝、姜丝、鸡汤调味后再用水淀粉勾薄芡。鲜嫩滑润、色泽油亮、味似蟹肉，有“赛蟹羹”的美称。
Inthenstlinlhnetnleitf Qiantang door outside Song Wu sister-in-law fish soup.
Southern Song Dynasty Zhou Mi "Wu Lin Old Story Volume West Lake tour article day: small boats sometimes have to declare thecall to give. suchasongWusisterinawfissoupastedbythemerilrewardepleendtecomerichldwman
This dish hasbeen handed down from the Song Dynasty to the generations offamous chefs,with more elaborate ingredients,fresh and smooth,salty and sour,tastin raditional classical Hangzhou dishes.
Thdffihdwitnnh thickened with water starch.Fresh and smooth,bright in color and taste like crab meat, it has the reputation of "better than crab soup".
宋嫂鱼羹Sister Song's Fish Soup145 /份(Dish)鳕鱼肉80g、金针菇120g
相传，苏东坡出任杭州知州时，筑堤建桥、疏浚西湖，深受百姓爱戴。在大功告成时，他把百姓馈赠的猪肉、绍兴黄酒等礼物，命厨师按照他总结的烧肉经验：“少著水，慢著火，火候足时它自美”，少着水，加黄酒烹制成酥糯油润，味美异常的红烧肉搞劳民众，令人难以忘怀。后人为纪念他，特将此肉称为“东坡肉”。
将半肥半瘦的五花肉切成大块，用葱姜垫锅底，加上料酒、水、糖、酱油，文火焖炖。色泽油亮诱人，口感绵润肥而不腻，入口爽滑，味醇汁浓。
Accordinnfninet bytheptletraskedthhtckthrkndhaxillwwithecr hisexperrs makeacrislnluatlwwretlrattleal "Dongpo meat”.
Haff Thecolrsilyandatractivethtastesmistanfattteasytthsmthanthasteellwandj
32丨杭州名菜HANGZHOU FAMOUS DISHESI
西湖醋鱼，又名叔嫂传珍，是杭州传统名菜。相传宋时，有宋姓两兄弟，哥哥被奸人所害，弟弟也因此得罪强权，避难之际，嫂嫂做了西湖醋鱼为他践行，勉励他“苦甜毋忘百姓辛酸之处”。最后弟弟考取功名回乡，为兄报仇，并接回嫂嫂，辞官重回渔家生活。
将鱼改刀后放入清水中氽煮，大约3分钟后，再放入酱油、料酒等调味，即可出锅。再浇上浓稠的糖醋汁，就可以上桌了，汤汁酸甜可口，鱼肉嫩滑鲜美。
Weseissdidst eerh sistereit brothertookemnretdsenrthnkebasisilreigdren to his life as a fisherman.
Cttf and sour sauce, and it's ready to serve. The soup is sweet and sour, the fish is tender and delicious.
西湖醋鱼 West Lake Vinegar Fish 鱼650g
河
RIVERFOOD ANDSEAFOOD
海鲜
广表的地球上，有70.8%的面积是水域
静谧无尽的深海、湍急奔流的河流
孕育着丰饶的水产
它们经过潮起潮落、追过日升月落
有着陆上食材无法比拟的诱人味道
河海鲜讲求一了“鲜”字，重食材的本味
也因此对食材的新鲜度把控非常严格
运用清蒸、红烧、腌制，白灼等简单的烹饪手法
保留原汁原味
让味蕾穿越海岸线乘风破浪
Thevast eanth,70.8% of thearea iswater，the guiet endless deep sea,fast flowing rivers,breeding rich aguatic products.They go through the eb and flow ofthe tide，chasing the sun and the moon,and have an attractive flavor that cannot be matched byingredients on land.
River Seafood focuses on the wordfresh”and the original flavor of the ingredients,so the freshness of the ingredients is strictly controlled.The use of steamed,braised,marinated,white-hotandother simple cooking techniques to
retain the original flavor,so that the taste buds across thecoastline toride the waves.
￥518/每500g小青龙500g
￥358/每500g基围虾500g
白灼香螺 Scorch Fragrant snail ￥82 /份(Dish) 香螺300g
百县千碗MARKETPLACEBITES市井小菜
大到一座城市、小到一了村落
每了地方都有着承载它风士人情、历史文化的特色美味
当地人凭借自已的智慧，把朴素的食材演绎得活色生香也正是这些其它地方无法复刻的鲜明印记成就了它们的迷人魅力
百县千碗把这些产自各地的美味，汇成一桌于游子而言，这是家乡味，凭此解乡愁于游客而言，这是尝鲜菜，以此见世界
Asbig asa city oras small asavillage,each place hasits own special flavors that carryits customs,history and culture.With their own wisdom,the local
peopleinterpret thesimpleingredientstobevivid andwonderful,anditis these distinctivemarks that cannot bereproducedin otherplaces that make them charming.
Baixian Qianwan brings these delicious foods from all oven the world into one table.For the wanderer,itis the taste of hometown,anditis the way to relieve nostalgia;for the tourists,it isthetaste of the fresh food,soas to see the world.
￥135/5块(Five) 五花肉150g、面饼50g
响铃手捏菜
火丁豌豆Fire Ding Pea
干菜四季豆 Seasonal Beans with Dried Plums ¥ 58 /份(Dish) 豌豆250g、火腿丁30g、笋丁30g ￥ 45 /份(Dish) 四季豆300g、干菜30g 芝士南瓜 Cheese Pumpkin ￥ 45/份(Dish) 南瓜180g、芝士酱50g
风肉蒸时笋
SteamedSeasonalBamboo Shoots
with Wind Meat
￥ 58 /份(Dish) 时笋200g、风肉80g 脆皮乳鸽 Crispy Squab ¥68 /份(Dish) 乳鸽120g
