爱与真心

方能成就美味

味庄的掌门人⸺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 Shunxiang,the head of Wei Zhuang,Chinese Culinary Masters.

He learned from the East and the West,embraced everything, and forged ahead on the road of inheriting and innovating the classics of

Hangzhou cuisine. The team of gold medal chefs he has formed has repeatedly won the championship, and has frequently handed out

the business card of Chinese food culture to the world.

Affiliated to Hangzhou Catering Service Group Co., Ltd. WeiZhuang has been fruitful since its opening in 2004. In just over ten years, it

has frequently refreshed the diners' experience in the field of state banquet receptions and important business banquets, and has

become a landmark restaurant well-known at home and abroad.

During the 2016 G20 Summit in Hangzhou, China, Wei Zhuang, as the backbone of Hangzhou's elite catering, fully participated in the

development and production of the G20 Hangzhou Summit Lady's Banquet and Italian Prime Minister's Banquet.Hosted world-class

heavyweight guests such as the Prime Minister of Canada's family dinner, the Director-General of the WTO, and the World Bank.

金牌厨师团队

隶 属 于 杭 州 饮 服 集 团 。味 庄 自 二〇〇四年 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 。

在二〇一六中 国 杭 州 G 2 0 峰 会 期 间，味 庄 作 为 杭 州 精 锐 餐 饮 的 中 坚 力 量，全 程 参 与 G 2 0 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 。

选择︒ 一饱口福之后︐ 随手带走几

除了正餐之外︐ 还有种类丰富的点心︑ 伴手礼供

样点心︐ 是餐后

余韵的慰藉︔而精心包装的手信︐ 则是旅途中不

indispensable sentiment during the journey.

meal; and the carefully packaged souvenirs are an

take away a few snacks, which is the consolation after the

snacks and souvenirs to choose from. After a full meal,

In addition to the main meal, there is a wide variety of

可或缺的情调︒

at ease.

lake and the landscape into their arms, it makes people feel as if they are in the painting and feel

business banquets and wedding and birthday banquets, which are spacious and bright, taking the

pictures; dinner plate clinking, full of earthly fireworks. The private rooms are the favorites for

their friends and relatives; there are also tourists from all over the world who come here to take

In the simple and elegant hall, there are local diners who gather with their families and entertain

儿︐ 宽敞明亮︐ 将湖光山水揽入怀里︐ 令人如入画中︐ 怡然自得︒

打卡的各地游客︐ 餐盘叮当︐ 满是人间烟火气︒ 包厢则是商务宴请︑ 婚宴寿宴的宠

在古朴雅致的大厅里︐ 有家人聚餐︑ 招待亲朋的本地食客︔也有慕名而来︑ 拍照

water, and winding paths lead to seclusion, such as the paradise of the world.

surrounded by mountains and rivers in the front, lake light in the back, small bridges and flowing

the three embankments, the building group of Wei Zhuang shines like the dew on the lotus. It is

The scenic beauty of West Lake is famous all over the world. In the Yanggongdi Scenic Spot, one of

露︐ 灼灼闪耀︒ 前拥山水︐ 后挹湖光︐ 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

园林湖景餐厅

of food culture and showing a touch of Song Dynasty elegance.

Song Dynasty have been reproduced through thousands of years, continuing a line

books. After re-engraving and improvement, the famous dishes of the Southern

a splendid treasure. Wei Zhuang carefully explored and pondered from ancient

As the capital city in ancient times, the food of the Southern Song Dynasty is also

食文化︑ 展一抹宋时风雅︒

索︑ 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

人人都道江南好︐ 游人只合江南老︒ 湖光潋滟︑ 静谧恬淡的枕水江南

以景入菜︑ 以菜化诗︐ 一菜一意境

菜系集大成

︐ 最忆是杭州︒ 春

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︑ 食材为墨︐

Jiangnan. The lake is brimming, quiet and tranquil pillow water Jiangnan, the most evocative memo

Everyone says that Jiangnan is good, and tourists who come here just want to grow old slowly in

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︒

-

conception of the scene blending. People applauded.

landscape painting technique of freehand and blank space, rendering the beauty of the artistic

of food. Wei Zhuang combines the two, using the plate as paper and the ingredients as ink, using the

The ten scenic spots of the West Lake are famous all over the world, and Hangzhou has a long history

bustle, and caress the hearts of mortals with warmth.

can also fall asleep listening to the sound of rain on the painted boat. Isolate all the hustle and

rial is Hangzhou. In spring, the clear and green water of the lake is better than the blue of the sky. You

Using scenery into dishes, turning dishes into poems, one dish has one artistic conception.

味庄金牌菜

金牌菜或脱胎于百年前的古籍之中

或来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宴中一鸣惊人

它是味庄菜系的荟萃

您能在这个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

GOLD MEDAL DISH

IN WEIZHUANG

Some of the gold medal dishes are born in the ancient books of a hundred years

ago, some come from the current inspiration and creativity; some win the championship in the national competition, and some are a hit in the state banquet for

foreign guests.

It is a collection of the cuisine of Wei Zhuang. In this series, you can taste the

realm of Hangbang cuisine, feel the charm of artistic conception cuisine, appreciate the elegance of Southern Song Dynasty cuisine, and smack the mood of Wei

Zhuang.

充分搅拌均匀︐ 放入模具︐ 蒸制

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

~分钟左右︒ 出锅后

加上用咸蛋黄和胡萝卜泥炒制而成的蛋黄酱︑ 鲟鱼籽︑

舫︐ 令人恍若置身风光卓绝的潋滟西湖︐ 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︒

香鲜鳕鱼舫

鳕鱼60g、蛋黄酱10g

¥ ���/位（Per Person)

Fresh Cod Boat

提前预定BOOK INADVANCE

图片仅供参考，出品皆以实物为准

*现场点餐需等候30-40分钟

can enjoy the national banquet level when you visit the restau

praised by everyone. Now incorporated into the daily menu, you

old dish is made in a new way and refreshed, which is widely

Hangzhou taste and combined with western seasoning, and the

and \"steamed egg with meat cake\", the dish is based on

the G20 Summit in Hangzhou. Inspired by \"cutting fish balls\"

This dish was specially developed to entertain foreign guests at

-

West Lake, relaxing and leisurely.

painting boat, which makes you feel like you are in the splendid

This dish is not only colorful and smooth, but also resembles a

serve the dish.

from salted egg yolk and carrot puree, sturgeon roe, etc, and

about 12 to 13 minutes. After steaming, add mayonnaise made

cornstarch, etc., stir well, put them into the mold, and steam for

Cut the meaty cod into cubes, add egg white, salt, cooking wine,

rant.

12

13

里︐ 放入盛有玫瑰米醋︑ 香雪酒和杭白菊的炖盅︐ 盖蒸

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︑ 再剔除果

分

烹制讲究︐ 自然品尝也有门道︓第一步是观色︐ 鲜艳的

钟︒

橙

黄色映入眼帘︐ 一如浓浓秋意︔第二步是闻香︐ 橙香︑ 菊香︑

intense.

completely separated and falls into the soup, making the sour taste more

and the taste is more fresh, and finally knead the orange shell, the pulp is

to get a sweet and sour taste, then squeeze the juice covered by the orange,

is divided into three steps. First, eat the orange meat and crab meat directly

refreshing the heart; the third step is the fine product, and the fine product

orange, chrysanthemum, wine, crab, etc. Channeling the tip of the nose,

strong autumn; the second step is to smell the fragrance, the fragrance of

step is to look at the color, the bright orange-yellow comes into view, like a

The cooking is exquisite, and there is also a way to taste natural: the first

snow wine and Hangbai chrysanthemum Cover and steam for 20 minutes.

back into the orange shell, and add the stewed rose rice vinegar, fragrant

fragrance, increase freshness, and remove fishy smell; after frying, pour it

orange meat to taste, and then add rose rice vinegar to enhance the

paste, and crab roe; Add crab meat, Shaoxing fragrant snow wine, and

pulp; then, the steamed hairy crabs are separated into crab meat, crab

orange, separate the pulp, and then remove the tendons and veins in the

The process of this dish is complicated. It needs to open the lid of the navel

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

20

市

术大赛中一举夺魁︐ 拿到金牌︒ 并入选了二〇〇〇年杭州

尖美学的现代演绎﹄ ︐ 在一九九三年的第三届全国烹饪技

味庄从原料︑ 做法上都进行了较大改进︐ 称之为 ﹃宋代舌

酒︑ 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︑ 菊︑

道新杭州名菜︒

金牌蟹酿橙

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）

¥ ���/位（Per Person）

Gold Medal Crab Stuffed Orange

当季鲜供 FRESH SUPPLY IN SEASON

图片仅供参考，出品皆以实物为准 Dishes in Hangzhou in 2000. Competition. And it was selected as one of the 48 New Hangzhou Famous 1993,it got the gold medal in the Third National Cooking Technology calling it \"a modern interpretation of the aesthetics of the Song Dynasty\". In Wei Zhuang has made great improvements in raw materials and practices, into one. It is a famous dish of the Southern Song Dynasty. more than 800 years. It integrates orange, chrysanthemum, wine and crab

Derived from the ancient book \"Shan Jia Qing Offering\", it has a histor y of

48

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 〇 〇 〇 年 杭 州 市 4 8 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 1 2 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 2 0 分

钟 之 后，就 可 以 出 炉 了 。

金牌扣肉

五花肉300g、笋干75g、菜心75g

¥ ���/份（Dish）

Gold Meda Steamed pork

This dish is based on the famous dish \"Dongpo Pork\",inspired by the poem \"No meat makes you thin, no bamboo makes you vulgar\". With exquisite

knife work,the shape of \"Dongpo Pork\" is reshaped into layers like a pagoda; at the same time, the sugar content is reduced and dried bamboo

shoots from Lin'an are added for a fresh and refreshing taste. It won the gold medal in the second Chinese Culinary World Competition in 1997

and the national competition in 1999, and was recognized as a \"Famous Chinese Cuisine\" by the Ministry of Domestic Trade,and selected as one

of the 48 New Hangzhou Famous Dishes in Hangzhou in 2000.

Add the pork belly (take the front ribs of the pork belly, it is best to have seven layers), add cooking wine, soy sauce, sugar, and boil; then cut the

soaked dried bamboo shoots into shreds with a bamboo skewer, put them in the pot and simmer together.

After cooking, freeze the pork for 12 hours, cut it into regular four-sided pieces, then slice it from the outside to the inside to make sure it is intact

and not broken; after cutting, roll it up and put it back to its original shape, skin side down, and put it into the funnel, the first exclusive magic

treasure, so that the pagoda shape is ready. After 1 hour and 20 minutes, it is ready to be enjoyed.

图片仅供参考，出品皆以实物为准

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 。

金牌杭州八鲜

¥ ���/份（Dish）

Gold Meda Hangzhou Eight Fresh Products

牛鞭75g、海参50g、螺片50g、蹄筋100g、火踵50g、猪肚100g、仔排250g、鸽蛋30g、瑶柱10g

Hangbaxian, also known as Hangbawei,contains eight kinds of delicacies, bringing them together in a single oven, so that

the various fresh flavors can mingle with each other and have an endless aftertaste.

图片仅供参考，出品皆以实物为准

仔排

酥

烂

鸽蛋

细

腻

火踵

咸

香

牛鞭有嚼劲

猪肚

爽

脆

螺片

嫩

滑

蹄筋

弹

牙

瑶柱

鲜

美

金牌鸡汁鳕鱼

银鳕鱼200g

¥ ���/份（Dish）

Gold Meda Cod with Chicken Sauce

入选二〇〇〇年杭州市

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

道新杭州名菜︒

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

图片仅供参考，出品皆以实物为准

The dish is made from imported silver cod, seasoned with Thai seasona spicy taste that leaves a lasting impression. outside and tender on the inside, and the sauce is sweet and sour with which is poured by diners themselves. The cod fish is crispy on the juicy; when it is served, it is accompanied by a golden chicken sauce, is deep-fried until it becomes yellow, which makes the fish thick and made of flour and flour; when the oil temperature rises to 60%, the fish The cod is cut into thick slices and marinated, then coated with a batter Hangzhou in 2000. was selected as one of the 48 New Hangzhou Famous Dishes in gold medal in the 4th National Cooking Technology Competition and combination of all the ingredients and the best of the best.It won the ing and cooked in the traditional Hangbang cuisine, which is a

48

这 道 菜 是 在 蒸 鳜 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

二〇〇〇年杭州市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。

金牌蟹汁鳜鱼

鳜鱼650g、蟹粉40g

¥ ���/份（Dish）

Gold Meda Mandarin Fish in Crab Sauce

This dish is an improvement on the steamed Mandarin fish, which won the gold medal in the Third National Cooking Technology Competition in 1993 and was selected as one of the 48 New Hangzhou Famous Dishes in Hangzhou in 2000.

The fish is marinated in the \"holding and marinating\" technique of Hangbang cuisine, which makes the fish more tender, while the oil

immersion treatment of Cantonese cuisine is incorporated to ensure tender meat. The sauce is made with crabmeat, milk, egg white,

ham and dried scallops, and is poured by diners themselves, which brings out the freshness and aroma of the sauce and whets the

appetite.

图片仅供参考，出品皆以实物为准

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

肉 上，慢 慢 渗 透 入 味 。

The 6th-8th rib of each cow is selected for its firmness and juiciness. The ribs are simmered until the meat is separated from the bone, but the

texture is still chewy.

It features a savory-sweet mouthfeel, with a thick sauce that envelops the entire rib, thick with oil and reflective crystals. The sauce clings to the

richly textured meat and slowly penetrates the flavor.

杭卤牛肋骨

牛肋骨600g、米饼6只

¥ ���/大份（Large）

牛肋骨300g、米饼4只

¥ ���/小份（Small）

Marinated Beef Short Ribs

图片仅供参考，出品皆以实物为准

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

冷菜制作的技艺种类丰富

或泡拌、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

也是理想的下酒佳肴入席冷菜

COLD DISHES

Cold dishes, also known as \"welcome dishes\", are exquisitely arranged and cleverly

conceived, and are the prelude to the opening of the meal.

There are various techniques for making cold dishes, such as soaking, boiling,

steaming, or deep-frying. Due to the limitation of temperature, even if it is left

for a long time, it will not affect the taste. It has the effect of filling hunger

and appetizing, and is also an ideal dish to serve with wine.

梨园舞袖

生粉80g、蒿菜100g

¥ ��/份（Dish）

Dancing Sleeves in the Pear Garden

图片仅供参考，出品皆以实物为准

推荐菜RECOMMENDED DISH

脆瓜低温元贝

元贝50g、小瓜80g

¥ ��/份（Dish）

Crispy melon with low temperature methi

麻油笋干

笋干160g

¥ ��/份（Dish）

Dried Bamboo Shoots with Sesame Oil

湖畔素烧鹅

豆腐皮50g、胡萝卜40g、香菇20g、金针菇20g

¥ ��/份（Dish）

Lakeside Vegetarian Roast Goose

翡翠藕苗

藕苗150g、莴笋30g、黑木耳10g

¥ ��/份（Dish）

Emerald Lotus Root Seedling

22 入席冷菜 COLD DISHES

图片仅供参考，出品皆以实物为准

香醋醉螺仔

花螺200g

¥ ��/份（Dish）

Drunken conch with balsamic vinegar

蔬菜色拉

生菜80g、芒果40g、冰草10g

¥ �� /份（Dish）

Vegetable Salad

鱼立方

鸦片鱼150g

¥ ��/份（Dish）

Fish Cube

入席冷菜 COLD DISHES 23

图片仅供参考，出品皆以实物为准

推荐菜RECOMMENDED DISH

推荐菜RECOMMENDED DISH

生呛小笋鱿鱼

鲜鱿120g、野笋40g

¥ ��/份（Dish）

Squid with raw choked baby shoots

叠翠藤椒鲍

莴笋30g、小鲍鱼80g

¥ ��/份（Dish）

Stacked Vine and Pepper Abalone

西湖醉虾

白虾150g(11月-4月供应）

¥ ��/份（Dish）

河虾150g（常年供应）

¥ ���/份（Dish）

Drunken Shrimp at West Lake

古越糟鸡

¥ ��/份（Dish）

Cold chicken cooked in wine

土鸡200g

24 入席冷菜 COLD DISHES

图片仅供参考，出品皆以实物为准

推荐菜RECOMMENDED DISH

香辣吮指猪肝

猪肝150g

¥ ��/份（Dish）

Spicy finger lickin Pig's Liver

梅干菜鸭舌

鸭舌120g

¥ ��/份（Dish）

Duck Tongue with Dried Plum Vegetables

西湖酱鸭

酱鸭180g

¥ ��/份（Dish）

Duck in West Lake Sauce

盐水肚尖

肚尖150g

¥ ��/份（Dish）

Brine Belly Tips

入席冷菜 COLD DISHES 25

图片仅供参考，出品皆以实物为准

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，骨越吮越有味大锅炖卤

COLD DISHES

The Stewed Flavor has been passed down for thousands of years, and the ingredients blessed by the marinade are ruddy and oily, the taste is moist but not

greasy, the fragrance is rich and fragrant, and the aftertaste is rich.

One pot of marinade and one pot of ingredients, simmered on a slow fire, under

the catalysis of time, the marinade penetrates into the ingredients, the more

chewy the meat, the more fragrant it is, and the more the bone is sucked, the

more flavorful it is.

卤鹅

鹅肉300g

¥ ���/上庄（Top half ）

¥ ���/下庄（Lower half ） Stewed goose

图片仅供参考，出品皆以实物为准

推荐菜RECOMMENDED DISH

狮皇鹅头

¥ ���/半个（Half）

¥ ����/个（Whole）

Lion King Goose Head

大锅炖卤 STEWED FLAVOR 51

杭州名菜

HANGZHOU

FAMOUS DISHES

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、一脉相承的烹饪技艺

A dish is a piece of history. Hangzhou is located in the southeast, the geographical situation is superior, Qiantang is very prosperous since ancient times. Many

literati, writers, and romantic figures have forged an indissoluble bond with

Hangzhou, and many allusions and legends are closely related to food.

Hangzhou's famous dishes bring you not only the throbbing of the tongue and

taste buds, but also the touch of culture and history. Recreate the food customs

of the time and the culinary skills of the same lineage.

富贵叫花鸡

本鸡750g、五花肉30g、小香菇10g

¥ ���/份（Dish）

Beggar’s chicken

(baked mud-coated chicken)

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 丐 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。

图片仅供参考，出品皆以实物为准

推荐菜RECOMMENDED DISH

According to legend, a long time ago, a beggar was cold and hungry, fainted on the ground. In order to save him, his companions managed to

get a chicken, want to slaughter and cook, but there is no cooking utensils, and no seasoning. A small beggar had an idea to use the method

of roasted sweet potatoes, with mud to the chicken with hair wrapped up in the fire simmering roast, to dry mud chicken cooked, smashed off

the mud shell, chicken feathers also with the mud shell off, revealing the simmered chicken meat, it is exceptionally delicious, \"chicken\" has

become famous.

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 1 5 0 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 。

28 杭州名菜 HANGZHOU FAMOUS DISHES

图片仅供参考，出品皆以实物为准

龙井虾仁

虾仁275g

¥ ���/份（Dish）

Fried Shrimps with Longjing Tea

手剥龙井虾仁

虾仁275g

¥ ���/份（Dish）

Fried Hand-Peeled Shrimps with Longjing Tea

According to legend, when the Qing Emperor Qianlong went to the south of the Yangtze River, it was the Qingming Festival. He visited the West Lake Longjing, tea

farmers will be new tea to him, he brought back to the palace, the imperial chef in the frying \"jade white shrimp\" put in tea, burned this famous dish.

River shrimp out of the shrimp, add salt, egg white, starch, stir and marinate; hot pan with oil, up to about 150 degrees into the shrimp slip, this move is called oil

slip, can ensure that the shrimp taste fresh and tender; then put the tea leaves stir-fried, then the fragrance of the nose. Shrimp jade white, tea leaves green, the

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 羹 。”

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 媪 。”

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。

杭州名菜 HANGZHOU FAMOUS DISHES 29

图片仅供参考，出品皆以实物为准

宋嫂鱼羹

鳕鱼肉80g、金针菇120g

¥ ���/份（Dish）

Sister Song's Fish Soup

In the Southern Song Dynasty, Wu Zimu's \"Mengliang Lu\", Volume 13, \"Shops and Seats\", contains: \"To the famous people in the city of Hangzhou...

Qiantang door outside Song Wu sister-in-law fish soup.\"

Southern Song Dynasty Zhou Mi \"Wu Lin Old Story\" Volume 3 \"West Lake tour\" article day: \"small boats sometimes have to declare the call to give,

such as Song Wu sister-in-law fish soup, tasted by the imperial reward, people tend to, so become rich old woman.\"

This dish has been handed down from the Song Dynasty to the present, and has been improved by several generations of famous chefs, with more

elaborate ingredients, fresh and smooth, salty and sour, tasting like crab soup, and is one of the traditional classical Hangzhou dishes.

The cod fish is marinated and baked first, then sliced and seasoned with enoki mushrooms, bamboo shoots, ginger and chicken broth, and then

thickened with water starch. Fresh and smooth, bright in color and taste like crab meat, it has the reputation of \"better than crab soup\".

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 犒 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 。

30 杭州名菜 HANGZHOU FAMOUS DISHES

东坡肉

东坡肉70g

¥ ��/块（One）

Dongpo braised pork

杭州名菜 HANGZHOU FAMOUS DISHES 31

图片仅供参考，出品皆以实物为准

推荐菜RECOMMENDED DISH

According to legend, when Su Dongpo was the governor of Hangzhou, he built a dike and a bridge and dredged the West Lake, which was loved

by the people. At the completion of his work, he asked the chef to cook the pork and Shaoxing yellow wine given by the people according to

his experience of roasting meat : \"less water, slow fire, it is beautiful when the fire is sufficient\", Add less water, add yellow wine and cook to

make a crispy, oily and delicious roast meat for the people, which was unforgettable. To commemorate him, later people called this meat

\"Dongpo meat\".

Half fat and half lean pork cut into large pieces, with onions and ginger pad bottom of the pot, plus wine,water, sugar, soy sauce, simmering.

The color is oily and attractive, the taste is moist and fatty but not greasy, the mouth is smooth and the taste is mellow and juicy.

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 汆 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 。

西湖醋鱼

鳜鱼650g

¥ ���/份（Dish）

West Lake Vinegar Fish

32 杭州名菜 HANGZHOU FAMOUS DISHES

图片仅供参考，出品皆以实物为准

West Lake Vinegar Fish, also known as Uncle and Sister Chuanzhen, is a famous traditional dish in Hangzhou. According to legend, in the Song Dynasty, there

were two brothers surnamed Song. The elder brother was murdered by a traitor, and the younger brother also offended the power. When he took refuge, his

sister-in-law made the West Lake vinegar fish to practice for him, and encouraged him to \"don't forget the bitterness of the people\".In the end, the younger

brother took the exam and returned to his hometown to avenge his brother and take back his sister-in-law. He resigned from the government and returned

to his life as a fisherman.

Cut the fish and boil it in water about 3 minutes， then add soy sauce, cooking wine and other seasonings, and it can be ser ved. Then pour the thick sweet

and sour sauce, and it's ready to serve. The soup is sweet and sour, the fish is tender and delicious.

一个方向︐ ﹃挤﹄ 出形圆不带尾巴︐ 口感鲜嫩Q弹︒

足的白鲢鱼︔ ﹃刮﹄ 鱼泥要细腻︑ ﹃排﹄ 斩鱼泥要透彻︔ ﹃搅﹄ 的时候要顺着

鱼圆对于原材料的要求比较高︐ 需选用肉质细嫩︑ 粘性强︑ 吸水性好︑ 弹性

鲜嫩︐ 汤汁酸辣︐ 口感爽滑︒

把牛肉切丁焯水︐ 小火烧︐ 加入草菇︑ 马蹄︑ 番茄︑ 盐︑ 胡椒粉︑ 米醋︑ 蛋液等︐ 牛肉

鲜酸爽口非常开胃︒

它源自于南宋时期的胡辣汤︐ 辛温香燥有益行气︐ 同时又结合了江南饮食习惯︐

清汤鱼圆

鱼圆300g、青菜10g、火腿片6g、小香菇2g

¥ ��/份（Dish）

Fish Ball in Clear Soup

西湖牛肉羹

牛肉粒100g、草菇50g、番茄50g、马蹄50g

¥ ��/份（Dish）

West Lake Beef Soup

杭州名菜 HANGZHOU FAMOUS DISHES 33

图片仅供参考，出品皆以实物为准 follow one direction，\"Squeeze\" out a circle without a tail，the taste is fresh and Q-tip. fish mud should be delicate,\"Chopping\" fish mash should be thorough，When \"stirring\", tender flesh, strong stickiness, good water absorption and sufficient elasticity.\"Scrape\" Fish ball has high requirements for raw materials, and needs to use white chub fish with

sour and spicy, and the taste is smooth.

chestnuts, tomatoes, salt, pepper, rice vinegar, egg liquid, etc. The beef is tender, the soup is

Dice the beef and blanch it in water, simmer on low heat, add straw mushrooms, water

very appetizing.

with the eating habits of the south of the Yangtze River. The fresh, sour and refreshing taste is

and dry, which is conducive to the circulation of qi and blood. At the same time, it is combined

It originated from the Hu spicy soup in the Southern Song Dynasty. It is spicy, warm, fragrant

河海鲜

RIVER FOOD

AND SEAFOOD

广袤的地球上，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

河海鲜讲求一个“鲜”字，注重食材的本味

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

The vast earth, 70.8% of the area is water, the quiet endless deep sea, fast

flowing rivers, breeding rich aquatic products. They go through the ebb and flow

of the tide, chasing the sun and the moon, and have an attractive flavor that

cannot be matched by ingredients on land.

River Seafood focuses on the word \"fresh\" and the original flavor of the ingredients, so the freshness of the ingredients is strictly controlled. The use of

steamed, braised, marinated, white-hot and other simple cooking techniques to

retain the original flavor, so that the taste buds across the coastline to ride the

waves.

东星斑

¥ ���/每500g

Plectropomus leopardus

建议吃法

港式蒸、香辣油浸、香辣汆

东星斑500g

¥ ���/每500g

澳洲龙虾

Australia lobster

建议吃法

黄油焗、龙虾芙蓉蛋

姜葱炒、蒜蓉蒸等

澳洲龙虾500g

阿拉斯加蟹

¥ ���/每500g

Australia lobster

阿拉斯加蟹500g

建议吃法

脚：刺身或蒜蓉粉丝蒸

身：姜葱炒

脑：蒸蛋

黑椒小青龙

小青龙500g

¥ ���/每500g

Black Pepper Baby Green Dragon

图片仅供参考，出品皆以实物为准

推荐菜RECOMMENDED DISH

白灼基围虾

基围虾500g

¥ ���/每500g

Braised shrimps in white sauce

白灼香螺

香螺300g

¥ ��/份（Dish）

Scorch Fragrant snail

河海鲜 RIVER FOOD AND SEAFOOD 39

图片仅供参考，出品皆以实物为准

暴腌蒸钱江白条

¥ ���/半条（Half） 750g ¥ ���/条（Whole） 1500g

Pickled and steamed Qianjiang white strips

40 河海鲜 RIVER FOOD AND SEAFOOD

图片仅供参考，出品皆以实物为准

乾隆家烧大黄鱼

黄鱼750g、豆腐300g

¥ ���/份（Dish）

Roasted Yellow Croaker at Qianlong House

港式笋壳鱼

笋壳鱼500g

¥ ���/每500g

Hong Kong Style Fish in Bamboo Shoots

图片仅供参考，出品皆以实物为准

河海鲜 RIVER FOOD AND SEAFOOD 41

胡椒珍宝蟹

珍宝蟹500g

¥ ���/每500g

Peppered Jumbo Crab

糟排骨蒸青膏蟹

青膏蟹500g、糟排骨75g

¥ ���/每500g

Steamed Green Crab with Spicy Pork Ribs

推荐菜RECOMMENDED DISH

百 县

千 碗

市 井

小 菜

MARKETPLACE BITES

大到一座城市、小到一个村落

每个地方都有着承载它风土人情、历史文化的特色美味

当地人凭借自己的智慧，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

As big as a city or as small as a village, each place has its own special flavors

that carry its customs, history and culture. With their own wisdom, the local

people interpret the simple ingredients to be vivid and wonderful, and it is these

distinctive marks that cannot be reproduced in other places that make them

charming.

Baixian Qianwan brings these delicious foods from all over the world into one

table. For the wanderer, it is the taste of hometown, and it is the way to relieve

nostalgia; for the tourists, it is the taste of the fresh food, so as to see the

world.

酥不腻烤肉

五花肉150g、面饼50g

¥ ���/5块（Five）

Crispy unctuous roast pork

图片仅供参考，出品皆以实物为准

推荐菜RECOMMENDED DISH

响铃手捏菜

广东菜心300g、响铃50g

¥ ��/份（Dish）

Ringing hand-kneaded vegetables

干煸卷心菜

卷心菜300g、腊肉30g

¥ ��/份（Dish）

Dry-fried Cabbage

禅寺素什锦

油面筋50g、猴头菇30g、草菇50g、

素几50g、黑木耳15g

¥ ��/份（Dish）

Zen Temple Vegetarian Assortment

羊肚菌有机豆苗

豆苗300g、羊肚菌15g

¥ �� /份（Dish）

Organic bean seedlings with

morel mushrooms

44 百县千碗·市井小菜 MARKETPLACE BITES

图片仅供参考，出品皆以实物为准

百县千碗·市井小菜 MARKETPLACE BITES 45

图片仅供参考，出品皆以实物为准

干菜四季豆

四季豆300g、干菜30g

¥ ��/份（Dish）

Seasonal Beans with Dried Plums

火丁豌豆

豌豆250g、火腿丁30g、笋丁30g

¥ ��/份（Dish）

Fire Ding Pea

芝士南瓜

南瓜180g、芝士酱50g

¥ ��/份（Dish）

Cheese Pumpkin

风肉蒸时笋

时笋200g、风肉80g

¥ ��/份（Dish）

Steamed Seasonal Bamboo Shoots

with Wind Meat

脆皮乳鸽

乳鸽120g

¥ ��/份（Dish）

Crispy Squab

桐庐酒酿馒头临安毛笋干

馒头80g、小笋100g、毛笋干75g

¥ ��/份（Dish）

Dried Bamboo Shoots in Tonglu

Wine Steamed Buns Lin'an

46 百县千碗·市井小菜 MARKETPLACE BITES

图片仅供参考，出品皆以实物为准