At the end of 2017, three independent gourmets opened Qinglan Restaurant in Hangzhou, located in the famous scenic spot of West Lake. Qinglan, who specializes in creative Western food, has chosen to cook Western food in a unique way, which has captured the taste buds of many diners in just a few months, and has become one of the most distinctive creative Western restaurants in Hangzhou.

The chef was hired by the founder from the Michelin-starred restaurant 81/2 Otto e Mezzo BOMBANA, and the chef of the Michelin restaurant sat down, and the three founders of the food critic jointly developed the Western cuisine by the Chinese cooking method of pan-frying, stir-frying, cooking and deep-frying. The menu of the restaurant is in the form of a set menu, and the price of the 10-course Fine Dining course is 328 yuan, and each dish has a unique difference from traditional Western food.

There are two varieties of pre-dinner bread, the butter hand-torn bun has a strong milk flavor, and the ingenious baked small steamed buns are crispy on the outside and soft on the inside, both of which are soft and soft tastes that are highly accepted by Chinese people. The next pre-dinner appetizer is small and chic, neatly arranged on a long plate. Generally, it is beef, smoked salmon, pickled tomatoes, and nuts and sugars, which will vary according to the ingredients, and it is recommended to eat them from right to left. Appetizer hot spring egg with black truffle sauce with vegetable puree, organic eggs imported from Japan boiled at low temperature, soaked in mixed vegetable puree, and finally drizzled with black truffle sauce. Dig the egg body with a spoon, you can see the orange-yellow egg yolk flowing out, the mouth is fresh and soft without the smell of egg, and then mixed with vegetable puree and black truffle sauce to add a rich taste. One of the soups is a cappuccino mushroom soup, which is very curious from the name. A cup of "cappuccino" is served in a coffee cup, with the main ingredient mushroom broth as the base, drizzled with black truffle oil, and the top milk foam sprinkled with porcini mushroom powder. The top layer of milk foam is light, and the bottom layer of mushroom soup is creamy and mellow, and the soup texture becomes smoother after stirring, making it a soup dish that is both fun and delicious.

Stir-fried Hokkaido scallops with dried vegetables and vegetables are made with plump and fresh Hokkaido scallops, stir-fried with tender green green beans, dried farmhouse plum vegetables, garlic and onions. The Chinese method with Jiangnan flavor is very unique, the ripeness of the scallops with the cut cross knife edge is just right, the appearance is slightly charred and the inside is tender, and the fresh aroma of the side dishes is a plus. Another dish of pan-fried six-headed tiger prawns with special cuttlefish sauce. The six-headed tiger prawns are large in size, the meat is firm, and the sauce is made of cuttlefish ink and beef bone marrow, which is very delicious when eaten with shrimp meat, but the disadvantage is that the sauce is small, and the overall taste is slightly light. After the pre-dinner is served, it is time to clear the mouth of a full Fine Dining, and a basil lime sorbet is served to help guests clear the odor from their mouths at this time, so that they can better taste the main course.

The main course is the low-temperature slow-roasted Iberian black pork eye, the tender black pork tastes close to beef, and the low-temperature slow-roasted method locks in the moisture of the meat, and the entrance is tender and juicy. Another slow-roasted French cod, the meat is delicate and juicy, combined with the cooking techniques of Jiangsu and Zhejiang, using fermented bean curd and wine seasoning, you can taste a different kind of fresh sweetness. In addition, there is charcoal-fired Wagyu beef sirloin and slow-cooked New Zealand beef thigh, which is excellent in meat quality and full of portions. As the name suggests, Angel Noodles are made with angel noodles, accompanied by Japanese sauces, chopped green onions, leeks and beef slices, without the elements of traditional pasta white cream and red tomatoes. The pasta is moderately soft and hard, the slightly spicy sauce is well matched, the beef is rich but slightly woody, and the soy sauce sauce is just right, making it a very novel dish. The main dessert is Qinglan and soup balls, which are a special molecular dish. There are two meatballs with different flavors of yellow and white, and when eating, the whole meatball is placed in the mouth and let it burst out of the cheese core in the mouth. In addition to the meatballs, the base is the restaurant's homemade Mulian tofu, which has a refreshing mint flavor and is refreshing. The final session is completed by a small three-course snack full of rituals. Green mustard-flavored mousse, transparent osmanthus-flavored white fungus soup, and salted egg yolk cheesecake are unique.

Qinglan's location is a little difficult to find, enter from the No. 3 gate of the wind lotus in the Quyuan with the fragrance of osmanthus flowers, walk in along the winding path, and after a low-key sign, a transparent and simple wooden house hidden among the stacked greenery comes into view, and you can see the true face of the restaurant. The antique and quiet exterior and the name of the restaurant are hard to think that this is a Western restaurant, and the interior of the restaurant is more similar to an elegant teahouse. The restaurant is small and has only 40 seats, and the adjacent tables are close to each other, so diners need to make a reservation in advance. The service staff of the restaurant is meticulous and considerate, and each dish will be accompanied by a professional and attentive explanation when it is served.