Located in the Hangzhou Botanical Garden on the shore of West Lake, the head office of Shanwaishan is backed by Qinglong Mountain, facing the landscape garden, and the Yuquan Pond on the left. Surrounded by quiet nature, people come and go outside the mountain, but there is little noise, sitting on the terrace, listening to the sound of the wind, trees, birds, insects, can't help but add a little good feeling. SWS was founded in 1903 and has been popular in the entertainment industry during the Republic of China, thus becoming famous, and today's SWS still maintains a good level in production.

Many people go to Shanwaishan for the "best fish head emperor", this dish can be described as a must in Hangzhou, many Hangzhou restaurants have fish head dishes, but when it comes to exquisite craftsmanship and real materials, few restaurants can compare with Shanwaishan. The supply of the mountain is guaranteed, the fish head used comes from Qiandao Lake, the fish in this water area is famous for its delicate meat and fresh taste, among which the most famous is the silver carp, its fish head is big and fat and has no earthy smell, and the fish head dish is used in the fish head dish in the mountain. In order to lock in the umami of the fish head itself to the greatest extent, and keep the fish head intact when it comes out of the pot, the fish head of Qiandao Lake has to go through multiple processes such as washing, scalding, stir-frying, boiling, etc., and then add sea cucumber, abalone, chicken nuggets, ham, wild mushrooms, river shrimp, bamboo shoots, bamboo shoots, fish balls and green vegetables and other ingredients to stew together. Among them, there are many seafood, river fresh, poultry, and mountain delicacies, and the concentrated and rich flavor allows diners to experience a bowl of fresh taste that eats all over the rivers and lakes and spring. It is worth mentioning that the dishes use a lot of fresh seafood but there is no fishy smell, which shows that the chef has solid skills and careful selection of ingredients, the most impressive thing is the shrimp in the soup, the meat is firm, and the shrimp meat can be easily peeled out of the shell, and its freshness and sweetness far exceed that of ordinary river shrimp.

Fish is the specialty of Shanwaishan, Qiandao Lake tarpon can be eaten three times in one fish, the fish head or soup or fried in Shanwaishan, the fish body and mushrooms are fried, the fish tail is fried with chopped pepper, and the fish face, fish lips, fish bubbles, etc. are also split out, each with fresh steamed or braised food, the way to eat from head to tail, changes are all in the forest. In addition to the traditional squirrel fish and the signature sake-stuffed anchovies, a creative dish called Fish Balls in Soup has also been well received, where the minced fish is mixed with a little water chestnut to make hollow balls, filled with broth, fried until the surface is golden brown, and then served with pan gas, the entrance is very crispy, although it is slightly greasy, but with the refreshing soup, it only feels sweet and delicious. SWS has a rich menu, and if you don't like fresh fish, there are still many classic Hangzhou dishes and snacks to choose from, as well as Japanese sashimi and foie gras.

SWS has a branch in Gushan, but Hangzhou Bang cuisine is the most positive and popular in Yuquan. The living room on the first floor can accommodate a banquet for nearly 200 people, and the lush botanical garden scenery outside the floor-to-ceiling windows on the second and third floors brings a sense of quiet and cool to the interior. There are elegant private rooms and six-person private seats separated by classic shelves, and you can sit on the terrace when the wind is good, surrounded by marble stone tables and rattan chairs, and eat and drink naturally, but in the summer, you need to eat in the open-air to prevent mosquitoes.

The quality of service in the restaurant is relatively average, and the waiters are polite and responsive to customer needs, but not professional enough. Due to the chaotic division of labor in restaurant service management, the service work is not orderly and the efficiency is low, but fortunately, the kitchen work efficiency is very high and the food is served quickly. Reservations are not accepted in the lobby of SWS, but there is generally no need to queue up, and if you want to eat in a private room, you should make a reservation three or four days in advance.