Hangzhou is a city that likes light, and the number of Hunan restaurants is very small in the situation where Hangzhou cuisine dominates one side, and it is not easy to find a relatively high-quality authentic Hunan restaurant here. The Hunan Zhihe Quality Hunan Restaurant, which opened at the end of 2017, has relatively authentic Hunan cuisine and a high-end dining environment, and has outstanding strength among the few Hunan restaurants in Hangzhou. It is a high-quality and popular high-end Hunan restaurant in Hangzhou.

Ms. Lei Rongxiang, the founder of Xiangzhihe, is an authentic Hunan girl, affectionately known as "Sister Xiang" by the industry, she is the co-founder of Hangzhou Xinjian Catering Group (mainly engaged in Jiangsu and Zhejiang cuisine, with dozens of branches in Hangzhou), the director of Hangzhou catering brands such as Four Seasons Style and Cao Yunhui, and the executive vice president of Hunan Chamber of Commerce in Zhejiang Province. Eighty percent of the members of the restaurant team are from Hunan, of which all the chef team are from Hunan, and three of the five chefs have served as chefs of local star-rated hotels in Hunan.

Xiangzhihe's signature dish is the Tanxiang chopped pepper fish head that has been reported by the local media, and has been praised by the media as "the most delicious fish head in Zhejiang Province". Chun brand organic fish from Qiandao Lake is selected, which grows naturally for 7 years in the excellent water quality of Qiandao Lake, so you don't have to worry about the muddy smell. Another highlight of this dish is the mixing of three kinds of chopped peppers, which are made from Yunnan Chaotian pepper, Hainan American pepper and No. 3 green pepper from Xiangyin, Hunan, which are hand-chopped by the chef and then sealed in the old jar for a year. The head of the fish is served to the table and cut open by the waiter on the spot, and the entire mouth of the head is stuffed with chopped peppers, which is very eye-catching. The fish head meat is thick and tender, and the three kinds of pickled chili peppers are sour and crispy, fresh and spicy aftertaste, full of layering, so that many spicy diners are addicted. Therefore, this fish head has also become one of the must-order dishes for diners seeking authentic Hunan flavor.

In addition to the star fish head, the order rate of Yongzhou blood duck among the top ten must-order dishes in the restaurant is also good. The duck meat is chopped into pieces, and fresh duck blood is used as the main seasoning, and the duck pieces are drizzled and stir-fried so that the duck pieces are sticky and covered with duck blood. After drizzling, add various spices and stir-fry the pot, put it on a plate, and then pour sesame oil on it, and a black and red blood duck will be baked. The moderate spiciness does not mask the deliciousness of the duck meat, and the crispy minced duck meat is chewed with the fresh aroma of duck blood, which makes people want to stop and is very appetizing. Changde Shimen fat sausage, which represents the taste of old Changsha, is also not to be missed. Different from the general practice, the restaurant abandons the traditional cutting method in the treatment of fat sausage, but uses a hob to cut it, so that the fat sausage can be more fully burned and cooked soft. In addition, the selection of Changde soil pepper with less moisture, will not splash oil, after stir-frying, the plump taste is firmly locked into the fat intestine, fragrant and flavorful, so full of spiciness, very enjoyable.

The restaurant's cold dishes range includes classic dishes such as authentic Fire Palace stinky tofu, Lao Changsha hot braised pork knuckle, spicy sauce soaked in snails and pepper mashed eggs. Liuyang-style home-cooked dishes such as Hunan stir-fried and steamed vegetables are also available. Another highlight of the restaurant is the seasonal seafood offering, such as aolong, geoduck, Boston lobster, a variety of crabs and other seafood, and there are a variety of cooking methods such as steamed, stir-fried, sashimi, etc. The provision of high-end seafood ingredients verifies the status of Xiangzhihe as a mid-to-high-end restaurant in Hangzhou, and the use of authentic Hunan cooking methods also reflects the restaurant's dedication and intentions to Hunan flavor.

As the name suggests, the name of the restaurant, Xiang Zhi Lotus, represents Hunan, and the lotus is the provincial flower of Hunan. Echoing the name of the restaurant, the ubiquitous lotus leaf elements in the interior of the restaurant create a fresh and elegant overall style, changing the stereotype of traditional Hunan restaurants as greasy and rough. The restaurant covers an area of 800 square meters, and the founder's ingenuity can be reflected in the lotus frescoes, antique lighting, tableware, tables and chairs with a strong classical charm. The first floor is a spacious and bright hall dining area, and the second floor is a variety of boxes named after famous landmarks in Hunan, among which there are two riverside boxes in Dongting Fenghe and Yuelu Academy, and you can smell the refreshing aroma of osmanthus as soon as you open the window, which is the most popular. Most of the female waiters in the restaurant are wearing Miaoman's cheongsam, with elegant demeanor and warm and intimate service. Restaurants are popular on holidays, so it's best to book a spot in advance. It is worth mentioning that there is ample self-owned parking space in front of the restaurant, which is very convenient to get to by car.