Located on Baochu North Road, Shangwei Xiaolou Xiaoxian Restaurant, if it were not for the huge signboard along the street, the narrow façade would be almost impossible to notice. It wasn't until you walked through the door that the seafood dishes on both sides of the porch were unobstructed, revealing the identity of the seafood restaurant.

Xiaolou Xiaoxian Restaurant, which belongs to Shangwei Catering Management Company, has been in business for more than 17 years and is one of the excellent representatives of Hangzhou seafood restaurants. Its slogan of "only seafood, only wild, only small sea" reveals the brand's emphasis on ingredients. According to the restaurant's official introduction, all the ingredients in the store come from the East China Sea, and are caught and delivered by local fishermen and fishing boats on the same day.

One of the restaurant's signature dishes, the inverted white crab, has been well received by many locals. The inverted crab is a traditional famous dish in the coastal areas of Jiangsu and Zhejiang, the white crab is cut in half after being brushed and cleaned, and then the knife edge of the two halves of the crab is simply fried to solidify the meat to prevent the crab meat from overflowing. The fried crab is then placed upside down with the crab legs facing the sky, and is poured with Huadiao wine and egg white, and steamed in the pot. Among them, the method of placing upside down is "inverted". The inverted crab wine out of the pot is mellow, the meat is sweet and tender, and the rich Huadiao wine does not hide the umami of the crab meat at all. The wild pomfret of the East China Sea is not to be missed. Due to overfishing, wild pomfret is now scarce and its prices have been rising, making it a high-end dish that can only be encountered at banquets. Wild pomfret has thick flesh and thin bones, and it is sweet in the mouth, and it can conquer the taste buds by steaming it with soy sauce alone. The affordable popular dishes are braised with mixed fish, and the pomfret, hairtail, octopus and nine-belly fish are thickly sauced and stewed. Dishes such as home-roasted live shrimp, steamed Changjie razor clams, wild small yellow croaker, and salt-and-pepper shrimp are all popular dishes that are worth trying.

In order to control the scale of fishing and restore ecological balance, the East China Sea is designated as a fishing moratorium from May to September every year, during which the supply of a large number of wild seafood species will be stopped. Restaurants that mainly import seafood from the East China Sea will inevitably be affected by this, and some of the ingredients will be replaced or suspended by raising seafood. Customers who visit the store during the period can ask the staff for details about the dishes to be served.

One of the highlights of the restaurant is that it retains the tradition of watching and ordering food in traditional Hangzhou restaurants. On both sides of the entrance porch, next to the freezer and the open file area, a variety of finished dishes are placed, and the names of the dishes and raw materials are marked on the side. Customers don't need to read the red tape in the menu, and they can easily order by viewing the dishes. The elegant and elegant store environment is also praised, with ink-splashed gilt wall tiles, vivid ceramic ornaments and classical exquisite chandeliers, revealing a delicate and delicate sense of style. The fly in the ointment is that the hotel lobby is limited, but there are too many table layouts, which are slightly crowded during the peak dining period, and the privacy is not good; Some of the boxes are located in the attic area on the third floor, with steep stairs and difficulty in going upstairs, and there is no toilet in the box, so the toilet needs to be moved to the second floor, which is inconvenient. Service is also the hotel's shortcoming, due to the booming business, the service staff need to take care of all aspects, and it is difficult to respond to customer requirements in a timely manner. Therefore, it is recommended that customers visit the first batch of the market in the afternoon and evening markets, when the flow of people in the store is less and the service quality will be relatively improved.