Xie Xianglou is located in the Zixuan Resort of the Three Dream Trace Scenic Area by the West Lake, and the folk of Hangzhou have a cloud: "Live in the four seasons, eat in Zixuan", it has accumulated more than ten years of reputation and regular customers, and it is not an exaggeration to say that it is the cornerstone of the whole hotel.

Unlike most high-end hotels and restaurants with high-profile and bright decoration, just like the name of the classical style of Xie Xiang Building, its main building is a small wooden building that integrates the local and Japanese residential styles of Zhejiang, with a simple and unadorned elegance, after more than a dozen spring and autumn periods, the old wooden walls and black tile roofs are covered with traces of time, standing in front of the restaurant and suddenly thinking that they have come to the ancient town of Jiangnan. The interior of the restaurant is also quaint and luxurious, with blue brick walls and copper elements bringing elegance and delicate luxury to the lobby space on the first floor, and the dining area is dimly lit, lined with the mottled shadows of the trees outside the window, as if you are in a quiet food restaurant in the woods, where you can go on a date or have a meal with friends.

Since 2008, Xie Xianglou has been named one of the best restaurants in China by Food & Wine magazine for eight consecutive years. The restaurant's cuisine is based on Jiangnan creative cuisine, and is committed to the innovation and fine production of dishes, and the chef will create new dishes and update the menu every month, and you can see the new dishes launched that month on the official account of Hangzhou Zixuan Resort. For example, in order to ensure the freshness and smoothness of the taste, the tofu skin used in the dishes should be left for no more than three hours after being made, and the kitchen should continue to stock up in the morning and afternoon. Because of such intentions, Xie Xianglou and Four Seasons Hotel Jinsha Hall and other restaurants are equally famous, becoming one of the best Chinese restaurants in Hangzhou.

Compared with traditional Jiangsu and Zhejiang cuisine, Xie Xianglou's use of ingredients is more extensive, the cooking techniques are more diverse, and its presentation is more exquisite and meticulous. Among them, the Jiangnan Wenhuo veal, which has been sold for more than ten years, is almost the town store of Xie Xianglou, with the old background home-style taste that Hangzhou people are accustomed to, using boneless red label beef short ribs, adding Shao wine and local Datan soy sauce, simmering slowly, the sauce is mellow, the juice is very thick, and it is burned to be extremely crispy and glutinous, and there is a little sense of melting in the mouth, which is worth recommending to taste, but people who are not used to the taste of Jiangnan will feel that it is too sweet.

The cloud-legged wild vegetable pomegranate bun is also one of the must-see items in the store, and its presentation is like a painting. Fresh and delicate thin thousands of sheets wrapped in Ma Lantou, the deliciousness of the cloud legs highlights the fragrance of Ma Lantou, and does not see the blandness of wild vegetables, very refreshing, friends who like wild vegetables may wish to try. Xie Xianglou is good at making new dishes of old dishes, ordinary daily ingredients can show a surprising special taste in the hands of the chef, such as the ecological old pumpkin in Shawo, put small onions and garlic cloves into a heated iron pot, cover with bamboo scorn, and then steam and then fry the pumpkin upside down and roast it until the aroma of onion and garlic penetrates into the pumpkin, the taste is salty, sweet and spicy, and its layered dry fragrance makes people linger for a long time.

Most of the dishes in Xie Xiang Lou are above the standard, with fine taste and exquisite appearance, and you can order according to your own taste. If you are a newcomer, you can try the dessert night pearl after the meal, which has a good appearance and taste. "Night Pearl" is a white chocolate hollow ball, which is filled with chocolate mousse and Musang King durian cake, poured with hot chocolate syrup before eating, the "Night Pearl" melts in an instant, beautiful and interesting.

The restaurant charges a 10% service charge, and the service team is professional, soft-spoken, polite and patient to customers, which makes people feel good. If you want to dine in the restaurant, you should make a reservation 3-4 days in advance, and you can reserve a private room for a maximum of four diners. In addition, Xie Xianglou also has a professional banquet planning and service production team, spacious and elegant banquet space can accommodate about 450 people, if you need to hold wedding banquets, birthday banquets, cocktail parties and other activities, you can contact the restaurant and consult specific matters.