Led by Sichuan cuisine master Qiu Kehong, Taoyuan Sichuan Flavor, which opened in April 2017 and is located in the Narada World Trade Center, is the only Sichuan restaurant in Hangzhou that has opened in a star-rated hotel, and its production is undoubted.
Chef Qiu Kehong is a master of Chinese cooking, a professional manager in China's hotel industry, and a national first-class judge in the catering industry. As soon as you sit down, a bowl of ice powder will be served, and the intimate service is beyond the reach of the fly restaurant.
Hangzhou people are not keen on Sichuan cuisine, so there are not many Sichuan restaurants in Hangzhou, and most of them are shopping malls, and the menus are thin one-page, and there are not many dishes. On the other hand, you can enjoy seafood dishes of excellent quality. The pepper king fish is the signature here, the spicy and fragrant soup base is full of white and delicate fish fillets, and the meat is soft and spicy, and it is very delicious. Another signature dish, Yanfu Fresh Pot Group Fresh Braised Sauce, is stewed with beef tenderloin, Australian ribbon, shrimp, eye fish flowers, green bamboo shoots, shredded ginger, taro knots, etc., which is very satisfying for seafood and large pieces of meat. The hot pot pork ribs are also the restaurant's signature, this dish looks spicy, but in fact it is only slightly spicy, and the spiciness does not overshadow the flavor of the ribs, with cauliflower, lotus root, potatoes, green and red peppers and onions added to the rich taste of the whole dish. Blue crab and Dungeness crab can be used as a big dish for banquets, without losing face.
The home cooking here is equally well done. The salt-edged calf is a cold dish before a meal, the tendon meat is tough, the aroma of the beef overflows in the chewing after the water evaporates, and the slightly spicy taste of the pepper is very enjoyable. The cucumber sausage is also popular, the fat sausage here is very clean, there is no greasy feeling of fat and fishy smell, the mouth is glutinous and plump, and the cucumber makes the whole dish more refreshing. Stir-fried dried beans (old salt vegetables) jar meat is a non-spicy local dish, which is made in many regions of the country, and it has a home-style taste. It is said that mapo tofu is a good dish to test the chef's level, and the mapo tofu here is not scattered or rotten, the shape of the tofu is well maintained, and the finely minced beef is hidden between the tofu. Thickening is also the key to mapo tofu, the best finished product should seem plain and not hot, but in fact, the heat is all locked inside, so many people are easy to burn their mouths when they start eating immediately, which is also the source of being anxious to eat hot tofu. Although the mapo tofu is not perfect, the seasoning and serving temperature are satisfying. Kung Pao chicken, shredded rabbit, garlic and other common dishes are also not faulty, you can order them casually. However, if you don't have a cup of boiling cabbage for less than 30 yuan, don't count on it, and the combination of baby cabbage and monosodium glutamate water makes people inevitably frown.
The restaurant's menu is detailed with ingredients and weights, as well as thoughtful labeling of spiciness. Boiled pork slices, hot yellow throat spicy degree of 3, spicy people can order the spicy degree of 4 chopped pepper fish head, friends who can't eat spicy food recommend spicy steamed fish head with non-spicy soy sauce. Of course, the spiciness here is appropriately reduced according to the taste of Hangzhou people, and friends in Sichuan and Chongqing may not enjoy it enough.
In winter, you can also taste the small hot pot here. Instead of butter, a relatively healthy tea oil is used as the bottom of the pot, which is also a major feature. Snowflake tofu, goose crispy sausage, lamb hind legs, and wild mushrooms are all good ingredients that can be shabu-shabu, and the seafood naturally does not need to be said. However, you need to consult the staff in advance about the hot pot serving time.
The environment of Taoyuan Sichuan is not as noisy and warm as the small shops in the shopping mall, but it is simple and simple and exudes quiet and relaxation. It is a pity that the restaurant is not as comfortable as a star hotel, the narrow aisle is a small table by the window, and then you can see the open open file when you go inside, and the innermost is 4 round tables separated by partitions, which can sit 6-10 people respectively, but there is no door, and the privacy is too poor. In terms of service, the waiter is friendly, but not enthusiastic enough, not professional enough. In addition, there will be an additional corkage fee for bringing your own wine, 100 yuan/bottle for red wine, and 200 yuan/bottle for white wine.
