Guiyu Mountain House and Taiwan's famous food and nourishment mountain house is a sister store, it is located in the Manlong Guiyu Scenic Area, walk into the door of Huahai Hotel you can see the four words "Guiyu Mountain House", this is the handwriting of Taoguang Temple Yuezhen Zen Master, the dining atmosphere is quiet and quiet. The restaurant is cleverly designed, the hall is antique, and the courtyard and cloister are enclosed by steel and glass, combining modern atmosphere with simple Zen, and the style collision is just right. Not only is the environment outstanding, but the production of Guiyu Mountain House has also stood the test, and during the G20 summit in Hangzhou, it was the royal restaurant of British Prime Minister Theresa May and other dignitaries from many countries.

Guiyu Mountain House has three floors, the first floor is a loose platform that can accommodate less than four people, specializing in creative Jiangsu and Zhejiang cuisine; On the second floor is a private dining room, where you can choose from vegetarian menus or à la carte dishes on the first floor; The tea room on the third floor serves high-end set meals, each with its own strengths, all focusing on innovation and high quality. Whether it is the improvement of traditional dishes to enhance their taste, or the surprise experience of new dishes, it can be seen that the kitchen has a solid cooking foundation, is well versed in the characteristics of ingredients, knows how to use them reasonably, and excellent dishes abound. Executive Chef Poon Chung Ming is particularly accomplished, and his creative dishes have been included in the "Chinese Star Chef Innovative Cuisine", along with the chefs of Beijing Da Dong and Shanghai Yilong Court, and won the championship in CCTV's 2014 King Chef Competition.

In the minds of diners, Guiyu Shanfang may not be the best restaurant in Hangzhou, but its dedication to enhancing the taste of dishes and dining experience is commendable, and it does not impose the elements that people are keen on at the moment, and does not deliberately pursue the gorgeous sense of appearance, but seems superficial. In addition to the classic cherry foie gras, the chef is willing to use foie gras as a supporting role in the pancakes, and in the appetizer, the crispy foie gras is made with an unrecognizable appearance, and each treatment is the pursuit of harmony and enhancement of taste. For ordinary dishes, diners should not underestimate them, such as mountain spring beef, stir-fried mountain basket, nine-story tower yellow curry shrimp and yellow croaker roasted rice cake. Shanquan beef is the most extreme, each piece of Niu Qianjian has uniform tendons, slices evenly, the entrance is extremely tender, pickled pepper has played a decisive role in enhancing freshness and flavor, the soup that seems to be clear water is integrated into the meat aroma, the compound flavor of pickled pepper and a little mountain rattan pepper The slight hemp, one taste in one, perfectly stimulates your taste buds, it can be seen that the chef has profound skills.

"Suiyuan Food List" has a cloud: "The taste should be strong, not greasy; The taste should be fresh, not light. Between this suspicion, the difference is a millimeter, and the loss is thousands of miles. If it is thick, it is said that it takes more essence and removes the dross. "It sounds simple, but it's hard to do, and many of the dishes in Guiyu Mountain House prove that it has this strength. Even the tea is very hard, in Hangzhou, where green tea is commonly drunk, there is a new way to serve osmanthus nine koji red plum, Zhengshan small seed and Pu'er tea, which is impressive, and the signature osmanthus nine koji red plum is fragrant and rich, and the popularity is the highest.

Not only is the taste unique, but Guiyu Mountain House also pays attention to plating, which is even more impressive than Jinsha Hall, Ziwei Hall and Lakeside 28 Road Restaurant. For example, the dishes of bluestone slab plum chops, matcha osmanthus yam and black truffle mushroom buns, the dishes are integrated with the plate ornaments, and they seem to be works with distinct themes, all of which are like Jiangnan picture scrolls, and the artistic conception is full of beauty. The most touching thing is the ancient method of hand-peeling Lin Xian, which is a seasonal dish from March to May, the surface of the rough bamboo shoot shell looks no different from the newly dug bamboo shoots, the guests need to untie the tail rope by hand, peel off the shell, only to reveal a whole white tender bamboo shoots, the bamboo shoots are stuffed with glutinous rice, this hand-peeled bamboo shoots not only have a unique taste, the painstaking shape is also a perfect restoration of the appearance of the ingredients, the strong Jiangnan atmosphere is presented in front of the diners, is a dish full of feelings.

The pricing of the three dishes is different, among which the meal standard on the third floor is the highest, with an average of 700 yuan per person; Vegetarian prices range from more than 200 yuan to 800 yuan; The average person for a la carte dishes is about 450 yuan, and there is an additional 15% service charge. The vegetarian and set meals on the third floor change the menu according to the season, and the style is basically the same, due to the space restrictions on the third floor, it is recommended to eat for up to four people. The à la carte menu doesn't change much, with the occasional new dish appearing, the overall quality is high, and the dishes to choose from are very large, and the portions are sufficient, and the meal is hearty, suitable for a large number of people to eat or feast.

If you are on a budget, our advice is to give priority to the set meals in the tea room on the third floor, including a meat and vegetarian set menu at 699 yuan and a vegetarian set menu at 699 yuan (the less expensive vegetarian set menu is only available on the first and second floors). On the one hand, the menu setting focuses on the taste experience, with a tea and a dish served alternately, and different varieties of tea to clear the mouth, which helps to better taste each dish, and can taste the most representative teas of the restaurant at one time. The order of different teas is exquisite, the first is the gold-lettered signature osmanthus nine koji red plum, fragrant and rich, helping to awaken the mind and appetize; The Zhengshan small species and aged narcissus in the middle are relatively warm and moist, and they will not occupy the taste buds for a long time after drinking, stealing the limelight from the main dish; The last dish is Pu'er, which is fragrant and mild, and is used to relieve greasy and nourish the stomach. The kitchen understands the characteristics of tea, and the last tea is made of cooked Pu'er, which is milder than raw Pu'er, which is more suitable for guests with bad stomach, and the degree of care can be seen. On the other hand, the dining atmosphere in the tea room on the third floor is the best, with hollow screens separating the tables from each other, which is more private and does not affect the view, the lighting is soft, and the sound of the piano is melodious, full of Zen.

The waiter is good at communication, familiar with the situation of the restaurant, and responds freely. They are friendly and shy, although they are not as professional and neat as Yanxi Lake, but they are better than simple and natural. The slight flaw is that individual waiters do not control the rhythm of withdrawal very well, and occasionally need to be reminded by customers.

Please note that set meals are only available after reservation. If you want to eat a la carte dishes, it is recommended to reserve a table 3 to 5 days in advance, and there are basically no vacancies at the restaurant when you arrive at the restaurant.