Hejiayuan is in the concave alley of Zhaohui Road, and is now divided into hot pot restaurants and private dishes, and the old taste of more than 20 years has remained unchanged, which is the favorite of nearby residents.
Unlike the newly opened beef hot pot restaurant on the second floor, the private dishes on the first floor maintain the original local cuisine style, and the price is very close to the people in the area of Wulin Square. The windows of the hall are bright and clean, the Chinese decoration is simple and stable, the waiters are uniformly dressed, and there is no earthy smell that looks at the door, which can meet the ordinary guests for dinner.
The main dish is chicken, duck, pork, seafood and other stewed soups, as well as delicious seasonal stir-fries. There is no menu in the store, and the kitchen will prepare the dishes of the day in advance every day and display them in the ordering area (precious seafood, river fresh, and a few seasonal vegetables are only listed as ingredients), and customers can watch the dishes and order. The sample is not sloppy at all, the hue and presentation are made according to the standard of the table, which is more intuitive and real than the menu form, and the guests can directly report the name of the dish when they see their favorite food. In fact, the menu only changes occasionally, and the whole is relatively fixed, and it can persist for 20 years, which shows that the restaurant is very attentive.
All kinds of meat dishes, most of the hot dishes are very rich, the soup is mellow, the small stir-fried dishes are mostly fried quickly with heavy oil, which is more in line with the taste of the public, the bamboo shoots and duck pot, the salted meat stewed bamboo shoots, the stinky tofu pot, the stone pot fish soup, Wenzhou yellow beef and all kinds of seasonal vegetables have a very high return rate, and the people with heavy taste will love it. The chef focuses on recommending the osmanthus fragrant stewed chicken, a whole chicken stewed very soft, with the addition of osmanthus to enhance the fragrance, full of Hangzhou flavor.
Cold dishes are mainly enhanced by sauce, black pepper beef ribs are the most outstanding, take beef ribs to remove the bones, sliced meat, it looks like the meat texture is rough, but it is quite tender to eat, and there is a little burnt aroma on the edge, which is delicious in the empty mouth or dipping sauce. The soft and glutinous braised pig's tail evokes the memories of many people in Jiangsu and Zhejiang, this dish is not easy to find in Hangzhou restaurants, and you must try this bite.
Popular dishes are suitable for gatherings or solving daily eating problems, and now there are private rooms on the third floor, positioning them in the mid-range, so there are many high-priced banquet dishes added accordingly. Soft-shelled turtle, scarce seasonal anchovies, Australian lobsters, etc. are all heavyweight dishes, and the kitchens are all professional chefs, skilled in cooking, and the taste is good.
Most of the dishes taste very good, but the large flow of people and the cooking methods determine that some dishes will not be too stable, and the meat quality is old and the vegetables are crispy from time to time. It may be the reason for the division of the restaurant, the management is not very in place, the details such as seafood weighing, payment service, take-out packaging and other details are not very satisfactory, and the popularity is gradually not as good as before. The service performance is also poor, from the foreman to the ordinary waiter, it seems that they are not very flexible and service-oriented. Coming for a light meal doesn't make a big difference, and if you have a banquet, the service may affect the experience.
