Liyuan introduces how to order food: telephone reservation
Liyuan octagonal cup is located in a coffee shop at 6 1 Santai Yunshe, Hangzhou. The scenic environment is elegant, and the pear garden is hidden in a seemingly "simple" three-story white building. The coffee shop on the first floor has a good environment and is very emotional ~ the private kitchen box is on the second and third floors. * * * There are two independent boxes with good privacy, and only two orders are ordered every day.
The garden adopts the form of family banquet, which specializes in the old base of hangzhou dishes and is managed by Master Yang alone. The original pear garden was located in Guihua City, in a quiet small courtyard, which didn't look like a hotel, so it was named Pear Garden. After several twists and turns, I finally moved to the present Santai Yunshe Village.
We don't expect a good store location to attract customers, nor do we rely on advertisements. We just put these resources into the development of dishes and improve the comprehensive service level. In order to manage the two tables in an orderly way, Liyuan insists on the guest reservation system, customized dishes, original ingredients and traditional chefs. Reduce the waste of time and ingredients, and present safe ingredients in the traditional way.
It is a diamond of black pearl, and it is also a mysterious one among so many black pearl restaurants in Hangzhou. I have tried other Black Pearl restaurants in Hangzhou, but I can't make an appointment for Liyuan!
Many big names in the circle of friends went to eat, and the evaluation was consistent. The public comment is 4.82 points, which is a high-scoring restaurant.
The pear garden is located in Santai Yunshe Village, with an octagonal cup of coffee on the first floor and a box on the second and third floors.
There is no a la carte restaurant, and the table never turns over. This place is not suitable for business banquets. This is a simple place to eat.
Liyuan is a traditional dish in Hangzhou, which is managed by Master Yang.
I used to make only one table a day, but now there are more, two tables at noon and three tables at night. But even so, it is still difficult to book. It's basically difficult not to advance three months.
When a table of dishes was served one day, the kitchen and dining room were together.
Master Yang cooks and everyone eats. It takes 10 seconds for a dish to burn to death on the dining table. The dishes everyone eats are full of gas.
Later, it seems that someone complained that it was not allowed to do so (probably because of security problems). Master Yang set up a kitchen in 1 building. Not only do you have to climb upstairs, but you can't watch Master Yang's cooking show while eating.
There are generally 300 people in the pear garden, and there is no fixed menu. They all serve directly.
Generally, a table of 8- 10 people has about 20 dishes. I'll book the menu with you about a week in advance. If I feel that some dishes are not suitable for my taste, I can also communicate and fine-tune.
The specific menu mainly depends on Master Yang's mood and season, but you can rest assured that basically every dish will not let you step on thunder.
Drinks are also self-contained, and there is no bottle opening fee. There are also some drinks, beer and soda water in each box. You can take them at will without extra charge.
These two points are more conscience than most restaurants.
The dishes introduce six cold dishes, such as fried chicken with shrimp, drunk crab, frozen meat, double-headed black sausage, radish and lettuce, which are all ordinary dishes.
Frozen meat is special. In Hangzhou cuisine, traditional bamboo shoots are used to burn meat, which is frozen and then cut into pieces.
The meat is soft and rotten, and the fat oil slowly penetrates into the bamboo shoots and aspic, which is less greasy than the hot bamboo shoots.
Drunken crabs are not bad either. A drunken crab in a pear garden is born drunk. Getting drunk is directly pickling live hairy crabs. The wine tastes heavy, and the crab is yellow and black.
Most people dare not eat raw and get drunk, but I think eating raw and getting drunk is particularly delicious and intoxicating.
There are too many hot dishes, so I won't introduce them one by one
Fish chips are a specialty of pear orchard. Unless otherwise specified, each table must have side dishes.
The taste of fried fish slices has three layers, the top layer is chopped ham, the middle is soft fish, and the bottom layer is crispy lard label, with egg white as adhesive.
When eating, the pork at the bottom is particularly crisp and has the unique taste and fragrance of oil residue.
Be sure to eat it within 10 seconds after serving, and don't shoot too much, or it will taste bad. So everyone has a tight photo time.
Xiangjiang eel is also one of the symbols of pear orchard.
This is my first time to eat chewy river eel. This dish is a mixture of eel and pepper, and it is full of sauce. Eat it while it's hot, but it won't be crisp when it's cold.
The kitchen knife that explodes the whole cauldron is well made. It is neither hard nor tough when just cut, and the entrance is crisp and tender. A plate full of fireworks.
When the waiter brought it, he reminded us to eat it while it was hot.
Eating in Hangzhou and Shanghai can't escape a pot of sauerkraut. This dish is so rare that you can swallow your tongue. Fresh bamboo shoots, delicious fresh meat and ham are rare for you to fly.
Steamed sheep with soft-shelled turtle is steamed with mutton balls, which is called son of a bitch for short.
This dish feels almost without any seasoning, which is the original flavor of the food. A dish of soy sauce on the side, whether it's turtle or mutton balls, can be eaten directly.
I have eaten a lot of yellow croaker, but it is the first time to steam fish with lard net.
This kind of deep-sea yellow croaker with net oil is very interesting. It is covered with a layer of lard net. When eating, remove this net and eat directly. Master Yang said that lard is a nuclear weapon for steaming fish, so the steamed fish is especially fresh and tender.
Braised rice cake with pomfret is rich in flavor.
Pomfret fish has only one fishbone, and the meat is more prickly and less, so eating big drops is enjoyment; The uniqueness lies in that it is matched with Hangzhou local rice cake and Q-elastic soft glutinous rice cake, which absorbs rich soup and is so beautiful.
Sauce hairtail is also a dish for eating goods. Steamed hairtail is the freshest, and fried only when it is not fresh enough.
Portunus crab patty, full of crab roe is really fat.
Bell-ringing snowflake cow, instant beef with green bell, feelings are a sublimation of classic hangzhou dishes fried bell. At the same time, it also reflects Master Yang's intransigence in ingredients.
Although Master Yang made hangzhou dishes, he began to keep pace with the times and put the dishes on a table.
For example, shepherd's purse chop shrimp garden and yellow wine osmanthus coffee are all for everyone.
One table for 300 yuan. On the whole, the price is kind.
In fact, this also explains why you have to wait in line for three months to eat in the pear garden. There are few seats in private kitchens, and the per capita consumption is not high, but the taste is not lost to Jinsha, Wei Zi, Barr and Xuan Yue.
Nature is in short supply.