Atour 酒店运河杭州

The owner, who hails from Shaoxing, insists on driving back to his hometown every other day to source the freshest ingredients for his restaurant – which explains why the menu is handwritten on a white board and different every day. That said, the must-try stinky tofu is a permanent fixture: made with 20-plus-year-old fermenting brine from his family, it has rich deep flavours that complement the lamb brain it is steamed with. Try the river fish, too.

After renovation, this hub dedicated to Chinese tea, art and all things Zen befits Hangzhou’s moniker as a cultural jewel. Its adjoining eatery still serves vegetarian food with Zhejiang twists; all-time favourites like soy-marinated walnuts, fresh tofu skin in thick broth and red braised stinky tofu are still on the menu. Thickly sliced lurid bolete sautéed with green chillies stands out with aroma and toothsome texture.

This bustling spot serves barbecue in Texan, Brazilian and Argentinian styles. With a wood-fired smokery and ovens on site, the place exudes intoxicating smells. Try slow-smoked beef brisket, either grain-fed from the U.S. or grass-fed from New Zealand: the former is richer, the latter leaner. Pronounced smoky notes complement the beef perfectly. Grilled pineapple in banana walnut sauce for dessert cuts through the richness. The wine list is worth exploring.

Adjacent to Xiangji Temple, this Jiangnan-style villa stands in a manicured garden with a bamboo grove, a rockery and water features. There are no à la carte options and diners pre-order either the classic or seasonal set menu. Nationwide sourced produce is deftly finessed with Chinese and Western techniques into dishes with potential health benefits. Their winter melon and glasswort soup is slowed cooked for two hours and nicely perfumed in pine nut oil.

快餐

快餐

快餐