柒园·玺荟(瑞虹太阳宫店)

This is a fairly upscale Hangzhou-style Zhejiang cuisine restaurant, with a large main hall and numerous private rooms. The decor exudes a classical, elegant atmosphere. The reception was very welcoming, seating was arranged, water was poured, and menus were presented. Since it wasn't busy on a weekday, half the place was booked. The seating was spacious and comfortable. The Hangzhou-style slow-cooked duck boasts tender skin, delicate meat, and a rich, sweet sauce. The four treasures in fermented rice wine are fragrant, fresh, and delicious. The scallion-flavored conch slices are smooth, crispy, and tender, with a scallion-flavored, savory flavor. The golden hairtail in fermented rice wine is crispy, tender, and delicious. The signature lingering soy sauce shrimp features large prawns with roe, a crispy shell, and tender, sweet, and flavorful. The warm-style yellow croaker with rice cakes boasts tender, smooth fish, a glutinous rice cake, and a rich, salty sauce. The juicy lettuce stalks are crispy, tender, and rich in flavor. The wood-fired braised lamb was fat, glutinous, and tender, with a rich, salty, and sweet sauce. The radish was delicious, crispy, and moist. The Xihui slow-cooked beef with tendons was tender and crispy, and the sauce was rich, sweet, and slightly salty. The steamed crab roe with minced meat had a rich, fragrant crab roe, and the crab meat was tender and fresh. The minced meat absorbed the crab juices, making it even more flavorful. The handmade pounded sand dumplings were exquisitely crafted, with a crunchy batter coating and a soft, sweet sesame filling. The complimentary birthday dish consisted of thin red noodle soup with a poached egg. Overall, the dishes were meticulously prepared and delicious, and the ingredients were of excellent quality. The service was friendly, attentive, and prompt.

I often come to the Sun Palace in Hongkou to eat at Qiyuan Xihui. I heard that it is a time-honored brand that has been open in Hangzhou for 30 years. It serves exquisite Hangzhou cuisine in an elegant environment. It is very prestigious for family gatherings. I always order their yellow croaker rice cakes and mustard shrimp balls.

During the epidemic, the economy is in recession everywhere, and all major restaurants have group purchase discounts, which is great. You can experience the different atmospheres of the restaurants, delicious food, and enjoy it with your family. I like it very much.

Every year when I come to Hangzhou, I always have to eat at Qiyuan. They've opened a branch in Shanghai, but the reviews don't seem to be very good... It's a bit of a hassle finding this restaurant in Yintai. I walked through all three areas before I found the right way [laughing and crying] The private room can accommodate two round tables. It's quite spacious, and the food is served very quickly. Since there are so many people, we ordered a lot of dishes, and we were full with just one chopstick per dish. I followed the recommendations and didn't disappoint. They were all delicious. There are always lines at restaurants nearby during meal times. Hangzhou people really love to eat. When will I be able to enjoy a meal like this again? [crying]

I went to Qiyuan Xihui (Ruihong Taiyanggong Branch) and found the food mediocre. None of the dishes stood out. The food arrived too quickly, leaving me no time to eat. The hot dishes were served immediately after the cold dishes, which was a bit disappointing. The warm yellow croaker and rice cakes were not sticky and were rather hard, and the yellow croaker was also average. The smoked sea bass with osmanthus and traditional shrimp and eel back were over-fried, leaving the thin parts dry and tough. The cold dishes included golden hairtail with fragrant fermented rice wine, braised duck, and vegetarian roast goose. The hairtail was dry, and the vegetarian roast goose had a bit of a coarse texture. The crispy eight-treasure duck had noticeably less ingredients than the regular eight-treasure duck, but the taste was okay. Crispy chicken and scallion oil were also available.

Qiyuan Xihui (Ruihong Taiyanggong Branch), a restaurant from Hangzhou, is the first in Shanghai. My friends told me it's the first in Shanghai, so we decided to give it a try! From the ambiance to the menu, it reminds me of a Ningbo restaurant, but the service is far inferior. Luckily, I still have these delicious dishes I like! ⬇️ 👉 Jiangnan Osmanthus Smoked Sea Bass This is a classic cold dish served hot, and it's fragrant, crispy, and warm when served. The fish is almost completely boneless and boneless, so you can devour it without worry! 👉 Handmade Peeled Sand Tangyuan Tangyuan Festival can be sweet, fermented rice dumplings, glutinous sesame dumplings, or a variety of peeled sand dumplings—each one is just right! 👉 Xihui Lipu Taro Soup There are also disappointments, like this bowl of taro soup! Despite the "soup" title, it's actually quite watery and watery. The mellow aroma of Lipu taro was almost covered by the smell of oil residue.

The newest restaurant in Sun Palace is amazing. It's a Shanghainese take on local cuisine, and it's incredibly delicious! 😎😎😎😎 My favorite is the braised pork, which is fatty but not greasy, especially when paired with eggs. The slightly sweet flavor is what Shanghainese people love. 👍👍👍 The seafood here is also very authentic, and it's a great way to entertain guests. It's definitely worth a visit.