Traveling to Yuezhou, eating Yueji cuisine, 鈥覅he is good.

Da Guan, Hidden Wilderness. Enjoy the mountains and forests without falling into the mundane, the cook will be the lake and mountains into the bowls and jars and goblets, dishes full of smell, the freshness of the four seasons, in the mouth to be released and balanced.

Eight treasures and jade food, silk chopped soup, accompanied by the south wind so that the five internal can be recluse. Mellow, fresh and soft, the original juice of the water after the taste of pure sweetness, this, probably, is the taste of Jiangnan.

Dongshan Grand View has launched two Chinese set menus, leading diners to experience the fast-paced Jianghu on the dining table.

Self-supporting farm free-range walk-in chicken, secret seasoning a few, massage marinade, supplemented by Shaoxing aged yellow wine micro-brewed dry steaming simmering for three hours, in the warmth of the time under the respective freshness to play to the extreme.

Slow simmering in the yellow wine and chicken oil grease greasy, in the pure color of the soup reveals the sincerity of the bottom. The steam lingers, the mellow aroma surges, the chicken is crispy and flavorful, and the essence is finally intertwined.

Simple ingredients have a fusion of beauty, containing the confession of life.

The local white water ocean tofu and local baby cabbages are blended with the spring water of Longshan Mountain in Shangyu.

The soup is simmered over a gentle fire, the cabbage sucks up the tofu grease and is soft and tender, the tofu rolls up and down and floats between steaming, and the agar migrates outside the veil, smooth and flavorful, and the holes are filled with the freshness and sweetness of the cabbage.

Steaming is the best way to express the natural flavor.

Dongshan Lake wild white strips marinated to taste, secret pickle sauce spread on top of the tender fish, poured with Shaoxing aged yellow wine and steam, leading to the fresh aroma of the white strips, pickle sauce through which rebound a taste of acidity, the two fresh and beautiful gas diffusion, delicate meat, waiting for the melding of flavors.

The essence of the dish lies in the cook's ability to get the ingredients and the heat just right.

The best Dongshan farm free-range pork, accompanied by Shaoxing aged wine simmered for three hours. When the fat slowly seeps out, infiltrated into the pork light stretch, with fried quail eggs steamed in a cage into the flavor, and finally drizzled with a bright red sauce, taste mellow juice, lips and teeth gently between the gelatinous crunch.

The flavor is thick and mellow, and the gum is crispy between the lips and the teeth.

Watching the sunset outside the window, eating the aroma of Yuezhou cuisine, in the Great Guan, at this moment, with the breeze, the sun and the moon, with friends and relatives. Taste the flavor of slow-cooked food, which is unforgettable.