Jin Sha
China
At Four Seasons Hotel Hangzhou at West Lake, Jin Sha draws its cooking from the traditions of Jiangsu and Zhejiang. Senior Executive Chinese Chef Wang Yong works with seasonal and local ingredients, combining regional methods with new interpretations. Traditional architecture and landscaped garden views connect the dining room to the hotel’s West Lake setting. Signature dishes include pork belly and abalone braised with dried bamboo and sweet soy sauce, Sanmen crab steamed with rice wine, and crisp chicken with spicy salt. Lunch dim sum adds river-prawn dumplings and vegetable dumplings with truffle and mushrooms. Tea, wine and Chinese yellow wine provide a broad choice of accompaniments, with rice wine appearing in the cooking as well as at the table.