Jin Sha
Zhejiang
Jin Sha explores the cooking of Jiangsu and Zhejiang within Four Seasons Hotel Hangzhou at West Lake. Senior Executive Chinese Chef Wang Yong builds the menu around regional traditions and seasonal ingredients, in a setting of traditional architecture and landscaped gardens. Signature dishes include braised pork belly with abalone and dried bamboo in sweet soy sauce, Sanmen crab prepared with wine or soy sauce, and crispy chicken with spiced salt. Tea, wine and huangjiu provide different ways to accompany the food. Private dining rooms allow a meal to unfold in a more intimate setting within the hotel’s grounds.