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Numbers of Nights: 1

Number of Rooms: 1

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Children (0-18 yrs)

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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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To add more than 4 rooms, please call 86 (571) 8113-5191. Toll Free Telephone Numbers By Country

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Four Seasons Hotel

Hangzhou at West Lake

Local Time

Local Temperature

8 °C / 46 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Dining

Main

  • Dim Sum (Lunch Only)

    Steamed Dim Sum

    Steamed River Shrimp Dumplings with Asparagus (4 Pieces)

    Steamed Pork Dumplings with Hairy Crab Meat (4 Pieces)

    Steamed Pork Dumplings with Scallops (4 Pieces)

    Steamed Glutinous Rice Dumplings with Preserved Vegetables and Soy Pork (4 Pieces)

    Steamed Vegetable Dumplings with Black Truffles (3 Pieces)

    Steamed Dumplings Filled with Minced Pork and Dried Bean Curd (3 Pieces)

    Steamed Sea Cucumber Dumplings with Shrimps and Asparagus (2 Pieces)

    Steamed Spanish Red Shrimp Dumplings and Morel Mushrooms in Broth (Per Person)

    Steamed Oatmeal Buns (2 Pieces)

    Steamed Peach-shaped Buns Filled Salted Egg Yolk and Milk Paste (3 Pieces)

    Steamed Rice Cake with Red Date Paste (3 Pieces)

    Steamed Rice Cake with Brown Sugar (1 Piece)

     

    Fried Dim Sum

    Shanghaiese Crispy Rice Cake with Dry Shrimp and Seaweed (3 Pieces)

    Crispy Triangle Rolls Filled with Spicy Dragon Fish and Bean Curd (3 Pieces)

    Deep-fried Shredded Turnip Dumplings with Preserved Sausage (2 Pieces)

    Minced Pork and String Bean Pancake Dongyang Style (3 Pieces)

    Deep-fried Spring Rolls Filled with Cabbage and Matsutake Mushrooms (3 Pieces)

     

    Baked Dim Sum

    Baked Cheese Puffs Filled with Hairy Crab Claw (2 Pieces)

     

  • Congee

    Abalone Congee with Chicken and Fresh Mushrooms (Per Person)

    Minced Pork Congee with Preserved Eggs (Per Person)

  • Barbecue / Appetizer

    Crispy Roasted Pork, Yellow Mustard

    Honey Barbecued Pork

    Crispy Roasted Baby Duck (Each)

    Deep-fried Pomfret in Sweet Soy (15 Minutes Required)

    Pan-fried Salted Ribbon Fish (15 Minutes Required)

    Crispy Eel Strip and Sweet Chili Sauce (15 Minutes Required)

    Tea Smoked Yellow Croaker

    Marinated Seafood and Green Soy Beans in Rice Wine Vinasse

    Marinated Jelly Fish and Cucumber in Sour Chili Sauce

    Salt-baked Duck Webs

    Tossed Sliced Whelks and Angle Beans in Kelp Juice

    Chilled Pork Knuckle Marinated in Rice Wine Vinasse

    Hazelnut Goose Liver Pate, Spring Onion Pancakes

    Diced Chicken, Pork, Bamboo and Dried Tofu in Chili Sauce

    Bean Curd Rolls with Minced Pork

    Soy Braised Wheat Gluten with Mushrooms and Black Fungus

    Tea Smoked Egg Topped with ‘qian Dao Hu’ Caviar (Per Person)

    Pea Starch Noodle Rolls with Vegetables, Sesame

    Marinated Yam and Preserved Plum

    Bean Curd Roll Filled with Vegetables

    Almond Slice and Green Vegetable Salad

    Marinated Black Fungus with Fresh Lily Bulb

    Seasonal Organic Vegetable and Fruit Salad, Plum Sauce

    Pickled Radish Flavoured with Sesame Oil and Soy Sauce

    Slow-cooked Lotus Root Filled Glutinous Rice and Rock Sugar

    Dried Bamboo Shoots

    Roasted Black Truffle and Cauliflower

    Sliced Abalone Mushroom in Soy Sauce

  • Abalone / Sea Cucumber

    Slow-braised Whole Japanese Yoshihama Abalone in Supreme Oyster Sauce (20 Heads) (Each)

    Slow-braised Whole South African Abalone in Supreme Oyster Sauce (8 Heads) (Each)

    Slow-braised Whole South African Abalone in Supreme Oyster Sauce (10 Heads) (Each)

    Slow-braised Whole Middle-eastern Dried Abalone (20 Heads) (Each)

    Braised Fish Maw with Goose Web in Abalone Sauce (Per Person)

    Braised Japanese Sea Cucumber in Abalone Sauce (Per Person)

    Braised Japanese Sea Cucumber with Millet in Golden Broth (Per Person)

    Wok-fried Sea Cucumber with Spring Onions and Dried Shrimp Roe

    Double-boiled Matsutake Mushroom Soup with Sea Cucumber and Garden Greens (Per Person)

    Braised Fish Maw with Millet in Golden Broth (Per Person)

    Braised Fish Maw with Fresh Crab Meat in Abalone Sauce (Per Person)

    Braised Whole Australian Abalone in Golden Broth (Each)

  • Live Seafood

    Leopard Coral Grouper (500g)

    • Steamed • Steamed with Preserved Vegetables

    • Poached in Chicken Broth • Poached in Lobster Broth (Rmb20 Surcharge for Each Person)

    Spotted Grouper (500g)

    • Steamed • Steamed with Preserved Vegetables

    Steamed Hump Head Wrasse (500g)

    Yellow Croaker (500g)

    • Steamed with Preserved Vegetables and Bamboo Shoots • Broth • Braised

    Marble Goby (500g)

    • Steamed • Steamed with Preserved Vegetable • Deep Fried • Sweet and Sour

    Turbot (500g)

    • Steamed • Steamed with Preserved Vegetables • Sautéed with Truffle

    Australian Lobster (500g)

    • Braised with Cheese in Supreme Broth • Sautéed with Bell Pepper Sauce

    • Sautéed with Minced Garlic and Scallions • Sautéed with Fermented Soybean and Chili

    Baby Lobster (Each)

    • Steamed with Mashed Garlic • Braised with Soya Sauce • Hot and Sour Soup

    Shrimp (500g)

    • Poached • Fried in Oyster Sauce • Stir-fried with Salted Egg Yolk

    • Baked with Scallions, Spicy Salt and Scallions

    San Men Crab (500g)

    • Steamed • Stewed with Vermicelli • Stir-fried with Crystal Vermicelli

    • Sautéed with Mashed Ginger and Scallion • Steamed with Rice Wine

    Alaska Crab (500g)

    • Braised with Fermented Soybean Paste • Steamed with Minced Garlic

    • Braised with Singapore Chili Sauce • Sautéed with Rice Cake and Wild Vegetables

    Geoduck Clam (500g)

    • Stir-fried with Asparagus and Black Truffles • Sliced Chilled in Spicy and Sour Sauce

    Sea Conch

    • Poached with Soy Sauce • Poached in Chicken Consommé

  • Specialities

    Wok-fried Wagyu Beef Cubes, Garlic and Spring Onion

    Wok-fried Superior Australian Wagyu Beef with Morel Mushrooms and Green Pepper (Per Person / One Portion)

    Shanghainese Braised Pork with Abalone in Sweet Soy Sauce (Per Person / One Pot)

    Pan-fried Minced Pork with Lotus Root and Shrimp Paste

    Crispy Suckling Pig Filled Glutinous Rice and Mushroom Paste

    Deep-fried Prawns and Wasabi Mayonnaise Dressing (Each / 6 Pieces)

    Seared Cod, Egg White and Vinaigrette (Per Person)

    Boiled Sea Whelks in Rice Wine Sauce

    Stewed Tofu, Salted Meat, Razor Clam and Bamboo Shoots in Broth

    Boiled Black Fungus and Vegetable Shoots in Tomato Soup

  • Soup

    Double-boiled Fish Maw, Sea Whelk and Cordycep (Per Person)

    Double-boiled Morel Mushroom Soup, Dried Scallops and Hairy Cucumber (Per Person)

    Double-boiled Dendrobium Pork Soup with Pearl Barley and Hyacinth Beans (Per Person)

    Double-boiled Matsutake Mushroom Soup, Bamboo Pith and Garden Greens (Per Person)

    Vegetarian Soup with Fresh Golden Fungus and Bamboo Pith (Per Person)

    Double-boiled Chicken Soup and Wontons (Per Person)

    Sliced Fish Maw, Chicken Broth (Per Person)

    Cod Fish Soup, Mushrooms, Carrot, Black Fungus, Cucumber, Ginger (Per Person)

    Minced Beef Soup, Egg White and Coriander (Per Person)

    Hot and Sour Soup, Seafood and Squid Roe (Per Person)

    Crab Meat Soup, Mashed Potato and Tomato (Per Person)

    Bean Curd Broth, Cod and Wild Vegetables (Per Person)

    Double-boiled Fish Maw and Dried Scallop Soup with Dates and Wolfberries

    Double-boiled Sea Whelk with Diced Chicken and Pork

  • Seafood

    Poached Fish, Sweet Vinegar Sauce, Hangzhou Style

    Deep-fried Braised ‘qianlong’ Fish Head, Bean Curd and Leek (30 Minutes Required)

    Steamed River Shad and Ham Half in Golden Rice Wine Sauce (30 Minutes Required) (Half)

    Deep-fried Mandarin Fish and Orange Sauce (30 Minutes Required)

    Steamed Cod with Preserved Vegetables (Per Person)

    Sautéed River Shrimp with ‘long Jing’ Tea Traditional Hangzhou Style

    Steamed River Shrimp and Preserved Vegetables

    Sautéed River Shrimp and Green Pepper in Soy Sauce

    Two Tastes of King Prawn:

    •Deep-fried Prawn Head with Spicy Salt

    •Braised Prawn Body and Minced Pork in Chili Sauce (Per Person)

    Braised Prawn with Cauliflower in Curry Sauce, Served with Fried Bun

    Sautéed Scallops with Asparagus and Wild Mushrooms

    Sautéed Hairy Crab Meat Served with Toast

    Steamed Egg White Custard with Sautéed Hairy Crab Meat (Per Person)

  • Poultry

    Traditional Roasted Farm Duck (Pre-order Recommended)

    •First Course, Crispy Duck Skin with Soya Bean Paste and Pancakes

    •Second Course, Your Choice of Sautéed Duck Bones with Spicy Salt or Sautéed Duck Meat with Hotbed Chives and Bean Sprouts (Whole)

    Braised Diced Farm Duck with Taro in Spicy Sauce

    Famous ‘beggar’s Chicken’ Filled with Mushrooms and Ginseng,     Wrapped in Lotus Leaf and Baked in Clay (Advance Order 5 Hours) (Whole)

    Braised Whole Chicken with Pork Trotter in Soy Sauce

    Crispy Chicken with Spicy Salt (Half)

    Roasted Chicken with Black Truffles and Mushrooms (Half)

    Sautéed Chicken, Fresh Mango and Assorted Pepper in Sweet and Sour Sauce

    Steamed Sliced Chicken with Dried Yellow Croaker and Shallots

    Sautéed Sliced Chicken with Leeks and Dried Shrimps

    Crispy Baby Pigeon (Each)

  • Pork / Beef / Lamb

    Braised Meatball with Crab Meat in Broth (Per Person)

    Pyramid Braised Soy Pork and Bamboo Shoots Served with Pumpkin Bun (25 Minutes Required)

    Braised Pork Rib, Aged Glutinous Rice Vinegar

    Steamed Minced Beef with Water Chestnuts and Preserved Orange Peel

    Wok-fried Diced Beef Tenderloin with Garlic, Bamboo and Spring Onions

    Poached Sliced Beef with Mushrooms in Sour Chili Broth

    Slow-baked Beef Rib with Special Soy Sauce (30 Minutes Required)

    Braised Bean Curd, Beef Tendon and Chili Garlic Sauce (Per Person)

  • Vegetable / Bean Curd

    Your Choice of Cooking From Our Daily Selection of Fresh Garden Greens (Plain Sauté, Poached with Broth, Poached with Soy)

    Sautéed Sweet Peas, Bamboo Shoots and Ham

    Sautéed Zucchini, Assorted Mushrooms and Yellow Fungus

    Sautéed Dual Mushrooms and Pineapple in Sweet and Sour Sauce

    Sautéed Garden Greens with Garlic

    Sautéed String Bean, Bamboo Shoots and Minced Pork

    Steamed Yam with Dried Silver Fish

    Braised Bean Curd, Mushrooms and Bamboo Shoots Served in Casserole

    Braised Homemade Bean Curd with Enoki Mushrooms in Golden Broth (Per Person)

    Slow-cooked Bean Curd Sheet, Wild Vegetables and Bamboo Shoots in Thick Broth

    Slow-cooked Shredded Dried Bean Curd, Garden Greens and Shrimp in Superior Broth

    Buddha Temple’s Vegetarian Soup, Preserved Bean Curd and Celery

    Braised Bean Curd with Hairy Crab Meat

  • Rice / Noodles

    Fried Rice with Crab Meat and Flying Fish Roe

    Fried Rice with Seafood, Dried Scallops, Chicken and Barbecue Pork

    Fried Rice, Minced Beef and Lettuce

    Fried Rice with Minced Beef and Egg White in Black Truffle Sauce

    Shanghainese Vegetable Rice and Salted Pork in Stone Pot

    Boiled Rice with Diced Soy Duck and Taro, Served with Deep-fried Rice

    Sautéed Rice Noodles, Sliced Beef and Assorted Vegetables

    Braised Noodles with Salted Vegetables and Diced Yellow Croaker (Per Person)

    Noodle Soup, Sliced Pork, Bamboo Shoots and Preserved Vegetables (Per Person)

    Shanghainese Noodles with Dried Shrimp in Scallion Soy Sauce (Per Person)

    Braised Noodles with Abalone Sauce and Dried Shrimp Roe (Per Person)

    Braised Spinach Juice Doughball with Pumpkin Broth (Per Person)

    Shanghaiese Wontons Filled Wild “Ganba” Mushrooms and Crackling Pork Fat (6 Pieces)

  • Dessert

    Double-boiled Superior Bird’s Nest, Almond Cream, Coconut Juice

    Double-boiled Snow Frog Cream with Snow Fungus and Osmanthus

    Mini Eight Treasure Glutinous Rice Cake and Warm Walnut Cream

    Sweet Rice Bead in Fermented Rice Soup

    Sweetened Almond Milk with Egg White Longjing Cream Pudding

    Chilled Tofu Pudding Topped with Mango Cream with Pomelo and Sago

    Red Bean Cheese Cake, Coconut Ice Cream and Peanut Toffee Sauce

    Stewed Pear and Wild Rice

    Organic Honey Ice Cream, Homemade Green Bean Cake

    Sesame Rolls with Walnut Ice Cream

    Ginger Ice Cream, Crispy Water-chestnut

    Red Bean Paste with Twenty Years Dried Orange Peel

    Sweetened Pumpkin Cream with Purple Glutinous Rice

    Chilled Mango Dumplings with Green Tea Powder, Homemade Fermented Bean Curd Cheese Cake

    Seasonal Fruits

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