Wuhan East Lake has the waterscape and mountain scenery comparable to the West Lake. It is vast and gentle, and has the temperament of "hiding in the city". The lakeside guest house beside the East Lake is a restaurant full of feelings. Looking at the lake and living, East Lake beauty into food, food into the beautiful scenery.

Wuhan East Lake lakeside guest house is located in Wuhan East Lake Tingtao Scenic Area. It is a resort type Boutique Villa Hotel in Wuhan. East and Moshan across the lake, unique location, excellent scenery. Seven independent small buildings reconstructed along the lake are masterpieces of modern fashion and traditional aesthetics. The main functions include catering, guest room, meeting, outdoor party, fashion salon and art appreciation. Stay away from the hustle and bustle of the city, enjoy the scenery of lakes and mountains, and enjoy the exclusive luxury. The quiet and elegant lakeside guest house is an ideal choice for high-end banquets, business talks, leisure vacation, fashion release, etc. A water to clean the dust, a flap of heart fragrance, near the lake with the wind mooring the world. The guest rooms have luxury single room, luxury suite and Lake View Deluxe Suite for you to choose. The elegant guest rooms have 2m luxurious and comfortable big beds, with high-grade goose down bedding, providing you with 24-hour hot water, air conditioning, central heating, wireless network, comfortable and soft sofa, large flat-panel LCD TV, stereo, tropical rain shower and bathtub, room bar, exquisite food, coffee, Chinese tea and other drinks, laundry, 24-hour housekeeping service. All kinds of exquisite dishes, including Hangzhou cuisine, Hunan cuisine and Hubei cuisine, are offered by famous chefs. Hotel features: elegant and luxurious lake view rooms, exquisite and special dishes hosted by famous chefs, intimate butler service, respected private lakeside guest house, and advocator of new life style. All kinds of exquisite dishes, including Hangzhou cuisine, Hunan cuisine and Hubei cuisine, are offered by famous chefs. It is far away from the hustle and bustle of the city, enjoying the scenery of lakes and mountains, and enjoying the exclusive luxury. Walking into the main gate of Tingtao Scenic Area of East Lake in Wuhan, you can see the shade of green trees and blue waves along a quiet small lake to the edge of the East Lake. The winding path leads to the depth of bamboo forest and flowers. A group of exquisite and elegant villa buildings are hidden in it. Here is the famous lakeside guest house. The lakeside guest house faces Moshan across the lake in the East and is next to Mao Zedong"s former residence Meiling No.1 in the West. In the center is a small gray brick two-story building, simple and elegant. It is the "ceramic building". Tao Zhu lived in this small building when he worked in Donghu in the 1950s. After decades of ups and downs, in addition to simple maintenance and repair, the style and layout of small buildings still remain unchanged. In this small building, Tao Zhu made strategies, led the East Lake Construction Committee to plan the early grand blueprint of the East Lake scenic area, and promoted the arrival of the first climax period of large-scale planning and construction of the East Lake after the founding of the people"s Republic of China. The tone of world-class scenic spots, the division of scenic spots, and the determination and construction of scenic spots all began to take shape at this time. At that time, for the planning and construction of the East Lake, the East Lake Construction Committee under the leadership of Tao Zhu did not only look at it from the perspective of the 1950s. Instead, it was not satisfied with how to build a narrow "East Lake Park", but planned to open up a "East Lake style scenic spot" with natural scenery as the main feature, expanding the area to the whole lake area. The division of various scenic spots also puts forward bold ideas. By 1959, most of the planned scenic spots had been completed. Hualin District, Tingtao District, Luoyan District, Hongshan District and Luojia district are available for opening up, with a total area of 8088 mu. Luojia mountain, xingyin Pavilion, Quyuan memorial hall, changtianlou, jiunudun, huguangge (huxinting) and other scenic spots have been built and opened to the public. The prototype of the world-class eco-tourism area of the East Lake scenic area has emerged. Yuminghua, the current chef of Hubin guest house, cooked Hubei cuisine in his early twenties. He is one of the top ten Hubei cuisine masters, and has been awarded the reputation of "famous Chinese cuisine teacher" by the culinary Association. Master Yu has two great insistence. One is the food materials. In his opinion, good food is the foundation of delicious food. Delicacy lakeside hostel every exquisite dishes, behind which there are chefs on the ingredients of almost harsh dedication, even regardless of the cost. The second is dish innovation. In addition to the main Hubei Benbang cuisine, the Hubin guest house also has Hangzhou cuisine, Guangdong cuisine and Hunan cuisine. Each cuisine employs the top chefs to join and launch creative dishes every month. These dishes are tested by chefs and tasted by guests. Those with good reputation will face up to the menu and meet the guests. So every month, the lakeside guest house has a surprise for the diners. This change and invariance is Master Yu"s lakeside guest house for many years. In autumn and winter, the warm and tonic dishes promoted by Hubin guest house are all fresh and organic, and the four seasons rule is always the best guide for delicious food. The classic Chinese flavor of autumn and winter is the Chinese style. The essence of Chinese flavor can be obtained from a stir fried dish of bacon. Hongshan bolting is produced in Hongshan District of Wuhan. It needs fertile soil and low temperature. It is usually planted in autumn and picked in winter. It is tender, purple and delicious. The vegetable moss in the Baotong temple area of Hongshan is particularly delicious, which can not be compared with other places. In the compendium of Materia Medica written by Li Shizhen of Ming Dynasty, it is said: "this dish is planted in September and October, and its leaves are like Chinese cabbage. When it is harvested in winter and spring, it must be Ru, and in March it is old and inedible." Sauteed Chinese cabbage with preserved meat in guest house The selection of the bolt is learned. You must choose the section without white heart, and it looks translucent and light green. If you pinch it with your hand, you should also pay attention to the fact that it is better for the flowering bolt to be tender. One of the advantages of this method is that it is easy to distinguish the old and the tender of the bolt, so as to select the tender part for the guests to enjoy. The other advantage is that the cross-sectional area of the bolt will be increased, and the contact area between the bolt and the seasoning will be larger, so that the taste can be better absorbed. When making, stir fry with hot oil. The heat of the fire can fully stimulate the flavor of the precipitated bacon through the frying pan. When you eat it, there is a fresh breath called "wok gas". As a result of the rapid cooking, when the table still maintains the most delicate texture. The flavor of bacon and the freshness of Chinese cabbage stalk blend in the mouth, which is the taste of autumn and winter in old Wuhan. Fish stewed lotus root enjoy the taste of the lake, autumn and winter to Hubei people"s home dinner, will certainly entertain a stewed lotus root soup. Hubei people burn lotus root, no one can out of its right. Hubei is rich in water and beautiful in water. The lotus root is tender and white, and tastes crisp and sweet. Hubei pink lotus root must be used to stew to show its wonderful, otherwise it would be ashamed of the gift of nature. The lotus root stewed with firewood fish in the lakeside guest house is the essence of Hubei lotus root. Use the best lotus root with fat firewood fish to make the soup. Boil the fish bone in low heat slowly. The soup color is milky white. Simmer the lotus root powder with seven holes and glutinous silk. Absorb the delicious taste of the firewood fish, and the cold feeling of autumn and winter is gone. Lotus root folder is the most popular dish in Hubei Province. The lakeside guest house has developed a fresh method based on the tradition. The fried lotus root box is put into the goose liver paste which has been prepared in advance and stir fried quickly. This traditional dish adds some French flavor to this traditional dish, which is traditional but not ordinary. Lion head catfish cup fish feast, Wuhan people have fish all the year round, from the small fish to the big fish, it is almost the Spring Festival. After the winter solstice, the fish balls taste more clean and pure, with some vegetables boiled into a bowl of soup, the taste of smooth and moist is incomparable, and after drinking, the whole mouth produces a light fragrance. The fish balls are sweet and delicious. In autumn and winter, the guest house selects the best wild catfish from the Yangtze River to make balls of the same size. They are mixed with the thick soup made by the skin and bone of the catfish. The taste of the fish is all in it. When serving, it is filled with a stew cup. The classic thick soup eating method, sweet and warm soup, mellow, warm and smooth, love fish people can not miss. Compared with the traditional taste of autumn and winter, Jiangnan mild fire veal can be said to be the exclusive and attentive work of the guest house. When cooking, learn from the practice of Dongpo Fengliu Yaxing, the pork is replaced by a more healthy Angus steak. At the same time, the American Newcastle orange and tangerine peel are added to simmer and simmer slowly for several hours to refine Give a mellow and rich flavor, let veal soft tender crisp fragrance, juice strong taste mellow. This dish is an innovative work of the chef in the guest house. The cooking does not consider the cost of time. The key to good taste is not only the chemical reaction of the ingredients, but also the sincerity and sincerity. Sea cucumber soup with wild rice and oats is a good soup for cold winter. A wild rice, oats and sea cucumber seems to be able to see the concept of the store. Wild rice and sea cucumber are classic collocation. Fresh elements oats are added in guest house, and coarse fiber is added at the same time of warming and toning, which is in line with the classic and creative health idea. Adding coarse grain also saves the trouble of ordering staple food. It can be said that the three flavors are steamed together to warm the vitality. After the winter solstice, more than ten jin of black carp and shad fish have been transported from Honghu Lake and Liangzi Lake to Wuchang, and it is time to make salamanders. Different from Hunan, Hubei"s preserved fish and bacon are salted first and then dried in the sun, so it has less smoke and more flavor. After ten days of natural sun exposure, it is moist and sweet, and the flavor of sunshine is stored in the cured meat itself, which is full of vitality. The seemingly ordinary bacon is processed in the lakeside guest house in order to make the best flavor of bacon. The first step is to stir fry the salt. In a large pot, put the appropriate proportion of salt, pepper and star anise, and stir fry repeatedly until the color turns yellow, overflowing with a dry flavor, which can be regarded as the available salt for the production of bacon. Then, rub salt: apply the cooled salt to chicken, fish and meat with your bare hands. Not only the chest and thighs of the chicken, but also the head and neck of the chicken should be wiped. The viscera should also be poured with some salt to taste thoroughly. How to distinguish whether the rubbing salt is even or not, there is a standard called "sweating". It"s not people sweating, but flesh sweating. Because the salt is kneaded repeatedly on the skin of the meat, plus the heat of the hands, it will force out some moisture of the meat itself. At this point, you can go to dry. In terms of materials, the lakeside guest house selects the most fresh herring, shady carp, native chicken and pig produced locally, and the first-class food has laid a good foundation for the delicious food. Steamed in a bowl of the best preserved meat, preserved fish and chicken made by Hubin guest house. Add special seasoning and steam it in the pot. When eating it, it has a strong smell of wax, salty and sweet, and a pot full of sunshine flavor, which makes it fresh and warm in winter. In the Song Dynasty, there was a family law saying that "the food is not expensive and the smell is bad. The royal kitchen should stop using mutton". It means, son of God, don"t think about the wild animals in the mountains. Eat the sheep honestly. On the other hand, it means that good mutton is better than delicacies. On a cold day, you need a bowl of mutton soup and a spoonful of it. Your stomach will warm up in an instant. Then you will have the energy to eat the rest of the good dishes. The chef of the lakeside guest house thinks that mutton is naturally beautiful, so it is most suitable to bring water out of Hibiscus. In the guest house, the mutton in clear soup is made of local goats in Wuhan. The meat is compact and delicate, which is good for delicacy. When cooking, the mutton is stewed with ginger, green onion, white radish and more than ten kinds of secret flavored drinks until the mutton is crisp and rotten. The mutton is sliced into thick slices and served with the soup. It is served with a dish of green coriander powder, a plate of finely cut green garlic and green onion. Sprinkle it on the mutton soup. After drinking a bowl, the whole body is full of orifices, and the soles of the feet are transparent all the way to the top of the heart. Another way to express one"s feelings is to sprinkle white pepper and self-made chili powder to feel the collision of different tastes in taste buds. Boiled bean shreds with preserved meat are ordinary, home flavor bean shreds are a warm-up staple food that Hubei people like in winter. each