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Reviews of Deqing Moganshan Hotel

Hello, through the website booking information, I found

Deqing Moganshan Hotel (Huzhou)

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Address: No. 25, Yong'an Street, Wukang Town, Deqing County, Huzhou City (near Xingkang North Road)

The hotel opened in 1993 and was last renovated in 2008. Total number of rooms

< p>116 rooms (sets).

The positive review rate of website members’ stay: more than 90%_Weijilan Jiahao Pindong Huanfatachajihuai has free parking and is surrounded by restaurants and supermarkets * The price is considered affordable based on the room conditions; local area It may be considered a good hotel. The room is spacious and clean. There is a computer in the room and the Internet is very convenient. It was quite quiet to sleep at night, maybe the location of our room was better.

You can log on to the official website of Elong Travel to check more hotel specific information, thank you;

How to get from Zhenjiang to Zhejiang Moganshan Hotel on the expressway

Zhenjiang Go to the Hurong Expressway and turn to the Yangli Expressway to the Changshen Expressway. On the Changshen Expressway, exit from the Deqing/Moganshan/S304 exit and enter the Deqing Interchange, heading towards Wukang/Moganshan/G104, to Deqing, Huzhou City No. 25, Yong'an Street, Wukang Town, County (near Xingkang North Road). It’s Moganshan Hotel.

Deqing High-speed Railway Station to Moganshan Hotel

You can get there by taking the 111 bus at the high-speed railway station. The lines are:

West Railway Station—ICBC Building—Wal-Mart—Hemu Alley—Century Lianhua—Ginza Apartment—Guihua City South—Guihua City East—Blue Harbor East—Sunshine Garden South—Yinlong Villa North—South of Xiangyi Villa—Tashan Forest Park—Rose Manor—Minle West Gate—Sports Center—Qiu Shan—Qiu Shan East—Xinqi Village—High-speed Railway Entrance—High-speed Railway Station

Just take the bus to the terminal and get off. Right at the door of Moganshan Hotel

The first train departs from the high-speed rail station: 7:10 - the last train: 22:15, with a bus every 10-20 minutes.

What are the differences between Huzhou’s traditional delicacies

Huzhou is one of the earliest “rice towns” in the world, so Huzhou has an indissoluble bond with food. Huzhou has always been a paradise for gourmet food. It has fertile land, humid climate, rich products, and especially rich food resources. Huzhou has a long history of food culture. So in Huzhou culture, what are the traditional specialties of Huzhou?

Zhang Yipin Sauce Lamb

Zhang Yipin Sauce Lamb was created by Zhang Hesong from Ningbo during the Guangxu period (1875--1908). It is named after the name of the store "Zhang Yipin". This dish uses tender meat. Hu Yang is braised on charcoal fire and refined with soy sauce, water sugar, red dates, ginger, pepper and other ingredients. It is characterized by bright red color, thick juice and tender meat, crisp but not rotten, fresh and delicious, with both color and aroma. It is a century-old traditional Huzhou dish. Pear chicken legs are made of pure chicken legs and egg whites to make a pear shape. It is white as snow, pine on the outside and waxy on the inside. , a main dish for the banquet.

Shrimp and seabass rolls

Made with seabass and shrimps, along with ham slices, bamboo shoot slices, shiitake mushrooms, etc., the production process is exquisite and the style is elegant. The finished product is original juice and original soup, and the meat is tender and smooth. Fresh and delicious.

Sand-washed sheep tail

It is named because it is round and fat, like a sheep's tail. Use fine suet thin slices to roll and wash the sand, add dry glutinous rice flour to make the filling, then hang it with egg paste, fry it until it turns yellow, put it in a basin, sprinkle with soft white sugar and rose fragments, the outside is light yellow, and the inside is washed with suet. It is absorbed by trachoma and has an oily and sweet taste. It is a must-have dish for Huzhou folk banquets.

Pan-fried meatloaf

Use pork shank cut into bacon paste, mix with eggs, chopped green onion, starch cooking wine, etc. to make a flat round meatloaf, and fry over low heat until Appears brownish yellow. It is characterized by pine on the outside and tender on the inside. It is a must-have dish for banquets in Linghu Town, Huzhou.

Three shredded tripe stalls

Choose grass carp tripe stall, with three shredded shreds such as ham, shiitake mushrooms, and bamboo shoots, "baked in white". The fish pieces are fan-shaped, neat and beautiful, and the taste is light. Fresh and tender, with a unique water town flavor.

Old-Fashioned Shrimp

This dish is made of shrimp cooked in paste over high heat and oily, and cooked with high-end raw materials such as ham, sea cucumber, and mushrooms. The color is bright and pleasing to the eye, and the texture of the shrimp is fresh and tender. The food is fragrant but not greasy, and tastes fresh and delicious. It is one of Huzhou's traditional famous dishes.

Shredded eel in paste

Shredded eel in paste is cooked with oil stir-fry method, with ham, chicken breast, shrimp and other supplements. It is characterized by "heavy oil, spicy garlic, soft and tender" Famous, it is a famous traditional Huzhou dish.

Hu-style sheared mutton

Made from the fat and tender leg meat of Hu sheep and deboned, with ginger, garlic, chili, red dates, cinnamon, star anise, cloves, Shaoxing wine, soy sauce, and sugar. , refined salt and other seasonings to remove the fishy smell. First, simmer over high heat, then low heat for a longer time, and finally simmer over high heat until the soup is thick and the meat is red in sauce. Remove the small bones, cut into pieces, and put on a plate. Add the original soup, minced ginger, minced garlic, and minced red pepper. This dish is characterized by its ruddy color, crispy, soft, juicy and mellow taste. It is a good nourishing food in winter.

Scallion oil and walnut fish roll

It is a typical Jiangnan water town flavor dish. It is made using the deep-fried technique, making the fish roll shell crispy and golden in color. The filling is made of pork suet, chives and peach kernels, and it tastes particularly fragrant when dipped in salt and pepper.

Changxing Exploded Eel

"Changxing Exploded Eel", a century-old famous dish in Pheasant City, has excellent color, flavor and is famous far and wide. According to legend, Emperor Qianlong went down to Changxing from the south of the Yangtze River and tasted this dish. He was full of praise for it, and it was later listed as a famous dish in the palace. Choose eels of the same size and cut them into shreds, add "five oils" (vegetarian oil, meat oil, sesame oil, soy sauce, bad oil), "three spicy" (old ginger, green pepper, pepper), shredded ham, etc., and cook over a slow fire Cooked slowly, this dish is delicious and has a unique flavor.

Fishballs with hidden heart

Made of minced white fish meat, lean pork, minced bamboo shoots, fungus, leek sprouts, etc. This dish is white in color, tender and smooth in texture, and tastes fresh. It is a must-have dish for Huzhou folk festive banquets.

Taihu Flavor Banquet

The vast 36,000-hectare Taihu Lake supports rich fishery resources, including whitebait, white shrimp, and bream, which are known as the "Three Treasures" of Taihu Lake. Fish include white fish, fish, horned fish, hairy crabs, etc.; there are lilies, yams and other fresh vegetables grown along the coast of Taihu Lake; there are also Huzhou specialties such as Hu sheep, ginkgo, chestnut, ebony and other delicacies. All have created unique conditions for the "Taihu Flavor Banquet". "Taihu Flavor Banquet" was founded by Taihu Villa in Taihu Tourist Resort. It uses raw materials such as lake fresh food, mountain delicacies, game, green vegetables, etc., and adopts modern cooking techniques such as roasting, stewing, deep-frying, pan-frying, roasting, steaming, simmering, stir-frying, bursting, salt and fire, drunkenness, carving, osmanthus frost and other modern cooking techniques. A combination of South Taihu flavor banquet. It has strong regional characteristics, unique flavor, numerous varieties, a collection of delicacies from mountains and lakes, mellow and delicious taste, light and elegant dishes, extremely high nutritional value, elegant dining environment, and the integration of lakes and mountains with delicious food.

Moganshan "Full Goose Banquet"

Moganshan, one of the four major summer resorts in the country, is well-known at home and abroad. Mogan Mountain has beautiful mountains and clear waters, fresh air and superior natural environment. Local farmers in Moganshan have raised white geese, a high-quality lean poultry, for generations. White goose has fresh and tender meat, unique flavor, high nutritional value, and is an environmentally friendly green food with high protein, low fat, and low cholesterol.

Deqing Moganshan Hotel uses high-quality white goose as raw material and absorbs the essence of cooking from the north and south of my country. The knife skills are fine and varied, and the original soup is often used. Nutritional matching is emphasized to maintain the original flavor of the goose. Various cooking techniques such as steaming, stewing, roasting, stewing, and boiling are used. The cooking methods draw on the best of others, including light and tender southern dishes; It has a salty, spicy northern flavor. Colorful and beautiful. The "whole goose feast" made into hot and cold soups, stews and other local flavors has become a hibiscus flower in Wuyue food culture. Since the creation of "Quan Goose Banquet" in 1999, it has been favored by diners and has become one of the brand cuisines of Moganshan Hotel.

Changxing “Tea Banquet”

Changxing is the hometown of Purple Bamboo Shoot Tea and the place where tea saint Lu Yu wrote the astonishing masterpiece "The Classic of Tea". The "Tea Banquet" launched by Changxing Jinling Hotel is the result of the organic combination of Changxing tea culture and culinary cuisine.

The "tea banquet" uses Changxing's local specialties as raw materials, including green plums, ginkgo, and chestnuts, the "three treasures" of dried fruits in western Zhejiang; Changxing lilies, wild vegetables, cauliflower, and fine mandarin fish from the river that moisten the lungs and replenish qi. , hairy crabs, shrimps, chicken, pigeons, etc. are refined. Expanded the scope of "tea banquet". Changxing's "tea banquet" embodies strong local culture and local specialties, and is different from other banquets. Looking at the "tea banquet", the production is exquisite and delicate, reflecting the integration of tea culture and food culture. It can be summed up as: "tea tree leaves are used in dishes, and flavor specialties are brewed into delicacies; Rui Cao Kui juice is used to cook delicacies, and allusions from famous places are included in the names of dishes."

The Changxing "Tea Banquet" not only embodies the history of tea culture for more than 1,200 years, but also displays the unique ideas and exquisite skills of contemporary famous chefs. It is worthy of being a fine food.

Hundred Fish Feast

Huzhou is known as the "Home of Silk, Land of Fish and Rice", and the Hundred Fish Feast is one of the best Chinese dishes. Huzhou is adjacent to Taihu Lake and has a dense network of rivers. It is one of the three major freshwater fish bases in the country. Huzhou is rich in fish resources, and its freshwater fish production accounts for one-tenth of the country's total. Huzhou is rich in fresh fish, and Huzhou people also love to eat fresh fish. Baiyu Feast uses fish as the main raw material, uses various knife techniques, and uses various methods such as deep-frying, simmering, stir-frying, stir-frying, frying, steaming, stewing, etc. to cook hundreds of various dishes, hence the name Baiyu Feast. It is characterized by fastidious cooking techniques, versatile knife skills, the use of white juice original soup, and emphasis on maintaining the fish flavor; it also takes into account the southern flavor of being clear, light, tender, and smooth, and the northern flavor of being fresh, fragrant, salty, and spicy. The Hundred Fish Feast consists of 11 kinds of dishes. In 1979, chefs such as Wu Shuibao of Huzhou Hotel launched the "Hundred Fish Feast". By 1997, the Hundred Fish Feast had created more than 500 types of fish dishes. Domestic culinary authorities call the Baiyu Feast "a masterpiece of Chinese cuisine", and Japanese friends call it "the best of Chinese cuisine".

A Banquet of Bamboo Bamboo Shoots

Anji is known as the "Bamboo Town of China" with 900,000 acres of bamboo forests, ranking first in the country. Anji Hundred Bamboo Shoots Banquet takes advantage of the bamboo shoot resources in Zhuxiang to develop a special dish with unique mountain delicacies and wild fragrance. Bamboo shoots are tender and refreshing, fragrant and crispy, and their nutritional value is known as "the best vegetarian food in the world". Bamboo shoots are sweet and cold in nature and have the functions of nourishing yin and replenishing blood, resolving phlegm, digesting, relieving irritability, and diuresis. They are in line with modern people's "three lows and one high" (low sugar, salt, fat and high protein) and "one thick and one green" ” (crude fiber, green food) dietary requirements. The founder, Anji Hotel, uses the best bamboo shoots in Zhuxiang as raw materials, and can be cooked in more than 10 ways, including braised, stir-fried, stir-fried, braised, braised, steamed and boiled, or made into a stand-alone dish; or supplemented with various meat and vegetable dishes. More than 100 hot and cold bamboo shoot delicacies are carefully prepared, and now more than 160 varieties of Anji Bamboo Bamboo Bamboo Banquet have been launched. During the China Bamboo Village Cultural Festival in 1997, Anji’s “100 Bamboo Shoots Banquet” wowed guests and friends from all over the country and became famous all over the world.

How to drive from Nanxun to Wukang Moganshan Hotel?

Suggested route

80.6 kilometers, 1 hour and 28 minutes

318 National Highway and G25 Changshen Expressway

Nanxun District, Huzhou City, Zhejiang Province

1. Head west from Renrui Road to Wanshun Road

1.2 kilometers

2. Turn right and enter Nanlin Road

< p>1.4 kilometers

3. Turn left and continue along Nanlin Road

6 meters

4. Turn left at intersection 1 and head towards Traveling on National Highway 318

Part of the toll section

29.8 kilometers

5. Turn slightly right and enter Huancheng South Road

1.2 kilometers< /p>

6. Turn slightly right and continue along Huancheng South Road

190 meters

7. Turn left and enter Hangchangqiao South Road/104 National Highway

Continue along National Highway 104

5.0 kilometers

8. Take the ramp to G25 Changshen Expressway

Part of the toll section< /p>

500 meters

9. Continue left at the intersection of G25 Changshen Expressway

Toll section

32.7 kilometers

10. Go to the Zhuhu Wetland/Qianyuan/Deqing/Xinshi/Moganshan exit and go to Deqing Avenue

Part of the toll section

650 meters

11. Continue left at the fork on Deqing Avenue

3.3 kilometers

12. Continue on to Beihu Street

1.0 kilometers

13. Turn left and enter Provincial Highway 304

800 meters

14. Turn left and enter Zhongxing North Road

1.1 kilometers

15. Continue on to Zhongxing South Road

450 meters

16. Turn right into Yongan Street

The destination is on the right

1.4 kilometers

Deqing Moganshan Hotel

No. 25, Yongan Street, Deqing County, Huzhou City, Zhejiang Province