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The 2nd floor: Oufang Hall
The 1st floor: Dazzling Moon Hall
Qiushi celebral tonic dish
Lin Qi repose cup
Su’s purple sweet potato paste
Su’s delicate fish
Huajiachi olive leaf
Chu Kochen butterfish
Local free range chicken
Buqing yellow croaker soup
Chanyuan tofu soup
Menglin crab & mandarin fish
Su’s mixed coarse cereals
Bei Shizhang fairy shrimp
Raw materials: leek flower, semen juglandis
After Lin Qi established Qiushi Academy, many youngsters of nearby villages came to study here. However, the big noise outside the academy abstracted the students’ concentration from learning. The teacher taught for many times, only to find it useless. Felt distressed, the teacher went to ask a doctor for a food treatment approach. The doctor told him to let the students eat fried leek flower with semen juglandis. As expected, this approach worked.
This dish was recorded in ZJU humanistic recipe. Qizhen Hotel cooks the dish according to the recipe, making it famous for its brain-boosting function.
Raw materials: ginseng, squab, sea coconut
Zhejiang University is formerly Qiushi Academy, which was established by Lin Qi. Lin Qi studied diligently for years before he went to Beijing to take the examination. The way to Beijing was strenuous. One night, he stayed over at a rich and influential family. He had a harmonious conversation with the host. However, it rained cats and dogs the next day, making it impossible for Lin to carry on his trip. The kind host persuaded Lin to stay there before the rain stopped. Nevertheless, the rain poured for a few days in a row. The deadline was just around the corner, which made Lin feel very anxious. The host said, “the sky wish you to stay here, so do I. Just stay here for some more days. It will be fine sooner or later.” As expected, a few days later it became sunny. Lin Qi wanted to bid farewell to the host. Finding Lin a little sick, the host put a pigeon, half a ginseng and two pieces of sea coconut into a crock, sealed the crock with a piece of lotus leaf, stewed them and gave the crock to Lin Qi. Lin Qi resumed his trip and drank the soup all the way. Unexpectedly, he became to be in high spirit, and finally turned into a literary giant.
Qizhen Hotel cooked the dish according to ZJU humanistic recipe. Now the dish has become a dish famous for its repose function.
Raw materials: purple sweet potato, papaya, Chinese yam
In ZJU’s Westward Move, the students and teachers led an extremely hard life. So Su Buqing reclaimed wasteland for farming in free time. One day, many visitors came to Su’s, Su had nothing to entertain the guests but the purple sweet potato he planted. He washed and cut the purple sweet potato, put them into water, added some sugar, and boiled them into paste. The visitors made highly-complimentary remarks about the dish.
According to ZJU scholarly recipe, Qizhen Hotel chefs add Chinese yam and papaya to top purple sweet potato. This dish has a strong effect on health care and cancer prevention, and it can be eaten as dessert after dinner.
Raw materials: preserved yellow croaker, chicken, ham, mushroom, bamboo shoot, spinach
Delicate fish is the traditional folk cate of Wenzhou, which was said to have a history of over 100 years. Today, Wenzhou people still entertain their guests with delicate fish. And it is also one of home cookings Su Buqing preferred.
The chefs of Qizhen Hotel made a special trip to Wenzhou to taste and learn this dish, and improved the dish according to ZJU scholarly recipe. Fresh and tender, the dish enjoys beautiful color and unique flavor.
Raw materials: green olive leaf, preserved egg, peeled prawns, etc.
Faculty of Agricultural Sciences of ZJU develops some green and health care vegetable, among which is green olive leaf. In 2008, during the Beijing Olympic Games, Zhejiang players ate a dish made from olive leaf, and then achieve the best score in history. After that, this dish was popularized and became an idiomatical dish of Qizhen Hotel. We emphasize the quality of the olive leaf, and accept only a certain measure of the best ones from planting base each morning.
Raw materials: East China Sea white butterfish, seasonings of preserved recipe
During the period when Zhejiang University moved back to Hangzhou, one day Su Buqing came back to school from his home in Wenzhou, and brought two butterfishes to president Chu Kochen, who was fond of fish.
Chu Kochen preserved the two butterfish in salt, and two days later, he decocted them with vegetable oil. The fish tasted crispy on the outside and soft on the inside, with a little sweet flavor. This dish led Chu to endless aftertastes
After the improvement of Qizhen Hotel, fresh white butterfish of top grade is chose to be preserved and decocted with seasonings of preserved recipe. This dish has become one of ZJU scholarly cates.
Raw materials: local chicken, pig’s feet of top grade, seasoning of preserved recipe
On earlier days, on the way of the Westward Move, ZJUers arrived at West Tianmu, Lin’an. One day, an alumnus of Zhejiang University visited his poor classmate’s. The poor student had nothing for dinner when he saw the chickens running in the hills. So he killed a chicken, and stewed it with his only two pig’s feet. The dish is so savoury that it won the alumnus’ appreciation. When the alumnus came back, he told his experience to his fellows. Thus, more and more ZJUers went to taste this dish, and finally, the dish became one of ZJU scholarly cates.
We choose free range chicken and pig’s feet of top grade, and stew them in sands and stones for 4 hours. The dish is fragrant and delicious. It is definitely a must to entertain your relatives and friends.
Raw materials: Shaoxing potherb mustard, the East China Sea yellow croaker, Tianmu bamboo shoot
At a Wenzhou party, prestigious mathematician Su Buqing met many other Wenzhou mathematicians such as Gu Chaohao of Fudan University, Fang Tuzhi of Xiamen University, Xv Guifang of Xi’an Jiaotong University, etc. Su said, “Yellow croaker is the specialty of Wenzhou. When I was young, I prefer yellow croaker cooked with potherb mustard above others. It was so fresh!” Someone asked him if there is some relationship between eating yellow croaker and becoming a mathematician. This question made people to roar with laughter, nevertheless, Su Buqing answered seriously, “There is no relationship between them. We study mathematic because we are poor, and our country is poor. Only mathematics can be studied with only a pen and a piece of paper.”
This dish was originated from Wenzhou, and was then improved by Qizhen Hotel. All guests who have had a taste of the dish make a great comment on it. The tasty dish represents our respects to the mathematicians.
Raw materials: Lin’an tofu, Tianmu bamboo shoot, Lishui mushroom, green colza oil
In September, 1937, on the way of the Westward Move, ZJUers arrived at West Tianmu, Lin’an, and contemporarily lived in Chanyuan Temple. At that time, bean products were the most common food. This dish, definitely belongs to the top grade, is not greasy at all with rich seasoning. Moreover, it was at that period and that place that China’s first tutorial system was established and practiced. After the improvement of Qizhen Hotel, the dish passed down becomes a vegetable plate of top grade for the entertainment of guests. Humanity and Zen's real meaning bring out the best in each other in this dish.
Raw materials: Ningbo crab, Fuchun River mandarin fish, river and mountain delicacies
Jiang Menglin, native of Nongbo, assumed the office of ZJU president for four years. He had a reputation for his staidness and courage, which even can be felt when eating fish and crab. He ate them very efficiently. One day, Ye Gongchao asked him at table, “What category does fish eye belong to?” Jiang said, “I’ll eat the meat and put the rest with fish bones.” As time passes, fish became to be cooked with crabs. The dish is distinguished for its delicious soup, just like ZJU humanity. Originated from the conversation, the dished is now elaborately cooked through Qizhen chefs’ superb skill. Guests will appreciate ZJU’s food culture of long standing when tasting this flavor of crab and fish.
Raw materials: corn, pumpkin, peanut, sweet potato, taro
During the Anti-Japanese War, Zhejiang University moved westward to Meitan, Guizhou, where the teachers and students led an extremely hard life. So Su Buqing reclaimed wasteland for farming in free time. The vegetables and fruits grown by Su Buqing became the source of his family’s provisions, sometimes even ZJU’s teachers’ and students’. One day, President Zhu Kezhen visited Su Buqing. Nothing to entertain Zhu, Su dug some vegetables from his garden. Eating the food, Zhu tasted the fragrance of rustic vegetables while coming up with the plaint of Su’s strenuous life. He respected Su’s action of earning his own salt from the bottom of his heart. Gradually, the local people learned this dish, and passed it on to today. Now, Su’s mixed coarse cereals has become a true cate.
Based on the origin recipe, Qizhen Hotel used high-quality raw materials in season to cook this dish. The green dish inherited has been a preference of modern citizens.
Raw materials: river prawn, green spiral shell, wild spicy pepper, Chinese yam
In the spring of 1932, Bei Shizhang found an intermediate type in fairy shrimps he had collected from rice field at Songmuchang, suburb area of Hangzhou. After years’ lucubration, he divided these intermediate fairy shrimps into five types according to their chromosome and secondary sex characteristic. In the study on germ cells’ development in the process of fairy shrimp’s sex reversal, Bei successfully observed the cells’ disintegrate and reshape. This discovery was an initiative achievement of establishing cell reconstruction theory. More than 100 years has passed since the establishment of Zhejiang University, Songmuchang has been substituted by modern buildings for a time, however, the initiative theory built at that time has made a wide influence for an age.
Qizhen Hotel is the place where Zhejiang University’s food culture was inherited and developed. Our hotel developed the old traditional dishes by introducing modern craft to traditional technique, thus remaining the dishes’ history while enabling them to cater to modern tastes. Once again, Qizhen hotel developed ZJU’s food culture.
Chu Kochen(1890-1974), Oufang as his courtesy title, hails from Shangyu, Zhejiang. He belongs to the Han nationality. He is a distinguished scientist and educator in China, a famous contemporary geographer and meteorologist, and the founder of Chinese modern geography. He established the department of geonomy and meteorological institute of Academia Sinica, both of which are unprecedented in Chinese history, and assumed the office of Zhejiang University president during 1936 and 1949.
Dazzling Moon Hall is named after the study of Qian Sanqiang, a nuclear physicist and president of ZJU during 1978 and 1982.
Scope of operation: cold dishes, Chinese-style hot dishes, deserts, drinks, etc.
Lobby bar: 8:30-24:00
A perfect choice for a rest or a chat over tea.