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Lao Niang Liu (Xiasha Yintai Store)

小吃快餐 · ⭐ 4.3

Room 603, 6th Floor, Shengkang Building, No. 397 Haida South Road, Xiasha Subdistrict, Hangzhou Economic and Technological Development Zone

Dishes

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  Chilled Peach

  Chilled peach is a cold appetizer featuring fresh peaches as the main ingredient. Peach slices are chilled in ice water or refrigerated to maintain their sweet taste and crisp texture, without any added seasonings.
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  Osmanthus Lotus Root Porridge

  Gluten-free lotus root porridge made with fresh lotus root and rice, simmered until creamy. Finished with dried osmanthus flowers for a fragrant aroma.
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  Spicy Chicken with Edamame

  A spicy stir-fry dish made with chicken and edamame, seasoned with chili peppers and Sichuan peppercorns for a bold, aromatic flavor.
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  Braised Pork Ribs with Dried Bamboo Shoots

  A savory dish of pork ribs and dried bamboo shoots simmered together until tender, offering a rich, umami flavor.
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  Red Bean Health Soup

  A sweet and nourishing soup made with red beans, goji berries, and red dates, ideal for health and wellness.
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  Tea Tree Mushroom Duck Soup

  A nourishing soup made with old duck and tea tree mushrooms, slow-cooked to perfection for rich flavor and health benefits.
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  Honey Glazed Chicken Wings

  Honey-glazed chicken wings is a dish primarily made with chicken wings, marinated and then baked. The chicken wings are coated with a special honey glaze, roasted until golden and crispy on the outside, while the inside remains tender and juicy. The sweet aroma of the honey glaze perfectly blends with the savory flavor of the chicken.
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  Silver Fish Steamed Egg

  A delicate dish made with fresh silver fish and eggs, steamed to a silky texture, offering a mild and savory flavor.
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  Fish Meat Lion's Head at Half Price

  Fish meat lion's head is a delicacy made from fresh fish paste, shaped into large balls and steamed until tender. Served with broth or sauce for a rich, savory taste.
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  Golden Fried Rice with Eggs

  Golden fried rice made with rice and eggs, enhanced with scallions and carrot cubes, stir-fried in a hot pan using cold oil to separate the eggs before mixing with leftover rice for distinct grains and a golden hue.

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