Longjing Lake · Hangzhou Cuisine (Tianhe Zhishicheng Guangbai Store)
江浙菜 · ⭐ 4.3
Units L422–L423, Vanke Plaza, No. 1932 Huaguan Road
Dishes
Dongpo PorkDongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
Grandmother's Braised PorkGrandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
Hangzhou Steamed DumplingsHangzhou steamed buns are a traditional snack made with pork filling and flour wrappers. The preparation involves mincing pork into a filling, mixing in seasonings, then combining flour and water in a specific ratio to form dough. The dough is rolled into thin skins, filled with the pork mixture, and finally steamed in a bamboo steamer until cooked.
Squirrel FishSquirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
Squirrel-shaped PerchSquirrel-shaped perch is a Chinese dish where boneless perch is cut with floral patterns, deep-fried to set shape, then drizzled with a sweet and sour sauce made from sugar, vinegar, and tomato ketchup. The dish resembles a squirrel, with a crispy exterior and tender interior in golden color.
Stone Pot Tofu with Sichuan StyleStoneware tofu dish made with soft tofu, minced meat, mushrooms, and greens, cooked in a heated stone pot. The tofu is slightly crispy on the outside while remaining tender inside, with rich flavors blending together.
Garlic Vermicelli Baked ShrimpGarlic Vermicelli Baked Shrimp is a classic Cantonese seafood dish. Main ingredients include fresh large shrimp, thin vermicelli (typically mung bean or Longkou vermicelli), and a generous amount of minced garlic. The softened vermicelli is spread on a plate, topped with arranged shrimp (butterflied and deveined). The minced garlic is stir-fried until fragrant and spread over the shrimp, then seasoned with soy sauce or a savory sauce before being baked or steamed until the shrimp are cooked and the vermicelli absorbs the flavorful juices. The dish features tender shrimp and savory, garlic-infused vermicelli.
Sweet Rice Balls in Fermented WineSweet glutinous rice balls cooked in fermented rice wine, made by shaping glutinous rice flour into small balls and simmering them in boiling water until they float, then adding rice wine and sugar for flavor.
Longjing Squirrel FishLongjing Squirrel Fish is a traditional Hangzhou dish from Zhejiang cuisine. It uses fresh mandarin fish as the main ingredient. The fish is deboned, scored in a crosshatch pattern, and deep-fried until crispy on the outside and tender inside, resembling a squirrel. It is then topped with a sweet and sour sauce made from Longjing tea broth, tomato sauce, sugar, and vinegar, giving it a delicate tea aroma and a bright red color.
Longjing Lake Beggar's ChickenA traditional dish made by wrapping a whole chicken in lotus leaves and clay, then slow-roasting it. The meat is tender and infused with the aroma of lotus leaves and earth.
Longjing Lake BeefTender beef slices slow-cooked with Longjing tea and special sauce, resulting in a rich, aromatic dish with a delicate tea flavor.
Longjing Tea DuckLongjing Tea Duck features duck marinated with fresh Longjing tea leaves and gently braised to absorb the tea's aroma, resulting in tender meat with a subtle, fragrant flavor.