名人名家·浙菜(滨江店)
江浙菜 · ⭐ 4.7
No. 1537 Jianghong Road, Floors 2–3
Dishes
XO Sauce Stir-Fried Radish CakeRadish cake made from white radish and glutinous rice flour is sliced and stir-fried with XO sauce. Slice the radish cake, heat oil in a pan, sauté XO sauce until fragrant, then add the cake and stir-fry until slightly crispy, allowing the sauce to penetrate fully.
Nine-grid DelicaciesA refined Chinese dim sum platter featuring nine different small delicacies, such as shrimp dumplings, barbecue pork buns, and steamed chicken pastries, prepared using various cooking methods like steaming, frying, and baking.
Guangdong Bok ChoyGuangdong mustard greens is a classic Cantonese dish, featuring fresh mustard greens as the main ingredient. Through simple cooking techniques, it preserves the original flavor of the greens. To prepare, first wash the mustard greens, then quickly stir-fry them in a hot oil pan. Add an appropriate amount of salt and monosodium glutamate for seasoning, and finally serve while maintaining the dish's vibrant green color and crisp texture.
Fruitwood Roast DuckPeking duck, made from Beijing ducks, is marinated and roasted over fruit wood. The duck is inflated, cleaned, gutted, seasoned with special spices, then slowly roasted until crispy skin and tender meat.
Beef Rice Noodle RollBeef rice noodle roll is a traditional snack made by wrapping tender beef filling in thin rice flour sheets. During preparation, seasoned beef mince is evenly spread on steamed rice flour sheets, gently rolled up, sliced into segments, and served with a specially prepared sauce, resulting in a dish that is both visually appealing and delicious.
Beef PattyBeef patties are primarily made from ground beef, onions, eggs, flour, and seasonings. After mixing, the ingredients are shaped into patties and cooked by frying or baking until fully done. Salt and pepper are typically added during preparation to enhance flavor.
百合酱蒸凤爪凤爪经过处理后与百合一同蒸制，百合的清香与凤爪的软糯相互融合，口感丰富。
Bamboo Charcoal Pan-Fried DumplingsBamboo charcoal pan-fried dumplings are a Chinese snack made with pork as the main ingredient, mixed with scallions and ginger, and cooked using bamboo charcoal. The outer layer is crispy, and the filling is tender and juicy.
Liwang Tiaozi PorridgeLiwang Tiaozi Congee is a Cantonese rice porridge made by simmering rice with various ingredients such as fish slices, shrimp, pork liver, egg threads, and crumbled fried dough sticks. The rice is cooked until soft and tender, then ingredients are added gradually to maintain a thick, rich consistency and a complex flavor profile.
Sweet Red Bean and Sago DessertA classic Chinese dessert made with sago pearls and sweet red beans, simmered in sugar syrup for a soft, sweet flavor.
Crispy Pastry Custard BunA Hong Kong-style pastry bun with a crispy outer layer and a creamy, custard-like filling made from egg yolk and milk.
Jinhua Two-Headed Black Pork Braised PorkA traditional Zhejiang dish made with Jinhua Two-Headed Black Pork, slow-cooked in soy sauce, sugar, and spices until tender and richly flavored.
Golden Pillow Swan Durian PastryGolden Pillow Swan Durian Pastry is a dessert made with golden durian as the main ingredient, wrapped in flaky pastry and baked. The main ingredients are golden durian flesh and flaky pastry, with a sweet and rich flavor.
Golden Sea Shrimp Red Rice Noodle RollA savory dish featuring fresh sea shrimp and golden sauce wrapped in soft red rice noodles, offering a rich and delicate flavor.
Premium Shrimp DumplingsGolden Prize Shrimp Dumplings are made with fresh shrimp and pork, wrapped in a transparent thin skin and steamed. The shrimp and pork are mixed and seasoned to form the filling, then placed into wheat starch dough wrappers, shaped into half-moon or ingot forms, and steamed until the skin becomes thin and translucent, with a鲜嫩弹牙 filling.
Leek and Shrimp CrepeA savory crepe made with fresh leeks and shrimp, pan-fried to golden crispness.