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Yue Shun Restaurant

其他美食 · ⭐ 3.6

Intersection of Jinhang Road and Wuwei Road

Dishes

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  First-Class Chicken Wings

  Fresh chicken wings marinated and deep-fried, then stir-fried in a secret sauce for a savory, crispy texture.
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  Hangzhou Pepper Beef Tripe

  A Chinese dish featuring beef tripe stir-fried with fresh Hangzhou peppers, known for its spicy and aromatic flavor.
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  Spring Water Fish

  A dish made with fresh carp cooked in mountain spring water, resulting in tender fish and a delicate, savory broth.
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  Pickled Vegetable Fish

  A dish featuring fresh fish fillets and pickled vegetables, known for its tangy and spicy flavor. The fish is tender and the broth rich with fermented vegetable aroma.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Braised Young Chicken

  A traditional Chinese dish made by slow-cooking young chicken with soy sauce, sugar, and seasonings until tender and flavorful.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Vegetable Fried Pork Rinds

  Green vegetables with oil渣 is a home-style dish using green vegetables and油渣 as main ingredients. Wash and cut the greens, then stir-fry with油渣—a byproduct of lard-making—to create a fragrant, refreshing dish.
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  Leek and Egg

  Leek and egg is a home-style dish primarily made with leeks and eggs. The preparation is simple: wash and chop the leeks, and beat the eggs separately. Heat oil in a pan, first stir-fry the eggs until set, then add the leeks and stir-fry together. Season with an appropriate amount of salt and cook until the leeks are just tender. Serve hot.
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  Crispy Lotus Root Cutlets

  Fragrant crispy lotus root slices stuffed with seasoned pork, coated in starch and egg, then deep-fried until golden and crunchy. The outer layer is香酥 while the inside remains tender.

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