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Sanfen Tian · Quzhou Cuisine Restaurant (Guanghaiwei Branch)

江浙菜 · ⭐ 3.5

Nos. 4, 6, 8, 10 Guangyi South Road

Dishes

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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Steamed Pork Belly on Potato Dumpling

  A traditional Chinese dish featuring braised pork belly served atop a potato dumpling, combining tender meat with creamy, sweet potato base.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Kaihua Earthen Pot-Baked Bighead Carp

  Fresh bighead carp is slowly stewed in an earthen pot with ginger, scallions, garlic, and other seasonings, resulting in rich, savory broth and tender, delicate fish meat.
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  Kaifa Family-style Clear Water Fish

  Fresh clear water fish is the main ingredient, paired with ginger, scallions, garlic, and other seasonings, cooked using a home-style stewing method over low heat until flavorful. The fish meat is tender, and the broth is clear and mellow.
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  Fried Mulberry Leaves

  Fried mulberry leaves is a dish primarily made with fresh mulberry leaves. After cleaning the leaves thoroughly, they are lightly coated with starch or batter and deep-fried in hot oil until golden and crispy. The finished dish is crunchy on the outside and tender inside, preserving the refreshing aroma of the mulberry leaves.
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  Beef Stewed with Vermicelli

  Beef stew with vermicelli is a dish made primarily from beef and vermicelli. Beef chunks are cooked with vermicelli in a pot, along with water, scallions, ginger, star anise, and other seasonings, until the beef is tender and the vermicelli absorbs the flavors. Soy sauce and cooking wine are typically added for rich taste.
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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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  Bullfrog with Purple Perilla and Pickled Chili

  Fresh bullfrog stir-fried with purple perilla leaves and pickled chili, delivering a spicy and tangy flavor.
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  Braised Beef with Taro

  A traditional Chinese dish featuring tender beef and taro simmered together until richly flavorful.
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  Quzhou Duck Heads

  Quzhou duck head is a traditional dish primarily made with duck heads. The preparation involves carefully processing the duck heads, marinating them with a variety of spices and seasonings, and then cooking them using a unique culinary technique to achieve an appealing color and aroma.
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  West Lake Beef Soup

  West Lake Beef Soup is a traditional soup made primarily with beef, tofu, and mushrooms. The preparation involves mincing the beef, marinating it with seasonings, then combining it with chopped tofu and mushrooms in a pot. Add broth or water, simmer until thickened, then pour in beaten eggs and garnish with cilantro.

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