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Huafeng Restaurant · Stone Pot Fish · Hangzhou Cuisine

江浙菜 · ⭐ 3.7

Nos. 646-1, 646-3, 640-1, 640-2, and 640-3, Wuchang Avenue

Dishes

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  Dry Pot Shredded Vegetables

  A spicy stir-fried dish made with shredded vegetables and aromatic spices, popular in Sichuan cuisine.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Pork Trotter and Turtle Stew

  Pork trotter and turtle slowly stewed, tender meat, rich broth, nutritious and nourishing.
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  Freshly Ground Soy Milk

  Freshly ground soy milk is made from fresh soybeans, soaked, ground, and boiled. It has a creamy white color, smooth texture, rich soy aroma, and is highly nutritious. It can be enjoyed as a breakfast drink or as a healthy daily beverage.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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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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  Bighead Carp Stone Pot Fish

  Fathead carp stone pot fish features fathead carp with bean sprouts, wide rice noodles, and tofu skin. The fish is stewed in a heated stone pot with seasonings, after being cleaned and marinated with ginger and scallions to remove odor. Then, fermented bean paste, chili, and Sichuan peppercorns are stir-fried and water added for stewing, followed by simmering with vegetables until flavorful.
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  Crab Stir-Fried Rice Noodles

  Crab stir-fried rice cakes is a Chinese dish using crab and rice cakes as main ingredients. Clean and cut crab, slice rice cakes. Heat oil, stir-fry crab, add seasonings like soy sauce and cooking wine, then add rice cakes until soft and flavorful, finish by thickening the sauce.
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  Quzhou Stone Pot Fish

  A specialty dish from Quzhou featuring fresh fish and vegetables cooked in a stone pot, resulting in tender fish and rich broth.
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  Quzhou Wine Fermented Steamed Bun

  Quzhou wine fermented steamed bun is a traditional snack from Quzhou, Zhejiang, made with glutinous rice wine-fermented dough. Soft, sweet, and subtly aromatic, it's often enjoyed as breakfast or dessert.

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