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馋西苑·潮粤·台州菜

江浙菜 · ⭐ 4.8

West Chenghou Street Commercial Street, Hongqi Road

Dishes

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  Braised Large Yellow Croaker from East China Sea

  Home-style braised large yellow croaker from the East China Sea, made with fresh fish and辅料 like ginger, scallion, and garlic, cooked by stewing or braising. The fish is marinated, pan-fried until golden, then simmered in sauce to retain tenderness and flavor.
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  手工鲜虾饼

  手工鲜虾饼以新鲜大虾为主料，去壳去肠线后剁成泥，加入适量淀粉、蛋清和调味料搅拌均匀，再用手捏成圆饼状，放入油锅中煎至两面金黄。成品外酥里嫩，虾肉鲜美。
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  Salt-pepper Water Carp

  Salt and pepper water carp is a dish featuring water carp fish. After cleaning, the fish is marinated with wine and ginger, then lightly coated in starch and deep-fried until crispy. Finally, it's stir-fried with salt, pepper, scallions, garlic, and ginger for a tender interior and fragrant flavor.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Sand Garlic Noodles

  Sand garlic bean noodles is a dish made primarily with sand garlic and yellow soybean noodles. After cleaning, the sand garlic is cooked with the noodles to infuse flavor. Seasonings like salt and soy sauce are added to enhance taste.
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  Haitang Crispy Squab

  A Cantonese dish featuring tender squab pigeon marinated and deep-fried to a crispy skin, served with a hibiscus-flavored sauce.
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  Braised Sea Gate Goat Meat

  Braised sea gate goat meat with aromatic spices, tender and rich in flavor.
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  Red Bean Pastry

  Red bean pastries are a traditional dessert made with red bean paste as the main filling, wrapped in a crispy pastry crust. To prepare them, red beans are boiled until soft and turned into paste, then encased in dough and baked until golden and crunchy.
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  菌香黄焖生态甲鱼

  以生态甲鱼为主料，搭配菌类食材，通过黄焖的方式烹制而成。甲鱼先焯水处理，与菌类一同放入锅中，加入调味料慢火炖煮，使甲鱼软烂入味，菌类吸收汤汁的鲜美。
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  Jinhua Two-Headed Black Pig

  A traditional dish from Jinhua, Zhejiang, made with local two-headed black pork, marinated and braised to achieve tender, flavorful meat with a glossy red finish.
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  Yangcheng Lake Crab

  Yangcheng Lake hairy crab, using high-quality hairy crabs from Yangcheng Lake as the main ingredient. During cooking, fresh crabs are selected and steamed or boiled to preserve the original flavor of the crab meat, with rich and full crab roe and tender meat.
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  Aged Shaoxing Wine-Steamed Freshwater Crab

  Freshwater crab steamed in aged Shaoxing wine, with ginger and scallions, resulting in tender meat and rich aroma.
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  Fragrant Intestine Stew

  A fragrant stew made with pork intestines and seasoned with a secret sauce, slow-cooked until tender and flavorful.
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  Golden Fried Skate

  A classic Chinese deep-fried dish made with fresh skate, marinated and coated in batter before frying until golden and crispy.

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