Hangzhou Yue Seafood · Fine Cooking (Ledinggang Branch)
鱼鲜 · ⭐ 4.8
Unit 101, Ground Floor, Shengli River Jinli Center (opposite Xiao Chef Restaurant)
Dishes
Beijing-style Crispy Roast DuckA classic Beijing dish featuring crispy-skinned duck served with pancakes, hoisin sauce, scallions, and cucumber strips.
Steamed Large White Crab with Inverted MethodFresh large white crab steamed using the inverted method—initially high heat, then low heat for slow steaming—preserving tender, juicy meat and original flavor. Main ingredient: large white crab; seasoned with ginger, scallions, and other seasonings.
Stir-fried Yellow Beef with SauceA Cantonese dish featuring tender yellow beef stir-fried in a hot wok with garlic, ginger, and onions, delivering rich flavor and aroma.
Ning-style Eighteen CutsNing-style Eighteen Cuts is a traditional Ningbo dish featuring various meats and seafood, such as pork tenderloin, chicken breast, fish slices, and shrimp. Thinly sliced ingredients are neatly arranged on a plate, garnished with ginger threads and scallions, then quickly blanched in boiling water to preserve their tender texture.
Ningbo Roasted Cabbage HeartsA traditional Zhejiang dish featuring tender cabbage hearts marinated and grilled over charcoal, offering a savory and slightly smoky flavor.
Steamed Huangyu Fish with Dry Scallop SauceFresh Huangyu fish steamed with a rich scallop sauce, resulting in tender flesh and savory flavor.
Scallion Stir-fried Beef CubesA dish of tender beef cubes stir-fried quickly with scallions, delivering a savory and aromatic flavor.
Signature Crab Bone SauceA rich and savory sauce made from fresh crab bones and spices, perfect for noodles, dipping, or cooking base.
Yang Chih TsuYang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
Aged Turnip Cake Steamed Sea BassSteamed sea bass with aged turnip cake, a classic Cantonese dish where the savory turnip enhances the delicate fish flavor.
Lau Yu ShengA traditional Cantonese raw fish salad made with fresh fish slices and vegetables, tossed in a savory sauce, symbolizing prosperity and good fortune.
Mapo Tofu with Small Green DragonA fusion dish combining tender tofu and fresh small green dragon (shrimp), stir-fried in a spicy Sichuan-style sauce with fermented bean paste, chili, and Sichuan peppercorns.
Huangqiao BaoziHuangqiao baked buns are a traditional Chinese pastry made primarily from flour, with fillings commonly containing meat floss, ham, and scallions. After baking, the outer crust turns golden and crispy, while the filling inside is richly fragrant.- Black Truffle Clay Pot Baked CrabFresh crab is baked in a clay pot with black truffle, creating a rich and aromatic dish with tender meat and luxurious truffle flavor.
- Black Pearl Durian DessertA dessert made with fresh durian flesh and black pearls (tapioca balls), blended with milk and coconut milk for a rich, smooth texture.