Hangzhou Banquet · Hangzhou Cuisine (East Station Store)
江浙菜 · ⭐ 4.6
Level 2, No. 58 Tanhuabian Road (above OK Holiday Hotel), near Exit C, Xintang Metro Station
Dishes
Lin'an Stir-Fried Hanging DragonLin'an Stir-Fried Hanging Dragon features beef strips stir-fried with seasonal vegetables like green and red peppers. Cooked quickly at high heat, it has a bright color, tender meat, crisp texture, and a mild spicy aroma.
Qian Dao Lake Organic Fish HeadOrganic fish head from Qiandao Lake uses fresh organic bighead carp heads, seasoned with ginger slices and green onions, cooked by steaming or braising. The flesh is tender and the soup clear or rich, preserving the natural freshness of the fish head.
Southern Song Radish CakeA traditional Chinese dim sum made from radish, glutinous rice flour, and savory ingredients like dried shrimp and char siu, steamed to a soft and flavorful texture.- Tangxi Vinegar-Braised Fish HeadA traditional dish featuring a fresh fish head braised in vinegar with ginger, scallions, and garlic, resulting in a rich, tangy flavor and tender texture.
- Tianmu Beef Hot PotA nourishing hot pot made with beef and seasonal vegetables, slow-cooked in a rich broth for deep flavor and warmth.
Signature Linping Braised MuttonPremium mutton is slowly braised with soy sauce, sugar, cooking wine, and spices, resulting in tender meat, a rich red color, and a fragrant, savory-sweet flavor.
Signature Braised LambA premium lamb dish simmered with aromatic spices and slow-cooked to tender perfection, offering rich flavor and deep umami.
Dongpo Pork from HangzhouHangzhou Dongpo pork is made from fatty pork belly, blanched to remove odor, then slowly stewed with yellow wine, soy sauce, rock sugar, and scallions and ginger until tender and glossy. Rich yet not greasy, it melts in the mouth.
Hangzhou Su Dongpo ChickenHangzhou Su Dongpo Chicken is made from a whole chicken, simmered with Shaoxing wine, soy sauce, rock sugar, scallions, and ginger. The meat becomes tender and flavorful, with a glossy red color and a rich aroma of wine and sweet-salty taste.
Hanging ChickenA traditional Zhejiang dish made by marinating a whole chicken, wrapping it in lotus leaves, sealing it in clay, and slow-roasting to achieve tender meat with a fragrant aroma.
Hangzhou Beef Stew with VermicelliHangzhou beef stew with vermicelli is made from tender beef slices and vermicelli, simmered together. The beef is tender, the vermicelli absorbs the rich broth, resulting in a flavorful and hearty dish.
Hangzhou-style Braised DuckHangzhou-style Braised Duck is a traditional dish from Hangzhou, Zhejiang Province, made by slow-cooking duck in a savory sauce of soy sauce, yellow wine, and rock sugar, resulting in tender, flavorful meat with a glossy finish.
Hangzhou-Style Steamed Mandarin FishFresh mandarin fish is cleaned, marinated with ginger slices and scallions, then steamed over high heat. Served with soy sauce, sesame oil, and scallion garnish, it has a tender texture and fresh, natural flavor.
Sweet and Sour Pork TenderloinSweet 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.
Braised土 PorkBraised wild boar pork is a Chinese dish featuring pork as the main ingredient, simmered with scallions, ginger, garlic, soy sauce, and sugar after blanching to remove odor, resulting in tender, flavorful meat with a glossy red color.
Xiaoshan Big Three FreshA traditional dish from Xiaoshan, Zhejiang, featuring fresh shrimp, fish, and mushrooms cooked in a clear or braised style to highlight natural flavors.
Scallion Pancake RollCong Bao Hui is a Chinese dish featuring scallion segments and pork. Sautéed together with slices of pork, it's seasoned with basic condiments like soy sauce, cooking wine, and salt to blend the onion's fragrance with the meat's savory flavor.
Steamed Long-legged Crab with Garlic and VermicelliLong-legged crab steamed with garlic and vermicelli, a classic Cantonese seafood dish featuring tender crab meat and flavorful noodles.
West Lake Vinegar FishWest Lake Vinegar Fish is made from fresh grass carp, which, after cooking, has a bright red color and a shape resembling a crab. During the cooking process, sugar and vinegar are added for seasoning, and finally a smooth, glossy sweet-and-sour sauce is poured over it.