Kong Et-xi Hotel (Dongsi Branch)
江浙菜 · ⭐ 3.9
No. 322 Dongsi North Street
Dishes
Five-Year-aged HuangjiuFive-year aged Huangjiu made from high-quality glutinous rice and wheat qu, fermented and aged for a long time. The wine has a golden color and rich aroma. Its unique brewing process preserves the original flavor of Huangjiu, with a mellow taste and lingering aftertaste.
Kong Yiji's Fennel SeedsCong Yiji's fennel beans is a traditional dish primarily made with fennel and beans. The fennel beans are carefully cooked to bring out a unique aroma and texture. The preparation involves stewing fennel and beans together until the beans are fully tender and have absorbed the fragrance of the fennel.
Xiaoshaoxing Triple Yellow ChickenXiaoshaoxing Sanhuang Chicken is a traditional famous dish made primarily from Sanhuang chicken.选用肉质鲜嫩的三黄鸡，经过精心烹制，皮色金黄，肉质细腻，香气四溢。烹制过程中加入特制调料，使鸡肉更加入味，食用时搭配姜蓉和醋，增添风味。
Scrambled Tai DiaoScramble Tai Diao is a dish primarily featuring Tai Diao wine as its main ingredient,搭配 with various seafood, meats, or vegetables. The preparation is simple: first clean the ingredients, then marinate or cook them using Tai Diao wine as the base. The result is a dish with rich wine aroma and fresh, flavorful ingredients.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
Fried Dough with Beef Stir-FryOil-fried dough sticks stir-fried with beef is a unique dish featuring crispy fried dough sticks and tender beef as the main ingredients. To prepare, cut the fried dough sticks into segments and slice the beef, then marinate it for flavor. Next, heat a wok with oil, sauté the seasonings until fragrant, add the beef and quickly stir-fry until it changes color, then add the fried dough stick segments, pour in an appropriate amount of sauce, and stir well to combine.
Braised Bamboo Shoots in OilOil-braised bamboo shoots is a dish primarily made with winter bamboo shoots. To prepare it, first cut the bamboo shoots into pieces and deep-fry them in hot oil until golden brown. Then add seasonings such as soy sauce and sugar, and simmer slowly so the bamboo shoots fully absorb the sauce. Finally, reduce the sauce and serve.
Special Radish Pickle Fried RiceA flavorful fried rice dish made with rice, pickled radish, egg, and green onions, offering a savory and satisfying taste.
Doxiang Dongpo PorkRice Fragrance Dongpo Pork is a dish made primarily from pork belly, slowly stewed over a long period at low temperature to make the meat tender and flavorful. It is then served with glutinous rice that absorbs the meat juices, adding a fragrant rice aroma.
Sweet and Sour Pork RibsSweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
Shaoxing Smoked FishA traditional Zhejiang dish made by frying fish and braising it in a sweet and savory sauce, resulting in a crispy exterior and tender interior.
Stinky TofuStinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
Xishi Tofu SoupA classic Jiangnan soup made with soft tofu, shrimp, ham, and mushrooms, known for its smooth texture and savory flavor.- Crispy Pork LardCrispy oil渣 is the solid residue left after fresh lard is refined at high temperatures. Through precise cutting and moderate seasoning, the oil渣 becomes crispy and delicious, retaining the rich aroma of lard while adding a unique texture.