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Xin Wei Xi Hu Yan (Changjiang Lu Dian)

江浙菜 · ⭐ 4.9

No. 69, Changjiang Road

Dishes

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  Qianlong Fish Head Buddha Jumps Over the Wall

  Qianlong fish head Buddha Jumps Over the Wall features a large fish head combined with premium ingredients such as abalone, sea cucumber, bird's nest, scallops, and pigeon eggs, slowly stewed using traditional methods. The broth is rich and thick, delivering a deeply savory flavor with concentrated seafood essence.
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  Grandmother's Braised Pork

  Grandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
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  Signature Hangzhou-style Stir-fried Shrimp

  Fresh river shrimp stir-fried in hot oil with garlic, ginger, and a secret sauce, resulting in crispy shells and tender meat.
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  Hangzhou Soy Sauce Duck

  Hangzhou-style braised duck is a dish made primarily from fresh ducks, marinated and slowly stewed with soy sauce, sugar, and yellow wine to achieve flavorful meat with a bright red color.
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  Hand-Deveined River Shrimp with Longjing Tea

  Fresh river shrimp, carefully peeled by hand, stir-fried with Longjing tea leaves for a delicate, aromatic dish that highlights the essence of Hangzhou cuisine.
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  Prosperous Chicken of Jiangnan

  A refined dish made with chicken, ham, mushrooms, and bamboo shoots, steamed to perfection for a tender and fragrant taste.
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  Clear Steamed Huaiyang Crab Roe Lion's Head

  Made from pork belly, finely chopped and mixed with crab roe and shrimp, shaped into large meatballs and slowly simmered in clear broth. The soup is clear, the meat tender, with rich crab roe aroma and a smooth, savory taste.
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  Braised Divine Chicken in Clay Pot

  Sandpot Immortal Chicken is a dish made primarily with chicken, combined with ingredients such as potatoes, carrots, and mushrooms, slow-cooked in a sandpot. The chicken is cut into pieces and cooked together with the辅料 in the sandpot, adding适量 water and seasonings, then simmered over low heat until the chicken becomes tender and the broth becomes rich.
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  Old Shanghai Scallion Oil Noodles

  Old Shanghai scallion oil noodles use fine noodles, scallions, soy sauce, sugar, and sesame oil to make scallion oil. After boiling, the noodles are mixed with the scallion oil and seasoning sauce.
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  Crab Roe Steamed Bun

  Steamed crab meat dumplings filled with fresh crab meat and pork, wrapped in delicate dough and steamed. The skin is thin and tender, with rich broth and an aromatic crab flavor.
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  West Lake Vinegar Fish

  West 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.
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  Steamed Pork Buns

  Steamed pork dumplings with thin skin and rich broth, made by mixing minced pork with scallions, ginger, and seasonings, then steamed to perfection.

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