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Weifangsi Grand Hotel

江浙菜 · ⭐ 3.9

No. 666, Nanhuan Road

Dishes

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  Golden Fragrant Pig Trotter

  A dish made from pig trotters slowly braised with spices and seasonings, resulting in a golden color, rich aroma, and tender texture.
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  Wei Sifang Roast Duck

  Wei Sifang Roast Duck uses premium Peking duck, marinated and air-dried before traditional hanging oven roasting, resulting in a crispy golden skin and tender juicy meat with rich aroma.
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  Spicy Tea Tree Mushroom Hot Pot

  Dry Pot Tea Tree Mushroom is a dish primarily made with tea tree mushrooms, combined with pork belly and green peppers, stir-fried to create a rich and aromatic flavor.
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  Signature Divine Fish Head

  Fresh large fish head simmered with fermented bean paste, ginger, garlic, and Sichuan peppercorns. Tender meat and rich broth with a spicy, aromatic flavor.
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  Salt and Pepper Shrimp

  Salt and pepper shrimp is a dish primarily made with fresh shrimp. The shrimp are cleaned, then blanched or fried until cooked, before being stir-fried with salt and pepper (a mixture of Sichuan peppercorns and salt) to evenly coat the shrimp with the flavorful seasoning. Garlic and ginger are typically added during cooking to enhance aroma.
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  Australian Lobster

  Australian lobster is made from fresh Australian lobsters, which are cleaned in clear water and then steamed or boiled until fully cooked, preserving their natural flavor. Some recipes add butter, garlic, and lemon juice to enhance the fresh and aromatic taste.
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  Beef Power Ascending

  Niu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
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  Suzhou-style Fried Fish

  Suzhou-style fried fish is a traditional Jiangnan dish made from grass carp or carp. The fish is marinated with salt and cooking wine, then quickly fried until crispy outside and tender inside. It's then stir-fried with sugar, vinegar, soy sauce, and ginger to coat evenly in sauce. The finished dish has a bright red color, crispy texture, and delicious flavor.
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  Egg Yolk Pumpkin

  Egg yolk pumpkin is a dish made primarily with pumpkin and salted egg yolks. Pumpkin is peeled, cut into pieces, and steamed or boiled until tender, then mixed with fried egg yolks to absorb their aroma and oil, resulting in a soft, rich texture.
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  Sour Soup Fish Slices

  Fresh fish slices cooked in a sour broth with pickled vegetables, tomatoes, and spicy peppers, seasoned with clear soup or water. The fish is marinated and quickly blanched to retain tenderness. The sour flavor comes from a blend of acidic ingredients.
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  Golden Soup Braised Freshness

  Golden soup braised fresh pork, ham, and bamboo shoots slowly simmered to create a rich, golden broth with a savory-sweet flavor and fragrant ham aroma.
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  Wind-Dried Chicken with Bamboo Shoot Dried

  Wind-dried chicken with bamboo shoots made from chicken and bamboo shoots, naturally air-dried. The chicken is cut into pieces and dried in the wind, combined with dried bamboo shoots, offering a chewy texture and rich savory flavor with a distinct air-dried aroma.

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