Dongfangda (Hangzhou Babangcheng Store)
江浙菜 · ⭐ 4.5
Units 114–120, Building 8, Xixi Bafang City, 200 meters east of Jingchang Road on Wenyi West Road
Dishes
Herbal Chicken StewA nourishing stew made with free-range chicken and medicinal herbs like goji berries, red dates, and astragalus, slowly simmered for rich flavor and health benefits.
Earthen-Braised Large BreamA traditional dish made by slow-cooking a large bream fish over earth-fired heat with ginger, scallions, and garlic, resulting in tender fish and rich broth.
Stewed Fresh Catch from East China SeaHome-style braised East China Sea delicacy features fresh sea fish like sea bass or yellow croaker, seasoned with ginger, scallions, garlic, soy sauce, cooking wine, and water, slowly simmered to tender perfection with rich, flavorful broth.
Stewed Bamboo Shoots from MoganshanA classic Zhejiang dish made by slow-cooking fresh bamboo shoots from Moganshan with pork belly and ginger, resulting in a rich, savory flavor and tender texture.
Braised Old Flower TurtleA traditional Chinese dish made by slow-cooking old flower turtle with ham and mushrooms in yellow wine and soy sauce, resulting in tender meat and rich broth.
Slow-Cooked Beef SteakA tender beef steak slowly simmered over low heat, resulting in rich flavor and soft texture.
Fang's Braised Pork BellyA classic Chinese dish featuring slow-cooked pork belly in a savory-sweet sauce, tender and richly flavored.
Braised Mandarin Fish SoupA rich soup made with fresh mandarin fish, tofu, mushrooms, and greens, slowly simmered to create a creamy, flavorful broth.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Stir-fried Beef ShredsA quick stir-fry dish made with sliced beef and vegetables, seasoned to perfection for a savory and tender bite.
Sizzling Prawn with Mei Ji SauceA Cantonese dish featuring fresh prawns stir-fried quickly in oil with Mei Ji sauce, resulting in a savory and aromatic flavor.- Old Jar Radish Sour Cabbage FishFresh carp is simmered with old-fermented sour cabbage and radish in a spicy broth, creating a tangy and aromatic dish.
Old-Style Three Delicacies PotA traditional Chinese stew made with chicken, pork, and shrimp, simmered in broth with mushrooms and greens for a rich, savory flavor.
Old Duck Dumpling Hot PotA hearty dish featuring slow-cooked duck broth and handmade dumplings, offering rich flavor and tender duck meat.
Suzhou-Hangzhou Style Braised LambA slow-cooked lamb dish featuring tender meat and rich sauce, inspired by the culinary traditions of Suzhou and Hangzhou.
Taro煲Xiangyu Bo is a stewed dish primarily made with taro, often combined with pork, ribs, or chicken. It's seasoned with soy sauce, dark soy sauce, ginger, and scallions, then slowly cooked in a clay pot until the taro becomes soft and flavorful.
High Mountain Boiled ChickenA classic Cantonese dish featuring tender, poached chicken served chilled and sliced, with a simple ginger-scallion dipping sauce.
Braised Abalone with Pig TrottersFresh abalone and pig trotters are slowly braised together, resulting in tender abalone and succulent pork, rich in flavor and nutrition.- Golden Garlic Back-Deveined ShrimpA dish featuring deveined shrimp sautéed with garlic, butter, and spices, resulting in a golden, aromatic, and tender seafood experience.