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Xiaoke Lou Grand Hotel · Banquet Hall (Zhangpu Branch)

江浙菜 · ⭐ 4.0

Intersection of Changjiang Road and Airport Road

Dishes

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  Jellyfish Head

  Jellyfish head is a cold dish made from the head part of jellyfish, cleaned, desalted, soaked, and blanched, then mixed with scallions, ginger, cilantro, and dressing.
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  Steamed Sea Bream

  Steamed Mandarin Fish is a dish made primarily with Mandarin fish. To prepare it, the cleaned fish is placed in a steamer and seasoned with scallions, ginger, and other spices. It is steamed until the fish is fully cooked, preserving the fresh and tender texture of the fish meat.
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  Braised Pork and Taro Stew

  A Chinese dish featuring braised pork and taro, slow-cooked until tender in a savory sauce.
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  Ribeye Steak

  Ribeye steak is made from the rib section of beef, marinated and then quickly grilled at high temperature. It has a golden surface, tender meat, and is served with a specially crafted sauce, offering a unique flavor.
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  Pan-fried Bun

  Shengjian is a Chinese snack made by wrapping pork filling in dough and pan-frying it. The dough is rolled into round wrappers, filled with seasoned meat, sealed tightly, then placed in a flat pan with a small amount of water and oil. It is first pan-fried and then steamed to achieve a crispy bottom and soft top.
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  Braised Pork Trotter

  Braised pork knuckle is a Chinese dish featuring pork knuckle as the main ingredient, simmered with soy sauce, sugar, and cooking wine after blanching to remove odor, resulting in tender meat and a glossy red color.
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  Garlic and Scallion Crucian Carp

  A traditional Chinese dish featuring fresh crucian carp steamed or braised with garlic and scallions, resulting in tender fish and aromatic flavors.
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  Pickled Cucumber Strips

  A cold dish made from thinly sliced pickled cucumbers mixed with soy sauce, vinegar, sugar, and garlic for a crisp, tangy flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.

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