Hangzhou Yue Seafood (Xiasha Branch)
鱼鲜 · ⭐ 4.7
No. 467-3 Liu Hao Street
Dishes
Inverted Steamed CrabA dish featuring fresh crabs steamed upside down with ginger and scallions, preserving the tenderness of the meat and rich broth.
Braised Medium-sized Spanish MackerelA home-style dish made by braising fresh medium-sized Spanish mackerel with ginger, scallions, soy sauce, and sugar until tender and flavorful.
Hangzhou-Yue Private BeefA slow-cooked beef dish using premium beef shank, simmered in a secret sauce with spices for rich flavor and tender texture.
Hangzhou-Yue Crispy Meat RollsA crispy pork roll made with seasoned minced pork wrapped in thin dough and deep-fried until golden brown, popular in Zhejiang cuisine.
Salted Pepper ShrimpA dish made with fresh shrimp stir-fried in a blend of salt and pepper, resulting in a crispy texture and savory flavor.
Clam and Noodles Stir-fryClam and bean thread noodles stir-fry is a dish featuring clams and bean threads. Cleaned clams are cooked with bean threads in water or broth over medium-low heat until the noodles are soft and the clams are flavorful, then seasoned.
Oil-Steamed East China Sea MackerelFresh East China Sea mackerel is marinated and slowly cooked in hot oil to achieve tender, flavorful meat with a slightly crispy skin.
Stir-Fried Seafood with Rice NoodlesStir-fried glass noodles with seafood, featuring glass noodles as the main ingredient, combined with shrimp, squid, crab sticks, and vegetables, seasoned appropriately and quickly stir-fried over high heat. The dish offers a vibrant color palette, tender seafood, and smooth, slippery noodles.
Special Steamed Huangyu from DachendaoFresh Huangyu from Dachendao steamed with ginger and scallions, highlighting its natural freshness and delicate flavor.
Braised Sea Dragon FishA Chinese dish made by slow-cooking sea dragon fish with soy sauce, sugar, and aromatics to create a rich, savory flavor.
Scallion Oil ClamsScallion oil clams are made with fresh clams, scallions, ginger slices, and a scallion oil sauce. Clams are cleaned, boiled, drained, then mixed with sautéed scallions to infuse the aroma.