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West Lake Pavilion Restaurant, Zhejiang Building (Huanghuagang Metro Station Branch)

江浙菜 · ⭐ 4.3

Zhejiang Building, Nos. 85 Xian Lie Zhong Road, Floors 2–3 (near Guangzhou Zoo)

Dishes

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  Dongpo Pork

  Dongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
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  Braised Pork Meatballs

  A classic Chinese dish made of seasoned pork meatballs braised in a savory sauce, tender and flavorful.
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  Hangzhou Pan-Fried Buns

  A traditional snack made with pork and cabbage, pan-fried until the bottom is crispy and the top remains soft and juicy.
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  Pine Nut Mandarin Fish

  Songzi Gu Yu is a dish made from mandarin fish and pine nuts. The fish is scored, fried until crispy, then stir-fried with sautéed pine nuts and drizzled with sweet and sour sauce, resulting in crispy exterior and tender interior with nutty aroma.
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  Jiangnan Braised Freshness

  Jiangnan Yanduxian is a soup made primarily with salted pork, fresh pork, and bamboo shoots. First, the salted and fresh pork are blanched to remove odor, then simmered slowly with spring bamboo shoots until the meat is tender and the broth clear and flavorful.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a dish primarily made with pork spare ribs. The preparation involves marinating the ribs, then frying them until golden and crispy, followed by cooking a sweet and sour sauce using sugar, vinegar, and ketchup, which is then poured over the ribs.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Braised Pork with Fresh Bamboo Shoots

  Yan Du Xian is a traditional dish primarily made with salted pork, fresh pork, and bamboo shoots. The preparation involves cutting the salted and fresh pork into pieces, then simmering them together with bamboo shoots and ginger slices until the meat becomes tender and the broth rich. Finally, seasonings are added to enhance the unique savory flavor.
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  Blueberry Yam

  Blueberry yam is a dessert made primarily from yam and blueberry sauce. The preparation typically involves steaming the yam until tender, mashing it into a paste, mixing in an appropriate amount of sugar to taste, shaping it into desired forms, and finally drizzling with blueberry sauce for both decoration and flavor.
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  West Lake Honey Lotus Root

  A traditional Zhejiang dessert made by filling lotus root with sticky rice, steaming it, and then simmering in honey or syrup until sweet and tender.
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  Fragrant Tofu with Ma Lan Head

  Xianggan Malantou is a vegetarian dish primarily made with fried tofu and malantou (a type of wild herb). The tofu is diced, and the malantou is washed and blanched to remove bitterness. Both ingredients are stir-fried together and seasoned with appropriate seasonings. The preparation is simple and emphasizes the natural flavors of the ingredients.

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