Lanxuan Restaurant · Hangzhou Cuisine (West Lake Branch)
江浙菜 · ⭐ 4.5
No. 131, Qianlong Road, Yangmeiling, Xihu Subdistrict (near Yuan Yi Hostel)

Dishes
Whole Chicken StewA whole chicken stew made with ginger, scallions, and cooking wine, often including mushrooms, carrots, and potatoes for richer flavor.
Homestyle Stir-Fried PorkFarmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
Earthen Pot Big Fish HeadA dish featuring a large fish head cooked slowly in a clay pot with ginger, scallions, and garlic, resulting in tender meat and rich broth.
Grandmother's Braised PorkGrandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
Hangzhou Soy Sauce DuckHangzhou-style braised duck is a dish made primarily from fresh ducks, marinated and slowly stewed with soy sauce, sugar, and yellow wine to achieve flavorful meat with a bright red color.
Osmanthus Glutinous Rice CakeGluten-free rice cake made from glutinous rice flour, sweetened with sugar and water, then steamed. After shaping in molds and cooling, it's sliced and topped with dried osmanthus flowers or drizzled with osmanthus syrup for a fragrant aroma.
Osmanthus Lotus Root PowderGuìhuā ǒu fěn is a sweet dessert made primarily from lotus root starch. Mix the starch with cold water, then add boiling water and stir into a transparent paste. Add sugar and dried osmanthus flowers, then mix well. The finished product is semi-transparent with a smooth texture and a fragrant osmanthus aroma.
Stir-fried River ShrimpOil-burst river shrimp is a dish primarily made with river shrimp as the main ingredient. First, clean the river shrimp and drain off the water. Then, heat a wok with cold oil; once the oil temperature rises, quickly stir-fry the river shrimp until they change color. Finally, add minced scallions, ginger, garlic, cooking wine, soy sauce, and other seasonings, stir well, and serve.
White StripWhite leg is a dish primarily made with chicken or duck legs. The bones are removed, the meat is cut into segments, marinated with soy sauce, cooking wine, and ginger, then simmered or braised. It has a bright red color and tender texture.
Bamboo Shoot Stir-FryA classic stir-fry dish made with rehydrated bamboo shoots and vegetables or meat, known for its crisp texture and savory flavor.
Sauce-Braised EggplantA classic Chinese home-style dish made by stir-frying eggplant with garlic and fermented bean paste, resulting in a rich, savory flavor.
Qianjiang White BarA traditional Zhejiang dish made by steaming fresh white barb with ginger, scallions, and garlic, resulting in a delicate and savory flavor.
Longjing ShrimpA classic Zhejiang dish featuring tender shrimp and Longjing tea leaves, stir-fried to blend the fresh aroma of tea with the delicate flavor of seafood.