Dongfangda (Hangzhou Fifth Avenue 501 Branch)
江浙菜 · ⭐ 4.7
Room 401-1, 4th Floor, Xizi International Center, No. 9 Jingtan Road
Dishes
Traditional Braised DuckTraditional braised duck is made by slow-cooking duck with a blend of spices and soy sauce until tender and flavorful.
Traditional Braised GooseA classic Chinese dish made by slow-cooking a whole goose with soy sauce and spices until tender and flavorful.
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.
Candied PumpkinCandied pumpkin is a dessert made primarily with pumpkin and rock sugar. Pumpkin is peeled, cut into pieces, and simmered with rock sugar in water until soft and the broth thickens. No additional seasonings are added to preserve the natural flavors of the ingredients.
Salted Pork with Dried Bamboo ShootsSalted pork with dried bamboo shoots is a traditional Chinese dish made with salted pork and dried bamboo shoots, cooked together. The salted pork provides a rich salty flavor, while the dried bamboo shoots add a fresh texture and taste.
Salted Pork with Bamboo Shoots and Dried PeasSalted pork with bamboo shoots and dried peas is a Chinese dish made with salted pork, dried bamboo shoots, and peas, cooked by stir-frying or stewing, with a salty and fresh taste.
Braised Bamboo Shoots with PorkA traditional Zhejiang dish featuring tender bamboo shoots braised slowly with pork and seasonings, resulting in a rich, savory flavor.
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.
Sticky Rice CakeA sweet, chewy rice cake that becomes sticky and stretchy when heated, often served with syrup or fillings like peanut or red bean paste.
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.
Hangzhou Smoked ChickenA traditional Zhejiang dish made by marinating chicken and smoking it with tea leaves, spices, and sugar for a rich aroma and tender texture.
Sautéed Shrimp with Garlic in Clay PotA dish of fresh shrimp stir-fried with garlic in a clay pot, known for its rich aroma and tender texture.- Shrimp and Eel in Suzhou-Hangzhou StyleA classic Jiangnan dish featuring fresh shrimp and eel stir-fried with ginger, scallions, and a savory sauce.
Suzhou-Hangzhou Style Braised LambA slow-cooked lamb dish featuring tender meat and rich sauce, inspired by the culinary traditions of Suzhou and Hangzhou.
Radish and Green Pepper Stir-Fried PorkRadish and green pepper stir-fried pork is a Chinese home-style dish made with pork, radish, and green peppers. The main ingredients are pork belly, radish, and green peppers, cooked quickly in a hot pan to retain the freshness and texture of the ingredients.
Steamed Shrimp Balls with Garlic and VermicelliSteamed shrimp balls with garlic and vermicelli is a dish featuring fresh shrimp balls and soaked vermicelli. Shrimp balls are deveined, marinated in wine and salt, arranged with vermicelli, topped with sautéed garlic, then steamed until tender. The shrimp is succulent, the vermicelli absorbs the broth, and the garlic aroma is rich.
Clam and VermicelliA Chinese dish made with fresh clams and vermicelli, steamed or stir-fried for a delicate, savory flavor.
Snow Cabbage Yellow CroakerA dish made with fresh yellow croaker and snow cabbage, where the fish is pan-fried and simmered with the vegetable to create a savory, aromatic flavor.
Duck Dumpling Hot PotA hearty soup made with slow-cooked duck and handmade dumplings, offering rich flavor and tender meat.