Yan Se · Rice Soup Hot Pot · Stone Olive Chicken Stew · Raw Marinated Dishes (Xixi Wetland Museum...)
特色菜 · ⭐ 4.4
Xixi Wetland Museum, Xihu District
Dishes
Dongpo Braised PorkDongpo braised pork is a Chinese dish made with pork belly, simmered with soy sauce, sugar, rice wine, scallions, ginger, and star anise after blanching. The pork is cut into cubes, pan-fried to release oil, then seasoned and slowly stewed until tender and glossy.
Nine-Rice Lamb StewA nourishing stew made with lamb and nine types of rice, resulting in a rich, savory flavor and tender meat.
Ice-Infused CrawfishFresh crayfish marinated in beer, white wine, ginger, garlic, and bay leaves, then chilled to perfection. Bright red color, firm texture, with rich酒香 and aromatic spices.
Small Yellow Croaker in Hot OilSmall yellow croaker is cleaned, dried, marinated with rice wine and ginger slices, then deep-fried in hot oil until golden and crispy. Served immediately, offering a fresh, fragrant, and crunchy texture with the natural flavor of fish meat.
Handmade Large DumplingsHandmade large dumplings filled with pork and shrimp, seasoned with scallions and ginger, wrapped in wonton wrappers into a half-moon shape, then boiled. Made by hand to ensure thin skins and generous fillings, resulting in a tender, flavorful bite.
Signature Drunken Giant PrawnFresh giant prawns marinated in yellow wine, ginger, and scallions, resulting in tender, flavorful meat with rich wine aroma and a savory, slightly intoxicating taste.
Smoky Eel Noodles with RiceA dish of stir-fried eel strips with rice, seasoned with soy sauce and spices, offering a smoky flavor and savory taste.
Marinated Deep-Sea ShrimpFresh deep-sea shrimp marinated in soy sauce, garlic, ginger, chili, and lemon juice without cooking, preserving a tender texture and rich flavor.
Raw-marinated OystersSteamed oysters are made by marinating fresh oysters with soy sauce, vinegar, garlic, ginger, and chili in the fridge for several hours or overnight to absorb flavors.
Stone Olive Health Chicken PotA nourishing chicken pot made with free-range chicken and medicinal stone olive, simmered to perfection for a healthy and flavorful dish.
Chicken Congee without RiceA nourishing porridge made with chicken and rice, slowly simmered to create a rich, savory broth and tender meat.
Old Lady Stinky TofuA Hunan specialty snack made by frying fermented tofu in oil and serving it with spicy sauce and coriander. Crispy outside, soft inside, with a strong, savory flavor.
Old Hangzhou-style Braised LambPremium lamb is braised slowly with soy sauce, sugar, cooking wine, ginger slices, and green onions until tender, yielding a rich, thick sauce with a deep red hue. It features a strong savory-sweet aroma and a smooth, full-bodied taste.
Crispy Pig Intestine HeadA Chinese dish made from pig intestines, boiled and deep-fried until the skin is crispy, offering a satisfying crunch and rich flavor.- Drunkard's Corn SticksA spicy snack made of corn sticks coated in a flavorful sauce with chili and garlic, popular in Chinese cuisine.
Fish and Lamb Stew with Lamb RibsA slow-cooked stew made with fresh lamb ribs, fish meat, ginger slices, green onions, and spices. Clear broth with rich, savory flavor combining the freshness of fish and the richness of lamb.