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Longjing Lake Hangzhou Cuisine (Yuexiheng Branch)

江浙菜 · ⭐ 4.1

Units 058–059, Level 4, Yuehui City, No. 150 Xiwan Road (next to KTV)

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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  Hangzhou Steamed Dumplings

  Hangzhou steamed buns are a traditional snack made with pork filling and flour wrappers. The preparation involves mincing pork into a filling, mixing in seasonings, then combining flour and water in a specific ratio to form dough. The dough is rolled into thin skins, filled with the pork mixture, and finally steamed in a bamboo steamer until cooked.
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  Squirrel-shaped Perch

  Squirrel-shaped perch is a Chinese dish where boneless perch is cut with floral patterns, deep-fried to set shape, then drizzled with a sweet and sour sauce made from sugar, vinegar, and tomato ketchup. The dish resembles a squirrel, with a crispy exterior and tender interior in golden color.
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  Stone Pot Tofu with Sichuan Style

  Stoneware tofu dish made with soft tofu, minced meat, mushrooms, and greens, cooked in a heated stone pot. The tofu is slightly crispy on the outside while remaining tender inside, with rich flavors blending together.
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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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  Garlic Vermicelli Baked Shrimp

  Garlic Vermicelli Baked Shrimp is a classic Cantonese seafood dish. Main ingredients include fresh large shrimp, thin vermicelli (typically mung bean or Longkou vermicelli), and a generous amount of minced garlic. The softened vermicelli is spread on a plate, topped with arranged shrimp (butterflied and deveined). The minced garlic is stir-fried until fragrant and spread over the shrimp, then seasoned with soy sauce or a savory sauce before being baked or steamed until the shrimp are cooked and the vermicelli absorbs the flavorful juices. The dish features tender shrimp and savory, garlic-infused vermicelli.
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  Sweet Rice Wine Balls Soup

  Sweet glutinous rice balls in fermented rice wine soup, made by boiling small rice dough balls in water until they float, then adding fermented rice wine and sugar for flavor, with optional goji berries for added taste.
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  Longjing Squirrel Fish

  Longjing Squirrel Fish is a traditional Hangzhou dish from Zhejiang cuisine. It uses fresh mandarin fish as the main ingredient. The fish is deboned, scored in a crosshatch pattern, and deep-fried until crispy on the outside and tender inside, resembling a squirrel. It is then topped with a sweet and sour sauce made from Longjing tea broth, tomato sauce, sugar, and vinegar, giving it a delicate tea aroma and a bright red color.
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  Longjing Lake Beggar's Chicken

  A traditional dish made by wrapping a whole chicken in lotus leaves and clay, then slow-roasting it. The meat is tender and infused with the aroma of lotus leaves and earth.
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  Longjing Lake Beef

  Tender beef slices slow-cooked with Longjing tea and special sauce, resulting in a rich, aromatic dish with a delicate tea flavor.
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  Longjing Tea Chicken

  Longjing Tea Chicken features tender chicken infused with the aroma of fresh Longjing tea, slow-cooked to perfection for a delicate and fragrant dish.
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  Longjing Tea Duck

  Longjing Tea Duck features duck marinated with fresh Longjing tea leaves and gently braised to absorb the tea's aroma, resulting in tender meat with a subtle, fragrant flavor.

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