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Quzhou Flavor Palace (Jinyu Konggang Public House Branch)

江浙菜 · ⭐ 3.5

Unit 101, Building 5, Jinyu Konggang Gongguan

Dishes

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  Homestyle Stir-Fried Pork

  Farmhouse 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.
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  古法十三香小龙虾

  小龙虾经清洗后，用十三香调料腌制，再以油爆炒，加入葱姜蒜、辣椒等辅料翻炒至熟，最后撒入香菜或葱花提香。
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  椒盐鸭头

  椒盐鸭头是一道以鸭头为主要食材的菜肴，经过焯水处理后，与椒盐、葱姜蒜等调料一同炒制而成。鸭头需去腥处理，确保口感清爽，炒制过程中加入适量辣椒和香料提升风味。
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  Jiangshan Home-style Fish

  A home-style fish dish made with fresh fish and seasonings like ginger, garlic, and scallions, resulting in tender fish and rich broth.
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  Jiangshan Tofu Skin

  Jiangshan tofu skin is a traditional snack made from high-quality soybeans, pressed into tofu, then marinated and sun-dried for a firm, savory texture.
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  Beef Taro Dumplings

  A specialty snack made with minced beef and taro, wrapped in dough and steamed to create a soft, savory dish.
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  Miao Ke Milk Beer

  A creative drink blending milk and beer, featuring a smooth, slightly sweet flavor with a refreshing finish.
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  Lamb Stew

  A Chinese dish made by slow-cooking lamb with vegetables like radish and potato, resulting in tender meat and rich broth.
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  Radish and Beef Stir-fry

  A classic Chinese dish made by quickly stir-frying shredded radish with tender beef slices, resulting in a savory and crisp texture.
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  Snow Cabbage and Bamboo Shoots

  A Chinese home-style dish made with pickled mustard greens and fresh bamboo shoots, stir-fried for a crisp, savory flavor.
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  Fish Head and Tofu Soup

  Fish head tofu soup is made primarily from fish head and tofu. After lightly frying the fish head, water is added and simmered. Tofu cubes are then added and slowly cooked until the broth turns milky white and the ingredients are well infused.

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