Close

2021 Restaurant

江浙菜 · ⭐ 4.4

No. 6, Lu Zao Bang, Chuokunshan Village

Dishes

• 

  Farmhouse Tofu Hot Pot

  Farmhouse tofu stew features soft tofu with pork belly, mushrooms, and greens, slow-cooked in a clay pot. Tofu is blanched, then simmered with pork, mushrooms, scallions, and ginger in broth or water.
• 

  Steamed Whitebait

  Steamed whitebait is a dish made from fresh whitebait fish, seasoned with ginger slices and green onions, then steamed to preserve its natural flavor.
• 

  Stir-Fried Beef

  Stir-fried beef is a dish made by quickly stir-frying beef slices with vegetables like green peppers and onions. The beef is marinated, then cooked rapidly at high heat to keep it tender and flavorful.
• 

  Dongpo Pork with Dried Bamboo Shoots

  Dongpo Pork with Dried Bamboo Shoots is a classic Zhejiang dish made primarily with pork belly and dried bamboo shoots. The pork belly is cut into cubes, blanched, and then stir-fried with caramelized sugar for color. Rehydrated bamboo shoots are added along with cooking wine, soy sauce, rock sugar, scallions, and ginger. The mixture is simmered over low heat for about two hours until the pork becomes tender and the sauce thickens. The dish features a glossy red appearance, with the pork turning soft and glutinous, while the bamboo shoots absorb the rich meat broth, offering a tender yet slightly chewy texture.
• 

  Braised Big Bream

  A traditional Chinese dish made by slow-cooking a large bream fish with soy sauce, sugar, and aromatics until tender and flavorful.
• 

  Lotus Root Stir-Fried with Beef

  A classic Chinese dish featuring tender beef and crisp lotus root strips, stir-fried quickly for a fresh, savory taste.
• 

  Honey Glazed River Eel

  Honey Glazed River Eel is a dish made primarily with fresh river eel. The eel is cleaned, cut into sections, and marinated with cooking wine and ginger to remove any fishy odor. The eel sections are then pan-fried until slightly golden, followed by simmering with honey, light soy sauce, dark soy sauce, rock sugar, and a small amount of water over low heat until the sauce thickens and the eel becomes tender and flavorful. The dish is finished by reducing the sauce and plating, optionally garnished with white sesame seeds or chopped scallions. The final dish has a glossy reddish-brown appearance, with tender eel meat carrying a sweet honey flavor combined with savory soy sauce notes.
• 

  Sauce-Braised Snail

  A dish made by stir-frying fresh snails with a savory sauce, featuring bold flavors and tender texture.
• 

  Gluten Chicken Soup

  A savory soup made with chicken and gluten, simmered with ginger and scallions for a rich, comforting flavor.
• 

  Chicken Feet with Pork Intestines

  Chicken Feet with Pork Intestines is a dish primarily made with chicken feet and pork large intestines. The preparation involves thoroughly cleaning both ingredients, trimming the chicken feet nails, and removing excess fat from the intestines. After blanching, they are stewed together in a pot with aromatics such as scallions, ginger, cooking wine, star anise, cinnamon, and Sichuan peppercorns, along with seasonings like soy sauce and sugar, until tender and flavorful. The finished dish features soft, glutinous chicken feet and chewy intestines in a rich broth.

Reviews