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Zhejiang People's Congress Hall Hotel · Jiangnan Hall

江浙菜 · ⭐ 4.1

No. 630, Fengqi Road

Dishes

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  Farmhouse Burnt Fire Lamb

  Fresh lamb slow-cooked over a farmstead wood fire, resulting in tender, flavorful meat with a rich, smoky aroma.
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  Ancient-Style Rock Osmanthus Abalone

  This dish features fresh abalone slowly stewed with rock osmanthus, creating a rich, aromatic flavor and tender texture using traditional methods.
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  Ancient Yue Wine Steamed Crab

  Fresh crab steamed with ancient Yue wine, resulting in rich aroma and tender meat.
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  Crispy Fried Bean Sheets

  Dry-fried spring rolls are made by wrapping pork filling in tofu skin, rolling it into a tube, and frying until golden and crispy. Ingredients include tofu skin, pork mince, and seasonings like scallions and ginger.
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  Guiyuan Pig Bone Soup

  A nourishing soup made with pork bones and medicinal herbs like goji berries and astragalus, known for its rich flavor and health benefits.
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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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  Hangzhou Bian'er Chuan

  Hangzhou Bian'er Chuan is a traditional noodle dish from Hangzhou, Zhejiang, featuring preserved vegetables, bamboo shoots, and thin slices of pork in a clear broth served over hand-cut noodles.
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  Osmanthus Cake

  Osmanthus cake is a traditional dessert made primarily from glutinous rice flour and osmanthus flowers. The ingredients are mixed together and steamed during preparation, resulting in a fragrant aroma of osmanthus and a soft, sticky texture.
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  Osmanthus Glutinous Rice Lotus Root

  Honey-glazed lotus root with sticky rice is a traditional Chinese dessert made primarily from glutinous rice and lotus root. The preparation involves stuffing glutinous rice into the holes of the lotus root, then steaming it until tender. Finally, it is drizzled with osmanthus syrup, resulting in a texture where the lotus root breaks but remains connected by threads, offering a sweet, soft, and chewy experience.
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  Osmanthus Wine Fermented Rice Balls

  Osmanthus wine fermented rice balls is a traditional sweet dish made of small rice balls made from glutinous rice flour, combined with sweet rice wine fermented with osmanthus and red wine. The texture is soft and chewy, with a fragrant and sweet taste, featuring the aroma of osmanthus and wine.
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  Jiangnan Crispy Fish

  Jiangnan crispy fish is a dish made with fresh fish and seasoned with scallions, ginger, garlic, soy sauce, and sugar. The fish is cleaned, pan-fried until golden on both sides, then slowly stewed with seasonings until the flesh becomes tender and flavorful.
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  Oil-Poured Fresh Mandarin Fish

  A dish featuring fresh mandarin fish steamed and topped with hot oil to enhance aroma, resulting in tender, flavorful meat.
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  Autumn Dew Silver Frost Crab Soup

  A delicate crab soup made with fresh crab meat, egg white, and broth, simmered slowly to achieve a silky texture and clear, frost-like appearance.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
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  Vegetarian Goose

  Vegetarian roast goose is a traditional vegetarian dish made primarily from tofu skin. The preparation involves soaking the tofu skin until soft, wrapping it around a filling of vegetables such as enoki mushrooms and carrots, rolling it into a log, pan-frying until golden brown, and finally drizzling with sauce to finish.
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  Old-School Braised Beef Shank

  A traditional Chinese dish made by slow-cooking beef shank in a rich, seasoned broth for hours, resulting in tender, flavorful meat.
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  West Lake Vinegar Fish

  West Lake Vinegar Fish is made from fresh grass carp, which, after cooking, has a bright red color and a shape resembling a crab. During the cooking process, sugar and vinegar are added for seasoning, and finally a smooth, glossy sweet-and-sour sauce is poured over it.
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  Fresh Mandarin Fish in Sweet and Sour Sauce

  Fresh mandarin fish is stir-fried with a sweet and sour sauce made from vinegar, sugar, and soy sauce, resulting in tender fish with a balanced tangy flavor.
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  Spicy Mapo Tofu with Bosilong

  A spicy Sichuan-style dish featuring soft tofu, minced beef, and fermented bean paste, enhanced with Bosilong for a unique twist.
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  Longjing Shrimp

  A classic Zhejiang dish featuring fresh shrimp and Longjing tea leaves, stir-fried quickly for a delicate balance of seafood and tea aroma.

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