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Qixia Restaurant

江浙菜 · ⭐ 3.4

No. 11 Qixia Ridge

Dishes

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  Dongpo Pork Trotter

  Dongpo pork knuckle is a dish made primarily with pork knuckles, simmered with soy sauce, cooking wine, rock sugar, star anise, and cinnamon until tender and glossy. Skillful heat control ensures rich flavor without greasiness.
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  Five-Spice Beef

  Five-spice beef is a dish made by stewing beef with five spices: star anise, cinnamon, Sichuan pepper, cloves, and fennel. Beef is cut into pieces, blanched to remove odor, then slowly cooked with spices and seasonings until tender and flavorful.
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  Jiaohua Tongji

  Jiaohua Tongji is a traditional Chinese dish made with a whole young rooster. The chicken is marinated with seasonings, wrapped in lotus leaves, then covered with mud or dough and baked in an oven. The dish has a crispy outer layer and tender, juicy meat.
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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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  Qixia Stir-Fry

  A home-style stir-fry featuring local vegetables from Qixia Mountain, such as bamboo shoots, green peppers, wood ear mushrooms, and lean pork, quickly cooked to retain freshness and crispness.
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  Stewed Bamboo Shoots in Oil

  Oil-braised bamboo shoots is a Chinese dish featuring fresh spring bamboo shoots. After blanching to remove bitterness, the shoots are stir-fried in oil and slowly simmered with soy sauce and sugar until tender and flavorful.
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  Stir-fried Pork Intestines

  Stir-fried pork intestines is a Chinese dish primarily made with pork intestines. After cleaning and cutting into segments, it is quickly stir-fried with辅料 such as chili peppers, ginger, and garlic. During preparation, seasonings like soy sauce and cooking wine are typically added to enhance flavor and achieve a crisp texture.
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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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  Qianjiang Shredded Pork

  Qianjiang shredded pork is a classic Zhejiang dish made with pork strips stir-fried with vegetables like green peppers and carrots, offering a fresh, tender texture and savory-sweet flavor.
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  Black Fish with Sour Cabbage

  Black fish sour cabbage fish is made with black fish as the main ingredient, paired with sour cabbage, ginger slices, garlic cloves, and dried chilies. The black fish is sliced and marinated with wine and salt, while the sour cabbage is washed and cut. Boil water in a pot, add the sour cabbage to release its aroma, then add the fish slices to cook through before seasoning.

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