Dong Fang Da (Hangzhou Yun Lan Valley Branch)
江浙菜 · ⭐ 4.6
100 meters west of the intersection of Qingchuan Street and Jiangdun Road
Dishes
Homestyle DumplingsA traditional Chinese dumpling made with pork and cabbage, hand-folded and steamed for a soft, flavorful bite.
Traditional Braised GooseA classic Chinese dish made by slow-cooking a whole goose with soy sauce and spices until tender and flavorful.
Earthen-Braised Large BreamA traditional dish made by slow-cooking a large bream fish over earth-fired heat with ginger, scallions, and garlic, resulting in tender fish and rich broth.
Stewed Fresh Catch from East China SeaHome-style braised East China Sea delicacy features fresh sea fish like sea bass or yellow croaker, seasoned with ginger, scallions, garlic, soy sauce, cooking wine, and water, slowly simmered to tender perfection with rich, flavorful broth.
Fang's Braised Pork BellyA classic Chinese dish featuring slow-cooked pork belly in a savory-sweet sauce, tender and richly flavored.
Seasonal Sweet PeasFresh young peas stir-fried simply with garlic and salt, highlighting their natural sweetness and crisp texture.
Hangzhou Smoked ChickenA traditional Zhejiang dish made by marinating chicken and smoking it with tea leaves, spices, and sugar for a rich aroma and tender texture.
Stir-fried Beef ShredsA quick stir-fry dish made with sliced beef and vegetables, seasoned to perfection for a savory and tender bite.
Old-Style Three Delicacies PotA traditional Chinese stew made with chicken, pork, and shrimp, simmered in broth with mushrooms and greens for a rich, savory flavor.
Stinky Bean Paste Bok ChoyStinky bean curd oil-maicai is a dish made primarily from oil-maicai and stinky beans. Wash and cut the oil-maicai, rinse the beans lightly. Heat oil in a pan, stir-fry the beans first, then add the oil-maicai and quickly stir-fry until just cooked. Simple and quick to prepare, it retains the crisp texture of the vegetables.