Longjing Hu · Hangzhou Cuisine (Panyu Qifu Store)
江浙菜 · ⭐ 4.3
No. 62-1, Wujie Road, Qifu Mingjia, Zhongcun Subdistrict
Dishes
First Grade JasmineFirst Grade Jasmine is a delicate dish featuring jasmine as the primary flavor. Main ingredients include fresh jasmine buds, high-quality chicken or shrimp, along with bamboo shoots and shiitake mushrooms. During preparation, the main ingredients are diced or sliced and quickly stir-fried to retain tenderness. The key step involves braising or steaming with jasmine tea broth, allowing the dish to fully absorb the floral aroma. The finished dish has an elegant appearance and a clear, refreshing jasmine fragrance with a light and savory taste.
Dongpo PorkDongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
Chilled Sweet and Sour PorkA chilled dish featuring crispy pork tenderloin coated in a tangy sweet and sour sauce, served cold for a refreshing twist.
Hangzhou Steamed DumplingsHangzhou 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.
Hangzhou Chicken GreensA simple stir-fried dish made with fresh chicken greens, sautéed quickly with garlic for a light and savory taste.
Squirrel-shaped PerchSquirrel-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.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Garlic Vermicelli Baked ShrimpGarlic Vermicelli Baked Shrimp is a classic Cantonese seafood dish. Main ingredients include fresh large shrimp, thin vermicelli (typically mung bean or Longkou vermicelli), and a generous amount of minced garlic. The softened vermicelli is spread on a plate, topped with arranged shrimp (butterflied and deveined). The minced garlic is stir-fried until fragrant and spread over the shrimp, then seasoned with soy sauce or a savory sauce before being baked or steamed until the shrimp are cooked and the vermicelli absorbs the flavorful juices. The dish features tender shrimp and savory, garlic-infused vermicelli.
West Lake Osmanthus Lotus RootA sweet dish made from lotus root simmered with osmanthus syrup and rock sugar, known for its soft texture and fragrant floral aroma.
West Lake Sour FishWest Lake Sour Fish is a spicy and sour dish made with fresh carp, fermented vegetables, and chili peppers, simmered to perfection for a rich, tangy flavor.
Sweet Rice Wine Balls SoupGlutinous rice balls in sweet rice wine soup, made with glutinous rice flour, fermented rice wine, and sugar. Often served with red dates and goji berries, the broth is sweet and clear, with soft, delicate rice balls.
Longjing Beef TenderloinLongjing Beef Tenderloin is a Zhejiang cuisine dish that blends tea aroma with meat. It primarily uses beef tenderloin, cut into uniform pieces and quickly seared to lock in juices. The key step is braising the beef in a broth made from premium Longjing tea leaves, allowing the meat to fully absorb the tea's fragrance. The finished dish features tender, smooth beef with the elegant aroma of Longjing tea, a light color, and a refreshing, non-greasy taste where tea and meat flavors harmonize.
Longjing Squirrel FishLongjing Squirrel Fish is a traditional Hangzhou dish from Zhejiang cuisine. It uses fresh mandarin fish as the main ingredient. The fish is deboned, scored in a crosshatch pattern, and deep-fried until crispy on the outside and tender inside, resembling a squirrel. It is then topped with a sweet and sour sauce made from Longjing tea broth, tomato sauce, sugar, and vinegar, giving it a delicate tea aroma and a bright red color.
Longjing Lake Beggar's ChickenA traditional dish made by wrapping a whole chicken in lotus leaves and clay, then slow-roasting it. The meat is tender and infused with the aroma of lotus leaves and earth.
Longjing Lake BeefTender beef slices slow-cooked with Longjing tea and special sauce, resulting in a rich, aromatic dish with a delicate tea flavor.
Longjing Tea ChickenLongjing Tea Chicken features tender chicken infused with the aroma of fresh Longjing tea, slow-cooked to perfection for a delicate and fragrant dish.