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Bincheng Quxi Hangzhou-style Cuisine Fresh River Fish (Zhaoshang Development Building Store)

特色菜 · ⭐ 4.6

No. 299, Gongming Lane, Zhejiang Business Development Building (Exit G of Metro Lines 5 & 6)

Dishes

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  Kung Fu Turtle

  A classic Chinese dish featuring fresh turtle slowly braised with ham, chicken, and mushrooms, resulting in a rich and savory flavor.
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  Traditional Clay Pot Fish Head Stew

  Traditional Clay Pot Fish Head Stew is a classic Chinese dish featuring a fresh large fish head (such as bighead carp or silver carp) as the main ingredient. The fish head is first pan-fried until golden on both sides, then placed in a clay pot or casserole with ginger slices, garlic cloves, and scallions. A moderate amount of cooking wine, soy sauce, sugar, and water is added, and the stew is simmered over low heat for 30-40 minutes until the fish head fully absorbs the broth. Ingredients like tofu, mushrooms, or vermicelli may be added before serving. The finished dish has a rich broth and tender fish meat, with a distinctive aroma from the clay pot.
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  Earthen-Baked Fish

  A traditional dish made by wrapping fresh carp in clay and slow-roasting it over fire, resulting in tender, flavorful fish with a unique earthy aroma.
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  Steamed Sea Bass with Cantonese Style

  Cantonese steamed sea bass is made with fresh sea bass, garnished with ginger threads, scallions, and a splash of cooking wine. Clean the fish, score both sides, place in a dish, add ginger and scallions, steam until done, then drizzle with hot oil and soy sauce.
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  Jiangshan White Goose

  A dish made from premium white goose, slow-cooked with various spices and a secret sauce, resulting in tender meat and rich flavor.
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  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
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  Hot Spring Beef Shank

  A dish featuring beef shank slowly simmered in a special broth or sauce, resulting in tender and flavorful meat.
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  Salt-Roasted Sea Bass

  A dish of fresh sea bass roasted with coarse salt, resulting in tender, flavorful meat with a savory, salty taste.
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  Stoneware Crispy Rice with Dalian Abalone

  A refined Cantonese dish featuring fresh Dalian abalone and crispy rice cooked in a stoneware pot, resulting in tender abalone and flavorful, aromatic rice.
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  Immortal Chicken

  Immortal Chicken is a dish made with chicken as the main ingredient, combined with various seasonings and辅料. Key ingredients include whole chicken or pieces, ginger slices, green onions, garlic cloves, star anise, and Sichuan peppercorns. First, blanch the chicken to remove odor, then stir-fry the spices in oil, add soy sauce, cooking wine, sugar, and simmer until flavorful, finally reduce the sauce. The finished dish has a bright red color and tender chicken.
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  Braised Large Shrimp

  Stewed large shrimp is a dish featuring fresh shrimp, blanched and then stir-fried with葱姜蒜, seasoned with soy sauce, sugar, and cooking wine to create a flavorful, glossy red dish.
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  Beijing Crispy Meat Roll

  A traditional Beijing snack made by wrapping seasoned pork in a thin dough and deep-frying until crispy, offering a savory and crunchy texture.
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  Huaiao Immortal Chicken

  Huaiao Divine Chicken is made with chicken as the main ingredient, seasoned with Huaiao wine, ginger slices, green onions, and slow-cooked to absorb the wine aroma, resulting in tender and flavorful meat.
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  Crispy Rice and Dalian Abalone

  A refined Cantonese dish featuring fresh Dalian abalone paired with crispy rice, slow-cooked in a special sauce for a tender, flavorful experience.
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  Qiantang River White Carp

  A Zhejiang specialty dish made by steaming the white carp from the Qiantang River with ginger, scallion, and garlic, resulting in a fresh and delicate flavor.
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  Large White Fish in Chicken Oil (Sold by Weight)

  Large White Fish in Chicken Oil is a dish featuring fresh large white fish as the main ingredient. The primary cooking method involves pan-frying or steaming the cleaned fish with chicken fat. The chicken oil imparts a distinctive rich aroma and golden color to the fish. The dish is typically seasoned simply with ingredients like scallions and ginger to highlight the freshness of the fish and the richness of the chicken oil. The finished dish has tender, delicate fish with a luscious texture, where the fragrance of the chicken oil complements the natural sweetness of the fish.

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