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Deyue Seafood (Hangzhou Fifth Avenue 501 Plaza Branch)

鱼鲜 · ⭐ 4.7

Floors 3–4, Building A, Xizi International Center, No. 9 Jingtan Road

Dishes

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  Braised Taro with Pork

  A savory dish featuring tender taro root slow-cooked with pork and shrimp, resulting in a rich, comforting flavor.
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  Crispy Cucumber Skin

  A refreshing cold dish made from cucumber slices, lightly salted and chilled for a crisp texture, seasoned with garlic, vinegar, sugar, and chili oil.
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  Stir-fried Australian Tongue

  A Cantonese dish featuring fresh Australian beef tongue stir-fried quickly in a clay pot with garlic, ginger, and scallions for a savory, aromatic flavor.
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  Stir-Fried Oyster Egg Pancake

  A Cantonese specialty made with fresh oysters, eggs, and starch, pan-fried and finished in a hot wok for a savory, tender dish.
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  Imperial Crab Trilogy

  A refined dish featuring fresh imperial crab prepared in three stages: steamed to preserve natural flavor, roasted with garlic for depth, and finished with a signature sauce for enhanced richness.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Walnut Bun

  Walnut bao is a traditional pastry made from flour as the main ingredient, fermented with yeast to form dough, then filled with walnuts, sugar, and a small amount of sesame seeds, and steamed. The outer skin is soft, while the filling is sweet and rich in flavor.
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  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
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  Red Rice Crispy Rice Noodle Roll

  A Cantonese-style dish made with red rice batter wrapped around savory fillings like shrimp and pork, then steamed and coated in a crispy layer for a satisfying texture contrast.
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  Old Beijing Crispy Meat

  Old Beijing crispy meat is a traditional Beijing dish made from pork tenderloin, sliced into strips and coated with starch and egg mixture, then deep-fried until golden and crunchy. A touch of scallion and ginger is added during cooking for flavor. The result is a crispy exterior with a tender, juicy interior.
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  Garlic Butter Boston Lobster

  Fresh Boston lobster is steamed, shelled, then topped with a savory sauce of garlic, butter, and scallions to enhance its flavor.
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  Steamed Bread Crab with Garlic and Vermicelli

  Bread crab steamed with garlic and vermicelli, a flavorful dish combining tender crab meat and savory noodles.
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  West Lake Large Shrimp Dumpling

  West Lake Large Shrimp Dumpling is a Chinese dim sum made with large shrimp, pork, and vegetables, hand-made and steamed. The wrapper is soft, and the filling is fresh and rich in flavor.
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  Bifengtang Spare Ribs

  A Cantonese dish featuring pork ribs stir-fried with garlic, chili, and breadcrumbs, resulting in a crispy texture and spicy flavor.

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