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Ji Yi Feng He · Freshwater Fish Delicacies from Kaifa (Yun Qi Branch)

江浙菜 · ⭐ 4.6

Room 101–202, Building 1, Yunqi Center, No. 369, Qingchuan Street (300 meters from the North Gate of Xixi Wetland; direct access to Yunqi Park)

Dishes

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  Fenghe Signature Clear Water Fish

  Fresh carp cooked in clear water, seasoned simply with ginger and scallions to highlight its natural flavor.
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  Earthen-Braised Clear Water Fish

  A dish featuring fresh fish slowly simmered in an earthen pot with ginger, scallions, and garlic, resulting in tender meat and a clear, savory broth.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Tea Oil Stir-Fried Chicken

  A Chinese home-style dish made by stir-frying chicken with tea oil, resulting in tender meat and a fragrant, nutty flavor.
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  Kaihua Clear Water Fish

  Fresh fish from clear streams in Kaihua is steamed simply with ginger and scallions, preserving its natural flavor and tenderness.
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  Kaihua Special Clear Water Fish

  Fresh fish from local clear waters, gently stewed to preserve its natural flavor, served with simple seasonings like ginger and scallions for a delicate, tender taste.
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  Kaihua White Bitter Melon with Preserved Meat

  Kaihua White Bitter Melon with Preserved Meat is a dish made mainly with Kaihua White Bitter Melon and preserved meat, stir-fried quickly. It has a fresh taste, with the fragrance of bitter melon combined with the salty aroma of preserved meat.
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  Kaihua Bamboo Shoots Braised Pork

  A traditional Zhejiang dish featuring dried bamboo shoots and pork belly, slow-cooked until tender and flavorful.
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  Wang Ci Fish

  Wang Ci Fish is a dish made by steaming fresh Wang Ci fish with ginger, scallions, and garlic, resulting in tender flesh and clear broth that preserves the original flavor.
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  Taro Shreds Stir-Fried with Beef Strips

  A savory dish of stir-fried taro shreds and beef strips, combining soft, tender textures with rich flavor.
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  Quzhou Duck Heads

  Quzhou duck head is a traditional dish primarily made with duck heads. The preparation involves carefully processing the duck heads, marinating them with a variety of spices and seasonings, and then cooking them using a unique culinary technique to achieve an appealing color and aroma.
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  Steamed Free-Range Chicken with Iron Bark Orchid

  Steamed free-range chicken with iron bark orchid is a Chinese dish made with iron bark orchid and free-range chicken, cooked by steaming to retain the tenderness of the chicken and the nutritional value of the orchid.
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  Green Tomato Stir-fried with Ham Slices

  Green tomato stir-fried with ham slices, a simple and flavorful dish combining the tangy taste of unripe tomatoes with savory ham.
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  Intangible Cultural Heritage Handmade Tofu

  Intangible Cultural Heritage Handmade Tofu is made from soybeans through traditional processes such as soaking, grinding, boiling, coagulating, and pressing. It has a delicate texture and elasticity, preserving the natural fragrance of soy products.
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  Duck Trio Delight

  A Chinese dish featuring duck gizzard, duck intestine, and duck blood, stir-fried or braised for a rich, savory flavor.

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