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Xiyuan Yuefeng Lou

江浙菜 · ⭐ 4.2

Within Xianghu Tourism and Vacation Zone, at the intersection of Xianghu Road and Fengqing Avenue (beside Yuefenglou Bus Stop)

Dishes

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  Dongpo Pork

  Dongpo 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.
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  Farm Three Fresh

  A home-style dish made with fresh vegetables such as potatoes, eggplants, and green peppers, stir-fried and seasoned for a savory taste.
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  Farmhouse Big Tofu

  Farmhouse tofu is a home-style dish made with fresh tofu, typically using firm northern tofu. It's sliced, pan-fried until golden, then stir-fried with minced pork, green pepper, and onion, and simmered with soy sauce, salt, and water.
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  Secret-Recipe Lotus Root Slices

  Spiced lotus root slices made from fresh lotus root, blanched and marinated with a secret blend of soy sauce, vinegar, sugar, garlic, and chili for rich flavor.
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  Dried Bamboo Shoots Braised with Free-Range Pork

  Dried bamboo shoots and free-range pork are slowly braised together, resulting in rich broth, tender shoots infused with meat flavor, and soft, savory meat with a hint of sweetness.
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  Braised Perch with Dried Bamboo Shoots

  Fresh perch is braised with dried bamboo shoots, resulting in a savory dish where the fish absorbs the rich flavors of the vegetables.
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  Steamed Tiger Grouper Cantonese Style

  A Cantonese-style steamed tiger grouper dish made with fresh fish, ginger, and scallions, highlighting the delicate flavor of the fish.
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  Scallion Oil White Carp

  A classic Chinese dish featuring fresh white carp cooked in scallion oil, with a delicate flavor and aromatic onion essence.
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  Steamed Clam with Bean Noodles

  A dish made with fresh clams and bean noodles, stir-fried with aromatics and simmered in a savory sauce until the noodles absorb the rich flavors.
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  Honey-glazed Braised Taro

  Honey-glazed taro is made by slow-braising taro root with honey, resulting in a soft, sweet, and richly fragrant dish with a smooth texture.
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  Yu Wang Cheng Shandong Suo Chicken

  A slow-cooked chicken dish using premium chicken and a secret sauce, blending the rich aroma of traditional Dongpo pork with regional flavors.
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  Vietnamese Street Stir-Fried Rice Noodles

  A Vietnamese-style stir-fried rice noodle dish with shrimp, chicken, vegetables, and savory sauce.
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  Plum and Vinegar Pork Ribs

  Pork ribs simmered with plums and vinegar, offering a sweet and sour flavor with tender meat.

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