Hangzhou City Central Sheraton · Chengzhong Xiaoguan Chinese Restaurant
江浙菜 · ⭐ 4.1
No. 6 Changshou Road, Hangzhou City Center Shangri-La Hotel, 2nd Floor
Dishes
Cold Dish TrioA cold dish trio featuring three different chilled dishes, typically including cucumber salad, braised beef, and tofu with century eggs, seasoned and served chilled for a refreshing taste.
Chengzhong Chun Dan Dongpo PorkDongpo pork paired with spring-special egg yolk, made from fatty pork belly slow-cooked to red-glossy tenderness, rich yet not greasy, melting in the mouth. The yolk blends with sauce for a balanced savory-sweet taste.
City Aroma Stone Pot FishFresh live fish is the main ingredient, paired with bean sprouts, golden needle mushrooms, and green/red peppers, simmered in a stone pot with a secret sauce, creating an aromatic dish with tender texture, spicy yet not greasy, numbing but sweet in aftertaste.
Signature Fish Head with Three Fresh IngredientsFresh fish head simmered with tofu, fresh shrimp, and seasonal vegetables using a secret sauce, resulting in a rich broth and tender fish meat.
Yang Chih TsuYang 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.
Truffle Jiangnan BeefTender beef slices slow-cooked with truffle sauce, blending Jiangnan flavors and premium ingredients for a rich, aromatic dish.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Lingyin Vegetarian StewA vegetarian stew made with seasonal vegetables, mushrooms, and tofu, slowly simmered to bring out rich flavors and nourishing qualities.
Coral Mustard Shrimp BallsShrimp balls seasoned with coral mustard, offering a fresh and slightly spicy taste, with a tender and chewy texture.
Old-fashioned PianchuanA traditional Hangzhou noodle dish made with pickled mustard greens, bamboo shoots, and pork belly, served in a savory broth.
Pan-Seared Scallion Stir-Fried Wagyu Sirloin CubesPremium wagyu sirloin cubes pan-seared and stir-fried with fresh scallions. Tender, juicy meat with rich onion aroma and full-bodied texture.
Foie Gras with Scallion PancakeA refined dish combining smooth foie gras with crispy scallion pancake, blending rich duck liver paste and savory, flaky flatbread for a luxurious bite.- Truffle Mushroom BunA savory bun filled with fresh mushrooms and black truffle, steamed to perfection for a rich, aromatic flavor.
Longjing Milk in Plant PotA creative dessert featuring Longjing tea and milk slowly simmered together, resulting in a smooth, fragrant blend with a plant-like presentation.
Lobster Rice SoupLobster rice soup is a delicious dish made with fresh lobster and fragrant rice. The preparation involves boiling the lobster, removing the meat, then simmering the lobster broth with rice. Finally, the lobster meat and other ingredients are added to create a rich seafood flavor.