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Qiantang Kitchen

江浙菜 · ⭐ 4.2

No. 211, Zhongbaiyu, Shuangpu Town

Dishes

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  Lichen and Egg Stir-fry

  A traditional Chinese dish made by stir-frying lichen with eggs, resulting in a savory and healthy meal.
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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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  Boiled Intestine Head

  A Cantonese dish featuring pig's intestine head, briefly boiled to retain a tender texture and served with soy sauce or garlic dip.
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  Stir-Fried Pork with White Chilies

  Bai La Jiao Chao Rou is a dish made primarily with pork and white chili peppers. Slice the pork and cut the white chilies into segments. First stir-fry the pork until it changes color, then add the white chilies and stir well. Season and serve.
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  Lixia Black Rice

  Lixia Black Rice is a traditional snack made with glutinous rice, black rice, and cooked with mulberry leaves. It has a soft texture and a natural plant fragrance.
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  Braised Rice Fish

  A Chinese dish made by braising rice fish with soy sauce, sugar, and wine until tender and flavorful.
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  Rice Wine Bass

  Rice wine bass is a Chinese dish made with fresh bass, rice wine, scallions, ginger and other seasonings. The fish meat is tender, with a rich rice wine flavor and unique taste.
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  Sauce-Braised White Asparagus

  Sauce-braised white asparagus is a dish made with white asparagus and sauce. The main ingredients include white asparagus, soy sauce, and sugar, with a fresh and rich flavor.
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  Sauce-Braised Eggplant

  A classic Chinese home-style dish made by stir-frying eggplant with garlic and fermented bean paste, resulting in a rich, savory flavor.
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  Sauce-Braised Snail

  A dish made by stir-frying fresh snails with a savory sauce, featuring bold flavors and tender texture.
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  Wild White Crucian Carp

  Wild white crucian carp is a freshwater fish that grows in natural waters, with tender flesh and a fresh taste. It is usually cooked by steaming or braising to retain its original flavor.
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  Chinese Toona Sinensis Tempura

  Fried stinky sprouts made with fresh buds, lightly blanched, coated in a batter of flour, starch and water, then deep-fried until golden and crispy. Crispy outside, tender and fragrant inside.
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  Braised Fish Dumplings

  Braised fish dumplings are made primarily from fresh mackerel meat, combined with seasonings such as scallions and ginger. After being finely mixed into a filling, the mixture is wrapped in dumpling wrappers. The preparation method emphasizes careful handling of the fish meat—removing bones while preserving its tenderness—and uses traditional dumpling-making techniques to create dumplings that are flavorful and nutritious.
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  Steamed Taro with Chicken Crest Fat

  A traditional Chinese dish featuring chicken crest fat and taro steamed together, resulting in a rich, savory flavor and tender texture.
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  Chicken Soup Fried Rice

  Chicken broth fried rice is a stir-fried dish made with chicken and rice. Cooked chicken is diced, rice is stir-fried until slightly yellow, then mixed with chicken broth, chicken pieces, and seasonings like green onions and carrots for a flavorful meal.

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