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Quzhou Private Recipes (Youth Palace Road Branch)

特色菜 · ⭐ 3.8

Opposite Zhongyi Business Hotel at the intersection of Qingnian Gong Road and Kaifa Road

Dishes

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  Grandmother's Vegetable Steamed Corn Cake

  Grandmother's vegetable corn cakes are made from cornmeal mixed with pickled vegetables, shaped into窝窝头 and steamed. The dough is divided, rolled into balls, pressed to form凹 shapes, then steamed until cooked.
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  Sunfish

  Sunfish is a dish made by steaming fresh sunfish with ginger, scallions, and garlic, resulting in a tender and naturally flavorful seafood experience.
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  Dried Beans with Preserved Meat Stir-fry

  Dried beans stir-fried with preserved meat, a savory and comforting dish.
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  Spicy Chicken Offal Stir-fry

  Dry Pot Chicken Offal is a dish made primarily from chicken hearts, gizzards, and liver, stir-fried with chili peppers, scallions, ginger, and garlic. First, the chicken offal is cleaned and cut into bite-sized pieces, then stir-fried together with various seasonings until fully cooked and well-seasoned. Finally, it is served in a preheated dry pot to maintain its temperature, delivering a rich aroma and flavorful experience.
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  Braised Freshwater Groupers

  A dish made by braising freshwater grouper with soy sauce, ginger, and garlic until the fish is tender and flavorful.
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  Tomato and Egg Soup

  Tomato egg soup is a dish made primarily with tomatoes and eggs. Cut tomatoes into pieces, beat eggs separately. First sauté tomatoes until soft, add water and boil, then pour in egg mixture to form egg flowers, finally season to taste.
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  Braised Stinky Mandarin Fish

  Braised stinky mandarin fish is a dish made with mandarin fish, fermented through a special process before braising. Main ingredients include fresh mandarin fish, scallions, ginger, garlic, soy sauce, sugar, and cooking wine. The fish is first marinated and fermented, then pan-fried and simmered with seasonings until flavorful.
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  Braised Yellow Beef

  A traditional Chinese dish made by slow-cooking yellow beef with soy sauce, sugar, and wine until tender and flavorful.
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  Quzhou Salted Pork Knuckle

  Quzhou Salted Pork Knuckle is a traditional specialty dish from the Quzhou region of Zhejiang Province, primarily made from the front pork knuckle. The knuckle is first marinated for several days with coarse salt and spices like Sichuan peppercorns to fully absorb the flavors. After marinating, it is cleaned and then simmered in a pot with water, ginger, cooking wine, and other ingredients over low heat for a long time until the meat becomes tender and the skin turns soft and glutinous. The finished dish has a reddish hue, a rich salty aroma, firm yet tender meat that is fatty but not greasy, with a distinctive cured flavor. It can be served hot or cold and is commonly featured during local festivals and banquets.
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  Sour and Spicy Soup

  Hot and sour soup is a Chinese soup dish primarily made with ingredients such as wood ear mushrooms, tofu, eggs, and pork. The preparation involves slicing the ingredients and using either broth or water as a base, then adding vinegar and chili to create a tangy and spicy flavor. Finally, the soup is thickened with a slurry to achieve a rich, viscous consistency.
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  Fish Head Noodles

  A dish featuring fresh fish head and rice noodles, simmered together to create a rich, savory broth that infuses the noodles with deep flavor.

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