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Qiantang People · Private Family Recipes (Baguadian Branch)

特色菜 · ⭐ 4.3

2nd Floor, No. 57, Nanfu Road, Nanxing Subdistrict (next to Hall 11 of the Ceramic Market)

Dishes

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  Pickled Mustard Stem with Chili and Fish Slices

  Pickled mustard stem with chili and fish slices is a Chinese dish made with pickled mustard stem, chili, and fish threads, stir-fried or mixed, with a fresh and slightly spicy taste.
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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  15-Year Cured Tangerine Han Shou Softshell Turtle

  This dish uses high-quality Han Shou softshell turtle combined with 15-year-old aged tangerine peel, cooked using traditional methods. It has a fresh and delicate taste with the fragrance of aged tangerine peel.
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  Ancient Method Earth-Baked Qiantang River Big Fish Head

  Ancient method earth-baked Qiantang River big fish head is made with the large fish head from Qiantang River, using traditional earth oven cooking methods. The fish head has tender meat and crispy skin, paired with special sauce for a rich taste.
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  Spring River White Bass

  Spring River White Bass is a Chinese dish made with fresh white bass, usually steamed or braised to preserve the freshness and original flavor of the fish.
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  Stir-fried Pork Kidney

  Stir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
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  Steamed Chicken in White Sauce

  A classic Cantonese cold dish made by poaching fresh chicken and serving it chilled, with a savory ginger-scallion sauce for a delicate flavor.
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  Poached Chicken (Half)

  A half portion of tender poached chicken, prepared by gently boiling fresh chicken and served with ginger and scallion dipping sauce for a delicate flavor.
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  White Strip

  White leg is a dish primarily made with chicken or duck legs. The bones are removed, the meat is cut into segments, marinated with soy sauce, cooking wine, and ginger, then simmered or braised. It has a bright red color and tender texture.
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  Bai Shui Yang Tofu

  Bai Shui Yang Tofu is a dish primarily made with soft tofu. The tofu is typically cut into cubes and simmered in clear water, seasoned with a small amount of green onions, ginger, and seasonings to preserve the tofu's natural flavor. Some variations include adding dried shrimp, minced meat, or vegetables to enhance the taste.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Braised Earth Pork with Rice Wine Buns

  Braised earth pork with sweet rice wine buns, a savory dish combining tender meat and soft, slightly fermented bun.
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  Braised Mixed Fish

  Braised mixed fish is a Chinese dish featuring various types of fresh fish. After cleaning, the fish are pan-fried until lightly golden, then simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine until tender and flavorful with a thick sauce.
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  Crispy Pig Intestine

  Crispy intestines is a dish made from pork intestines, cleaned, blanched, and braised, then coated with starch or flour and deep-fried until the skin is golden and crispy, with a soft, elastic interior.
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  West Lake Beef Soup

  West Lake Beef Soup is a soup made with fresh beef, tofu, mushrooms, and green vegetables. The beef is stewed until tender, and the broth is delicious and refreshing.
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  Tofu Pot

  A Chinese dish made with soft tofu and various ingredients simmered in a small pot, offering rich flavor and nutrition.
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  Steamed Silver Carp with Soy Sauce

  A delicate dish featuring silver carp steamed with soy sauce, resulting in tender, flavorful fish with a savory umami taste.
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  Sour Cabbage Fish (Medium)

  A classic Sichuan dish featuring tender fish fillets in a spicy-sour broth made with fermented cabbage and chili peppers. Perfectly balanced flavor for seafood lovers.
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  Sour and Sweet Fish Cubes

  A dish of tender fish cubes stir-fried with vinegar, sugar, and vegetables, known for its tangy and sweet flavor.
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  Qiantang People Oil-Blasted Duck

  Qiantang People Oil-Blasted Duck is a Chinese dish made with duck meat and ingredients such as green onions, ginger, and chili peppers, stir-fried in oil. It is characterized by its crispy skin and tender meat, with a fragrant and spicy flavor.

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