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Shi Niu Tang Stir-Fried Hangzhou & Quzhou Cuisine (Beiruan Branch)

Home-style Chinese cuisine · ⭐

Building 3, Hanghanghui, 1st Floor

Dishes

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  Sichuan-style Crispy Pork Strips

  Sichuan-style crispy pork strips made from pork tenderloin, marinated, coated in starch batter, and deep-fried until golden and crunchy. Crispy outside, tender inside.
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  Spicy Dry Pot with Deer Antler Mushrooms

  Dry-fried Velvet Mushroom is a dish primarily featuring velvet mushrooms as the main ingredient. The mushrooms are first soaked, then stir-fried in a dry wok with garlic slices and chili peppers until cooked, preserving their natural flavor and aroma. The texture is tender and the fragrance is rich and enticing.
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  Signature Perilla Frog with Beef

  Signature Purple Perilla Frog Legs features fresh frog legs as the main ingredient, paired with purple perilla leaves, garlic slices, and ginger slices, prepared by stir-frying or braising. The frog meat is tender, while the purple perilla leaves impart a unique aroma, resulting in a rich and flavorful dish.
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  Salt and Pepper Shrimp

  Salt and pepper shrimp is a dish primarily made with fresh shrimp. The shrimp are cleaned, then blanched or fried until cooked, before being stir-fried with salt and pepper (a mixture of Sichuan peppercorns and salt) to evenly coat the shrimp with the flavorful seasoning. Garlic and ginger are typically added during cooking to enhance aroma.
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  Jiangyou Pig Intestines

  Jiangyou pork intestine is a dish made primarily from pig intestines, cleaned and blanched, then stewed or braised with fermented broad bean paste, chili, Sichuan peppercorns, and other seasonings to achieve a soft, flavorful texture.
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  Steamed Beef Brisket

  A classic Cantonese dish featuring tender beef brisket simmered until soft, then chilled and sliced for a fresh, savory taste.
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  Perilla Spicy Fish

  Perilla Spicy Fish is a dish made with Wanzhi fish, combined with perilla leaves and chili peppers. The fish meat is tender, with a unique texture and a slightly spicy, fragrant flavor.
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  Old Hangzhou Boiled Chicken

  A traditional Zhejiang dish featuring tender chicken boiled in water and served chilled with soy sauce and scallion oil.
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  Quzhou Duck Heads

  Quzhou duck head is a traditional dish primarily made with duck heads. The preparation involves carefully processing the duck heads, marinating them with a variety of spices and seasonings, and then cooking them using a unique culinary technique to achieve an appealing color and aroma.
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  豆花酸菜鱼

  豆花酸菜鱼以鲜嫩的鱼片和豆腐花为主要食材，搭配酸菜、姜片、蒜末等辅料，用热油爆香后加入高汤煮沸，再放入鱼片和豆腐花炖煮至熟。最后撒上葱花或香菜点缀。
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  Lifting-leg Beef

  Qiao Jiao Beef is a traditional dish made primarily with beef, simmered with various spices and herbs. In the preparation process, beef is cut into pieces and cooked together with spices and herbs in a pot, adding an appropriate amount of water and slowly stewing until the beef becomes tender and the broth becomes rich.
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  Fish Head Stewed with Taro

  A traditional Chinese dish featuring fish head and taro simmered together to create a rich, savory flavor.

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