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茶人村·只此江南(西湖总店)

江浙菜 · ⭐ 4.6

No. 99, Longjing Road

Dishes

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  Farmhouse Bowl Eggplant

  Farmhouse Bowl Eggplant is a homestyle stewed dish featuring purple-skinned long eggplants and minced pork. The eggplant is cut into chunks, briefly fried, then stewed with stir-fried minced pork, minced garlic, and ginger. Soy sauce, sugar, and a small amount of water are added, simmered until the eggplant becomes tender and flavorful. The dish has a glossy appearance, with soft eggplant, savory minced pork, and a rich sauce.
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  Osmanthus Rice Wine

  Guìhuā Mǐjiǔ is a sweet beverage made primarily from glutinous rice and osmanthus flowers. Glutinous rice is steamed, mixed with yeast, fermented into rice wine, then flavored with fresh osmanthus or osmanthus syrup and left to infuse for a harmonious aroma. The finished product is pale yellow, with a clean sweetness and rich osmanthus fragrance.
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  Private Home-Style Mandarin Fish (Medium)

  Fresh mandarin fish steamed with ginger, scallions, and seasonings, resulting in tender and delicate flavor.
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  Tea Farmer's Millet Cake

  Tea Farmer's Millet Cake is a traditional rural snack made primarily from millet, supplemented with glutinous rice flour, sugar, and water. The millet is soaked for several hours, ground into a rice slurry, then mixed with glutinous rice flour and sugar to form a smooth batter. The batter is poured into molds and steamed over high heat for 20-30 minutes until fully cooked and set. The finished product has a light yellow color, a soft, sticky, and dense texture, and carries the distinct, natural aroma of millet grains.
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  Tea Master Osmanthus Cake

  Tea Master Osmanthus Cake is a traditional Chinese dessert made primarily from glutinous rice flour, rice flour, and sugar, blended with fresh or dried osmanthus flowers. The preparation involves sifting the rice flours, mixing with sugar and water to form a batter, stirring in the osmanthus, then steaming in molds. The finished cake is pale yellow, with a soft and delicate texture, carrying a rich osmanthus fragrance and a subtle rice aroma, offering a light sweetness without being cloying.
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  Tea Master Crispy Chicken

  Tea Master Crispy Chicken is a dish that combines the aroma of tea with a crispy texture. It primarily uses a whole Sanhuang chicken, which is marinated and then evenly coated on the skin with powdered tea leaves (such as Longjing or oolong) or soaked in tea broth. Through a process of steaming followed by deep-frying or high-temperature roasting, the chicken skin forms a golden, crispy crust while the meat remains tender and juicy. The finished dish features a crispy exterior with a subtle tea fragrance and savory, flavorful meat inside. It is often served with pepper salt or a special tea-infused dipping sauce.
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  Tea Master Taro Stew

  A savory stew made with taro, pork belly, and mushrooms, slow-cooked to perfection. It features a rich, aromatic broth infused with tea essence, reflecting traditional Cantonese cooking style.
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  Shrimp Soup Eight Treasure Tofu

  A dish made with soft tofu and shrimp, combined with eight ingredients like mushrooms, carrots, and peas, simmered in a savory broth.
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  Honey-glazed Pumpkin

  Honey-glazed pumpkin is a sweet dish featuring pumpkin as the main ingredient. After peeling and cubing, pumpkin is cooked with honey, rock sugar, or maltose, then steamed or simmered until tender and coated in a rich, sweet syrup.
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  Soy-Braised Beef Ribs

  A savory dish made by slow-cooking beef ribs in a rich soy-based sauce until tender and flavorful.
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  Plum Braised Pork

  A savory dish of pork belly braised with plums, resulting in a tender, sweet-and-sour flavor.
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  Chicken Broth Steamed Whitebait

  A dish featuring fresh whitebait steamed in chicken broth, resulting in tender fish and rich, savory flavor.

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