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Dongqian Lake · Lakeside Restaurant

江浙菜 · ⭐ 3.9

Fengshan Pavilion, Shangshui Tent Campground, Tourism and Vacation Zone

Dishes

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  Qiantong Tofu Braised with Local Pork

  A traditional dish made with soft tofu and locally raised pork, slowly braised to create a rich, savory flavor.
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  Original Flavor Sea Shell Stew

  Fresh sea shells are gently stewed with ginger and scallions to preserve their natural flavor, resulting in a clear, delicate broth with tender seafood.
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  Ning-style White Cut Chicken 1

  Ning-style White Cut Chicken 1 is a classic Zhejiang dish, primarily made with Sanhuang chicken or local tender chicken. The whole chicken is cleaned, briefly poached in boiling water until just cooked, then quickly immersed in ice water or cold chicken broth to tighten the skin. It is chopped into pieces and served, typically accompanied by a dipping sauce made from soy sauce, sesame oil, minced ginger, and scallions. The chicken meat is tender and juicy, with smooth and springy skin, highlighting the natural flavor of the ingredients.
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  Modern Sauce Roast Dish 1

  Modern Sauce Roast Dish 1 is a roasted dish that incorporates modern cooking techniques. It primarily uses chicken thighs or pork belly as the main ingredient, paired with a special compound sauce. During preparation, the main ingredient is first marinated with the sauce to absorb flavor, then roasted in an oven or grill, with additional sauce brushed on during cooking to enhance color and aroma. The finished dish has a slightly charred exterior, tender meat, and a rich sauce flavor.
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  Stir-fried Lettuce Strips

  Stir-fried Lettuce Strips is a cold dish primarily made with lettuce. Fresh lettuce is peeled and cut into thin strips, then quickly blanched in boiling water or briefly salted to maintain a crisp texture. After draining, minced garlic, dried chili peppers, or Sichuan peppercorns are added, and hot oil is poured over to release their aroma. The dish is finally seasoned with salt, sugar, and aromatic vinegar. It features a vibrant green color, a crunchy texture, and a distinctive flavor from the stir-fried spices.
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  Blistered Pepper and Century Egg

  Blistered Pepper and Century Egg is a classic cold dish featuring century eggs and green peppers. The green peppers are charred over an open flame or in a dry pan until the skin blisters and wrinkles, releasing a smoky aroma. The charred peppers are then torn or chopped. The century eggs are shelled and cut into wedges or pieces. The prepared eggs and peppers are combined, typically seasoned with minced garlic, light soy sauce, aromatic vinegar, and sesame oil, then tossed together. The dish offers a complex texture and flavor, marrying the unique taste of century eggs with the smoky, slightly spicy notes of the blistered peppers, resulting in a refreshing and appetizing home-style dish.
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  Steamed Drunk Crab with Qianhu Smoked Fish

  A dish featuring steamed drunk crab and Qianhu smoked fish, combining savory and slightly sweet flavors.
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  White Pepper Pork Tripe with Pickled Mustard Greens

  White Pepper Pork Tripe with Pickled Mustard Greens is a dish primarily made with pork tripe and pickled mustard greens. The main preparation method involves cleaning and slicing the pork tripe, then stewing or stir-frying it together with the pickled mustard greens. White peppercorns or ground white pepper are added during cooking for seasoning, and sometimes broth is used to enhance the flavor. The finished dish features tender yet chewy tripe, crisp pickled greens, and a broth (or sauce) with the pungent aroma of white pepper and a slight tang from the pickles, making it a comforting and stomach-warming dish.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
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  American Wild Rice Stewed Sea Cucumber

  A rich stew combining American wild rice and sea cucumber, slow-cooked to perfection for a savory, nourishing dish.
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  Braised White Radish in Meat Broth

  Braised White Radish in Meat Broth is a homestyle stew dish. The main ingredients are white radish and pork (or pork bones, pork belly, etc.). The meat is first blanched to remove impurities, then simmered together with peeled and chunked white radish in water or broth over low heat for an extended period, allowing the radish to fully absorb the savory flavors of the meat broth. The finished dish features tender, flavorful radish and a rich broth.
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  Sauce-Seasoned Pang Fish

  A dish featuring fresh pang fish cooked in a savory sauce, offering a rich blend of flavors and tender texture.
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  Braised Qian Lake Green Threads in Sauce

  Braised Qian Lake Green Threads in Sauce is a Zhejiang dish, primarily made from the meat from the back of a green fish, a specialty of Qian Lake, cut into long, thin threads. The fish threads are first marinated with cooking wine and ginger juice to remove any fishy taste, then quickly blanched in oil to set their shape. A sauce made from soy sauce, sugar, Shaoxing rice wine, and a small amount of broth is then prepared. The fish threads are added and simmered over low heat, allowing the sauce to fully penetrate. The finished dish has a glossy, reddish-brown color, with tender, flavorful fish threads offering a savory and slightly sweet taste with a rich, aromatic soy sauce flavor.
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  Steamed River Prawn with Qianhu Fish

  A classic Zhejiang dish featuring fresh river fish and prawns steamed together, highlighting natural flavors and delicate textures.
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  Stir-fried River Shrimp and Thread Snail

  A dish of stir-fried river shrimp and thread snail, seasoned with garlic, ginger, and chili for a savory, aromatic flavor.
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  Spicy Beef with Dried Fish

  Spicy Beef with Dried Fish is a fusion dish featuring sliced beef and dried fish pieces. The beef is sliced and marinated, while the dried fish is soaked and cut into chunks. In a hot wok with oil, scallions, ginger, garlic, and dried chili peppers are stir-fried until fragrant. The beef is added and quickly stir-fried until it changes color, followed by the dried fish. Seasonings such as soy sauce, sugar, and cooking wine are added, and the dish is simmered briefly to allow the flavors to meld before reducing the sauce. The finished dish has a reddish-brown color, combining the chewiness of beef with the savory taste of dried fish.
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  Stir-Fried Yellow Beef

  A dish made with fresh yellow beef stir-fried quickly with vegetables like green peppers and onions, seasoned with garlic and ginger for a savory aroma.
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  Pan-fried Handmade Shrimp Cakes with Yellow Croaker Wrapped in Tofu Skin

  Pan-fried handmade shrimp cakes paired with yellow croaker wrapped in tofu skin, offering a delicate balance of texture and flavor.
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  Braised Taro with Abalone Sauce

  Braised taro with rich abalone sauce, tender and savory, a classic Cantonese dish.

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