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Jin Hang Taste · Elegant Hangzhou Cuisine (Sunshine Plaza Branch)

江浙菜 · ⭐ 4.1

Room 602, 6th Floor, Lianlian Sun Plaza, Jiefang Road

Dishes

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  First-Class Dongpo Pork

  First-class Dongpo Pork, made primarily from pork belly, is carefully prepared. The pork belly is cut into cubes and tied tightly with cotton thread, then placed in a clay pot with caramel color, soy sauce, cooking wine, and other seasonings. It is slowly stewed over low heat for a long time until the meat becomes tender and the broth rich. Finally, the sauce is reduced to create a glossy caramel coating on the surface of the pork pieces.
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  Osmanthus Glutinous Rice Lotus Root

  Honey-glazed lotus root with sticky rice is a traditional Chinese dessert made primarily from glutinous rice and lotus root. The preparation involves stuffing glutinous rice into the holes of the lotus root, then steaming it until tender. Finally, it is drizzled with osmanthus syrup, resulting in a texture where the lotus root breaks but remains connected by threads, offering a sweet, soft, and chewy experience.
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  Stir-fried Chicken Grass

  Clear stir-fried chicken mustard is a dish made primarily with fresh chicken mustard, prepared through a simple stir-frying method that preserves the vegetable's natural flavor. It features a bright green color and a crisp texture.
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  Braised Pork Trotter and Chicken Feet

  Pork trotter and chicken feet are slowly braised until tender, with a rich, savory flavor from soy sauce and spices.
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  Sweet and Sour Pineapple Fish

  A classic Chinese dish made with fresh carp, deep-fried and coated in a sweet and sour sauce, garnished with pine nuts for a crunchy texture.
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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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  Mushroom and Wild Vegetable Dumplings

  Mushroom and wild vegetable dumplings are made with fresh mushrooms and seasonal greens, shaped into balls and steamed or boiled for a delicate, nutritious dish.
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  Jin Hang Soy Sauce Shrimp

  Fresh shrimp stir-fried with soy sauce, ginger, and garlic, resulting in a savory and aromatic dish typical of Cantonese cuisine.
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  Sour Cabbage Fish

  A Sichuan-style dish featuring fresh carp cooked with fermented sour cabbage, chili, and Sichuan peppercorns. The fish is tender and the broth is tangy-spicy.
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  Sweet Rice Balls in Fermented Rice Wine

  A traditional sweet dessert made with glutinous rice balls cooked in fermented rice wine, offering a soft, sweet, and aromatic flavor.

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