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Hui Wei Xiao Guan · Benbang Cuisine (Kaixuan Road Branch)

江浙菜 · ⭐ 4.5

Rooms 1–3, 1st Floor, No. 1295 Kaixuan Road (Below Zhuque Da Bian Lu Restaurant)

Dishes

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  Qiandao Lake Bream

  Qiandao Lake bream is a delicacy made from fresh bream caught in Qiandao Lake, steamed or braised to preserve its tender texture and natural flavor.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
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  Benshang Braised Pork

  This Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, scallions, and ginger to achieve a soft, tender texture and bright red color.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Juicy Truffle Chicken

  Fresh chicken thighs are slow-cooked and seared to lock in juices, then served with a rich truffle sauce for an aromatic and tender dish.
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  Stone Pot Shredded Tofu Soup

  Shredded soft tofu is simmered in a stone pot with clear broth, creating a light and delicate flavor. The tofu dissolves smoothly in the mouth, enhanced with a touch of green onions or cilantro.
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  Secret-Recipe Dumpling Shrimp

  Fresh large shrimp are deveined and marinated in a special sauce, then coated with egg and deep-fried until golden, resembling dumplings—crispy outside, tender inside, with rich savory flavor.
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  Spicy Vinegar Jellyfish Heads

  A cold dish made primarily from jellyfish heads, cleaned and soaked in salt water to remove fishy odor, then mixed with vinegar, sugar, garlic, and cilantro. Crisp texture with prominent sour flavor.
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  Sweet and Sour Pork with Pineapple

  Sizzling pork with pineapple is a dish primarily made with pork and pineapple. First, the pork is cut into pieces and marinated, then deep-fried until golden and crispy; pineapple is also cut into chunks and set aside. Finally, the fried pork and pineapple are stir-fried together and coated with a specially prepared sweet-and-sour sauce to allow the flavors to blend perfectly.
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  Radish and Pork Knuckle Stew

  Radish and pork knuckle stew is made with white radish and pork knuckles, slowly simmered. The pork knuckles are blanched to remove odor, then cooked with radish in a clay pot with water, ginger slices, and cooking wine for several hours until the meat is tender and the radish is flavorful.
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  Crab Meat Tofu

  Crab meat tofu is a traditional delicacy made with soft tofu as the main ingredient, combined with fresh crab meat and crab roe. The preparation involves cutting the tofu into small pieces, mixing it with sautéed crab meat and roe, adding broth or water, gently simmering, and finally seasoning and reducing the sauce so the tofu fully absorbs the rich crab flavor.
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  Sweet Glutinous Rice Balls with Fermented Rice Wine

  A traditional Chinese dessert made of glutinous rice balls filled with red bean or sesame paste, served in fermented rice wine and sugar syrup for a soft, sweet, and subtly alcoholic flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.

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