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He Yun Xizi Old-Fashioned Hangzhou Cuisine (West Lake Music Fountain Branch)

江浙菜 · ⭐ 4.0

No. 66 Changsheng Road

Dishes

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  Dongpo Pork

  Dongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
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  Beggar's Chicken

  Beggar's Chicken is a traditional Chinese dish made with a whole chicken, rice, spices, and seasonings. The chicken is cleaned, marinated to absorb flavors, then wrapped in lotus or bamboo leaves and coated with clay before being roasted over fire until fully cooked. The resulting meat is tender and infused with the清香 of lotus leaves.
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  Hanging Roasted Crispy Chicken

  A Cantonese dish featuring a whole chicken marinated and roasted while hanging, resulting in a crispy skin and tender meat.
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  Stir-Fried Bamboo Shoot Skin

  A dish made by stir-frying dried bamboo shoot skins with vegetables like green peppers and carrots, resulting in a crisp and savory flavor.
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  Hangzhou Three Delicacies

  Hang三鲜 is a traditional Zhejiang dish featuring fresh shrimp, bamboo shoots, and fish. Each ingredient is prepared separately and then gently cooked together to preserve their natural flavors. It's typically simmered or stewed with minimal ginger and scallions for aroma and freshness.
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  Squirrel-shaped Perch

  Squirrel-shaped perch is a Chinese dish where boneless perch is cut with floral patterns, deep-fried to set shape, then drizzled with a sweet and sour sauce made from sugar, vinegar, and tomato ketchup. The dish resembles a squirrel, with a crispy exterior and tender interior in golden color.
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  Osmanthus Pork Dumpling Soup

  A Chinese soup made with pork meatballs and osmanthus flowers, simmered in chicken broth for a fragrant and savory dish.
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  桂花酒酿圆子羹

  桂花酒酿圆子羹以糯米粉制成的小圆子为主料，加入酒酿（发酵米酒）和干桂花煮制而成。制作时将圆子煮至浮起，再加入酒酿和桂花，搅拌均匀后即可食用。
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  Pian'er Chuan

  Pian'erchuan is a traditional Hangzhou noodle dish featuring preserved vegetables, bamboo shoots, and thin pork slices. Noodles are typically fine or alkaline-based, topped with the ingredients and broth for a rich, flavorful experience.
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  Scallion Oil Bass

  A dish featuring fresh bass steamed with scallions and ginger, then drizzled with hot oil for a fragrant finish.
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  West Lake Vinegar Fish

  West Lake Vinegar Fish is made from fresh grass carp, which, after cooking, has a bright red color and a shape resembling a crab. During the cooking process, sugar and vinegar are added for seasoning, and finally a smooth, glossy sweet-and-sour sauce is poured over it.
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  Bafengtang Prawn

  Prawn dishes in the Bafang Tang style are made primarily with large prawns, fried with garlic paste and breadcrumbs. The prawns are deveined and marinated, then deep-fried until golden and crispy. They are then stir-fried together with garlic, chili, and breadcrumbs to create a deliciously crunchy Bafang Tang flavor.
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  Sauce Duck Rice

  A savory dish of duck simmered in a rich sauce, served over steamed rice for a comforting and flavorful meal.
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  Longjing Shrimp

  Longjing Shrimp is a dish primarily made with fresh shrimp and Longjing tea. The shrimp are carefully prepared and combined with the unique fragrance of Longjing tea, then gently stir-fried to create a dish that highlights tender shrimp and an aromatic tea flavor.

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