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Savor China Cuisine

江浙菜 · ⭐ 3.7

Room 101, Building 1, Zhejiang Private Enterprise Development Building, No. 3, Fuye Lane

Dishes

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  Two-Headed Black Pig Stomach and Ox Penile Clear Soup

  Two-Headed Black Pig Stomach and Ox Penile Clear Soup is made with the stomach of a Two-Headed Black Pig and ox penile. It is cooked by stewing, resulting in a clear soup with a fresh and unique flavor.
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  Five-Spice Peanut Snack

  Five-spice peanuts is a cold dish primarily made with peanuts. After boiling the peanuts until tender and draining off the water, add spices such as star anise, cassia bark, Sichuan pepper, bay leaves, and cloves, along with salt and soy sauce to taste. Simmer gently over low heat until fully infused with flavor, then cool before serving.
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  Braised Bamboo Shoots with Salted Pork

  A traditional Chinese dish made by braising fresh bamboo shoots with salted pork, resulting in a savory and tender flavor.
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  Wild Turtle with Plum Sauce

  A dish made with wild turtle and pickled plum sauce, simmered to perfection for a rich, savory flavor.
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  Spicy麻 Beef

  Spicy麻 beef is a dish featuring beef shank as the main ingredient, seasoned with Sichuan pepper, chili, scallions, ginger, and garlic. The beef is blanched to remove odor, then stir-fried or braised with fried spices and seasonings for a tender, flavorful result highlighting the numbing spiciness of Sichuan pepper and chili.
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  Steamed Pork Tongue in Cold Sauce

  A Cantonese cold dish made by boiling pork tongue until tender, then slicing it cold to serve, known for its crisp texture and mild flavor.
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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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  Chinese Sausage

  Sausage is a traditional Chinese meat product made from meat as the main ingredient, minced and mixed with auxiliary ingredients, then stuffed into animal intestines and fermented and dried to mature. It is one of the most diverse categories of Chinese meat products.
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  Homemade Spring Rolls

  Homemade spring rolls are made by wrapping fresh vegetables, pork, and vermicelli in thin dough and deep-frying until crispy. They offer a satisfying crunch and savory filling.
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  Zhoushan Salted and Fermented Crab

  A traditional Zhejiang dish made by marinating fresh swimming crabs in salt, yellow wine, and ginger, resulting in a savory, slightly spicy flavor.
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  Taro

  Taro is a root vegetable commonly used in Chinese cuisine, often prepared by steaming or boiling and then stir-fried with meat or vegetables for a soft, flavorful dish.
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  Steamed Dried Eel

  A dish made by steaming dried eel, resulting in tender and savory meat with a rich umami flavor.
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  Huangge Crab Steamed Egg

  Huangge Crab Steamed Egg is a dish made with eggs and Huangge crab, where the eggs are beaten and mixed with crab meat and seasonings before being steamed.

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