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Shanqu Weizhuang (Hanghanglu Store)

江浙菜 · ⭐ 4.1

No. 1025 Hangxing Road, Liangzhu Subdistrict (2nd Floor, Tongyue Life Plaza)

Dishes

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  Aromatic Clear Water Fish

  Fresh carp steamed with ginger, scallions, and garlic, resulting in tender meat and a clear, fragrant broth that highlights the natural flavor of the fish.
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  Shanqu Stir-Fried Local Chicken

  Fresh local free-range chicken stir-fried with seasonal vegetables like green peppers and garlic chives. Cooked quickly over high heat, resulting in tender, juicy meat with a rich wok aroma and fresh fragrance.
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  Jiangshan 28th Street Tofu

  A traditional Zhejiang dish made with fresh tofu from local soybeans, simmered with minced pork, mushrooms, and greens for a rich, savory flavor.
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  Wang Ciyu Stewed Frog

  Main ingredients are Wang Ciyu fish and bullfrog, simmered together. The fish meat is tender, frog meat firm, with a rich, savory and slightly spicy broth.
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  Special Farmhouse Dish

  A traditional home-style dish featuring fresh seasonal vegetables and meats, slow-cooked or stir-fried to preserve natural flavors.
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  Pork Trotter and Duck Foot Stew

  Pork trotter and duck foot stewed slowly with ginger and wine, resulting in tender, gelatinous meat rich in nutrients.
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  Jasmine Flower Stir-Fried Eggs

  Jasmine Flower Stir-Fried Eggs is a refreshing and unique dish made primarily with fresh jasmine flowers and eggs. To prepare, wash the jasmine flowers, mix them with beaten egg liquid, and season with an appropriate amount of salt. Heat oil in a pan, pour in the jasmine egg mixture, and quickly stir-fry until it sets.
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  Quzhou Roast Cake

  A traditional snack from Quzhou, Zhejiang, made with flour, pork, scallions, and sesame, baked over charcoal for a crispy crust and savory filling.
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  Quzhou Duck Head

  A specialty snack made from duck heads marinated and braised with various spices, known for its rich, spicy flavor and tender texture.
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  Xishi Tofu Soup

  A classic Jiangnan soup made with soft tofu, shrimp, ham, and mushrooms, known for its smooth texture and savory 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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  Qianjiang Wild Mixed Fish

  Qianjiang wild mixed fish features various freshwater fish caught in the Qiantang River basin, cleaned and simmered with scallions, ginger, and water. The dish preserves the tender texture and natural flavor of the fish, resulting in a clear broth with fresh, delicate taste.
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  Iron Pot Mixed Fish

  A hearty dish made with various fresh fish simmered in a cast-iron pot with ginger, garlic, and chili for a rich, savory flavor.
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  Taro Pork Belly

  Xiangyu Kou Rou is a dish made primarily with pork belly and taro. Pork belly slices are blanched to remove odor, then layered alternately with taro slices in a bowl. Seasonings like soy sauce, sugar, and cooking wine are added before steaming until tender. It's flipped onto a plate for serving. The dish has a glossy red color, tender meat, and flavorful taro.

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