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Yue Wang Teahouse · Hangzhou Cuisine · Private Recipes (Longwu Branch)

农家菜 · ⭐ 4.2

No. 179, South Daicun Road, Shangcheng District

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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  Dongpo Pork

  Traditional Dongpo pork is made with fatty pork belly braised in a savory sauce of soy sauce, rice wine, and sugar until tender and glossy.
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  Farmhouse Stir-Fried Local Chicken

  Local free-range chicken is diced and stir-fried quickly with green peppers, red peppers, and garlic slices, seasoned with soy sauce and cooking wine, resulting in a fresh, tender texture with rich spicy aroma.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Gobi Lamb Hot Pot

  A hearty lamb hot pot made with fresh Gobi desert lamb and vegetables, slow-cooked to perfection for rich flavor.
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  Hand-ground Tofu

  Hand-ground tofu is a traditional dish whose main ingredient is fresh soybeans. After being manually ground into豆浆 (soy milk), it is boiled and then coagulated using gypsum or brine to form tofu. It has a pure white color and delicate texture, preserving the original aroma of soybeans.
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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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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Dried Bamboo Shoot and Old Duck Stew

  A hearty stew made with dried bamboo shoots and old duck, slowly simmered to create a rich, savory flavor.
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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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  Braised Mandarin Fish

  A classic Chinese dish featuring fresh mandarin fish braised in a savory sauce of soy sauce, sugar, and wine, resulting in tender meat and rich flavor.
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  Quzhou Stir-Fried Pork with Green Pepper

  A traditional Zhejiang dish featuring stir-fried pork belly and green peppers, known for its rich, spicy flavor and tender texture.
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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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  Chicken Oil Steamed Whitebait

  A dish featuring fresh whitebait steamed with chicken oil, resulting in tender fish and rich aroma.
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  Yellow Bean Clear Water Fish

  A dish made with fresh fish, yellow beans, and clear water, resulting in a delicate and nutritious soup.

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