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Little Drunk Pavilion Quzhou Local Cuisine

江浙菜 · ⭐ 3.8

Nos. 880–886 Xinda Road

Dishes

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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Stir-Fried Rice Noodles

  Stir-fried rice noodles is a Chinese dish primarily made with rice vermicelli. First, dry rice noodles are soaked until soft, then combined with vegetables, meat, or seafood as ingredients. These are quickly stir-fried in hot oil until cooked through, and finally seasoned with sauce and mixed evenly.
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  Stir-fried Dried Lettuce

  A stir-fried dish made with dried lettuce and seasonings, known for its crisp texture and savory flavor.
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  Stir-Fried Chicken

  Stir-fried chicken is a Chinese dish made primarily with chicken, usually thigh or breast meat cut into pieces, stir-fried quickly with scallions, ginger, garlic, and hot oil to keep the meat tender.
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  White Chili Stir-Fried Beef

  A stir-fried dish of tender beef slices with white chili peppers, known for its spicy and aromatic flavor.
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  Steamed Buns with Bamboo Shoot Tips and Scallions

  Steamed Buns with Bamboo Shoot Tips and Scallions are a type of Chinese dim sum. The main ingredients are wheat flour, fresh bamboo shoot tips, and scallions. The preparation involves mixing flour with water and yeast to form a dough, which is then left to ferment. The bamboo shoot tips are diced, blanched, and mixed with chopped scallions and seasonings. The fermented dough is divided, rolled out, filled with the bamboo shoot and scallion mixture, shaped, allowed to proof a second time, and finally steamed. The finished buns have a white, soft, and fluffy exterior with a savory filling that combines the crisp tenderness of bamboo shoots with the aroma of scallions.
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  Radish and Beef Stir-fry

  A classic Chinese home-style dish made with white radish and beef, stir-fried until tender and flavorful.
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  Quzhou-Style Scallion Pork

  Quzhou-Style Scallion Pork is a local specialty dish originating from Quzhou, Zhejiang Province. The main ingredients are pork belly and a generous amount of fresh scallions. During preparation, the pork belly is sliced or cut into small pieces and then stir-fried or braised with a large quantity of chopped scallions. The finished dish features tender meat with a rich scallion aroma and a savory, umami flavor, reflecting the Quzhou cuisine's emphasis on the natural taste of ingredients and rustic style.
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  Quzhou Wuxi River Black Snakehead

  Quzhou Wuxi River Black Snakehead is a Zhejiang cuisine dish featuring wild black snakehead fish from the Wuxi River. The main ingredient is fresh black snakehead, typically weighing 1-2 kg. The basic preparation involves scaling and gutting the fish, then cutting it into pieces or cooking it whole. Common cooking methods include steaming or braising in soy sauce. Steaming is done with ginger slices, scallions, and a small amount of cooking wine to highlight the tender, original flavor of the fish. Braising involves simmering with soy sauce, sugar, and cooking wine to infuse the fish with rich flavors. The dish is characterized by its firm, delicate texture and fresh, savory taste, reflecting Zhejiang cuisine's emphasis on original ingredients and tender textures.
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  Fragrant Toon Egg Stir-fry

  A classic Chinese home-style dish made with fresh toon芽 and eggs, stir-fried until golden and tender, offering a fragrant and savory taste.

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