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Jinhang Weidao · Elegant Hangzhou Cuisine (Dongmen Maoye Branch)

江浙菜 · ⭐ 4.0

No. 2043-1, Dongmen Middle Road (Basement Level 1, Maoye Department Store)

Dishes

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  Dongyang Wofu

  Dongyang Wofu is a traditional dish from Dongyang, Zhejiang, made with soft tofu and seasoned with minced meat, mushrooms, and shrimp, slowly stewed to create a rich, savory flavor.
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  Unforgettable Flower Bone

  A dish inspired by the character 'Flower Bone', featuring tender chicken and fresh vegetables steamed to perfection, served with a special sauce for a delicate yet rich flavor.
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  Signature Young Chicken

  Signature young chicken dish uses fresh young chickens, marinated and then stewed or braised to achieve tender, flavorful meat. Typically served with ginger slices and scallions for enhanced aroma.
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  Osmanthus Glutinous Rice Lotus Root

  Guìhuā Nuòmǐ Lián'ǒu is a Chinese dessert made primarily with lotus root and glutinous rice. After soaking the rice, it's stuffed into lotus root holes, steamed until tender, then simmered in sugar syrup with osmanthus flowers.
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  Osmanthus Glutinous Rice Lotus Root

  Honey-glazed lotus root with sticky rice is a traditional Chinese dessert made primarily from glutinous rice and lotus root. The preparation involves stuffing glutinous rice into the holes of the lotus root, then steaming it until tender. Finally, it is drizzled with osmanthus syrup, resulting in a texture where the lotus root breaks but remains connected by threads, offering a sweet, soft, and chewy experience.
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  Stir-fried Chicken Grass

  Clear stir-fried chicken mustard is a dish made primarily with fresh chicken mustard, prepared through a simple stir-frying method that preserves the vegetable's natural flavor. It features a bright green color and a crisp texture.
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  Sweet and Sour Pineapple Fish

  A classic Chinese dish made with fresh carp, deep-fried and coated in a sweet and sour sauce, garnished with pine nuts for a crunchy texture.
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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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  Jin Hang Soy Sauce Shrimp

  Fresh shrimp stir-fried with soy sauce, ginger, and garlic, resulting in a savory and aromatic dish typical of Cantonese cuisine.
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  Sour Cabbage Fish

  A Sichuan-style dish featuring fresh carp cooked with fermented sour cabbage, chili, and Sichuan peppercorns. The fish is tender and the broth is tangy-spicy.
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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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  Spicy and Sour Radish Skin

  Sour and spicy radish skin is a cold dish made primarily from radish peel. The radish skin is sliced, salted, drained of water, then mixed with garlic, chili, vinegar, sugar, and soy sauce.

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