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Jing Zai Zhi Chi · Starry Sky Restaurant (Waidaqiao Branch)

特色菜 · ⭐ 4.5

Wai Da Qiao

Dishes

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  Chef's Green Pepper Char Siu

  A dish featuring marinated pork roasted and stir-fried with fresh green peppers, offering tender meat and crisp vegetables.
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  Chef's Innovative Small Green Dragon Mapo Stinky Tofu

  Chef's innovative dish using soft tofu and special spicy sauce, flavored with small green dragon seasoning, deep-fried then simmered in spicy sauce. Crispy outside, tender inside, rich in chili aroma, combining the unique scent of stinky tofu with Sichuan-style spiciness.
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  Two-Flavor Qiantang River Big White Fish

  Selected Qiantang River big white fish prepared using steaming and braising methods. Tender fish meat retains natural flavor through steaming, while braising adds rich taste. Served with special sauce for layered texture.
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  Signature Raw Wine-Infused Small Lobster

  Fresh small lobsters marinated in yellow wine, ginger, and scallions for a delicate, slightly sweet taste with a rich wine aroma.
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  Signature Live-Steeped Chinese River Shrimp

  Fresh Chinese river shrimp marinated in yellow wine, ginger, and scallions for a delicate, slightly sweet taste with a rich aroma.
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  Hangzhou-style Braised Duck

  Hangzhou-style Braised Duck features tender duck meat simmered in a rich, aromatic sauce made with Shaoxing wine and traditional spices, reflecting authentic Hangzhou culinary heritage.
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  Starlight Shrimp Balls

  Crispy shrimp balls served with a sweet and spicy sauce, resembling stars in the night sky.
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  Fruit-flavored Quinoa Dongpo Pork Rice Steamed Bun

  Filled with Dongpo pork and fruit-flavored quinoa mixed with glutinous rice, steamed to perfection. Soft exterior, rich and tender filling with a balanced fruity and nutty aroma.
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  Walnut Spicy Chef Beef

  Main ingredients are beef and walnuts, stir-fried together. Beef is diced and quickly stir-fried with walnuts, seasoned for flavor. The dish offers a rich texture with a savory-slightly spicy taste and strong walnut aroma.
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  Osmanthus Smoked Crispy Chicken

  Premium chicken marinated with osmanthus flavor, then smoked and roasted to achieve a crispy skin and tender meat with a rich osmanthus and smoky aroma.
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  Secret-Recipe Spanish Mackerel Rice

  Fresh mackerel marinated in a secret sauce, pan-fried and served with fragrant rice that absorbs the fish's rich flavor.
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  Crisp Green Meat

  A refreshing cold dish made with tender pork and vegetables, seasoned with a mild savory-sweet flavor.
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  Hupao Spring Water Beef

  Premium beef simmered in Hangzhou's Hupao spring water, resulting in tender meat and a fresh, delicate broth.
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  Screw Pepper Sea Cucumber Stir-Fried Pork

  Screw pepper sea cucumber stir-fried pork features shredded peppers, sea cucumbers, and lean pork, quickly stir-fried. The dish has a bright color and rich texture, combining the chewy tenderness of sea cucumber with the crispness of spiral peppers and the savory aroma of pork.
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  Crab Roe Soup with Black Tofu and Sea Urchin

  Made with crab roe, black tofu, and sea urchin. The crab roe is simmered into a rich broth, then combined with grilled black tofu and fresh sea urchin for a smooth, savory, and layered flavor.
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  Snowflake Beef Tenderloin

  Tender beef tenderloin marinated and seared to perfection, featuring a delicate, snowflake-like texture and rich flavor.
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  Braised Sea Cucumber with Pig's Trotter in Abalone Sauce

  A premium Chinese dish featuring pig's trotters and sea cucumber braised in rich abalone sauce, offering a savory and tender texture.
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  Black Garlic Pepper-Ma Beef Cubes

  Black garlic pepper-ma beef cubes are made with tender beef cubes marinated and stir-fried with fermented black garlic, Sichuan pepper, and chili. The dish features a savory, slightly spicy flavor with rich umami from the black garlic and numbing spice from the pepper.
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  Crispy Fish with Black Vinegar Sauce

  Fresh fish fillets are marinated, fried until crispy, and served with a tangy black vinegar sauce for a flavorful, aromatic dish.
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  Longjing Tea Ice Oil Duck

  Selected Muscovy duck is marinated with Longjing tea juice, air-dried, then slowly fried in chilled oil. The dish features a crispy skin, tender meat, and a delicate tea aroma with a subtle sweetness and refreshing aftertaste.

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