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Hangzhou Qianjiang New City Marriott Hotel · Marriott Chinese Restaurant

Cantonese cuisine · ⭐ 4.1

No. 399 Juyuan Road, Hangzhou Qianjiang New City Marriott Hotel, 3rd Floor

Dishes

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  Weekend Lunch Dim Sum Buffet

  A selection of classic Cantonese dim sum dishes including har gow, char siu bao, cheung fun, and chicken feet, served in a buffet format for lunch on weekends.
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  Double-colored Cherry Tomatoes

  【Cantonese Buffet】Double-colored Cherry Tomatoes is a Cantonese snack made primarily with small tomatoes and a special sauce. The dish has bright colors, a crisp texture, and a balanced sweet and sour taste.
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  Marriott Crispy Chicken

  Marriott Crispy Chicken is a dish made with whole chicken, marinated and coated in special crispy powder, then fried until the skin is golden and crunchy. The meat stays tender and juicy inside, often served with sweet chili sauce or salted pepper.
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  Mandarin Shrimp Dumpling Supreme

  Mandarin Shrimp Dumpling Supreme features fresh shrimp and pork wrapped in transparent thin dough, steamed to perfection. The filling is a seasoned mix of shrimp and pork, while the skin is made from wheat starch and tapioca flour for a smooth, elastic texture.
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  Rock Sugar Tamarind Jelly

  A dessert made by simmering soaked tamarind with rock sugar until it becomes soft and gelatinous, often enhanced with red dates or lotus seeds for added flavor and health benefits.
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  Chicken Feet

  Fengjiao is a traditional dish made primarily from chicken feet. The preparation involves first boiling the chicken feet, then frying or steaming them, and finally marinating them in a specially prepared seasoning. It has a bright red color, soft skin, and crispy tendons and bones.
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  Double Skin Milk Custard

  Double-skinned milk is a dessert made primarily from milk and sugar, sometimes with egg white added for texture. First, milk is boiled and then cooled to form a layer of milk skin. The milk beneath the skin is poured out, mixed with sugar and egg white, then poured back under the skin. Finally, it is steamed to create two layers of milk skin.
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  Gimijong Chicken Claw and Snail Slice Soup

  Gimijong Chicken Claw and Snail Slice Soup is made with Gimijong, chicken claws, and snail slices, cooked by stewing. The soup is clear, fresh, and rich in flavor.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Durian Pastry

  Durian puff is a Chinese pastry featuring fresh durian flesh as filling, wrapped in delicate flaky dough. After baking, the crust turns golden and crispy, while the durian aroma fills the inside, offering a rich and satisfying texture.
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  Egg Tart

  A custard tart is a Western pastry filled with a custard made from egg mixture, typically prepared by blending eggs, milk, sugar, and vanilla extract to form the custard, which is then poured into small pie crusts and baked. The resulting custard tart has a crisp outer crust and a sweet, yellow solidified custard inside.
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  Honey-glazed Char Siu Supreme

  Honey-glazed char siu is made from pork tenderloin, marinated and roasted. The marinade typically includes soy sauce, honey, oyster sauce, garlic, and five-spice powder, resulting in flavorful, glossy meat. The glaze is brushed on during roasting for a crispy exterior and juicy interior.
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  Prosperity Pigeon Supreme

  A premium pigeon dish marinated and roasted to perfection, featuring crispy skin and tender meat, served with a special sauce for rich flavor.

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