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Canal Steamed Dishes Restaurant

江浙菜 · ⭐ 3.7

Room 208, No. 1 Blast Furnace, Hanggang Park, No. 166 Liantie Street (direct access via Elevator A8 at underground parking lot)

Dishes

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  One Quality Baby Cabbage

  A dish made with tender baby cabbage stir-fried with ham and mushrooms, offering a fresh and delicate flavor.
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  Dongpo Braised Pork

  Dongpo braised pork is a Chinese dish made with pork belly, simmered with soy sauce, sugar, rice wine, scallions, ginger, and star anise after blanching. The pork is cut into cubes, pan-fried to release oil, then seasoned and slowly stewed until tender and glossy.
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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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  Three Fresh

  A classic Chinese dish made with shrimp, fish, and pork or chicken, simmered in broth with mushrooms and greens for a rich, savory flavor.
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  Steamed Fish with Dried Vegetables from Qiandaohu Lake

  Steamed fish with dried vegetables from Qiandaohu Lake is a dish made with fresh fish from Qiandaohu and steamed with dried vegetables. The fish is tender, and the dried vegetables add a rich aroma and flavor.
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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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  Pig's trotter

  Pig trotters are blanched and then slowly stewed with seasonings until tender. The main ingredient is pig trotters, commonly accompanied by ingredients such as ginger, scallions, cooking wine, and soy sauce. The primary cooking method is slow simmering.
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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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  Braised Pig Trotters

  Braised pig trotters is a dish made primarily with pig trotters, simmered with scallions, ginger, star anise, and other spices after blanching to remove odor, then slowly cooked with soy sauce and sugar.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Steamed Double Stinky

  A traditional Hunan dish made by steaming stinky tofu and stinky amaranth, known for its strong aroma and savory taste.
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  Steamed Eggplant

  Steamed eggplant is a dish made primarily with eggplant, sliced or cut into segments and steamed until tender. After steaming, it can be mixed with garlic, soy sauce, and sesame oil according to taste.
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  Malan Head

  A cold dish made from tender shoots of the Malan plant, blanched and mixed with garlic, sesame oil, and salt for a fresh, crisp taste.
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  Fresh Pepper Fish Head

  Fresh Pepper Fish Head is a dish made with fresh fish head and fresh chili peppers. The fish head is tender and delicious, with a rich spicy flavor and unique taste.

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